If you’re looking for a single spot to sample the flavors of dozens ofcultures, you’ll find that culinary crossroads in Ecuador.
Thecuisine of this equatorial paradise is enriched by its long andcolorful history, and by its vibrant mix of indigenous South Americanand European cultures. Inca Indians, Spanish conquistadors, and otherEuropean immigrants have all left their marks on the menus of today,which also differ by geographical region from the Andes highlands tothe Amazon jungles and coastal cities.
MostEcuadoran meals include staples like rice, potatoes and meat, wellseasoned, and complimented with a variety of sauces, from heartysofritos (so-FREE-toes) to spicy ahi (AH-hee). On this episode of ATaste From the Melting Pot,Ellie teaches us how to prepare Casuela De Pescado (Cah-SWAY-lah daypess-CAH-doe), a seafood casserole. We’ll also learn the secret toauthentic Ceviche (seh-VEE-chay) and sit down to a family fiesta.
