— A digital magazine on Ecuador, food and territory —

I Cook and Wander

Travel writing, food essays, recommendations and field notes on Ecuador, its kitchens, its markets, its territories, and the cultural, agroecological and environmental conversations that shape them.

Featured

Recipes · May 25, 2026

A dish that taste like home

There's a story I've always loved about one of Ecuador's most beloved dishes: seco de pollo.

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Latest entries

Territory · May 21, 2026

The Legend and Ritual Behind the Colada Morada

Long before the Spanish arrived, the pre-Columbian cultures of Ecuador held a sacred November ritual to honor their ancestors.

Territory · May 17, 2026

The Table for Those Who Never Really Leave

Every November, in certain coastal towns of Ecuador, homes open their doors not just to the living, but to memory itself.

Ingredients · May 13, 2026

The Many Lives of the Plantain

Many travelers come to Ecuador and say they don't like plantains. They simply haven't met all its faces yet.

Ingredients · May 9, 2026

A Matter of Taste and Roots

When I cook for foreigners, I've learned to ask first: With or without cilantro?

Market chronicles · May 5, 2026

Ecuadorian Markets

To understand a country you only need to taste its food, but the truth lies in its markets.

Ingredients · May 1, 2026

Ecuadorian Salt Flat

I grew up walking on unpaved streets that were never truly brown. They were pale, almost white, dusted with salt and salitre.

Ingredients · April 27, 2026

Achiote: The Quiet Color That Holds a Cuisine Together

Achiote does not enter the kitchen loudly. It arrives slowly, tinting the oil, as if it understands that its power lies in presence.

Every place has a story. This is where we write it down.