Category
Gastronomy
7 articles
Flavors with history: dishes, ingredients and culinary traditions from Ecuador and the world, with their origins.
History of encebollado, Ecuador's fish stew
Encebollado was born on Guayaquil's docks as fishermen's food and is now Ecuador's national dish and the coast's most trusted hangover cure.
The Delicious Origin of the Word “Chocolate”
The word chocolate comes from Nahuatl, though its exact origin is still disputed between “bitter water,” “hot water” and a blend with Mayan.
The Story of a Fruit That Was Rented
The pineapple was once so rare and prized that it crowned gala banquets as a status symbol, and was rented out rather than eaten. Here's its story.
Máchica and Pinol: The Ancestral Energy Bars of the Indigenous Americas. Recipe Included.
Máchica and pinol were the original energy bars, fueling Inca messengers and Aztec warriors long before modern snacks; recipe included.
How Long Have We Been Eating Crabs on Ecuador's Coast?
How far back does Ecuador's love of crabs really go? The trail runs from pre-Hispanic mangroves to a vivid 1748 chronicle by Antonio Ulloa.
Reviving an Ancient Drink: Plantain Champagne (and Banana, Too)
Plantain champagne once bubbled through old Guayaquil streets, and here's how that lost recipe was chased down and recreated with modern fermentation.
How to Make Ice Cream in a Paila Using Ice and Salt: An Old-Fashioned Recipe
Making paila ice cream with ice and salt, the old-fashioned way, using a restored antique copper machine and the simplest recipe possible.