Universidad Técnica de Ambato

Facultad de Ciencias Humanas y de la Educación

Carrera de Turismo y Hotelería
Inglés Intermedio II
September 2019-February 2020

Reaction Essay
Names: Arévalo Joel, Guato Ariel, Moreta Carlos y Reinoso Alisson.
Semester: Sixth.
Date: Wednesday 27 November, 2019.

INTRODUCTION

Ecuadorian food is one of the most recognized worldwide, so it has four regions and in each
of them is prepared different dishes for each hour of the day. Like many people go out to a bar to
have a couple of drinks in which they drink from traditional drink to imported drinks, taking into
account that the bars are more welcoming on weekends from Thursday in each place of Ecuador.

There is a difference in the diet of the Costa and Sierra regions. The first is based on products
extracted from the sea. Seafood is often on the table of homes. One of the typical dishes served in
restaurants are the delicious encebollados, a soup whose ingredients are tuna, yuca, onion and
cilantro.

In the highlands, seafood is not often served. But freshwater fish, such as trout, occasionally
appear on the menu. The national dish is the guinea pig baked with potatoes. This is a tradition
that goes back to pre-Columbian times.

Ecuadorean culture: here, lunch is conceptualized as the largest and most important meal of
the day. Consequently, dinner tends to be skipped or a smaller and less formal affair. Breakfast.
A glass of milk, with a good handful of chia seeds provides in addition to a good amount of these
fatty acids, fiber, zinc, selenium, calcium, magnesium, iron and phosphorus.

Without a doubt, fatty fish is a key food in the diet of those who want to take care of
themselves even more. The ideal is to vary the intake of small fish such as anchovies, jacks and
sardines, with larger fish such as salmon or tuna. Vegetables or legumes will complete the
nutrients and vitamins in the diet. Dinner. They can be eaten in so many ways that it is difficult
to get tired: fried, hard and in salads, watered, tortilla or scrambled.

DEVELOPMENT

The daily meals are breakfast, lunch and snack. A standard breakfast can be fried eggs and
bread. As a complement, you can have a cup of Nescafé or milk and freshly squeezed juice.

Café con humitas

Whether eaten as a light breakfast in the morning or a snack in the late afternoon, café con
humitas is a tradition throughout the Sierra of Ecuador. A humita is like a muffin in texture, but
the cornbased batter is wrapped in a corn husk or banana leaf and steamed rather than baked.
The humita can be salty (salado) or sweet (dulce). The coffee is generally a cup of Nescafé,
though in some more trendy establishments it might be drip coffee (cafe pasado) or espresso.

Colada de avena

In Ecuador, a colada is a drink that is thickened using a grain, like oatmeal or ground corn.
Ecuadorians love to drink colada de avena, better known by the brand name Avena Polaca
(Polish Oatmeal). While this drink can be bought in small boxes from the grocery store, it is also
sold by many small bakeries (panaderías) and quick stop markets look for a large chilled metal
vat full of a creamy white liquid the texture of drinkable yogurt. The salesperson will dip
ladlefuls into the cup of your choice. This drink is cold, slightly spiced with cinnamon and
perhaps nutmeg, very sweet, and is like drinking eggnog without the eggs.

Empanadas de pollo

Workmen stop at the local bakeries or small mom-and-pop grocery stores to pick up chicken
empanadas as a breakfast on the go. The pastry is flour based and the empanada is baked with a
filling of seasoned chicken, a few vegetables like peas and carrots, and half a hard boiled egg.
Empanadas de verde

These deep-fried empanadas are gluten free, their dough made from the green plantain. For
breakfast they are usually filled with cheese, but sometimes they can be found with ground beef
or shredded chicken. Ask for a side of ají if you like your breakfast spicy.

Tortillas de yuca

Tortillas de yuca are small pillow-like croquettes of mashed yuca stuffed with fresh cheese
and then pan-fried until golden brown. The combination is magical. Yuca is usually associated
with the Amazon Basin, though some restaurants and small cafés in the Sierra also serve this
delicious breakfast, often with a fried egg on the side.

Tortillas de verde

Another type of croquette, these tortillas are made with cooked, mashed green plantains and
stuffed with cheese, then pan-fried until crispy on both sides. Green plantains are associated with
the coast of Ecuador, though people living in the Sierra have readily adapted and tortillas de
verde are easy to find. Often they are not on the menu, but you need only ask.

Pan de yuca

While many Ecuadorians have no clue what it means to be gluten free, they have been making
one of the best wheat-free breads for as long as anyone can remember. The dough for pan de
yuca is made from yuca flour, cheese, butter, and eggs. It is rolled into small balls and baked in a
hot oven, where the dough puffs up. The resulting roll is crispy on the outside, and chewy on the
inside. These delicious rolls are sold at yogurt shops and by street vendors.

