Writing about Ecuadorian food, its ingredients, its landscapes, and the logic behind what ends up on the plate.
Every place has a story. This is where we write it down.
Entrepreneurship doesn’t look much like the freedom we imagine. Between unexpected firings, moving cities, a chocobanana loaf, a first client, and three different names, Tasting Ecuador slowly came to life. A story about work, arrogance, necessity, and the decision to build something of your own — while asking what freedom really costs.
There's a story I've always loved about one of Ecuador's most beloved dishes: seco de pollo.
Long before the Spanish arrived, the pre-Columbian cultures of Ecuador held a sacred November ritual to honor their ancestors.
Every November, in certain coastal towns of Ecuador, homes open their doors not just to the living, but to memory itself.
Many travelers come to Ecuador and say they don't like plantains. They simply haven't met all its faces yet.
When I cook for foreigners, I've learned to ask first: With or without cilantro?
To understand a country you only need to taste its food, but the truth lies in its markets.
I grew up walking on unpaved streets that were never truly brown. They were pale, almost white, dusted with salt and salitre.
Achiote does not enter the kitchen loudly. It arrives slowly, tinting the oil, as if it understands that its power lies in presence.
FROM SCRATCH Module I — Building Flavor Learn to cook, not just follow recipes. September 22nd and 26th
