Bird Watching

New Day Cafe: Ecuador

Ecuador has four main regions: La Costa (the coast); La Sierra (the highlands); The Amazon; and The Insular Region (the Galapagos Islands).

There is great variety in climate, largely determined by altitude. It is mild all year round in the mountain valleys, with humid subtropical climate in coastal areas and tropical forest in the lowlands. The Pacific coastal zone has a tropical climate with an intense rainy season. The climate of the Andean highlands is temperate and relatively dry, and the Amazon Basin on the eastern slopes of the mountains shares the climate of other rainforest areas.

Due to its location at the equator, Ecuador experiences little variation in daylight hours over the course of a year. Sunrise and sunset occur every day every two hours from six o’clock.[2]

en.wikipedia.org/…

It is a paradise for bird watching.

Llapingacho Where Ecuadorian potato pancakes

Llapingacho (also Llapingachos or Yapingachos) are fried potato pancakes (galettes) served with peanut sauce. The llapingacho potato pancakes are filled with cheese and served with an egg, chorizo, tomato and onion salsa, lettuce and avocado.

From YouTube Description

The recipe is in the YouTube description [9:07]:

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Are you a flower fan?

There are over 4,200 species of orchids documented in Ecuador, with a number of species still unidentified. In fact, Ecuador has the greatest diversity of orchids of any country in the world, regardless of size. ✂️ Orchids grow in all ecosystems of Ecuador, and some species rise up to 4000 meters. The majority, however, are found in the humid rainforests and rainforests of the country. www.ecuadorforestofclouds.org/…

Look at this beauty:

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Empanadas from Viento Where Ecuadorian cheese empanadas

The empanada is a baked or fried Spanish turnover made with dough and filling. This dish takes its name from the Galician verb seizewhich means “coated”, as in “wrapped” or “coated” with bread.

In Ecuador, the most popular is the Empanada de Viento. which are fried cheese empanadas. delicious ecuadorian breakfast recipe, or you can treat them as an appetizer at any party.

www.lacademie.com/…

The English recipe is in the YouTube description: scroll down under the Spanish recipe. [4:36]

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Quito is the capital of Ecuador.

The beautiful center of Old Quito, the Grand Plaza is an anchor point of daily life for thousands of inhabitants.

Surrounded by four buildings that highlight the historical influence of religion and government on Ecuadorian culture (the Presidential Palace, the Municipal Palace, the Archbishop’s Palace and the Cathedral of Quito), La Plaza de Independencia, as seen also called, is one of the best spots in town for people watching.

The square is also rich in history. In its center, it houses a statue of the Heroes of Independence. Commissioned in 1899 and inaugurated in 1906, the memorial symbolizes the country’s victory in its war of independence from Spain.

www.atlasobscura.com/…

All lit up at night:

Papa Locro Where Ecuadorian potato soup

This traditional Ecuadorian soup includes essential ingredients such as potatoes, queso fresco (unaged cheese), onions, garlic, cumin and annatto [achiote]. Locro de papa tastes best when warm and garnished with sliced ​​avocado, chopped cilantro and aji sauce.

Despite its pre-Hispanic origin, it is still one of the cheapest and most delicious foods today.

www.lacademie.com/…

This video is clearly aimed at beginner cooks/kids, so it’s very basic. The recipe is in the YouTube description, but you can search for a more complex and authentic one on Google. [9:52]

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There is a beautiful lake in a caldera.

The last eruption of the Quilotoa volcano in 1280 it left behind a gaping caldera 3 kilometers (1.8 miles) in diameter, which is now filled with brilliant turquoise water. The word “quilotoa” comes from the local Quechua language, a group originating from the central region of the Andes.

At an elevation of around 3,800 to 3,900 meters (12,467 to 12,795 feet), Ecuador’s Laguna Quilotoa is nestled in rugged countryside, criss-crossed by well-worn hiking trails that criss-cross the Andes mountain range.

www.atlasobscura.com/…

A little peek~

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Pescado Encocado Where Ecuadorian Fish in Coconut Sauce

The complex taste of Pescado Encocado Coconut Sauce will surely blow your mind! And when this creamy sauce pairs with tender chunks of fish, you’ll understand why this dish is so beloved across the country.

This flavorful dish was developed on the Pacific coasts of Ecuador and Colombia, where coconuts and fresh fish abound.

www.lacademie.com/…

[7:55] The recipe is here: www.kevinallover.com/…

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The Incas left their mark on the architecture…

[T]he Incas seemed to have a surprisingly advanced understanding of engineering, much of which can be seen in the ruins of Ingapirca in Ecuador.

It was in the 15th century that the Incas arrived in the region that would become Ingapirca, but they discovered that they were not alone. The area was already inhabited by the Cañari natives who immediately came into conflict with the Incas. While the invading force defeated the indigenous peoples, miraculously they did not wipe them out. […] This new hybrid community then grew into the town now known as Ingapirca. Among the interesting remnants of the merged culture are what appear to be two separate sun temples, each catering to the beliefs of each culture.

www.atlasobscura.com/…

… but Ingapirca is special.

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Seco de Pollo Where Ecuadorian Chicken Stew

Seco de pollo is a traditional Ecuadorian chicken stew. This is probably the best chicken stew I have ever had. It’s so tasty, soft and juicy. I am currently traveling in Ecuador. I also found interesting ingredients and learned new cooking techniques. This is the first Ecuadorian dish I have shared – I hope to do more in the future. The reason I decided to do this is because this dish is everywhere in Ecuador. It’s the most popular dish at least from what I see.

From YouTube Description

The recipe is in the YouTube description. Caution : I disagree that you can substitute chili oil for achiote (or annato) oil, but it’s easy enough to do; you just need the achiote/annato seeds and some neutral oil. What do you think? [7:31]:

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Weird trees too.

What has red and peeling skin and is only found in the Andes? Polylepis trees, some of the weirdest and rarest trees on the planet. This genus only thrives in the cold mist and thin air of the Andes, and one of the rarest types of Polylepis can only be seen in northern Ecuador.

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[T]The bark of the Polylepis is made up of a thin dark red layer which collectively forms a skin strong enough to withstand a cold, wet and windy environment. These layers peel naturally into papery sheets, inspiring the easier-to-pronounce moniker “paper tree.”

www.atlasobscura.com/…

You don’t have to go to the rainforest to see cute birds, though.

Ecuadorian shrimp ceviche (they cook their shrimp!)

[T]he way people prepare seafood in Ecuador is quite different from that in Peru. Peruvians like their seafood raw, while Ecuadorians prefer it poached. So that’s good news for those who can’t eat sushi or raw fish.

Ceviche is traditionally marinated in lime juice to enhance the natural taste of seafood.

www.lacademie.com/…

The recipe is in the YouTube description [12:30]:

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So go to the cafe and have a cup of tea…

…and good food…

…and join us!

New Day Cafe is an open thread. What do you want to talk about today?