Hot spiced blood orange cocktail inspired by the Ecuadorian canelazo drink made with blood orange juice, cinnamon, spices, and rum or aguardiente sugar cane liquor.
Easy and simple recipe for sautéed brussels sprouts with chorizo and cilantro.
Vegetarian mushroom tortilla soup recipe made with assorted mushrooms, cilantro, onions, garlic, jalapeños, tomatoes, spices, vegetable broth, lime juice and served with queso fresco, tortilla chips, and avocado.
Easy recipe for apple cider roasted pork loin, made by baking a garlic stuffed pork loin roast with hard apple cider and ripe apples. Served with an apple cider gravy sauce.
Hard apple cider sangria recipe made with hard apple cider, assorted fall/winter fruits (apples, pears, persimmon, figs, grapes, plums, oranges, pomegranate, and more), spiced ginger simple syrup, apple liqueur, sparkling wine and dry apple soda.
Easy recipe for homemade spiced ginger simple syrup. Made with sugar, water, fresh ginger, cinnamon, cloves, and all spice.
Delicious homemade pumpkin empanadas made with caramelized or candied pumpkin, cooked in panela or piloncillo syrup with cinnamon, clove and all spice.
Recipe for sweet potato patties stuffed with cheese, or llapingachos de camote, made with mashed sweet potatoes, onion and achiote refrito, and cheese.
Sparkling pomegranate cocktail made with pomegranate sorbet or granita, tequila, and champagne or sparkling wine
Easy recipe for mignonette sauce, a French shallot vinaigrette for raw oysters on the half shell.
Pavo navideño o roasted turkey recipe for Nochebuena or Christmas Eve dinner, marinated in garlic, cumin, achiote and chicha or beer.
Morocho is a thick sweet drink or spiced corn pudding made with morocho cracked corn, milk, cinnamon, sugar and raisins.
Easy flan recipe prepared with candied pumpkin cooked in brown sugar and spices, eggs, cream and orange liqueur.
Delicious pumpkin tart made with pumpkin candied in a syrup of spices and panela or piloncillo.
Delicious Latin inspired Thanksgiving recipe ideas
Día de los Difuntos or Day of the Deceased is a holiday in Ecuador and is celebrated on November 2nd. The celebrations involve eating traditional foods such as guaguas de pan or bread babies and colada morada or a purple corn drink.
An easy version of the traditional Ecuadorian colada morada drink that is adapted for hard to find ingredients and is easy enough to make on a more frequent basis.
Gingerbread empanada dough filled with caramelized ginger pears that were cooked in a syrup of panela or piloncillo and spices.
Canelazo is warm spiced cinnamon cocktail made with cinnamon, water, sugar and aguardiente. Naranjillazo is a version of canelazo made with naranjilla fruit juice.
Bubbly mandarin mimosa cocktail recipe made with fresh mandarin juice, champagne or sparkling wine, and orange liqueur.