People keep asking: "What kind of food will you eat in Ecuador?" I never know exactly what to say. Over a dozen varieties of corn? Brothy stews made with mysterious meats? Tripe in peanut sauce? Lo mein from chifas? The famous cuy, or guinea pig, roasted on a spit? Fruit fruit and more fruit? Ecuadorian food is a delicious hodgepodge.
This recent piece in The New York Times reminded me of what will soon hit my palate, and that Ecuadorian buses are comfortable-bordering-on-luxurious. AC and reclining seats? Bring on the overnight rides.
I remember one lovely overnight from Quito to the coast. The driver steered through fog for hours and I slept deeply. I woke to a hazy sunrise and fishermen delivering their morning catches by bicycle.
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