— 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.

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Territory · September 16, 2026

The Arithmetic of Water: Cooking at the Edge of Scarcity

When you turn the tap and the flow hesitates, everything changes. Ecuador faces its worst drought in 61 years. For a chef, scarcity is not abstract, it rewrites every technical decision, every sourcing choice, every process. Water teaches what abundance obscures.

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Latest entries

Territory · August 27, 2026

“Free,” in Quotes: The Real Timeline of Tasting Ecuador

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.

Recipes · May 26, 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.

Territory · May 22, 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 18, 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 14, 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 10, 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 6, 2026

Ecuadorian Markets

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

Ingredients · May 2, 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 28, 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.