Ecuador Travel


Saladito cuero reventado


Traditional dish with more than 70 years of history, chugchucara comes from two words Kichwa: chukchuna which means trembling and kara that is pigskin.

Useful Data

The region Located in the North-Center of the Cordillera de los Andes, its capital is Latacunga. Several volcanoes like the Cotopaxi volcano with 5,897 meters above sea level and the Quilotoa lagoon are located in this region.

Weather The average temperature is 15° c in the Highlands and an average of 24 ° C in low areas.


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 bronze cooking pot.

Your presentation consists of an entrance of mote with chicharrón accompanied with pieces of pork, soft pigskin to which it owes its name, cuero reventado, cooked and fried potatoes in the same cooking pot where the pig is being fried; it is also served with fried plantain, tostado, popcorn and mejido empanadas.

The taste of empanadas is between sweet and salty, since the dough is made with wheat flour is salty and its filling, the mejido, is a sweet cheese made with cinnamon and egg yolks. This dish is found in markets, restaurants and huecas (small street food restaurants)

Preparation based on pork, cuero reventado, potatoes, mote, toast, popcorn, mejido empanadas and sweet plantains.


Traditional drink

Chawarmishky Es la savia dulce del penco maduro; para obtenerla se corta la base de la planta y se chawa (raspa) su interior, luego se cocina con azúcar hasta obtener un sirope similar a la miel de abeja.


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, 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…

Hornado Pastuso

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…

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…


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;…