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domingo, 29 de julio de 2012

Food of milk


  • 4 cups milk
  • 3 cups sugar
  • 1 cinnamon stick
  • 1 cup chopped walnuts
  • 1/2 cup shredded coconut
Preparation :
Boil the milk with the cinnamon sugar, revolviento comtinuamente simmer until thickened. Add the coconut nuts and mix for about 2 minutes.
Allow to cool and ready to serve with crackers. Serving 8 people

lunes, 7 de mayo de 2012

Avocado Smoothie Ecuadorian aphrodisiac Drinks

  •      2 ripe avocados
  •      1 liter of boiled milk
  •      1 medium ripe banana
  •      Brown sugar or honey
  •      1 tablespoon vanilla extract
  •      1 small piece of ice

Avocados are split in half is removed in the pit and scoop the avocado is put in the blender along with milk
and Brown sugar or honey to taste, bananas and vanilla essence.

Liquefies and is served in the respective vessels.
It's a great physical and brain tonic, it helps to counteract impotence. It is considered an incomparable source of energy, proteins and minerals. Because of its high chlorophyll content helps restore red blood cells.
It is an effective laxative, excellent helper in beauty treatments and skin.

domingo, 22 de abril de 2012

Banana Ecuadorian smoothie

  •      5 medium bananas
  •      1/2 pint of boiled milk
  •      Brown sugar or honey

Peel the bananas and cut them into small pieces, then placed in the blender along with milk and
Brown sugar or honey to taste. Liquefies and is served in the respective vessels.

It is a great remedy for constipation because of its high content of potassium and calcium, or great food for persoas suffering from cerebral weakness.

sábado, 21 de abril de 2012

Lentil stew with rice Recipe (Arroz con Menestra)

This recipe is one of best tradiconal ecuadorian food

Ingredients :

Directions :

  1. 4 hours before (or overnight) soak the beans/Lentils in water. After that rinse them.
  2. Cook the rice as usual. 
View complete recipe HERE

viernes, 6 de abril de 2012

Fanesca Ecuadorian Recipe

  • 2 tablespoons canola oil
  • 1 Spanish onion, cut into small dice
  • 6 garlic cloves, finely chopped
  • ½ green pepper, finely chopped
  • ½ cup cilantro leaves, chopped and compacted
  • 2 pounds salted codfish
  • 2½ cups (20 ounces) fish stock
  • 2 ears of corn, sliced
  • 5 ounces corn kernels, cooked in unsalted water
  • 1 cup (8 ounces) broad beans, cooked in unsalted water
  • 1 cup (8 ounces) Andean beans (or any bean of your preference), cooked in unsalted water
  • 1 cup (8 ounces) lentils, cooked in unsalted water
  • 4 cups (32 ounces) milk
  • 1 cup (8 ounces) white rice, cooked in unsalted water
  • 1½ pounds pumpkin. Cook 1 pound in unsalted water and reserve the liquid. Cut the remaining uncooked ½ pound into small dice
  • 1/3 cup cabbage, finely cut and cooked
  • 1 10-ounce bag frozen peas and carrots
  • 2 carrots, uncooked and cut into sticks
  • ½ cup (4 ounces) cauliflower florets, uncooked
  • Garnish: 8 hard-boiled eggs, sliced. Chopped cilantaro
View complete Ecuadorian recipe here

sábado, 24 de marzo de 2012

Tres Leches Dessert


  • 6 eggs, separated
  • ¾ c. sugar
  • 1 c. flour
  • 1 can (410 g) evaporated milk
  • 1 can (400 g) condensed milk
  • 295 g heavy cream or whole milk
  • 3 egg whites
  • 3 tbs. sugar



1. Preheat oven to 375°F (190°C). Grease and flour a 9x13 in. pan.

2. Beat the egg whites in a clean metal bowl until stiff peaks form. For best results, use cold egg whites directly from the refrigerator.

3. Beat the egg yolks and sugar in a separate bowl until it forms a creamy yellow mixture.
4. Stir the flour and sugar together in another bowl.

5. Add the egg yolk mixture to the dry ingredients and blend thoroughly by hand.

6. Fold the whipped egg whites into the creamed mixture with large, gentle strokes.

7. Spread the mixture evenly into the prepared pan.

8. Bake at 375°F (190°C) for 30 minutes or until light brown and a toothpick inserted into the center comes out clean.

9. Once the cake is ready, take it out of the oven and put it into a deep dish. Let cool slightly before adding the syrup.

