Salty and juicy
Known as pastuso hornado by the cultural influence of the town of Pasto that inhabited this area before the Spanish conquest.
The region It is North of the inter-Andean alley bordering Colombia. Its capital is Tulcán. The Ecological Reserve El Ángel is located in this region, where the Frailejones Moors and Polylepis forest are a highlight.
Weather The temperature varies between 10° C and 14° C.
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 at least 24 hours, to achieve the concentration of juices of the dressing.
The pork is placed in a metal tray and baked on fire all night in a clay oven in which usually the firewood of eucalyptus is used because this burns more slowly. Once ready, it’s served accompanied by potatoes cooked with its skin, mote and lettuce.
It is in markets, restaurants and traditional food spots, especially on weekends.
Pig prepared in a wood oven with mote, cooked potatoes and lettuce, served with a savory stew.
Tardón Mireño To prepare it you mix aguardiente, orange juice and syrup made with sugar, lemongrass and orange leaves.
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…
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;…