Ecuador Travel
Hornado

Hornado

Chiriuchu or ají frío

Chimborazo

Its culinary culture exists since the pre-Inca period. The puruhaes (ethnicity) used corn, potatoes, the mashuas, the geese, the mellocos and llama meat, borregas and Guinea pig in their traditional daily diet.

Useful Data

The region It is in the South Central of the Andean alley, and its capital is Riobamba. Here is the Chimborazo, which with 6.263 metres above sea level, it is the highest snow-covered volcano in the country.

Weather The average temperature varies between 14° C and 18° C in the Highlands and a mean of 20° in the lowlands.

Chimborazo

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 characterized by its sour or chiriuchu, a dressing made with pieces of aji rocoto, water, salt, onion and tomato; some of panela or chicha.

The Asian pig was introduced by the Spanish to American gastronomy, and is still available in the Andean region.

You can taste this dish in traditional markets where the caseritas jealously guard their secrets, and attracts visitors with captivating phrases such as “come, handsome”, so that they enjoy this dish.

Dish with pork marinated and cooked (baked) in wood-fired oven, served with pigskin, mote, potatoes and chiriucho.

Hornado

Traditional drink

Chicha Huevona This chicha is the combination of chicha de jora (fermented cornmeal), with eggs, sugar and brandy.

Hornado

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…

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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