Mote Pillo, Canelazo, Tamales and more typical dishes of Cuenca Ecuador. Find out more here
Gastronomy of Cuenca: Motepillo
The Motepillo is an emblematic dish of Cuenca cuisine, where mote (corn cooked in clay pot), the base of the Andean diet, is mixed with eggs, milk and dressings in a creamy and delicate preparation. Its development reflects the sustainability of traditional agricultural systems, which preserve the cultivation of maize and other local products. With its delicate taste and soft texture, the motbrush is a symbol of Cuenca’s culinary heritage, passed down from generation to generation as part of a gastronomic identity rooted in the history and culture of the region.
Gastronomy of Cuenca: Higos con queso
Figs with cheese are a traditional treat that combines the sweetness of figs, grown in Andean orchards, with the softness of artisan cheese from the rurality of Cuenca. Its preparation follows legacy techniques, reflecting the sustainability of a production based on local ingredients and artisanal processes. With its perfect balance between sweet and salty, this dessert is an emblem of Cuenca’s gastronomic heritage passed down from generation to generation as a symbol of identity and culinary tradition.
Gastronomy of Cuenca: Sweets of Corpus
The sweets of Corpus de Cuenca are a vibrant expression of the city’s gastronomic heritage. Handmade with ingredients such as cane sugar, corn flour, eggs, Andean fruits, and other ingredients, these colorful delicacies present in the traditional Corpus Christi festival are the reflection of the mestizo character of our local gastronomy, of its knowledge passed down from generation to generation. With their variety of shapes and flavors, ranging from the crispy to the soft and mellow, these sweets are a symbol of cultural identity and devotion, sweetening the streets of Cuenca every year with their charm and tradition.
Gastronomy of Cuenca: Canelazo
Canelazo (also known as drake in Cuenca) is a traditional drink made with cane spirit, cinnamon and orange juice, fruit grown in the Amazon region of southern Ecuador. Its preparation reflects the ancestral knowledge and the use of local ingredients, highlighting the richness of the region’s ecosystems. With its spicy aroma and its warm and slightly acidic taste, canelazo is part of the culinary heritage of Cuenca and Ecuador, passed down through generations as a symbol of identity and celebration in the cold Andean nights.
Gastronomy of Cuenca: Canelazo
Tamales from Cuencanos are an expression of the vast gastronomic legacy of Latin America, present from Mexico to South America. Made with corn, an ancestral crop of the Andean region, they reflect the sustainability of traditional agricultural systems, where local ingredients such as lard, eggs and spices are combined in an artisanal preparation. Soft and enveloping, these tamales represent a culinary heritage that has transcended generations, keeping alive the techniques and flavors of Cuenca and its gastronomic heritage, rich in history and cultural identity.
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