What I Eat: Traditional Ecuadorian and Puerto Rican Cuisine Edition

 As someone who is from more than one Latin American country, I have tthe privilege of being able to experience the unique and vibrant cuisines my parents grew up enjoying. One of the things that my parents made sure of was to teach me about my background and to have a sense of pride in where my family is from. This meant introducing me to an array of flavors and textures from a young age. I came to enjoy things like ceviche (se-BI-che or se-VI-che) and morcilla (more-SEE-yah) thanks to my parents including cultural dishes in my daily life. 

I usually eat more Western foods/meals than traditional but in the case that I was to eat cultural meals for a day this is what I would typically eat. 

Heres a what I eat in a day: 

BREAKFAST

  For a quick and filling meal, I would most likely make a nice warm bowl of Crema de Farina. Otherwise known as Cream of Wheat in America, this warm breakfast item most resembles a porridge in terms of texture. 

   Much like porridge, there are a number of ways to flavor and compliment Crema de Farina, all based on preference. I was taught by my mother to make the Crema sweet, using things like vanilla extract, brown sugar, and cinnamon. Traditionally, this dish is made with equal parts water and regular cow's milk, however, my mother always used evaporated milk to substitute the regular milk. This makes the dish creamy and hearty. 

   This dish will always be a classic and delicious breakfast. 

LUNCH

       The next dish is a little more time-consuming but totally worth it. Guatita (gua-TI-ta) is a tripe stew made with potatoes and/or yucca. It has a distinct peanut base and is perfect when paired with white rice and avocado. It might not sound the most appealing but it's a dish that holds a lot of good memories for me.  

   From what I can recall the first time I had Guatita it was prepared by my great-grandmother. She was my caretaker while my parents were working, so that meant cooking for me as well. Since then, she has moved back to Ecuador and she isn't around to make it. It's a bittersweet feeling but every time I eat this stew I am reminded of the love and effort that my grandmother put into making food. 

   No one will ever make it as good as her but I guess for now my fathers will do and it remains my favorite meal.

Photo credit: Pujol, L. (2020a). Guatita. Laylita.com – Recetas De Cocina. https://www.laylita.com/recetas/guatita/

DINNER

     Last but not least, Dinner. Ceviche is an easy and refreshing dish that is popular in a lot of Latin American countries. The dish is made by marinating fish in citrus and seasonings and is best paired with pickled onions, cilantro, and fried green plantains. 

   The most common version of ceviche is with shrimp, unfortunately over the pandemic, I developed an allergy to shrimp and lobster. That's not to worry because ceviche can be made with various kinds of seafood like octopus, fish, and black conch, etc. 

   It's not something I enjoy regularly but when I do eat it I do a little happy dance because it's super tasty and the perfect dish for hot summers. 

Photo credit: Pujol, L. (2020). Ecuadorian shrimp ceviche {Ceviche de camarón}. Laylita’s Recipes. https://www.laylita.com/recipes/ceviche-camaron-shrimp-ceviche/

   Overall, the dishes that I have shared are key dishes in my upbringing and daily life. I am proud of my heritage and proud of the food that I eat. This assignment is representative in highlighting dishes that shape us and how diverse worldwide cuisine is. Through food, we can bring those of different cultures together, and I think that's beautiful.