This is a specialty dish that they don’t eat all the time, only on special occasions because it is expensive for most Ecuadorian families. I have tried it twice and it has an interesting flavor. It does not taste like chicken! The meat is a bit dry, while the skin is crunchy.
Bugs and insects are a staple item in certain cuisines across the world. In Ecuador, this is the case in the Amazon region. Their specialty dish is chontacuros. Chontacuros are fat worms that can be eaten grilled or raw. It is common in a lot of indigenous tribes’ diets. They are high in protein and vitamins. I tried these worms when I visited the city of Puyo in the Amazon region.
I have eaten encebollado many times, and I love it! It's a flavorful soup, yet it does not have a strong fishy taste to it. I also enjoy the rice and chifles served on the side! As for the cuy, what might have made it slightly unenjoyable for me was seeing the little head and feet of the guinea pig on the plate. I’m happy I tried it, as I will always try something once, but it is not my favorite dish I have tried in Ecuador. The chontacuros had a buttery flavor, but I did not enjoy the texture. Again, I'm glad I tried them, but I don’t think I will repeat the experience.
Encebollado is a hot soup that has a tomato base. The cook adds yuca, tomato, onion, garlic and certain spices as the principal ingredients. I'm not sure of the exact step-by-step process to make it, but I hope to learn while I am here!
To prepare the cuy or guinea pig, they put it on a spit or an iron rod and slowly roast it over an open flame.
