Food, Food, Food

So, I really like eating. And I spend much of each day dreaming about the food I might presently, or some time in the distant future, be eating. It therefore seems only fair that I attempt to channel some of this enthusiasm into explaining some of the exciting delicious items we get to consume down here.

Obviously, out of all the cuisines floating around South America, I am most familiar with Ecuadorian/Northern Andean. So in Quito, I had some very specific cravings that needed to be fulfilled, and some old haunts to visit to do it.

One of my favorite places to eat in the Mariscal is Kallari, especially for breakfast. It's run by a sustainable indigenous cooperative based in the Ecuadorian Amazon. They make delicious delicious dark chocolate, which is awesome 1) because it can be really hard to find decent chocolate around here sometimes, and 2) because although Ecuador is home to some of the best cacao in the world, most large-scale chocolate production isn't controlled by Ecuadorians. The Ecuadorian beans get sent elsewhere to be processed, packaged, etc., and then the chocolate has to be imported back into Ecuador, and they don't really get much out of the profits. Kallari is really exciting because they grow, harvest, produce, and sell their own stuff. And it's really good.

Anyway, their little cafe in Quito has these great breakfast deals, which always create this horrible dilemma: you can get hot chocolate made with their homegrown stuff kind of melted into hot milk, or you can get juice. And you have to pick.

Juice is maybe the very best part of Ecuadorian food. They have about a zillion fruits to choose from, and all the juice is fresh-squeezed, and it's just amazingly good. And you can get juice made out of strawberries,

which Peter did, and it's in that gigantic glass. Just think about how many strawberries got mushed to make that. Yum. Also we got some standard USA breakfasty items, which is somewhat of a rare thing. Most South Americans eat breakfast of rolls and jam, or sometimes cheese, and instant coffee or tea.

Besides empanadas, which I insisted on eating for pretty much every other meal, what I really couldn't leave Quito without was locro de queso. Soups are another of my favoritist aspects of Ecuadorian cuisine, and locro is my favorite of all the soups. It's kind of a creamy potato soup with chunks of queso fresco (cheese) and potato, and with big ol' slices of avocado on top. I made Peter and Dan go on a locro hunt with me, with excellent results:

Seriously, so good. It's over there on the right. You can also see some empanadas, fried pockets with pretty much whatever you want stuffed inside. The one in front of Dan is an empanada de morocho, which means that the outside is made with morocho, a kind of maize. The red stuff in that little bowl in the center of the table is ají, spicy sauce that's often homemade, and unique to each eatery. Way better than ketchup.