Traditional envuelto Bolivar
Land of high production of corn, the main ingredient for the production of the chigüil, indispensable dish in the traditional Carnival of Guaranda.
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.
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.
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.
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…
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…
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;…