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Ecuadorian recipes

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nanblake
  2/27/2015 15:29 EST

Food seams to be very popular on the forum!
here is a web site Susan sent me after I inquired about food she mentioned in a recent post.
http://laylita.com/recipes/
I personally would like to see more information on the foods of Ecuador! maybe because im a Chef. very good web site! Enjoy! Chef Jim

kmoriarty45
  2/27/2015 20:06 EST

Chef Jim, I never met a calorie I didn't like ! Thanks for posting her site. I've " borrowed" her recipes, from time to time with great results. At least, my Ecuadorina wife, whose a fantastic cook, was impressed by my culinary endeavors.
You've encouraged me to occasionally post some of the wife's authentic recipes and/or some of my variations.
There's a big difference between the dishes in the Sierras and the dishes on the Coast. But all of it is terrific, and not necessarily, fattening.
When I first arrived in Ecuador, I weighed close to 260 lbs. In a year's time I was under 190lbs. - healthy, happy and in love. I confess that married life and retirement has put back on 15lbs. but ....my wife thinks I was too 'flaco' before we got married.
Anyway, fresh vegetables and fish, chicken, etc. and fresh fruits daily make all the difference. Stay tuned. I am sure that there's lost of folks who'd love to share the recipes for their favorite dishes.

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Willie
  3/1/2015 23:31 EST

I love to cook and my wife enjoys cleaning up . I am careful and organized as I go as not to leave too much a mess for my nice wife and she also helps me in cleaning and prep of vegetables and fruit . We love the thousands of Spanish tapas recipes and can prepare 3-6 inside an hour or less . I have developed a very delicious and popular one from the Ecuadorian acelga [ swiss chard ] . Here goes-- [1] 1 or 2 bunches of acelga cleaned and torn in bite sized pieces [2] half red onion sliced [3] 6-8 cloves garlic , sliced and chopped fine and put into small bowl with 4-6 tbls of good olive oil [4] french baguette sliced and toasted into any size you wish or crackers will do [5] 1/2 to 1 cup queso fresco chopped into pea size bites-----[a] steam acelga and onions [b] on large dinner plate chop acelga and red onions until fairly loose and fine and spread on plate evenly [c] spread garlicky olive oil into mixture on the plate [d] spread chopped queso fresco on top of mixture [e] serve with small spoons on plate and pieces of toasted baguettes or crackers on side This goes well with any and all other tapas' you might serve or to a prelude to dinner . Of course a nice bottle of Chilean Merlot as "Maipo", only about $7 at Mi Comisariato won't break the bank . Willie

kmoriarty45
  3/2/2015 07:30 EST

Thxs Willie, I will give that a try this afternoon . If I don't get around to the tapas, there's always the vino !

ecuadorjoe
  3/2/2015 07:57 EST

Willie,
Do you mean types (tipos) of recipes? TAPAS is? Thank you...

Willie
  3/2/2015 09:32 EST

Tapas are from Spain and are translated as little plates . Similar as piqueo's are here and served typically with drinks before dinner or a few tapas can be served as a full meal . The recipes can vary from combinations of seafood , meat , vegetables and some fruit and or beans and lentils . You can pick and make really healthy and delicious tapas that are not only fun to make but fun too eat as you and your loved one or guests are constantly moving you hands from plate to plate and in between taking sips of drink or vino as you eat . The general movement seems too brighten the activity and lead to conversation . A lot of fun for all . Willie

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ecuadorjoe
  3/2/2015 15:07 EST

Thank you for clearing up the misunderstanding.

kmoriarty45
  3/2/2015 15:44 EST

One of the things I enjoyed about the tavernas in Spain, Costa Rica, and a few other wonderful countries with bars that I have known and loved, throughout this world, was tapas. Every round of drinks ( more or less ) brought a different plata de tapas. The only sensible way to drink ! That and lots of baile ( dancing - especially, Salsa ) kept you relatively sober all
night.
There was a time that bars in the States kept peanuts, popcorn, pretzels, and/or potato chips on the bar gratis for the imbibing customer. Until either the bar owers came foen with a case of the cheaps or ( in the case of a bar I once owned ) giving food away for free wasn't a case of keeping people happy and semi-sober but "enticing the customers to drink" !
Anyway, if you want a real quick tapa, serve a sliced fresh avacado, topped by a small matching piece of caso fresco on a Ritz cracker - garnish with a dash of limon on the avacado and a drop of hot sauce ( if you want to 'kick it up a notch' ). Pilsner beer goes great with these guys.

nanblake
  3/2/2015 16:50 EST

I thought I would post this great recipe file again. Take a close look!!
http://laylita.com/recipes/

Willie
  3/2/2015 18:50 EST

These are wonderful Ecuadorian recipes that I use quite frequently . The foods are easy to find , make and follow . Laylita has a good following and is coming out with her own recipe book . If I remember correctly she is married to a Frenchman and has lots of recipes from Europe , south USA as well as almost all of Ecuador . Anyone that likes to cook should have no problem finding and cooking a great variety of delicious foods and dishes in this small country .

OceanHideaway
  3/3/2015 02:05 EST

It is not unusual when going out with friends here -- my Ecuadorian friends -- that you do have drinks and "piqueos" -- or where I come from, a little nosh -- or in the vernacular ...appetizers! And basically that is what tapas are!

Here you would find a nice outdoor place an order a round of drinks and a plate of something interesting for the table -- and ...pick...hence "piqueos" -- At a place that has a parillada (grill) you chose a few things from the grill (in Salinas Rocka Parillada and Ñaños Parillada are good choices -- griled corn, carne, salchichas (sausauge, usually like a thick brockwurst but shorter spiral sliced and grilled, a corn pancake that is then reheated on the charcoal, potatoe filled pancakes (llapingacho) and more -- and do ask for salsa blanco de queso... (it is delish!) At a place that has mariscos, you can get a plate of various fried seafood and sauces and ...pick and nibble ...

One thing about eating in Ecuador like this -- you need to signal your waiter before they come back, they don;t hover...call out, wave, Hola! Listo (ready) Otra Cerveca! Por Fa! Amigo! ...a and a smile... gets attention...for ordering more or ultimately for the check...

They won;t push you out unless ...it is closing time (and be aware if it is, like if all the places around you are shutting down -- if it is a real Mom and Pop joint in a small town, they may also use the dining room for ...eating, maybe even roll in a mattress for sleeping!

Use common sense when eating out in the pueblos -- if a place looks clean and the people serving are clean (washed hands, clean nails) -- and people are eating there -- it is probably just fine.

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