Day 3 Restaurant Food

Today I toured the center of Vilcabamba for more food variety. I checked out these locally-owned restaurants and asked where they got their produce, spices, and other ingredients. Many herbs (ginger, garlic, onion, cilantro) and vegetables (carrots, broccoli, leafy greens, yuca) are locally grown. Meats (goat, pork, and chicken) are also found in the surrounding area. However, owners transport sea food (fish, clams, shrimp, crab) in from the coast located about 4 hours away from Loja city. These mariscos are usually stewed in heavily flavored sauces or fried in vegetable oil due to various freezes. Similar to that of Otavalo and the norther region of Ecuador, soups include hearty foods like plantain varieties, potatoes, quinoa, or yuca along with white rice and a stewed meat.

I visited a populated restaurant on the central plaza's corner and ordered goat stew. For $3.50, the meal came with a plantain soup, a juice or soda, and the main dish: stewed tomato and goat with a side of white rice.

For dinner I went to a seafood restaurant--locally owned, but not locally obtained ingredients--and ordered the recommended stews. Although I started my meal at 5:30 pm there were no other diners at this restaurant. The meal was served with heavily salted popcorn and fried maduro (ripe plantain). The main plants themselves were also salty and served with white rice or fried plantains. I cannot say that today's food options seemed any healthier than that of other regions of Ecuador. Maybe the street food will provide answers to longevity and prosperity.