Tamales

If you find yourself in the region around Cuenca, Ecuador, then you might want to try tamales
for breakfast. A corn dough, filled with either chicken, beef, or pork, is steamed in a banana leaf.
Tamales in Cuenca are served with black, sweet coffee.
Bolón de verde

Bolón de verde are dumplings made of green plantain, mashed and seasoned with sautéed
onion. They can be ordered in three flavors: cheese, chicharrón (fried pork bits),
or mixto (mixed). They can be eaten as fast food on the run, or served with a fried egg in a
restaurant. Those with heartier appetites can also get bolón con seco de carne, or a side of braised
beef.

Tigrillo

Mashed green plantains, cheese, and egg are the simple ingredients of this breakfast casserole.
This is a working man’s breakfast, rumored to stick to ribs for hours no matter what kind of
manual labor you have to tackle that day. It’s also comfort food to the extreme.

Mote

Mote is known as hominy in the Southern United States, and as posole in Mexico. In
Ecuador, mote is most often sautéed with other ingredients and served for breakfast, as a side
dish for lunch, or as a snack any time of day. The most popular versions are mote sucio (dirty
mote) pan-fried with garlic, onion and spices mote con chicharrón add small fried pork bits
to mote sucio or mote pillo pan fried with scrambled eggs.

Ceviche

Ecuadorian wet style ceviches are a common breakfast choice, especially along the coast. If
you are concerned about eating raw seafood, consider ordering shrimp or octopus, which are
usually cooked before being added to the final dish.

Encebollado

Encebollados are soups most commonly served for breakfast. Made with fish usually tuna and
onion, and served with popcorn and plantain chips, encebollado is rumored to be a great hangover
cure. The best encebollados are found at local markets or mom and pop restaurants. In addition
many people to accompany their encebollado do it with bread, because they say it is very
delicious.
 Curious fact: the onion with the passing of time has been one of the most quoted to be
consumed the day after having had a few drinks, they say it is good for the chuchaqui or
hangover, as it lost much electrolyte, so this dish (soup) has sodium and liquid that helps recover
the electrolytes lost.

Ecuadorian main meals, especially at lunch or almuerzo time, usually consist of meat, poultry
or seafood with side dishes of rice and/or potatoes, a small salad, plantains (ripe or green), and
some hot sauce on the side. Main meals in Ecuador vary depending on the region; you will find a
lot of seafood and plantain dishes in the coastal cities and more beef, pork and chicken main
dishes in the highlands of Ecuador.

Arroz con camarones

Classic South American dish from the coastal areas consisting of rice cooked in a shrimp
broth and mixed with shrimp, sautéed onions, peppers, tomatoes, garlic, cumin, achiote and
parsley.

Arroz con chorizo y camarones

Arroz con chorizo y camarones is a dish of rice with chorizo cooked in seafood broth with
shrimp, onions, peppers, garlic, tomatoes, and parsley.

Arroz con huevo

The typical lazy (student) lunch in Ecuador consists rice with fried egg, you can add some
fried plantains and avocado salad.

Arroz con pollo

Arroz con pollo is a delicious Ecuadorian dish of chicken and rice cooked with onions,
tomatoes, peppers, celery, garlic, achiote, cumin, cilantro, among other ingredients.

Arroz Marinero

Arroz marinero or seafood rice is a South American dish similar to Spanish paella, that is
made with rice cooked in seafood broth and sautéed with shrimp, clams, squid, bay scallops,
onions, garlic, bell pepper, cilantro and spices.
Carne colorada

Ecuadorian stove top braised beef marinated in beer, garlic, onion, achiote, cumin and oregan.

Chaulafan de pollo

Chaulafan de pollo is Ecuadorian chicken fried rice made with rice, chicken, bacon, onions,
garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices and herbs.

Ecuadorian churrasco

Ecuadorian churrasco consists of a grilled or sometimes fried steak topped with a crispy fried
egg served with rice, French fries, ripe plantains, a small salad, avocado slices and hot sauce.

Encocado de pescado

Pescado encocado is a coastal dish of fish seasoned with citrus and spices and then cooked in
a sauce of cilantro, onions, tomatoes, bell peppers and coconut milk.

Fritada de chancho

Ecuadorian braised pork dish cooked slowly in orange juice with onion, shallot, garlic and
cumin.

Fritada de gallina

A delicious and tender chicken dish prepared by cooking chicken in a sauce made with chicha
or fermented corn drink, garlic, onion and cumin until the liquid is gone and the chicken is
golden brown.

