The Kichwa, sometimes spelled Quichua, are an ethnic group from this region. They have their own language and culture that dates back to the time before Spanish colonists arrived in the Americas. For example, one Kichwa cooking method is called pachamanka, which is utilized during special occasions such as Inti Raymi (the celebration of the summer solstice); It involves digging a hole in the earth, filling it with hot coals, placing the food on top, and then covering it and pouring water to produce a steaming effect. It is a very unique way of cooking that you will only find here in this region!
As with the regions, the food is tied to the local environment. To put it in terms you may have heard before, Ecuadorians are very "farm-to-table" focused, but the farm is our backyard. It's not that a priority is put on freshness or sourcing locally grown foods; that's just the way of life here. I will never forget my host mom bringing in a live chicken or guinea pig and then snapping its neck because that was meant to be their dinner for the night. I walk by the carnicería (butcher), which hangs a fresh pig each morning to butcher and sell. It is very normal for people to eat fresh meat and vegetables that were grown nearby, instead of transported long distances in trucks or on boats.
Local produce is at the heart of cuisine here. So, because I live surrounded by fields of choclo (a type of corn), it is something I eat a lot of.
