THE PIONEER


FIVE MORE SIGNATURE INGREDIENTS


Amaranth Similar to quinoa, this pseudo-grain features in colada moradas, ceremonial drinks consumed during the Andean Day of the Dead. It was at the brink of extinction in Ecuador, where the Spanish banned production in the 16th century, fearing its spiritual connotations would inhibit the adoption of Catholicism.


Mashua Rich in vitamin C and carotene, this peppery orange tuber is used as a natural medicine in Andean communities. It had fallen out of favour with younger generations, but more recently, it’s found a new audience among the health conscious.


Speciality coffee beans The coffee served at Quitu comes from the Finca Soledad farm in the Intag Valley, in Imbabura province. Owner José Pepe Jijón plants his coffee seeds in the wild, without disrupting the ecosystem. The flavour profile of each batch is developed by roasting and fermenting according to harvest conditions.


Amazonian vanilla beans Quitu’s vanilla grows on small plantations run by Indigenous families in the Ecuadorian Amazon. It’s distinct from Madagascan vanilla in its fruity, floral notes, as well as hints of cinnamon, molasses and cacao.


Beef bone marrow, with


chicha-based sourdough as a side, served at Quitu


From left: A street in


Quito with the Virgen of El Panecillo statue in the background; wine being served at Quitu


Fien-aroma cacao Fien-flavour cacao varieties are relatively rare, making up only 10% of global cacao production. The cacao used and served at Quitu comes from a 200-tree plantation in the Intag Valley; it’s mixed with mineral water from the Cotopaxi volcano and injected with air to lighten the texture.


ECUADOR 2023


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IMAGES: GETTY; BEN PIPE


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