{"id":42116,"date":"2023-10-16T15:24:07","date_gmt":"2023-10-16T13:24:07","guid":{"rendered":"https:\/\/francevisiting.com\/?p=42116"},"modified":"2023-10-26T17:57:14","modified_gmt":"2023-10-26T15:57:14","slug":"taste-ecuador","status":"publish","type":"post","link":"https:\/\/francevisiting.com\/index.php\/2023\/10\/16\/taste-ecuador\/","title":{"rendered":"Let’s Taste Ecuador, with the main ingredients from the Ecuadorian Cuisine, introduced in Paris!"},"content":{"rendered":"
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The whole team<\/strong> from the Taste Ecuador<\/strong><\/em> project reunited in Le Cordon Bleu<\/strong><\/em> school, in Paris<\/strong>..<\/figcaption><\/figure>\n

What would you say about tasting Ecuadorian cuisine? Let’s stimulate your palate with a gastronomic journey into South America, reflecting a real geographic and cultural diversity. Directly situated on the equatorial line, the Ecuador country offers a variety of fresh local but also a fusion of indigenous products, full of Spanish and African influences that make this cuisine one of a kind.<\/strong><\/p>\n<\/div>\n

The Ecuadorian Embassy in Paris,  recently organized a gastronomic road show in Paris, at Le Cordon Bleu<\/em> school, in order to share in France, some of the best savors from this fascinating region. This event was coordinated with Taste Ecuador<\/em>, the Association of Producers and Exporters of Ecuador, CORDEX<\/em> and the “NEXT Ecuador”<\/em> Project, financed by the European Union and implemented by ITC plus the support of ProEcuador<\/strong> By AL<\/em><\/div>\n
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..bringing to Paris<\/strong>, the best from their home country<\/strong>.<\/figcaption><\/figure>\n
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Some of the La Escuela de los Chefs<\/a> <\/strong><\/em>team, from Ecuador<\/strong>..<\/figcaption><\/figure>\n

Thus, Ecuadorian<\/strong> cuisine<\/em> is a true sensory<\/strong> exploration that would allow you to explore the country<\/strong>‘s rich traditions and diversity. Whether you sample the cuisine<\/em> of the Atlantic Coast<\/strong>, the Sierra<\/strong> or the Amazon<\/strong> zone, you can be sure that Ecuador<\/strong> offers a feast of unique flavors<\/strong> worth discovering. Then, let yourself be carried away on an unforgettable culinary<\/strong> journey through the delights of Ecuador <\/strong>(photo credits: AL).<\/p>\n

A good occasion to discover the key ingredients of Ecuadorian<\/strong> cuisine<\/em> that includes staples<\/strong>, such as potatoes<\/strong>, corn kernels, beans<\/strong>, rice<\/strong>, plantains<\/strong><\/em> and quinoa<\/strong><\/em>.<\/p>\n

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..with a view on the endless horizon<\/strong> of the Manabi<\/strong><\/em> region.<\/figcaption><\/figure>\n
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Let’s admire this iconic<\/strong> version of Ecuadorian ceviche<\/em><\/strong>..<\/figcaption><\/figure>\n

Adding to this, seafood<\/strong> is also abundant on the Ecuadorian<\/strong> coast, providing a solid foundation for delicious seafood<\/strong> preparations. A series of ancestral ingredients<\/strong>, that compose most of the national dishes<\/strong>, such as the traditional<\/strong> ceviche <\/strong><\/em>(photo credits: Earth Journalism Network).<\/p>\n

This popular coastal<\/strong> specialty in Ecuador<\/strong> displays some raw fish<\/strong> or seafood<\/strong> which are marinated in a bowl, full of lime juice<\/strong>, red onion<\/strong>, chili pepper<\/strong> and coriander<\/strong>, but also served with crispy corn chips<\/strong>.<\/p>\n

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..a good occasion<\/strong> to taste those llapingachos<\/strong><\/em>.<\/figcaption><\/figure>\n
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After a walk along the cocoa<\/strong> plantations, there is still..<\/figcaption><\/figure>\n

Apart from this, why not getting tempted by llapingachos<\/strong><\/em>? Those potato pancakes<\/strong> are stuffed with cheese<\/strong> and onions<\/strong>, before being fried<\/strong> and often served with sausage<\/strong>, egg<\/strong> and lettuce<\/strong>.<\/p>\n

Without forgetting the Seco de Pollo<\/strong><\/em>, which is a sort of chicken stew<\/em><\/strong> that is prepared with beer<\/strong>, coriander<\/strong>, onion<\/strong>, beans<\/strong> and usually accompanied by rice<\/strong>. By the way, most of those ingredients<\/strong> were extracted in the Manabi<\/strong><\/em> region, where stand a huge base of natural agriculture<\/strong>. <\/p>\n

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..even in the local cuisine<\/strong><\/em>, such as this empanadas de verde<\/strong><\/em>.<\/figcaption><\/figure>\n
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Those plantains<\/strong><\/em> are omnipresent in Ecuador<\/strong>..<\/figcaption><\/figure>\n

Apart from this, plantains<\/strong><\/em> as well play a central role in Ecuadorian<\/strong> cuisine<\/em>, since they are often used to prepare dishes<\/strong>, like bol\u00f3n<\/strong><\/em> (full of fried plantain<\/strong><\/em> stuffed with cheese<\/strong>), the beautiful empanadas de verde<\/strong><\/em> (made from plantain<\/strong><\/em> turnovers), and the unmissable patac\u00f3n<\/strong><\/em> (flattened and fried plantain<\/em><\/strong>).<\/p>\n

