Ecuador Travel
Fritada Imbabureña

Fritada Imbabureña

La infaltable de los Andes

Imbabura

Is a province with a large extension of fertile soil where they grow corn, potatoes and beans, products that are part of the daily mail of its inhabitants.

Useful Data

The region Located in the Andean alley to the North of the country, its capital is Ibarra. Located in the Andean alley to the North of the country, its capital is Ibarra. The Poncho Fair in Otavalo is one of the most important craft markets in the region.

Weather It has an average temperature of 12 ° C to 18 ° C, which varies according to the height and location.

Imbabura

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 garlic; When the water dries, the meat is fried in its own fat until golden; generally it is cooked in firewood.

The fritada is accompanied by mote, toast, tortillas, potatoes, corn, cheese and fried ripe; it’s served with chili and curtido sauce.

It is a traditional dish of the Andes and can be found in markets, restaurants and food fairs; People in their homes usually prepares the fritada in events or during holidays.

Cooked pork in a bronze paila (traditional cooking pot), is accompanied with potato tortillas, toast, sweet plantain, corn, beans, and cheese.

Fritada Imbabureña

Traditional drink

Chicha de Yamor Made with flour from seven types of corn fermented separately, mixed and sweetened with brown sugar. Its consumption is traditional in the Andean Yamor Festival.

Fritada Imbabureña

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…

Chigüil

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…

Cascaritas

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…

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…

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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