Guatita

Guatita is an Ecuadorian tripe stew in a potato peanut sauce.

Hornado de chancho

Ecuadorian recipe for roasted pork leg marinated with garlic and beer.
Menestra de lentejas

Lentil stew simmered with onion, pepper, tomato, garlic, cumin, and cilantro, and served with
rice and thin grilled steaks.

Menestra de porotos

Menestra de porotos is an Ecuadorian bean stew, made with beans simmered in a sauce of
onions, tomatoes, garlic, cumin, chili powder and cilantro or parsley.

Pernil lojano

Pernil is a roasted pork loin dish where the pork is marinated in a sauce of bitter orange juice,
onion, garlic, achiote, cloves, cinnamon, cumin and panela and slow roasted in the oven for
several hours.

Pescado a la parrilla con salsa de mariscos

Grilled fish topped with a seafood sauce made with shrimp, calamari, scallops, garlic, onion,
white wine and cream.

Quinua marinera

Quinoa cooked in seafood broth and sautéed with shrimp, clams, squid, bay scallops, onions,
garlic, bell pepper, cilantro and spices.

Seco de borrego

Seco de borrego is an Ecuadorian lamb stew cooked slowly in sauce of beer, wine, garlic,
cumin, achiote, oregano, peppers, onions, cilantro, parsley, tomatoes, and other spices.

Seco de carne con tamarindo

Seco de carne con tamarindo is a beef tamarind stew simmered in sauce of tamarind, beer,
garlic, cumin, achiote, peppers, onions, cilantro or parsley, tomatoes, and other spices.
Seco de chivo

Seco de chivo is an Ecuadorian goat stew braised in a sauce of garlic, cumin, achiote, oregano,
peppers, onions, cilantro, tomatoes, chicha or fermented corn drink, naranjilla or lulo juice,
panela and spices.

Seco de pollo

Ecuadorian style chicken stew cooked slowly in a sauce of beer, onions, garlic, peppers,
tomatoes, herbs and spices.

The dinner or snack, which people prepare in their own homes, is lighter than lunch.

Café con humitas

Whether eaten as a light breakfast in the morning or a snack in the late afternoon, café con
humitas is a tradition throughout the Sierra of Ecuador. A humita is like a muffin in texture, but
the corn-based batter is wrapped in a corn husk or banana leaf and steamed rather than baked.
The humita can be salty (salado) or sweet (dulce). The coffee is generally a cup of Nescafé,
though in some more trendy establishments it might be drip coffee (cafe pasado) or espresso.

Colada de avena

In Ecuador, a colada is a drink that is thickened using a grain, like oatmeal or ground corn.
Ecuadorians love to drink colada de avena, better known by the brand name Avena Polaca
(Polish Oatmeal). While this drink can be bought in small boxes from the grocery store, it is also
sold by many small bakeries (panaderías) and quick-stop markets look for a large chilled metal
vat full of a creamy white liquid the texture of drinkable yogurt. The salesperson will dip
ladlefuls into the cup of your choice. This drink is cold, slightly spiced with cinnamon and
perhaps nutmeg, very sweet, and is like drinking eggnog without the eggs.

Empanadas de verde

These deep-fried empanadas are gluten free, their dough made from the green plantain. For
breakfast they are usually filled with cheese, but sometimes they can be found with ground beef
or shredded chicken. Ask for a side of ají if you like your breakfast spicy.
Tortillas de yuca

Tortillas de yuca are small pillow-like croquettes of mashed yuca stuffed with fresh cheese
and then pan-fried until golden brown. The combination is magical. Yuca is usually associated
with the Amazon Basin, though some restaurants and small cafés in the Sierra also serve this
delicious breakfast, often with a fried egg on the side.

Tortillas de verde

Another type of croquette, these tortillas are made with cooked, mashed green plantains and
stuffed with cheese, then pan-fried until crispy on both sides. Green plantains are associated with
the coast of Ecuador, though people living in the Sierra have readily adapted and tortillas de
verde are easy to find. Often they are not on the menu, but you need only ask.

Pan de yuca

While many Ecuadorians have no clue what it means to be gluten free, they have been making
one of the best wheat-free breads for as long as anyone can remember. The dough for pan de
yuca is made from yuca flour, cheese, butter, and eggs. It is rolled into small balls and baked in a
hot oven, where the dough puffs up. The resulting roll is crispy on the outside, and chewy on the
inside. These delicious rolls are sold at yogurt shops and by street vendors.

Tamales

If you find yourself in the region around Cuenca, Ecuador, then you might want to try tamales
for breakfast. A corn dough, filled with either chicken, beef, or pork, is steamed in a banana leaf.
Tamales in Cuenca are served with black, sweet coffee.

