Gastronomy Tourism!
FOUR WORLDS OF FLAVOR
The four “worlds” that converge in Ecuador (Costa, Sierra, Oriente and Galapagos) have, besides infinite landscapes to discover, a universe of aromas and flavors that you can not miss.
In the Galapagos Islands you can enjoy delicious organic coffee grown on volcanic soils and a variety of exquisite dishes made from seafood obtained from responsible fishing. The Pacific Coast, characterized by its abundance of products of the sea and land such as bananas, cacao, shrimp and tuna, combined with the culinary traditions of its people, create the richest and most diverse cuisine in the country.
To visit the mountainous region of the Andes, is to find a great agricultural wealth, where products such as potatoes, corn and mote combined with meats such as pork, are the protagonists of delicious traditional dishes.
The Amazon has a wide jungle area, with waterfalls, crystalline rivers and an incomparable wealth in terms of flora and fauna. These natural elements are linked to the diversity of indigenous cultures that preserve a traditional local cuisine: they merge the aromas and flavors inherited from their ancestors, achieving flavors of yesteryear that only you can find here.
Without a doubt, Ecuador is a gastronomic power. Discover this wonderful country also for its flavors!
Gastronomic Map
History,Culture and Flavors
In this editorial material the culinary benefits offered by the 24 provinces of the country are discovered; each one shows off the local gastronomic secrets achieved by expert hands that discovered the delicacies that each region offers.
The Gastronomic Map of Ecuador is a proposal that exposes national cuisine in dishes of recognized tradition that use products and food from rivers, sea and land, as well as uses and techniques from ancestral times to the present.
Through these pages you can travel from the Galápagos Islands and crave some lobster in seafood sauce, or go through the Pacific Coast and find dishes such as the famous tigrillo (traditional dish made with plantains and cheese); or go up to the Andes to savor the recognized locro de papa (a traditional soup made with grains and potato); and then descend to the exuberant Amazon and discover the exotic maito along with more flavors that make Ecuador a delight to the palate. There are 24 dishes that represent a part of the identity of the country of the four worlds.
Fine Aroma Cacao
It is very valued, because of the raw material you get from it for the best chocolate in the world.
It’s originally from Ecuador and according to studies carried out by Ecuadorian and French archaeologists, the Mayo Chinchipe Marañón de la Amazonia culture was responsible for spreading cultivation and consumption techniques more than 5000 years ago.
The ‘Boom Cacaotero’ (name of the period when the cocoa export exploded) is the name by which the key moments in production and export of ‘La Pepa de Oro’ are known (as some people call the cocoa bean), which since the 18th century has forged the country’s cocoa practice.
The Pacific Coast and the Amazon Region are the worlds where the largest crops are located; they have two main varieties: the fine aroma cacao and the CCN-51. The first, also called Arriba or Nacional, is variety with the highest quality on the planet. Yellow is its characteristic color, it has a perfume and flavor that stands out from others of its kind for its special touches of flowers, fruits, nuts or almonds, which together make it unique and special, being essential for the elaboration of the exquisite gourmet chocolate desired worldwide.
Cacao liquor
It is a product obtained from the fermentation of the mucilage of the cocoa fruit.
It is a drink of contemporary origin. It is a liquor based on cocoa, among the benefits of the cocoa pulp are a sweet taste and to have the necessary level of soluble solids (sucrose) important for the fermentation process. This liquor is made by distilling the cocoa at 40 degrees of alcohol resulting from the fermentation of the cocoa mucilage. It can be consumed in Naranjal (canton in the Guayas province).
Emblematic products
Diversity is a constant in Ecuador and gastronomy is no exception. The country of the four worlds has a great variety of flavors, which vary depending on the region and time of the year in which we find ourselves.
Fine cocoa aroma and coffee recognized worldwide for its excellence, more than 150 varieties of potatoes, seven peanuts, quinoa, known as the “food of ancient Andean cultures”, delicious and fresh seafood such as shrimp, positioned as one of the best on the planet, corn, bananas, and one of the least intervened cuisines in Latin America such as the Amazon, are just some of the components of Ecuadorian cuisine.
Thousands of natural products of excellent quality, delicious flavors and aromas, and expert hands preparing recipes that passed from generation to generation, make Ecuador a true culinary power worthy of discovery.
Galapagos
Famous for its unique biodiversity, is an example of sustainable development.
In this region, you can enjoy a delicious organic coffee grown in volcanic soil; and a variety of exquisite seafood dishes, which are obtained from responsible fishing.
Pacific coast
Forests, mangroves, and beaches, are part of this region where you get a wide variety of land and sea products such as: the banana, cocoa, shrimp and tuna; which is coupled with the culinary traditions of their people to create the richest and diverse gastronomy in the country.
Andes
Glaciers, mountains, valleys, soils of volcanic origin make this region a great agricultural wealth, where Andean products such as potato, maize and mote combined with meats such as pork are the protagonists of delicious traditional dishes.
Amazon
Jungle, waterfalls, crystal clear rivers, and a rich flora and fauna, are combined with the diversity of indigenous cultures that maintain a traditional local cuisine, mixing the aromas and flavors of the Ecuadorian Amazon.
Flavors of Ecuador
Forests, mangroves and beautiful beaches are part of this region where you can find a wide variety of products from earth and sea such as banana, cocoa, shrimp and tuna which is combined with culinary traditions of its people to create the richest and most diverse gastronomy in the country.
