Handmade tortillas de papa
In this province, agriculture is one of the activities with greater relevance of the population. Potato cultivation is a major source of employment and income in rural areas.
The region Located at the center of the Andean alley, its capital is Ambato. The city of Baños de Agua santa is considered the capital of adventure in the country and is among the main destinations of the Ecuador.
Weather The annual average temperature is 15° C and 18° C in the lowlands.
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; annatto is added to give color. the potatoes are crushed with a spoon or a mallet, until a firm consistency; Then they are shaped by hand and fried with lard.
Its name comes from the Kichwa ‘llapina’ which means to crush and Spanish ‘mush’, soft mass. They are traditionally served with chorizo, fried egg, beet and avocado salad.
The dish is of everyday consumption, it’s easily found in restaurants, markets and local food fairs.
Traditional dish of potato tortillas, served with chorizo, fried egg, beetroot and lettuce salad.
Chocolate Ambateño It is a hot drink prepared with artisan chocolate tablets diluted in water or milk, cinnamon, clove smell and brown sugar or regular sugar is added.
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, 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…