Recipes

|Recipes

Bizcochuelo de Tres Leches: Three Milks Cake

By |December 7th, 2009|

I finally got around making one of my favorite desserts of all times – Bizcochuelo (bees-coh-CHOOEH-loh) de Tres Leches, or cake with three milks sauce, or Three milks cake.  Dulce de Tres Leches is a very popular dessert throughout Latin America, and in Ecuador it is as popular and traditional as Arroz con […]

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My Pantry to the Rescue: Orechiette with Turkey, Chorizo and Vegetables

By |December 6th, 2009|

I had one of those “What do I make for dinner?” moments – you know, the ones where you have been busy all day and have not had a chance to really think about what you’re going to cook.  I normally try to have a plan, and with this blog, I actually feel […]

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Churrasco Ecuatoriano: Ecuadorean Grilled Meat

By |December 3rd, 2009|

Churrasco (choo-RRAHS-coh) is a delicious and simple grilled cut of marinated beef.  Churrasco is a common Latin American grilled meat dish, and it varies by country.  You may be familiar with Brazilian Churrascarias, the all-you-can-eat restaurants where waiters bring out all sorts of cuts of meat to your table and slice it as […]

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Empanada de Verde con Queso: Ecuadorean Green Plantain Patties Stuffed with Cheese

By |November 13th, 2009|

Empanadas de Verde (em-pah-NAH-dahs deh VEHR-deh) are a staple food in the Ecuadorean diet.  Made from green plaintains, empanadas de verde are usually eaten for breakfast, accompanied with a cafecito, or black coffee.  These green plaintain patties are filled with cheese, but can also be filled with a ground beef and raisin mixture, […]

Achiote and Refrito

By |November 11th, 2009|

In my Ecuadorean recipes, I always talk about using Achiote, a.k.a., annato-infused oil, and refrito as bases for Ecuadorean cuisine.  I thought it would be appropriate to include a few pictures of what these two look like, and how to make them.

Achiote:
I normally make achiote (ah-CHOH-teh) on the spot.  I remember […]

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