The sustainable flavors from Ecuador

Gastronomy is one of the most important factors in the identity of a culture, since it defines a region through food and its cuisine. On the other hand, sustainability is related to carrying out an activity without wasting resources or harming the environment. The combination of these two concepts results in the efforts of various chefs who care about the origin of the ingredients, how they are grown, how they reach the markets and finally the food that we enjoy.

To talk about Ecuadorian food is to inquire about its richness. It is an exquisite experience to get to know the country from the food that fuses ancestral recipes with creativity, preparing innovative dishes, without losing the essence of flavor. Get to know 3 proposals that embrace sustainability and highlight the traditions and flavors of our ancestral peoples.

Boca Valdivia
Chef Rodrigo Pacheco
Puerto Cayo, Manabí

Here we seek to educate the diner, connect him with nature and the history of our gastronomy. The gastronomic experience is based on using only the ingredients provided by the land and the sea, harvesting from our own garden and preparing the menu based on seasonal products. Also, work to conserve biodiversity, restore ecosystems, respect local cultures, avoid climate impact and promote a circular economy.

QUITU Identidad Culinaria
Chef Juan Sebastián Pérez
Quito, Pichincha

The millennial gastronomic heritage and the mega-diverse orchard of high-quality products that sprout in the soils and waters of Ecuador are used to create dishes with spirit and autonomy. Here we seek to know and value the essence of each product, understanding that perfection is in its nature. In addition, the work done by the farmer and the richness of the soil are valued, which is why sustainability, the work of producers and fair trade are promoted.

Dos Sucres
Chef Daniel Contreras
Cuenca, Azuay

Among the most important things for this place is knowing the origin of the products they use on a daily basis. They seek to contact direct producers in order to better understand their practices and acquire the entire product, for example onions with their stems or whole animals, which allows them to use 100%. In addition, by having a direct relationship with the producer, it is possible to know what raw material is in season, that is, there is a greater production and they prepare a menu with a lot of emphasis on these items.

Ecuadorian gastronomy has amazing proposals to show the entire world that we are all about flavors and ancestral practices that take care of the “Pacha Mama” or Mother Earth. Travel and try new culinary experiences that bet on seasonal ingredients and local producers, respect the food, minimize waste and preserve natural resources, as well as celebrate culinary traditions.

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