Ecuador has four major regions: La Costa (the coast); La Sierra (the highlands); La Amazonia; and La Région Insular (the Galapagos Islands).
There is great variety in the climate, largely determined by altitude. It is mild year-round in the mountain valleys, with a humid subtropical climate in coastal areas and rainforest in lowlands. The Pacific coastal area has a tropical climate with a severe rainy season. The climate in the Andean highlands is temperate and relatively dry, and the Amazon basin on the eastern side of the mountains shares the climate of other rainforest zones.
Because of its location at the equator, Ecuador experiences little variation in daylight hours during the course of a year. Both sunrise and sunset occur each day at the two six o'clock hours.
It’s a haven for bird watching.
Llapingacho or Ecuadorian Potato Patties
Llapingacho (also Llapingachos or Yapingachos) are fried potato pancakes (patties) served with a peanut sauce,The llapingacho potato patties are filled with cheese and served with an egg, chorizo, tomato and onion salsa, lettuces and avocado.
From the YouTube description
Recipe is in the YouTube description [9:07]:
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Are you a fan of flowers?
There are more than 4,200 documented species of orchids in Ecuador, with a number of species still not identified. In fact Ecuador boasts the highest orchid diversity of any country in the world, regardless of size. ✂️ Orchids grow in all ecosystems throughout Ecuador, and some species range as high up as 4000 meters. The majority, however, are found in the humid cloud forests and rain forests of the country. www.ecuadorforestofclouds.org/...
Look at this beauty:
Empanadas de Viento or Ecuadorian Cheese Empanadas
Empanada is a Spanish baked or fried turnover made out of dough and filling. This dish got its name from the Galician verb empanar, which means “enbreaded,” as in “wrapped” or “coated” in bread.
In Ecuador, the popular one is Empanada de Viento. which is fried cheese empanadas.... This can be a delicious Ecuadorian breakfast recipe, or you can treat them as an appetizer in any party.
Recipe in English is in the YouTube description: scroll down below the recipe that’s in Spanish. [4:36]
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Quito is the capital of Ecuador.
The beautiful center of Old Quito, the Grand Plaza is an anchor of everyday life for thousands of locals.
Surrounded by four buildings that underscore the historical influence of religion and government on Ecuadorian culture (the Presidential Palace, the Municipal Palace, the Archbishop’s Palace, and the Cathedral of Quito), La Plaza de Independencia, as it is also known, is one of the city’s best people-watching spots.
The square is also rich in history. At its center, it features a statue of the Heroes of the Independence. Commissioned in 1899 and unveiled in 1906, the memorial symbolizes the country’s victory in its war for independence from Spain.
All lit up at night:
Locro de Papa or Ecuadorian Potato Soup
This traditional Ecuadorian soup includes vital ingredients such as potatoes, queso fresco (unaged cheese), onions, garlic, cumin, and annatto [achiote]. Locro de papa tastes best when it’s hot and topped with sliced avocado, chopped cilantro, and aji sauce.
Despite its pre-hispanic origin, it is still one of today’s cheapest and most delicious foods.
This video is clearly for beginning cooks/kids, so it’s very basic. Recipe is in the YouTube description, but you can Google a more intricate and authentic one. [9:52]
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There’s a beautiful lake in a caldera.
When the Quilotoa volcano last erupted in 1280, it left behind a gaping caldera 3 kilometers (1.8 miles) across, which is now filled with brilliant turquoise water. The word “quilotoa” comes from the local Quechua language, a group native to the central Andes region.
At an elevation of around 3,800 to 3,900 meters (12,467 to 12,795 feet), Ecuador’s Laguna Quilotoa is tucked within a rugged countryside, criss-crossed with well-worn hiking trails crawling all over the Andes mountain.
A quick look at it ~
Pescado Encocado or Ecuadorian Fish in Coconut Sauce
The complex taste of Pescado Encocado’s coconut sauce will surely blow you away! And when this creamy sauce pairs with tender chunks of fish, you will understand why this dish is so well-loved across the country.
This flavorful dish was developed in Ecuador’s and Colombia’s Pacific coasts, where coconuts and fresh fish abound.
[7:55] Recipe is here: www.kevinallover.com/...
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The Incans left their mark in architecture...
[T]he Incans seemed to have a surprisingly advanced grasp of engineering, a great deal of which can be seen in Ecuador’s Ingapirca ruins.
It was during the 15th century that the Incan people arrived in the area that would come to be Ingapirca, but they found they were not alone. The area was already inhabited by the native Cañari who immediately came into conflict with the Incans. While the invading force soundly trounced the native peoples, they miraculously did not wipe them out. [...] This new hybrid community then grew into the city now known as Ingapirca. Among the interesting remainders of the merged culture are what seem to be two separate Temples of the Sun, each one catering to the beliefs of each culture.
...but Ingapirca’s special.
Seco de Pollo or Ecuadorian Chicken Stew
Seco de pollo is a traditional Ecuadorian Chicken stew. This probably is the best chicken stew I have ever had. It is so flavorful, soft and juicy. I am traveling right now in Ecuador. I also found some interesting ingredients and learned new cooking technique. This is the first Ecuadorian food that I shared- hope to make more in the future. The reason I decided to make it is because this dish is everywhere in Ecuador. It is the most popular dish at least from what I see.
From the YouTube description
Recipe is in the YouTube description. One caveat: I disagree that you can substitute chili oil for the achiote (or annato) oil, but it’s easy enough to make; you just need the achiote/annato seeds and a neutral oil. What do you think? [7:31]:
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Weird trees, too.
What has red, peeling skin and is found only in the Andes? Polylepis trees, some of the oddest and rarest trees on the planet. This genus thrives only in the cold mist and thin air of the Andes Mountains, and one of the rarest types of Polylepis can be seen only in northern Ecuador.
[T]he bark of the Polylepis is composed of thin, deep red layer that collectively make up a skin hearty enough to stand up to a cold, wet, and windy environment. These layers peel naturally in paper-like sheets, inspiring the easier-to-pronounce nickname “paper tree.”
You don’t have to go to the rain forest to see cute birds, though.
Ecuadorian Shrimp Ceviche (they cook their shrimp!)
[T]he way people prepare seafood in Ecuador is quite different from in Peru. The Peruvians like their seafood raw, while the Ecuadorians prefer it poached. So this is good news for those who can’t eat sushi or raw fish.
Ceviche is traditionally marinated in lime juice to boost the natural taste of the seafood.
Recipe is in the YouTube description [12:30]:
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So c’mon into the cafe and grab a cuppa…
...and a nice nosh…
...and join us!
New Day Cafe is an open thread. What do you want to talk about today?