View Complete recipe here

sábado, 17 de marzo de 2012

Guatita Ecuadorian Recipe

  • 2 lbs mondongo or librillo
  • 4 spoons peanut butter (or roasted peanuts grounded)
  • 1 lb potatoes
  • 3 spoons achiote (annato seeds + oil)
  • 1 small pealed tomato without seeds (Osterized [1])
  • 1 medium red onion (finely chopped)
  • 1 small green pepper (finely chopped)
  • 3 garlic cloves (Osterized)
  • ½ tsp oregano
  • salt
  • pepper
  • comino
  • culantro (a herb similar to parsley)
  • ajinomoto (monosodium glutamate)

jueves, 8 de marzo de 2012

Ecuadroian Plantain soup - Ecuadorian

1 pound cow bones.
1 pound meat.
1 beef broth cube.
6 cups water.
6 green plantains (4 cooked y 2 raw).
3 leafs of cabbage, finely chopped.
1 small green pepper, finely chopped.
1 medium red onion, finely chopped.
2 tbsp. achiote (annatto).
3 garlic.
1 small yucca.
2 corns.
1 small carrot, chopped in small cubes.
Verdurita? chopped.
Salt.  Pepper. Cumin

1 small red onion, thinly chopped.
1 small green pepper, thinly chopped.
3 tbsp. peanut butter or ground peanut
Raisins, peas, boiled eggs.
3 tbsp annatto.
Meat from the soup.
Salt.  Pepper.  Cumin.  Oregano.
Ajinomoto (Monosodic glutamate)

Blend the onion, green pepper and garlic. Put in a pot put with the water, bones, meat broth cube, parsley, annatto, salt, pepper and cumin. Let boil and add the 4 plantains, cabbage, yucca corn, "verdurita?" and carrots.
Ralle? the 2 raw plantains.
Once the 4 plantains are cooked, take them out of the fire squash them and mix them with the raw ones, add annatto and some soup if necessary to form a mass. Set this apart while making the stuffing.
In 2 tbsp. annatto fry the onion, green pepper, garlic, the meat from the soup chopped, the peanut butter, raisins, peas, oregano and add salt and pepper. Let this cook.
Take some plantain mass and stuff with the stuffing, making small balls.
Put the balls in the soup and cook at low heat for 1o minutes approximately.

Serve hot. Each dish must have Yucca, corn and balls.  Serve with lemon and Ají.

domingo, 4 de marzo de 2012

Seafood Ecuadorian Cazuela

  • 2 onions, finely chopped paiteñas
  • 2 green peppers, finely chopped
  • 2 tablespoons chopped cilantro
  • 4 tablespoons oil color
  • 1 teaspoon white pepper
  • 1 teaspoon ground cumin
  • 6 green bananas blended with a quart of cold water
  • 1/4 cup toasted peanuts and shake with a cup of milk
  • 6 cups hot water
  • 500 grams of fried fish
  • 800 grams of peeled shrimp
  • 25 clams
  • 8 crab claws
  • 25 lakes washed


In a large saucepan put oil, onions, peppers, cilantro, pepper, cumin and salt   to taste.
Prepare these ingredients with a rehash
Add the peanut smoothie with milk and hot water. Boil for 5 minutes
Add the banana liquid and cook, stirring until thickened.
Continue stirring constantly for 10 minutes. Remove from heat and adjust the seasoning.
In another pot place the seafood.
Add two tablespoons oil and saute, stirring for 20 minutes.
Pour oil in a large clay cauzuela and pour into it the preparation of the banana.
On the mass of banana put seafood and fried fish.
Bake preheated to medium heat (180 ° C 350 ° F) until golden.
Serve the dish hot.

martes, 14 de febrero de 2012

Chugchucaras Ecuadorian Recipe

  • 500 gr pork
  • 500 gr leather trapping
  • 4 sliced ​​into slices fried ripe
  • 500 grams of potato chips
  • 10 pies of wind
  • 500 g of cooked mote
  • 500 g of sweet potato
  • Toasted banana chips and popcorn.
  • cooked corn

Cook the pork seasoned with salt, pepper, cumin and garlic in ¼ liter of water cut, whereas dries add a little oil to finish cooking the pork.

