Seco de Chivo

From Creole origin. It is a stew with goat or sheep meat; pieces of meat are browned in a sauce of fried vegetables called refrito, then ferment liquid is incorporated and cooked until reduced and a sauce is formed.

Goat meat can be fermented or seasoned with chicha de jora, naranjilla or beer juice. This culinary trick is used in homes to eliminate the smell that comes from the meat and to soften the product. Currently in the area known as Muey, located in the Salinas canton, people use tamarind in fermentation, as an ingredient of the area, giving it a nice flavor to the palate.

It is said that the name was born in Ancon when British diners saw a delicious dish that was served after the soup and soon wanted the “segundo” (second dish), i.e., the main course. That’s why the local cooks baptized it as “seco”. The seco it’s sold in restaurants located on the road to the Pacific coast.