In the fishing<\/strong> side, the next bollo<\/em> dish<\/strong>, mainly mixed with various varieties of fishes<\/strong>, but you could also cook it with shrimps<\/strong>, which are highlighted with sofrito<\/strong><\/em> sauce, as a compote of tomatoes<\/strong> and green peppers<\/strong>, completed with a preparation of roasted peanuts<\/strong>, corn<\/strong> and plantain<\/strong>.  <\/p>\n

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..embodied here by this crab soup<\/strong>, named caldillo<\/strong>de cangrejo<\/strong><\/em>.<\/figcaption><\/figure>\n
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One fish soup<\/strong>, called here encebollado<\/strong><\/em>, may hide another..<\/figcaption><\/figure>\n

Unless you opt for encebollado<\/strong><\/em>, a fish soup<\/strong> composed of tuna<\/strong>, onions<\/strong>, tomatoes<\/strong> and coriander<\/strong>, that is often considered as an effective hangover<\/strong> cure. Perfect to immerse yourself into this cultural Ecuadorian<\/strong> influence, which is cuisine<\/strong><\/em> is a mosaic<\/strong> of indigenous Spanish<\/strong> and African<\/strong> cultures.<\/p>\n

Therefore, the Spanish<\/strong> influence is evident, notably in the use of rice<\/strong> and vegetables<\/strong>, while indigenous traditions<\/strong> are reflected in the use of corn<\/strong>, potatoes<\/strong> and aromatic herbs<\/strong>. In terms of Afro-Ecuadorian<\/strong> dishes, such as caldillo<\/strong> de cangrejo<\/strong><\/em> (crab soup), they add a unique dimension to Ecuadorian<\/strong> gastronomy.<\/p>\n<\/div>\n

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..to make chocolate<\/strong>, that needs to be completed with other ingredients<\/strong>.<\/figcaption><\/figure>\n
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Macambo<\/strong><\/em> is an emblematic bean<\/strong> in Ecuador<\/strong>, and can be naturally employed..<\/figcaption><\/figure>\n

On top of that, Ecuadorian<\/strong> desserts are a real temptation<\/strong> for sweet sensations<\/strong><\/em> lovers, if we include dulce de higos<\/strong> <\/em>(starring candied figs<\/strong>), the famous tres leches<\/strong><\/em> (as a cake<\/strong> that is soaked in three types of milks<\/strong>), and even quimbolitos<\/strong><\/em> (sweet corn<\/strong> cakes) are among the most popular ones.<\/p>\n

Otherwise, don’t miss the macambo<\/strong><\/em> beans, also called as white cocoa<\/strong>, which are extracted from the fruits of a large canopy tree<\/strong>, before being often peeled one by one<\/strong><\/em>, comparing to classic cocoa <\/strong>beans. Therefore, the project of developing other uses of macambo<\/strong><\/em> has become more and more important, such as the conception of pralin\u00e9s<\/strong><\/em> to toast.<\/p>\n<\/div>\n

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Apart from various shapes of pitahaya<\/strong><\/em>, there are countless fresh juices<\/strong>, such as morir so\u00f1ando<\/strong><\/em>, made of orange juice<\/strong> and milk<\/strong>, are popular too.. <\/figcaption><\/figure>\n

Icing on the cake, the pitahaya<\/strong><\/em> fruit is also commonly used in Ecuadorian<\/strong> folklore<\/em>, most of the time prepared in vinegar<\/strong><\/em> preparation, coloring the liquid<\/strong> but even as topping<\/strong> for desserts<\/strong>. This is the case here for the revisited Cr\u00e8me Br\u00fbl\u00e9e<\/strong><\/em> (pictured upon), imagined by the chef Maria Moreno<\/strong>, who developed it in a juicy<\/strong> shape with xanthan<\/em> gum<\/strong>, adorned with pangora<\/strong><\/em> stone crab<\/strong>.<\/p>\n<\/div>\n

Other suggestion (pictured below), a lovely crumble<\/strong><\/em>, prepared with amaranth<\/strong> and golden berry<\/strong>, powdered again with some macambo<\/strong><\/em>, completed with a plum brunoise<\/strong><\/em> and a delicious fermented orito<\/em> banana<\/strong> sorbet. Without forgetting the diplomate cream<\/strong><\/em> (a pastry cream<\/strong> with gelatin<\/strong><\/em> and lightened with whipped cream<\/strong>), topped with a surprising pineapple<\/strong> candy. Ideal to accompany this with the Ecuador<\/strong>‘s national drink<\/strong>, known as canelazo<\/strong><\/em>, a hot drink<\/strong> made from sugar cane<\/strong>, but also naranjilla<\/strong><\/em> fruit, cinnamon<\/strong> and of course some aguardiente<\/strong><\/em> liquor. <\/div>\n<\/div>\n
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If you want to learn more about Ecuadorian<\/strong> ingredients and cuisine<\/em>, don’t miss to download the Banana Guide<\/strong><\/em> and get updated with the upcoming activities<\/strong> proposed by the Ecuadorian Embassy<\/strong><\/a>, on their official website<\/strong><\/a>.<\/div>\n
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What would you say about tasting Ecuadorian cuisine? Let’s stimulate your palate with a gastronomic…<\/p>\n","protected":false},"author":9,"featured_media":42434,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[24,927],"tags":[1552,1346,33],"class_list":["post-42116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","category-paris-area","tag-ecuador","tag-gastronomy","tag-paris"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/42116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/comments?post=42116"}],"version-history":[{"count":21,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/42116\/revisions"}],"predecessor-version":[{"id":42457,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/42116\/revisions\/42457"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media\/42434"}],"wp:attachment":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media?parent=42116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/categories?post=42116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/tags?post=42116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}