Cuerito crocante de los Andes
In the populations of Cañar and indigenous areas, pigs are also called kuchi which is a word in kichwa and means pig in Spanish.
The region It’s located in the southern zone of the Andean alley and its capital is Azogues. This region is the archaeological site of Qhapaqnan, Ingapirca, Cojitambo, shingles lagoon, Coyoctor.
Weather The temperature in this Andean zone is located between 10° C and 16° C.
Dish of Creole origin, with over 50 years of tradition. Preparation begins with the “scorched” bristles and pig skin with a gas torch, then butter is spread and the scorching continues until it takes a black tone.
During the process the shell is punctured to remove the excess of fat and then the surface of the skin is scraped. The skin is done when it’s thin, crispy and golden.
In other times the skin was prepared with dried leaves of eucalyptus or llazhipa, now these elements and techniques have been replaced with industrial welding torch.
The cascartias can be found in the rustic restaurants located on the near the roads of the State axis of Azogues, Biblian, Deleg, Canar and La Troncal cantons.
Roasted and browned pigskin served with motes, llapingacho, salt and pepper to taste.
Chicha de Jora It is a drink with corn flour, fermented in a mud base with aromatic herbs, orange or pineapple and sweet spices. It’s traditional to drink it in the Andean festivals Pawkar Raymi and the Inti Raymi.
Other typical dishes of the region
Motes: Pillo, Pata and Sucio
From Pre-Hispanic origin. Since 1590 the mote is part of the indigenous table, they cooked it in pottery, firewood and ash, to achieve its breakup and softness. Mote Pillo: mote…
Since 1590 the mote is part of the indigenous table, they cooked it in pottery, firewood and ash, to achieve its breakup and softness. It is a dough of corn…
Dish of Creole origin, its main feature is the savory stew, made with onions, garlic, salt and pepper. To get the juicy, soft and salty flavor, the pig is macerated…
Dish of Creole origin, his name is given by its cooking technique: the pork is marinated and baked in firewood all night, served with potatoes or mote. This dish is…
Dish of Creole origin. Its main ingredient the pig, whose meat is fried after being boiled in low fire, in its own fat for hours. This procedure is done in…
It is a dish of Creole origin, its taste is in the preparation; in a bronze paila (traditional cooking pot) pieces of pork are cooked in water, salt, onion and…
Dish of Creole origin. It is a creamy soup, to prepare it a rehash with oil and onion is done, and then water is added until it boils. Add the…
Locro de Papa
From Prehispanic origin, is a thick soup which is prepared essentially with potatoes and cheese. White onion and annatto is fried in lard and then chopped potatoes are added to…
El llapingacho is of pre-Hispanic and Creole origin. It’s potato tortillas made with fresh cheese and fried onions. First, peeled potatoes are cooked in salted water until boiling and softened;…