

Duck breasts cooked in a sauce of butter, raspberry beer, shallots, raspberry puree and cream.

Dulce de zapallo is a dessert made with squash or pumpkin simmered in a syrup of panela or hard brown cane sugar and spices.

Dulce de higos are fig preserves cooked slowly in a syrup of panela or brown cane sugar and spices.
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.
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.
Seco de chivo is an Ecuadorian goat stew braised in a sauce of garlic, cumin, achiote, oregano, peppers, onions, cilantro, tomatoes, chicha or fermented corn drink, naranjilla or lulo juice, panela and spices.
Recent comments