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Ecuadorian Ceviche 

3/4 lb. sea bass or any other type of firm white fish . 

2 medium red onions 

2 medium tomatoes 

3/4 c lime juice

1/2 bunch cilantro  

Cube the 3/4 lb of fish , and add to your lime juice , make sure it is covering the fish, put in the refrigerator for two hours 

Dice the tomatoes , onions and Cilantro and toss . 

Remove the fish from the fridge and toss with the tomatoes , onions and cilantro .

Add a dash of ketchup to task and a dash of mustard , Stir and enjoy with chifleys or corn chips 

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Locro de Papa
Locro De Papa Soup or Ecuadorian Potato, Cheese Soup 
Locro de papa or Ecuadorian potato soup


  • 10 medium sized potatoes peeled and chopped into small and large pieces

  • 2 tablespoons oil

  • 1 white onion diced

  • 2 garlic cloves minced

  • 2 tsp cumin

  • 1 tsp achiote powder

  • 7 cups of water

  • 1 cup of milk or more

  • 1 cup grated or crumbled cheese quesillo, queso fresco, mozzarella or monterey jack

  • 1 bunch of cilantro leaves only, minced

  • Salt to taste

To serve:


  • Prepare a refrito or base for the soup by heating the oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.

  • Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.

  • Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.

  • Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.

  • Add salt to taste

  • Add the grated cheese and cilantro, mix well, and remove from the heat.

  • Serve warm with the avocados, scallions, queso or feta cheese and aji hot sauce.

Locro de papa is more common in the Andes highlands or Sierra region of Ecuador. Quito probably has the biggest claim on this soup, it is even known as locro quiteño by some. Like many Ecuadorian dishes, the ingredients and preparation will vary from one city to another. Some variations of the locro de papa add fresh corn to the soup, others add chopped cabbage or leafy greens. There’s even a variety with avacado . 

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Tropical Peach Pizza

Tropical Peach Pizza Recipe (Short Version)



1 pre-made pizza crust (store-bought or homemade)

1 cup pizza sauce or BBQ sauce (your preference)

1 cup shredded mozzarella cheese

2 ripe peaches, thinly sliced

1/4 cup thinly sliced red onion

1/4 cup chopped fresh cilantro

1/4 cup shredded coconut

1/4 cup chopped cooked ham or bacon (optional)

1/4 teaspoon red pepper flakes (optional, for some heat)

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Preheat your oven according to the pizza crust package instructions or at 425°F (220°C).


Place the pizza crust on a baking sheet or pizza stone.


Spread the pizza sauce or BBQ sauce evenly over the crust, leaving a small border around the edges.


Sprinkle the shredded mozzarella cheese over the sauce.


Arrange the sliced peaches and red onion on top of the cheese.


If desired, sprinkle chopped ham or bacon on the pizza for an added savory flavor.


Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly.


Once the pizza is out of the oven, sprinkle the chopped cilantro, shredded coconut, and red pepper flakes (if using) over the top.


Allow the pizza to cool for a minute or two, then slice and serve while it's still warm.


Enjoy your delicious Tropical Peach Pizza! It's a perfect combination of sweet and savory flavors with a tropical twist.

Avacado Toast
Avacado Toast with Poached Egg
One of my favorite things to eat in Ecuador for breakfast is this Avocado Toast with Poached Eggs. It's a high protein breakfast with the eggs, full of healthy fats. I love to add tomato, red onion and mozzarella cheese to mine... because I'm just extra that way. If you want the perfect way to poach eggs, I have provided a link below. 

- 2 slices of whole-grain bread (or any bread of your choice)
- 1 ripe avocado
- 2 large eggs
- Salt and pepper to taste
- Red pepper flakes (optional, for added spice)
- Lemon juice (optional, for extra flavor)
- Olive oil (optional, for drizzling)


1. Toast the Bread:
   - Toast the slices of bread to your desired level of crispiness. You can use a toaster or a toaster oven for this step.

2. Prepare the Avocado Spread:
   - Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl.
   - Mash the avocado with a fork until it reaches your preferred level of cream
iness. You can leave it slightly chunky or make it completely smooth.
   - If desired, add a squeeze of lemon juice to the mashed avocado to enhance the flavor. Season with salt and pepper to taste. You can also add a pinch of red pepper flakes for some heat if you like.

3. Poach the Eggs:
   - Fill a medium-sized saucepan with water and bring it to a simmer over medium heat. Add a splash of vinegar to the water (this helps the egg whites coagulate better).
   - Crack one egg into a small bowl, making sure not to break the yolk. Gently slide the egg into the simmering water. Repeat with the second egg.
   - Poach the eggs for about 3-4 minutes until the egg whites are set, but the yolks are still slightly runny. If you prefer a firmer yolk, cook them a little longer.
   - Carefully remove the poached eggs from the water using a slotted spoon and place them on a plate lined with a paper towel to drain any excess water.

4. Assemble the Avocado Toast:
   - Spread a generous amount of the mashed avocado mixture onto each slice of toasted bread.
   - Place a poached egg on top of the avocado spread on each slice of bread.
   - Optionally, drizzle a little olive oil over the poached eggs and sprinkle with additional salt and pepper to taste.

Your delicious avocado toast with poached egg is now ready to be enjoyed! Serve it immediately while the eggs are still warm and the avocado is fresh. You can also add some extra toppings like sliced cherry tomatoes, microgreens, or feta cheese for added flavor and texture. Enjoy your healthy and satisfying breakfast or brunch!

