The Ecuadorian Highlands by Peter Krahenbuhl

Author:Peter Krahenbuhl [Krahenbuhl, Peter]
Language: eng
Format: epub
Publisher: Hunter
Published: 2010-06-22T00:00:00+00:00

Native Food of the Northern Andes

Traditional cuisine throughout Ecuador's Andean region, particularly in the north, includes a variety of interesting combinations. Baked pork is a favorite staple, often served with llapingachos, a kind of flattened potato and cheese pancake (absolutely delicious!). Cuy, a guinea pig-like animal - usually spit-roasted - offers a tasty meal in the poorer regions when served with potatoes. Be warned, however, that cuy is served in its natural form, and will more than likely be smiling up at you from the plate. After all the effort of peeling back the (now crisp) fur, there isn't much to enjoy. Soup dishes are also common, and may include a white corn dish called morocho, or a barley-rice soup known as arroz de cebada. Another favorite is locro de papas - a delightful, thick potato soup, with chunks of salty cheese and avocado in the middle. Traditional drinks include leche de tigre, which combines hot milk with brandy; a fermented rice drink known as chichi de arroz; and canelazo. A hot drink with fruit, liquor and cinnamon, canelazo offers a warm and tasty mid-afternoon treat after a day of hiking in the cool highlands.

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