Here is a list of some other traditonal dishes from Quito that they can find easily in the internet or in a book of Ecuadorian cuisine if you are interested in any of them.
*Champús: Its a beverage made with flour of sweet corn, juice of "naranjilla", grains of "mote" peeled and leaves of orange. All of these cooked.
Its specially fron the "Corpus" day, a religion ceremony.
* Caca de perro: Its also called "poor collation", its made with toasted corn and involved in a layer of panela.
* Chifimote: its a mix of onion with bean and both of them cooked together.
* Picadillo: Its a mixed between white onion, coriander and parsley finely chopped.
* Aguado: chicken or duck stew with onion, tomatoe, condiments and rice.
* Mote: A white grain that is originally from the Andean region.
* Naranjilla: Its a tropical fruit and it has a sour taste. Its color is green. You can use "naranjilla" for a juice, refried, etc.
lunes, 7 de febrero de 2011
PAPAS A LA QUITEÑA
There are dishes that included potatoes with a special twist from the people of Quito.
Their ingredients are:
* 12 "chola" medium potatoe
* 1 cup of milk
*1/2 cup of toasted and peeled peanut
* 1 spoon of coriander finely chopped
* 1 bouillon cube
* 2 spoons of oil
*1/2 cup of whith onion finely chopped
* salt and pepper
Its easy to prepare the potatoes in only 4 steps:
1.- Cook the potatoes in the boil water with salt.
2.- Make a rehash with oil, white onion and the bouillon cube.
3.- Liquefy the peanut with milk and add the rehash. When it thick, add the coriander and season with salt and pepper.
4.- Put in the top of the potatoes this preparation.
And Presto!! They are ready to enjoy !!!
Their ingredients are:
* 12 "chola" medium potatoe
* 1 cup of milk
*1/2 cup of toasted and peeled peanut
* 1 spoon of coriander finely chopped
* 1 bouillon cube
* 2 spoons of oil
*1/2 cup of whith onion finely chopped
* salt and pepper
Its easy to prepare the potatoes in only 4 steps:
1.- Cook the potatoes in the boil water with salt.
2.- Make a rehash with oil, white onion and the bouillon cube.
3.- Liquefy the peanut with milk and add the rehash. When it thick, add the coriander and season with salt and pepper.
4.- Put in the top of the potatoes this preparation.
And Presto!! They are ready to enjoy !!!
MOTE PILLO
It is a classic recipe easy to prepare. It is made of ¨mote¨ and cooked with white onion, garlic, eggs, milk and parsley. Generally it is served in breackfast and it can be compaigned with cheese and a cup of coffe.
Hope you like this dish! Enjoy!
It is rich in proteins and it is a good nutritional element in your daily diet. It provides you of the energy you need to start a wonderfull day. It has a salty taste which is loved by everybody that prooves it.
This is one of the various alternatives that you can include to your breackfast or through the day, to break with a routine meal.
Hope you like this dish! Enjoy!
AGUADO DE POLLO
This is a tradicional dish from my city. It is made with chicken and rice. It is a healthy and very comercialized because of its a childrens favorite. If you add the chickens organs, it doesnt vary a lot but its name is known as ¨Aguado de Menudencia¨.
I hope you enjoy this recipe as much as I do.
The ingredients are:
ºChicken
ºRice
ºWater
ºOnions
ºPepper
ºChopped garlic
ºCarrots
ºSalt
AN ECCENTRIC PLATE FROM QUITO... PLATE OF THE MADNESS
This typical food was called "allcu locro" that a few ecuadorians knew. This custom has remaind in some of the villages in the southwest of Quito.
Its principal ingredient is a puppy.
After peeling the puppy fom its skin, its organs are removed and its cut into pieces. Seasoned with garlic, onion and salt and other condiments. Then potatoes are added to a pot with water, and all the ingredients tare cooked until its meat is soft to eat.
After it, its ready to be served with chopped parsley and a good hot sauce.
The book: "Secretos de alacena: una colección de platos tradicionales quiteños", collect all these kinds of traditional dishes almost from the XIX century, where you can find this "Plate of the madnees".
The people believed that this plate could heal the craziness.
Believe it or not, the puppies are part of the gastronomy of China, Japan, Korea, and some island of the South Pacific too.
Its principal ingredient is a puppy.
After peeling the puppy fom its skin, its organs are removed and its cut into pieces. Seasoned with garlic, onion and salt and other condiments. Then potatoes are added to a pot with water, and all the ingredients tare cooked until its meat is soft to eat.
After it, its ready to be served with chopped parsley and a good hot sauce.
The book: "Secretos de alacena: una colección de platos tradicionales quiteños", collect all these kinds of traditional dishes almost from the XIX century, where you can find this "Plate of the madnees".
The people believed that this plate could heal the craziness.
Believe it or not, the puppies are part of the gastronomy of China, Japan, Korea, and some island of the South Pacific too.
TIMBUSHCA
It is a soup originally from the Andean region.
To prepare it, you need the next ingredients:
- Potatoes
- 1/2 pound of brisket of bief
- 6 cabbage leaves
- 2 ounces of peanut
- 1 minced garlic
- 2 cups of milk
- salt and pepper
The methos of preparation is as follows: Make a soup with the brisket of bief, and seasoning with salt, pepper and garlic. Add the peanut dissolved in the 2 cups of milk, and include the cabbage. All of this cook for a 1/2 hour.
At the time that tou served it, aggregate the cooked potatoes.
This dish is quickly to prepare because it only takes 35 minutes!
It has an extraordinary flavour that I´m sure that you will make this soup one of your favorites!!
EMPANADAS DE VIENTO
This is a big appetizer made of baked flour with cheese.Its name comes from the special characteristic that combines this with hot oil that inflates it with a lot of air. It has a crispy texture that is enjoyable to taste.
In a cold fy you can enjoy this with morocho. It is very common to find this in downtown Quito where there are lots of vareties of these ¨empanadas¨ like stuffed with chicken or meat, but specially these ¨empanadas¨ are sweet.
In a cold fy you can enjoy this with morocho. It is very common to find this in downtown Quito where there are lots of vareties of these ¨empanadas¨ like stuffed with chicken or meat, but specially these ¨empanadas¨ are sweet.
MOROCHO
It is a beverage made from white corn with a lilltle bit of cinnamon and other ingredients that the Spanish broght to Ecuador in the colonial times.
In the 80`s it was a drink that was popular among poor people, but now it is consumed by most part of the ecuadorians.
In a bowl you put hot boiling water with white corn. Its cooked by mixing and stiring the grain avoiding the grain to stick to the bowl for aproximatelly for an hour.
In the 80`s it was a drink that was popular among poor people, but now it is consumed by most part of the ecuadorians.
In a bowl you put hot boiling water with white corn. Its cooked by mixing and stiring the grain avoiding the grain to stick to the bowl for aproximatelly for an hour.
When the white corn is already cooked, you need to add milk and cinnamon until its soft.
To serve this drimk, you can add sugar or panel.
To serve this drimk, you can add sugar or panel.
Bon appetit!
PRISTIÑOS
They are like fried cookies and it is a traditional sweet that you can find in the capital city. It is more often seen in Christmas times where families enjoy this like a dessert.
It is a recipe made with these ingredients:
It will only take you 1 hour to make this recipe. It is easy and you and your family will enjoy this in any celebration.
P.S. Dont forget to put the honey on top of the pristiños.
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