Spanish School South American » Cooking Class http://southamerican.edu.ec Spanish Teaching and Volunteering Fri, 06 Jan 2012 23:03:41 +0000 http://wordpress.org/?v=abc en hourly 1 Cooking instruction weekly http://southamerican.edu.ec/2009/02/26/cooking-instruction-weekly-optional/ http://southamerican.edu.ec/2009/02/26/cooking-instruction-weekly-optional/#comments Thu, 26 Feb 2009 16:42:57 +0000 admin http://southamerican.edu.ec/?p=19 cook We have typical Ecuadorian cooking classes where you can learn and practice more vocabulary, have a good time, and taste delicious dishes.Tropical fruits, seafood, Andean potatoes. You will have a favorite recipe from Ecuador.

]]> http://southamerican.edu.ec/2009/02/26/cooking-instruction-weekly-optional/feed/ 0 Special Ecuadorian Recipes http://southamerican.edu.ec/2009/02/25/special-ecuadorian-recipes/ http://southamerican.edu.ec/2009/02/25/special-ecuadorian-recipes/#comments Wed, 25 Feb 2009 18:08:34 +0000 admin http://southamerican.edu.ec/?p=83 Cooking Class 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).
Banderin.- A small bandera with just 2 dishes (ex: Guata and Concha or Cazuela y Camaron)

Fritada.- Pork fired in it’s own grease with mote, the recipe is a little different and the taste is WOW!, ]]> http://southamerican.edu.ec/2009/02/25/special-ecuadorian-recipes/feed/ 0