Hispanic History Month and Foodways Series: Ecuador

Encebollado de pescado, récipe below

In 1735 Jorge Juan Antonio De Ulloa, Captain in the of Spanish Navy, made a voyage South America where he made interesting observation on the culinary culture of Guayaquil, Ecuador a coastal city which came under Spanish colonial control in 1538. Today it’s the largest city in contemporary Ecuador. “The coasts and neighboring ports abound in very delicious fish” he writes. Seafood constitutes “a considerable part of the food of the inhabitants of Guayaquil. Here is a recipe for encebollado de pescado, a popular fresh tuna soup made with cassava, olive oil, onions, garlic, cilantro, and limes from Guayaquil.

Encebollado de pescado récipe: http://laylita.com/recipes/2008/03/01/encebollado-de-pescado-or-tuna-soup/