Ecuadorian immigrants are the 1oth-largest Hispanic population living in the United States. They brought their traditions with them when they immigrate, so that way they stay in touch with home, but the one thing they remain loyal to is their food. Many Ecuadorian restaurants have been opened for years with the typical dishes in their menu. The popular dishes normally consist of, rice, potatoes, seafood, chicken, and meat. Here are some of dishes that make Ecuadorians feel like home.
Maria Velez and her husband opened their Ecuadorian restaurant ten years ago. Velez says that her motivation to open a restaurant was to be able share her passion for cooking with many. “People tell me that I cook like their mothers or grandmothers used to cook,” she says smiling proudly.
Morocho dulce a classic Ecuadorian sweet drink. Velez’s take on this drink is that “it’s hard to make a good morocho” because sometimes there aren’t enough ingredients available. “Also, it’s time consuming.” Morocho is a breakfast or as a evening snack drink, usually accompanied with Humitas, which are a savory steamed fresh corn cakes.
Ecuadorian chicken soup or Caldo de Gallina is a typical dish from the Sierra. A bowl of soup and a portion of rice is usually dinner. “I’m full with a bowl of soup. I don’t need more,” says Mario a customers at Milenio restaurant. He says that he eats other kinds of food too, but most of the time Ecuadorian. And when he’s out with his family, his family wouldn’t eat other kind of food.
The lightest dish is probably Ceviche de Camarom. Abel Castro the chef and the owner of Ñaño restaurants shows how to make Ceviche:https:
Castro’s restaurant is located in Manhattan. “We want to be able to share our tradition with others and the best way to do it is with food”
“Churrasco is one of the most popular dishes here” says Diana, a waitress who came from Ecuador six months ago. She says that she misses her family and friends, but not the food.
Sopa Marinera (seafood soup) is probably one of most poplar dishes not only in Ecuador, but in the United States as well “because the ingredients are easy to get,” says Don Juan. Don Juan and his family work in a small family own restaurant in Queens. “People come because my wife makes good food”
Velez is well-known for her Arroz marinero. She says that people have come to treat her like their family. “Some people call me aunt, others mother.” They feel appreciated. Food connects people and that’s how Ecuadorians feel like home even when they are far away from their families.
“There always be Ecuadorian food as long as we live here,” says Velez. If ever want to try Ecuadorian dishes, there are plenty of places in New York. Generally the portions are big.