Ecuador Travel
Fish Maito

Fish Maito

Celebration dishes

Pastaza

The Amazon is home to a variety of freshwater fish like "bocachico", the guanchiche, the carachama, jandia which are used for the preparation of dishes as the maito.

Useful Data

The region Located at the center of the Amazon region, it is the largest province in the country and its capital is Puyo. Seven different Amazonian indigenous nationalities live in this region, rich in culture.

Weather Its average temperature is 25° C average relative humidity higher than 78%.

Pastaza

From Pre-hispanic origin.The word mayto means wrapped. To prepare it, is recommended to use five bijao leaves and put them to fire to make them flexible. SThe fish is placed on the seasoned leaves; then is wrapped in it and tied with strips of the toquilla straw. It is placed directly into the fire and constantly turned until it is ready. It is accompanied with green plantain, cassava, papa china, cooked palmito, curtido (a traditional preparation).

Traditionally, the mayto is prepared without salt, no garlic, no onion, only the flavor of the fish and the leaves. Today it is spiced and seasoned to taste of each person.

It was considered a luxury food and offered in important ancestral celebrations; is currently offered in restaurants in cities like Puyo.

Envuelto de pescado amazonian roast grilled served with cooked plantains and palmito.

Fish Maito

Traditional drink

Guayusa tea It’s a drink obtained by boiling guayusa leaves, of exquisite aroma and flavor; You can add lemon and sugar to taste.

Fish Maito

Other typical dishes of the region

Ayampaco

It’s a wrap of pre-hispanic origin, present in the Center and South of the Amazon; to prepare it, the chicken or fish is placed on the bijao, banana, palm trees…

Maito fish fillet

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Uchumanka

From Pre-hispanic origin. It’s a spicy soup with fish or smoked chicken and chili, which is complemented with patas muyo, palmito and kallamba (wild mushrooms). It is served with cassava,…

Casabe de yuca

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Caldo de corroncho

Caldo nutritivo de origen prehispánico. Una de las preparaciones consiste en condimentar el pescado y hervirlo hasta que se concentre su sabor, luego se añade maní y huevo; se sirve…

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