Experiencing authentic Ecuadorian culture off the beaten path
Experience Traditional Ecuadorian Cuisine and Cocktails at Quito's Mama Cuchara Hotel
Nestled in the heart of Quito, Ecuador's capital, the Mama Cuchara hotel offers a unique culinary experience. The city played host to a recent cooking and cocktail workshop, showcasing the best of Ecuadorian cuisine and cocktails.
At the heart of the experience was Posada de Tigua Hacienda, a charming Cotopaxi-based establishment that invites visitors to immerse themselves in rural life. Guests can stay overnight and participate in tasks such as herding cows and making cheese. The main course at Posada de Tigua Hacienda features mutton from the farm, cooked in a fragrant sauce with oregano, lovage, and laurel.
The traditional kitchen adjoining the restaurant offers visitors a view of dough being chopped and roasted in eucalyptus-wood-fired ovens. One of the standout dishes is a hearty potato soup called locro de papa, made with at least three varieties of potato, including the dense, red-skinned papa chola native to Ecuador.
The dessert course is a sweet treat, with Juliana Zambrano, the chef at Posada de Tigua Hacienda, preparing manjar de leche in a bronze pan called paila. The manjar de leche has a silken texture due to the wide, flattish shape of the paila.
Meanwhile, a cocktail class was held on the rooftop of Mama Cuchara hotel. Dino Ibarra, the bartender leading the class, introduced guests to Cruzloma, a Quiteño gin, and the mama morada, a new cocktail created by combining colada morada (a spiced fruit drink) with a national spirit. Guayusa and coca leaves are among the botanicals in Cruzloma.
Pablo Rodríguez, the third-generation owner of Posada de Tigua Hacienda, emphasizes the importance of the people in making the food special. He believes that the personal connections made with guests and the community contribute to the unique flavours and experiences offered at Posada de Tigua Hacienda.
The wine being tasted was from Bodega Dos Hemisferios. The wine spent 18 months maturing and has notes of black cherry, tobacco, and pepper. The wine is a blend of Cabernet Sauvignon and Malbec.
Potato plantations in the Páramo ecoregion, located between 9,840 to 16,075ft above sea level, are a testament to the region's biological and culinary diversity. Here, potato plantations are nearly vertical and naturally irrigated. The Páramo ecoregion is home to fields of red quinoa and fava beans.
Stephany Reeson, the commercial director of Mama Cuchara hotel, was also present at the event. The workshop provided guests with a memorable culinary and cocktail experience, showcasing the rich flavours and traditions of Ecuador.
