Fusion of green banana and tradition
In the middle of its mountains heights and valleys products of andes and the Pacific coast are cultivated, which are used to create distinguished dishes like the repe.
The region Located to the South of the country, its capital has the same name. Here is the National Park and the Podocarpus Natural Reserve that spands from the Andean Highlands to the Amazon rainforest.
Weather Its average temperature is 17° C.
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 banana crumbled or shredded so that it doesn’t get brown, then is mixed until it’s cooked. The key of consistency is to shred the green banana finely by hand, crushing it and stir it with a grinder.
Seven varieties of repe can be tasted, the most common preparations include; the famous pea with banana, the white repe served with cheese and milk, and the mestizo repe with a variety of beans and potatoes.
The name of this dish is beacause former generations of lojanas referred to the green banana as repe. Consumed by traditional markets and restaurants.
Ecuadorian Soup made with green bananas, onions and grated cheese.
Horchata It is an aromatic drink of reddish color based on an infusion of sweet herbs and ataco. Served with lemon and sugar.
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…
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;…