Fanesca is an Ecuadorian soup or stew made only during Easter, it is made with bacalao, squash, fava beans, chochos, corn, peas, porotos or fresh beans, rice, onions, garlic, cumin, achiote, peanuts, milk, cream and cheese.
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Pernil is pork marinated in a sauce of bitter orange juice, onion, garlic, achiote, cloves, cinnamon, cumin and panela and slow roasted in the oven for several hours.
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Recipe for whole potatoes sautéed in butter until golden brown
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Cebollas encurtidas are Ecuadorian pickled red onions
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Tree tomato aji is a very tasty hot sauce made from tree tomatoes or tamarillos, hot peppers, onion, cilantro and lime juice.
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Avocados stuffed with tuna, peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada.
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Salsa rosada, also known as golf sauce, is a mix of mayonnaise and ketchup
Continue Reading 1 comment March 7th, 2008