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A Special International Report Prepared by
The Washington Times Advertising Department - Published on April 21, 1999
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Dining in Ecuador
Some of the choices would have been wise. As I slowly became accustomed to Ecuador's delicacies, I learned to love some of the items that I first saw on the Middle of the World menu. Locro de papas (potato and cheese soup, usually with a creamy avocado in the middle), mote (burst corn), empanadas de morocho or verde (corn or plantain shells filled with meat or cheese), humitas (ground corn steamed in corn leaves and usually served with strong coffee) or the similar quimbolitas (like humitas but made with corn flour and steamed in banana leaves), washed down with fresh fruit juices such as blackberry, watermelon, passion fruit or papaya. On the other hand, I could have chosen something a little more daring, like the roast cuy with potatoes and vegetables. I was actually leaning towards the cuy. But, then the other side of that plastic covered menu said it was roast guinea pig. I would see guinea pig often during my travels through Ecuador. Outside of Otovalo, a town with the massive Indian market, whole stands are set up and dedicated to cuy. It is served roasted on a stick, cut up and fried, or it sits on the countertop in a basket so the customer can see the freshness. But, I didn't try guinea pig up there on the exact spot of the equator. I chose something a little more familiar - ceviche. Ceviche in Ecuador is not the same as the ceviche that most Americans know. In Ecuador, the ceviche is marinated in a sauce of orange juice. Then popcorn, plantain chips and roasted corn are mixed inside. Ceviche can be made with a wide variety of seafood. Except for the black clam and fish versions, ceviche is cooked before serving and is safe to eat. For a delicacy, try the crab ceviche, mouthfuls and mouthfuls of fresh crabmeat. Then have a bowl of crab in garlic sauce. When I finally tried the cuy, on a rainy day at one of those roadside stands near the indigenous market, I discovered it tasted a lot like….well, pork. Actually, it was similar to very fresh, juicy pieces of pork and was served with roasted potatoes, just like mom's. Unfortunately, I wasn't as brave the second and third bites, and even though the cuy was delicious, I couldn't finish it. Nighttime in Ecuador usually means a delicious dinner at one of the many restaurants specializing in local dishes, or a combination of local and international cuisine. Many hotels have their own first class restaurants. The Swissotel in Quito is known for its wide selection of Italian, Japanese and French. The brunch and lunch buffets at the Café Quito attract locals, tourists and businesspeople alike. The Radisson Hotel has thick cuts of steaks and other top quality meals. The Hotel Akros is the place to come to listen to the piano player and to drink the best martinis. Dinner, created by one of Columbia's top chefs, in the cozy restaurant is always a treat. And for a Sunday brunch, the Hilton Colon has been a favorite for decades. Another hotel with outstanding restaurants is the Oro Verde in Guayaquil. The Spice Grill relies on local produce, such as fish, crayfish and crab to create delicious delicacies. The blue crab empanadas are a definite favorite. But, it’s the after dinner (and even daytime) desserts that are real surprises. Ecuador has some of the best chocolate in the world, thanks to its high quality cocoa. Famous Swiss and American chocolate makers, such as Nestle and Nabisco, use Ecuadorian cocoa to make their candies. But eating the chocolate fresh from the source is a real taste treat. Some of the best chocolate is available at the Swissotel and the Oro Verde. The truffles, made with dark or milk chocolate, are filled with a variety of flavors, or are eaten pure. They should be savored, but it's easy to gobble them up in one bite. La Universal has been creating candies, chocolate, bonbons and cookies for almost 110 years. Their refreshing, glacial mints are so popular that almost every restaurant brings them to the customer with the bill. The little green candies are often used as change when people are a few coins short to pay for something. Everyone has their own La Universal favorite. The Manicho bar, filled with peanuts and chocolates, is an energy booster to get you going for the late night dance clubs. Huevitos, another best seller, is a little maraschino cream and cookie filled chocolate. Instead of a coffee to accompany dessert, a better choice might be a steaming cup of rich, hot chocolate, perfect for a cool, Quito evening. If these sweets are a little too much for after dinner or if you are looking for something more familiar, Nabisco*Royal can provide you with all sorts of cookies, crackers, jellos, flans, puddings and other similar desserts, which can be made at home or eaten fresh from the well-known boxes. In Ecuador, Nabisco adds a bit of local flair. Look out for blackberry jello or "pan de yuca," a local bread that can be made from a mix in 15 minutes. Wherever and whenever you choose to eat in Ecuador, you are guaranteed a dining experience with interesting dishes, always made with the freshest ingredients. |
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Table of Contents (1) President Mahuad announces new economic plan |
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The menu at the Middle of the World might as well have been written in Japanese. I could have understood it better if it was written in Greek; it had nothing to do with any Spanish that I had ever learned. As I was about to take a chance and just point to a few items, I flipped over the plastic covered menu and saw my choices were in English. The translation was a little rough, but soon I had a better idea of the offerings. Thankfully, before I had ordered.