Bolón de verde

Bolón de verde are dumplings made of green plantain, mashed and seasoned with sautéed
onion. They can be ordered in three flavors: cheese, chicharrón (fried pork bits),
or mixto (mixed). They can be eaten as fast food on the run, or served with a fried egg in a
restaurant. Those with heartier appetites can also get bolón con seco de carne, or a side of braised
beef.
Tigrillo

Mashed green plantains, cheese, and egg are the simple ingredients of this breakfast casserole.
This is a working man’s breakfast, rumored to stick to ribs for hours no matter what kind of
manual labor you have to tackle that day. It’s also comfort food to the extreme.

Mote

Mote is known as hominy in the Southern United States, and as posole in Mexico. In
Ecuador, mote is most often sautéed with other ingredients and served for breakfast, as a side
dish for lunch, or as a snack any time of day. The most popular versions are mote sucio (dirty
mote) pan-fried with garlic, onion and spices mote con chicharrón add small fried pork bits
to mote sucio or mote pillo pan fried with scrambled eggs.

Alcoholic beverages most consumed in bars

Among the most consumed alcoholic beverages to spend a pleasant time in the company of
friends and family, we have selected the 10 most popular, delicious and ordered within the bars
and liquor stores.

Canelazo

Canelazo is an alcoholic shooter made of Aguardiente (clear, anise

flavored liquor), cinnamon, lemon, sugar, and water. Popular in the Sierra, it's served warm, and
can often be ordered by the pitcher.

Guarapo

Guarapo is the extract of fermented sugar cane, which once extracted, is added liquor (usually
the so-called "tips" that we will explain later). It is recommended to drink this drink in its freshest
state; otherwise it will lose its good flavor and color due to fermentation.
Blue Bird

The tips correspond to the pure alcohol of sugar cane, and here in the country, there are
varieties of this drink depending on the region. One of the most famous is the so-called Blue
Bird, a typical drink of Ecuador coming specifically from the province of Bolivar.

Cantaclaro

It is one of the preferred blends in Ecuador, made from cane brandy. An artisanal drink native
to the city of Loja, one of the main traditional beverages consumed by the Lojanos, contains 7.5
degrees of alcohol.

Boiled Wine

Boiled wine is a fine drink that is consumed on special occasions, either for a toast or to have
a drink after a meal. Its ingredients are red wine, cinnamon powder, cinnamon stick, anise,
cloves, 2 oranges, sugar, a slice of lemon and salt around the glass, contains 12 degrees of
alcohol.

Beer

Beer is undoubtedly one of the most popular drinks on the planet: it is used in cooking, art,
science and parties, it is suitable for every occasion and one of the cheapest; it contains 3.5
degrees of alcohol.

Whisky

Whisky is an alcoholic beverage obtained from the distillation of wheat, rye, barley or corn,
with their respective aging in wooden barrels. Ideal liqueur to counteract the crude and sordid
"ambient sound", very chosen for formal parties such as weddings and birthdays, contains 40° of
alcohol.

Vodka

Vodka is one of the most alcoholic beverages, it is made from the cheapest and most abundant
local agricultural products such as wheat, corn, potato, sugar cane or the combination of any of
these. Refreshing drink to quench thirst, this drink has 42° of alcohol.
Fish bowl

The fish tank is an exuberant drink for the delight of an abundant group of people, consists of
crushed ice with orange juice and white rum, has between 35°- 40° of alcohol.

Mojito

The mojito is a popular cocktail originating in Cuba, composed of white rum, sugar (sugar
syrup), lemon, mint or good grass and mineral water. One of the most preferred by women
contains 15° of alcohol.

Alexander

Alexander is an ideal cocktail to take a rest after a night of party before going to sleep or as a
last drink, is sweet and high alcohol content between 10 º and 15 º. It is simple to prepare is a
mixture of different drinks including gin, colorless cocoa liqueur and cream.

Atlantic

Drink made on the basis of granadilla, ice and vodka, ideal for sharing between friends, is a
drink with low alcohol content contains 25 º. It has a tropical and sweet taste very pleasant for the
palate of consumers.

Fire Bullet

It is a drink much requested to celebrate birthdays, a drink containing cinnamon powder,

tequila, coffee, triple dry and chocolate, with an alcohol content of 20 º to 37 º.

Conclusion
Ecuador is one of the countries that has more gastronomic wealth, is because it has four
regions is why they know it as the country of the four worlds. In terms of outings to bars stand
out the young people who go out with friends or family to some bar to consume a drink, among
them the best known are those that are made in the province of Guaranda and Manabí.