This space is a tribute to the varied gastronomy of Ecuador, especially of Quito. Our grandmothers and the old restaurants of the capital, hide secrets of colors, aromas and flavors from a long time ago.

Here you will be able to enjoy month to month, a simple and fast typical Ecuadorian recipe. We will also have restaurant reviews of the most prestigious restaurants of the capital so you can enjoy the exquisite gastronomy that Ecuador offers. So check them out!

Ecuador Clam Cebiche

Ingredients:

1. 50 fresh clams
2. 1 pound of onions
3. 6 juicy lemons
4. ½ bottle of ketchup
5. 1 spoonful of finely chopped cilantro
6. Oil
7. Chili

Preparation:

Wash the clams until clean. Take one in each hand and strike them together; if it makes a dry sound; reject the shell that produced that sound. Place the clams in an aluminum pot and cook over a low flame without adding water.

Stir occasionally until the shells open. When they are all open, and before the juice evaporates, remove from the fire and let them cool off. Remove the clams from its shell and place them in a container. In another container squeeze the lemons and place them with the juice in the refrigerator. If any of the clams remained closed, open them by introducing a knife in to the groove. Cut the black winglets on the sides, cut them into four pieces and place them in the container with the juice.

To prepare the cebiche: finely cut the onions, rinse them in cold water, sprinkle salt and squeeze juice from 4 lemons and let sit. Later add the clams, add the ketchup, a little ají, the cilantro and a couple of drops of oil. Season to your liking.

Serve with toasted maize and bread.

Guatita

Ingredients:

1. 1 pound of belly, cooked and cut into small pieces.
2. 1 pound of peeled and cut potatoes
3. 2 spoonfuls of cut red onions
4. 2 spoonfuls of cut white onion.
5. 1 spoonful of chopped cilantro
6. 1 cut pepper.
7. 1 cut tomato.
8. 2 pieces of finely cut garlic
9. 4 spoonfuls of oil with achiote.·
10. 4 spoonfuls of toasted and ground maize.
11. 1½ cups of milk
12. 4 cups of water
13. 2 avocados
14. Salt
15. Pepper

Preparation:

In a pot fry with oil, the onions, cilantro, pepper, tomato and garlic, seasoning with salt, pepper and oregano. Add the potatoes and the belly, fry it for 5 minutes.

Later add the blended peanuts and milk mixture. Cook for 10 minutes, stirring frequently. Add a little more hot water and cook until the potatoes are soft. Serve warm with slices of avocado and toasted maize.