Mote is left to soak the night before and was cooking with salt water, for the preparation of the dish is put on lettuce leaves a portion of pork, leather trapping, the mature fried whole potatoes fried, cooked corn, roasted , hominy, popcorn and 1 wind pie on each plate.

sábado, 11 de febrero de 2012

Humita Recipe


     12 cups corn-ripe
     4 tbsp lard
     4 tbsp butter
     2 tsp. baking powder
     1/2 pound of shredded
     Corn leaves

Blend the cholos and ciernalos. In a skillet with butter and place the corn butter, cheese, baking powder, stir.
Add salt, egg yolks and stir. Beat egg whites until stiff and fold into the preparation without beating. On each page put the preparation and wrap them, cook steamed for an hour. Serve hot.

lunes, 30 de enero de 2012

Ecuadorian Seafood soup

     Clam shells 18 and 18
     6 crab legs
     1 pound shrimp, peeled
     1 pound fish into pieces
     2 tbsp. White onion
     2 tbsp. Red onion
     2 ounces of white wine
     2 tbsp. ground peanuts
     1 tomato, peeled
     1 sprig of cilantro
     1 bay leaf
     1 tbsp. flour
     Achiote oil-
     Salt and pepper


Make a rehash with onion, tomato, coriander, bay leaves and oil-achiote, mix everything, add three quarts of boiling water, cover and let cook for 10 minutes.
Put clams, crab legs and bring to a simmer for an hour. Then add the fish and shrimp for 12 minutes over low heat.
Add the flour, wine, ground peanuts and check the seasoning.

miércoles, 4 de enero de 2012

Seco de Pollo Ecuadorian Recipe

1 chicken cut into pieces
2 onions paiteñas
2 glasses of beer, or chicha naranjilla
4 tablespoons achiote oil-
2 tomatoes, peeled
1 / 2 cup parsley
1 / 2 cup cilantro
1 pepper
salt, pepper, cumin

Blend the onion, peppers, tomatoes, parsley, cilantro. In a saucepan put the unsifted liquid, season with salt dams, pepper and cumin, chilled for 5 minutes, then add 6 cups water, beer, cover and simmer,
until the chicken is tender. Before serving check the seasoning.
Serve with yellow rice and
fried plantains..

sábado, 10 de diciembre de 2011

Chicken with Rice Ecuadorian Recipe


  • 1 Chicken
  • 2 red onions, diced
  • 2 white onions, diced
  • 1 bell pepper, diced
  • 2 tablespoons achiote oil
  • 2 tbsp Hierbita
  • 1 carrot, chopped
  • 3 cloves garlic, crushed
  • 1 / 2 cup cooked peas
  • 1 / 2 cup raisins
  • salt, pepper and cumin


In a pot of boiling water cook the chicken pieces, seasoned with salt, pepper and cumin, when cooked right out of the pot. Prepare rice using water where I cook the chicken sifted.

In a separate pan fry in oil, annatto, red onion, white onion, pepper Hierbita, season with salt, pepper, cumin, then add the carrots and peas cooked, shredded chicken, raisins, cook for about 5 minutes, stirring.

Place the prepared rice mix well and cook for about 10 minutes.

lunes, 14 de noviembre de 2011

Rice Mariner

  • 2 1 / 2 pounds of seafood
  • 1 / 2 pound of fried fish
  • 1 / 2 pound of black shells
  • 1 / 2 libraalverjas codidas 
  • 2 ripe fried
  • 2 finely chopped peppers
  • 3 ounces of white wine
  • 1 onion
  • 1 tomato
  • 4 cloves garlic, minced
  • 3 cups fish stock
  • 2 bay leaves
  • 3 sprigs of coriander
  • Salt, pepper, oil - achiote
  • Worcestershire sauce


Servings: 6 people

Rehash with onion, garlic, peppers, tomatoes and bay leaves.
In a pot to cook seafood place,
then in another pan place the fish stock, add hot water over the rice, refried beans, wine and other ingredients, season and cook cover it.
Serve the rice, garnish with fried ripe, shells and fried fish.

jueves, 10 de noviembre de 2011

Ecuadorian Shrimp ceviche


  • 1 lbs. shrimp
  • 2 Pickled red onions
  • ¼ cup orange juice
  • 4 lemons
  •  2 tbsp. Olive oil
  •  Tomato sauce
  •  Chopped parsley


Wash the shrimp, peel and scoop out the veins. In a pot of boiling water put shrimp for a few minutes to make pink. Remove and cool. Put water in a bowl of shrimp, onion, shrimp, orange juice, tomato sauce, olive oil and chopped parsley. mix Well

Ecuadorian Food

Despite being a small country, Ecuadorian food is quite varied, this is because at this country there are four natural regions (Costa, Sierra, Amazon and Galapagos) the same that have their own customs and traditions. Based on the country's natural regions are subdivided different dishes and ingredients.