Introduction Biodiversity, fertile land, endemic species, a singular geographical configuration, a multicultural society, and ancestral customs are just some of the factors that come together to make Ecuador a land with unique culinary wealth. Among snow-capped peaks, valleys, beaches and jungle grow crops with high nutritional value and special flavours that lend themselves to be fitting ingredients for a variety of traditional recipes. Grains, garden vegetables, seafood, tubers, and fruit, both tropical and Andean, make unique blends unveiled by ancestral wisdom and the creativity of the country’s different population groups. The recipes compiled in this book therefore reflect both our modern identity and our roots. Each province has a variety of its own dishes and beverages, reflecting the fruit of its soil and the culture of its people. This positions Ecuador as a potential culinary destination, able to offer a whole range of experiences
around its traditional food. Trying out the local food is a way to know the local people and their lifestyle – it is an insight into a whole culture. This helps to consolidate the promotion of meaningful, transforming tourism, of conscious tourism. This book presents a collection of recipes revealing the flavours and potential attractions of each province in the country. It also shows the fruits of the earth and dishes made in different parts of Ecuador using traditional, native ways or concocted by local culinary skills. The information in this book is complemented with background details on the festivals, folklore and traditions of the communities. It is a chance to gain indepth knowledge of the gastronomic diversity of each province and to relish the culture and customs of each one, which together make up Ecuador’s intangible heritage.