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Te Travel Guide 13
Visitors can learn about the ancient practices still employed by the native Amazonians who govern the land and visit their villages deep in the rainforest
have fought to conserve their tradi- tional attire, languages and artisanal techniques. A trip to the country’s Pueblos Mágicos (magic towns) and Rincones Mágicos (magic corners) are a must — these areas have been designated as pillars
of cultural
identity by the Ministry of Tourism. Tese include Cotacachi, one the of the best places to watch the Inti Raymi celebrations — this late June solstice festival, dedicated to Pachamama (Mother Earth), has been celebrated since before the Incas arrived in Ecuador. Another area of cultural significance is Guano. Te volcano-shadowed arti- sanal centre is one of the best places to witness carpets woven in quin- tessentially Andean designs using traditional methods. Tose inter- ested in apparels should also visit the Azuay and Canar regions, where the
weavers of Montecristi and Jipijapa specialised in the production of the now famous toquilla straw hats. In the Chimborazo Province, guests are encouraged to support Indigenous- centred tourism initiatives by attending an Andean healing cere- mony with La Moya. In the Huaorani territory of Yasuní National Park, local guides steer travellers beneath mangroves capped with capuchin monkeys before docking on the banks to point out medicinal plants. Here, visitors can learn about the ancient practices still employed by native Amazonians.
Gastronomy Ecuador’s cuisine can, like its land- scapes, be divided geographically. Te inhabitants of coastal towns, such as Montanita and Puerto Lopez, stir shrimp caught fresh from fishing boats into sweet coconut sauces. Here, econcado is a favoured option, a white fish dish draped in bright orange achiote sauce. Andean recipes utiliset
techniques perfected over
centuries and Quito’s high-end restau- rants draw influence from each. La Vid Restaurante serves up tradi- tional locro quiteno (potato soup), an ancestral dish from the capital of Ecuador. Amazonian chefs forage for elusive forest ingredients, and while wandering the highlands, it’s essen- tial to stop at a spit for a taste of whole roasted cuy (guinea pig).
towns,
Ubiquitous in the mountaintop locro
de
papas (a soup
comprising of three types of potato and local spices) is an essential indul- gence for travellers hoping to taste the Ecuadoran Andes. Cultivating numerous varieties of potato, a starch crucial to sustaining life in high-al- titude climes, Indigenous producers supply culinary innovators in Quito. Fine-dining restaurant Salnés Gastro- Picantería serves up traditional dishes including paiche fish broth and suckling pig — a house speciality — alongside a regularly changing menu that celebrates native ingredients from every corner of Ecuador. For a taste of the coast, Iche
Restaurante (Manabi), serves a fish casserole made in a clay pot, along- side a mixture of green banana and peanuts. Nuema, one of Latin America’s most acclaimed eateries, offers delicate plates of haute cuisine — its 15-course tasting menu carries diners around the tastes and textures of Ecuador. Sweet treats can be sourced from Chez Tiff, a chocolatier celebrating Ecuador’s status as the originator of cocoa. Newly discov- ered traces of cocoa on ancient pots suggest that traditional cocoa origi- nated in the rainforests of what is now Ecuador.
Plan your trip to Ecuador using Ecuador Travel’s online planning function:
ecuador.travel/en/plan-your-trip
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