Traditional Foods of the Ecuadorian Sierra

Traditional foods of the Ecuadorian

SierraBy Andrea Uguña

History

• When the Spaniards arrived at the Inca's territory, they introduced new foods then there was a mixture of costumes. However there were some families that didn‘t allowed the ecuatotian food “to die”, even until now are preserved some recipes that were made before the arrive of Cristobal Colon in 1492.

• I am going to describe some of the most delicious traditional foods of the Ecuadorian Sierra

“Fanesca”

• It is a rich soup, with the primary ingredients being figleaf gourd, pumpkin, and twelve different kinds of beans and grains including lupines, fava beans, lentils, peas, corn and others, together with salt bacalao. It is eaten during Holy Week instead of the red meat 

Guinea Pig with potatoes

• The guinea pig with potatoes is one of the most exotic foods of the Ecuadorian gastronomy. It is roasted and seasoned with salt, garlic and cumin.

“Llapingachos”

• The “llapingachos” are a typical dish of the central Andean region of Ecuador. They are made with cooked fried tortillas filled with cheese and mashed potatoes. Usually served with chorizo, peanut sauce (peanut) and fried egg.

“Mote Pillo”

• First of all “mote” is a type of grain of corn and “pillo” is like imp

• The “mote pillo” is a classic recipe of Ecuadorian Sierra, specially from Cuenca. It consists of “mote” or peeled corn that is fried and cooked with white onion, garlic, annatto, eggs, milk, chives and cilantro or parsley