Ecuador: Encebollados, Llapingachos and Aguardiente 🇪🇨

Ecuador flag

One of the challenges of this project that I underestimated was the sourcing of ingredients. Portland’s a pretty good food town for its size, but that’s mostly on the restaurant end of things.

Our lack of cultural diversity in the Rose City really makes it hard to source quality multi-ethnic ingredients – note the fact that I still haven’t gotten to The Bahamas yet, because I can’t find conch meat in Portland and I haven’t made it to Uwajimaya in Beaverton to see if they sell it.

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