Special Ecuadorian Recipes
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Cangrejo Criollo.- Red Mangrove crab Ulcides occidentalis, prepared with a special seasoning, and you eat it with some really good extras and a lot of beer. This crab doesn’t taste a bit like the blue crab (Jaiba or Callinectis sapidus) most of you know. The taste isn’t as delicate, it’s more savory. The best thing about a cangrejada (crab-fest) is too eat it with your friends and start fighting over who gets the crabs with the biggest claws.
Encebollado.- Also known as Languriango, this is a delicious soup made of yellow fin Tuna (Tunus albacares) and Yuca. Cazuela.- A dish made with unripen plaintain, peanuts and fish (or seafood), served in a clay pot. Sango de verde.- Made with unripen plaintain, and shrimp. Sango de Choclo.- Made with corn and shrimp, more delicate than the Sango de verde. Locro .- A soup made with potatoes cheese and milk, (I like it also with corn), eat it with an avocado. Bandera.- This is not a dish per se but more a free style combination of several dishes and rice, my favorite bandera is Guatita, Ceviche de concha, ceviche de camaron and ensalada de cangrejo (crab salad). Fritada.- Pork fired in it’s own grease with mote, the recipe is a little different and the taste is WOW!, |
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