Ecuador Travel
Chigüil

Chigüil

Traditional envuelto Bolivar

Bolívar

Land of high production of corn, the main ingredient for the production of the chigüil, indispensable dish in the traditional Carnival of Guaranda.

Useful Data

The region It is located West of the Cordillera de los Andes, its capital is Guaranda. Salinas de Guaranda parish is an example of organization of community enterprises.

Weather The average temperature is 22 ° and 14° C in the Andean region in the valleys lower.

Bolívar

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 flour, stuffed with fried white onion, salt, lard and cheese, wrapped in tender corn leaves.

The origin of the name comes from the shape of how is wrapped. In the past, the newborns were called “guagua chiguil” or “chiguilitos”, since they were wrapped in a tightened belt, comparable to the wrapping of this product.

The chiguil traditional recipe has been passed down from generation to generation, and today is consumed in the province in the months of February and March, when the corn husk is tender and coincides with the Festival of the province which is the Carnival.

Wrapped in a delicate cooked steamed corn flour dough filled with cheese.

Chigüil

Traditional drink

Blue Bird It is a blue liqueur prepared with sugar cane liquor to which you add lemon verbena, leaves of mandarin, anise, banana, pineapple, chicken meat, sugar and anise.

Chigüil

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…

Cascaritas

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Hornado Pastuso

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Hornado

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…

Chugchucaras

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…

Fritada Imbabureña

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…

Repe Lojano

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…

Llapingacho

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;…

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