Page 271

Ecuadorian Migrants Most consumed dishes In Spain, the star dish is roast pork, which can be found on the menu in most restaurants. On the other hand, llapingachos [potato patties with cheese], ceviche and locro [potato soup] are often requested. The Ecuadorian community residing in Italy, faithful to its culinary tradition, prefers ceviche, caldo de bolas [green plantain dumpling soup], fried pork, churrasco [steak with a fried egg on top], seco de carne [beef stew] and seco de gallina [chicken stew]. In the USA, the most common dishes are roast pork, guinea pig and fish stew. The following dishes are also popular: guatita [beef tripe stew], caldo de manguera [pork tripe soup], caldo de patas [cow hoof soup], caldo de bolas [a traditional soup], llapingachos [potato patties with cheese] and tripa mishqui [beef tripe]. These dishes can be found in restaurants and on food carts.

Festivals Leaving the country has not prevented Ecuadorians from continuing their cultural practices, especially with regard to religion. In Italy and Spain, the worship of the Virgins of El Quinche and El Cisne is widespread among Ecuadorians. In fact, in Madrid the “Churona” lives in the parish of San Lorenzo de Lavapiés. The First Cry of Independence has become the date to celebrate “Ecuadorianism”, due to the fact that it coincides with summer in the northern hemisphere. Religious festivals such as Holy Week and Christmas are also celebrated. Ecuadorian food is found in every art and musical festival in the cities of New York, New Jersey and Connecticut. The hot summer months are ideal for compatriots to attend these free outdoor events, where they can partake of their traditional food.

269

Profile for Ministerio  Turismo

Gastronomía  

Gastronomía

Gastronomía  

Gastronomía

Advertisement