IMAGES: PEDRO NAVARRO; GETTY. INTERVIEW: ANGELA LOCATELLI


THREE TO TRY ECUADORIAN DRINKS


1


Chicha This is Latin America’s


indigenous beer, made with local ingredients long before barley was introduced from Europe. Originating from the Andes and Amazonia regions, it’s most often made with corn or cassava, though there are several local variations. It was traditionally made by women, who would chew the ingredients, spit them out and leave them to ferment with their saliva. While most recipes now use other fermentation agents, chicha remains a popular drink in small towns across the county.


2


Canelazo Hailing from the South


American highlands, this hot punch will keep you warm on chilly Andean nights. Sweet and spiced, it’s made with canela (cinnamon), panela (unrefined cane sugar) and aguardiente (sugar cane alcohol), with naranjillo or passion fruit juice often added for a zingy edge. The country’s comfort drink of choice, it’s a favourite during the Christmas season, when street vendors around Quito pour it out of cauldrons into steaming cups.


3


Colada morada A non-alcoholic option, this


all-Ecuadorian drink has been a staple since pre-Hispanic times. Its dark colour comes from purple corn flour — which also gives it a thick, smoothie- like consistency — mixed with local fruits and spices. It’s traditionally sipped at cemeteries in early November to celebrate the Día de los Difuntos (Day of the Dead), along with t’anta wawa (doll- shaped sweetbread) — though it can also be found during the wider autumnal season.


ECUADOR 2023


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