Avacado Egg Salad 
Avacado Egg Salad
Low Carb, High Protein, nice healthy fats, superfood. I love to make this for lunch with soup or a salad. Its fast and easy. 

- 4 hard-boiled eggs, chopped
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped fresh herbs (like cilantro, parsley, or chives) for garnish

1. In a bowl, mash one avocado with a fork until smooth.
2. Add the chopped eggs, diced avocado, and finely chopped red onion to the bowl.
3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until well combined.
4. Pour the dressing over the avocado and egg mixture. Gently fold everything together until the ingredients are evenly coated.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh herbs of your choice.
7. Serve the avocado egg salad on toast, in a wrap, or simply enjoy it as a side dish.

Enjoy your delicious avocado egg salad!

Chipotle Chicken Rice Bowl
Chipotle chicken Rice Bowls 

If you are looking for a easy fix afternoon meal. This is my go-to on dance class nights when I want something fast and easy . Ecuador has the most incredible farm fresh chicken that we buy straight from the farm, making this is always a treat and easy for a large get together as you can serve the rice, chicken and the toppings buffet style. 


For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons adobo sauce from canned chipotle peppers
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste

For the Rice Bowls:
- 2 cups cooked rice (white or brown)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste

Optional Toppings:
- Chopped fresh cilantro
- Sliced avocado
- Shredded cheese
- Lime wedges
- Sour cream


1. In a bowl, combine the olive oil, adobo sauce, ground cumin, chili powder, salt, and pepper. Mix well to create the chicken marinade.
2. Place the chicken breasts in the marinade and coat them thoroughly. Cover the bowl and marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
3. Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes per side, or until they're cooked through and have nice grill marks. Once done, let the chicken rest for a few minutes before slicing.

4. In a separate skillet, heat 2 tablespoons of olive oil over medium heat.
5. Add the sliced red and green bell peppers and onion to the skillet. Sauté until they are tender and slightly caramelized, about 5-7 minutes.
6. Add the corn kernels and black beans to the skillet with the peppers and onions. Cook for an additional 2-3 minutes until everything is heated through. Season with salt and pepper to taste.

7. To assemble the rice bowls, start with a base of cooked rice in each bowl.
8. Top the rice with the grilled chicken slices and the sautéed pepper, onion, corn, and black bean mixture.

9. Garnish the bowls with optional toppings such as chopped fresh cilantro, sliced avocado, shredded cheese, lime wedges, and sour cream.

10. Serve the Chicken Chipotle Rice Bowls immediately and enjoy the delicious combination of flavors and textures!

Feel free to adjust the spice level to your preference by adding more or less adobo sauce. Enjoy your homemade Chipotle-inspired rice bowls with chicken, corn, black beans, peppers, and onions!

Quiche Recipe
Best Breakfast Brunch Quiche
If you are looking for a great breakfast, brunch recipe that is high in protein this is it. Sometimes i prepare it the night before to make early morning breakfast more time saving or sometimes it's a lazy day, so I prepare this for brunch. You can do a hash brown crust, if you do I suggest you layer the hash browns in the bottom of the pan and brown them in the oven first before you pour in the quiche mixture.


For the crust:
- 1 store-bought or homemade pie crust

For the filling:
- 1 cup cooked ham, diced
- 1 cup fresh spinach, chopped
- 1/2 cup onion, finely chopped
- 2-3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 cup shredded cheese (cheddar, Swiss, or a blend)
- 4 large eggs
- 1 cup milk (whole milk or half-and-half)
- Salt and pepper to taste


1. Preheat your oven to 375°F (190°C).

2. If you're using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. If using a store-bought crust, follow the instructions on the package.

3. In a skillet, heat a bit of oil over medium heat. Add the chopped onion and garlic and sauté for about 2-3 minutes until they're soft and fragrant.

4. Add the diced ham to the skillet and cook for another 2-3 minutes until it's heated through.

5. Stir in the chopped spinach and cook for an additional 1-2 minutes until it's wilted. Remove the skillet from heat and let the mixture cool slightly.

6. In a bowl, whisk together the eggs, milk, chopped parsley, salt, and pepper until well combined.

7. Sprinkle half of the shredded cheese onto the bottom of the prepared pie crust.

8. Spoon the ham, onion, garlic, and spinach mixture over the cheese.

9. Pour the egg and milk mixture evenly over the filling.

10. Sprinkle the remaining shredded cheese on top.

11. Carefully transfer the quiche to the preheated oven and bake for 35-40 minutes, or until the quiche is set and the top is golden brown.

12. Once the quiche is done, remove it from the oven and let it cool slightly before slicing and serving.

Enjoy your delicious Spinach, Ham, Onion, and Garlic Quiche with Parsley! You can serve it warm or at room temperature for breakfast, brunch, or any meal you prefer.

Fal coff
Best Fall Coffee Drinks 
If you are like me and love everything coffee, then these recipes are for you. One of the first things that I did when I moved to Ecuador was to take Emi on a adventure to a coffee farm outside of Manta Ecuador. If you want to hear about that adventure and see some pictures, then head over to my blog post.  It was a great experience.  Here they are a few of my favorites .

Pumpkin Spice Latte 


For the Pumpkin Spice Mix:
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves

For the Latte:
- 1 cup milk (dairy or non-dairy like almond, oat, or coconut milk)
- 1-2 shots of espresso or ½ cup strong brewed coffee
- 2 tablespoons pumpkin puree (canned or homemade)
- 1 tablespoon granulated sugar or sweetener of your choice (adjust to taste)
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin spice mix (adjust to taste)
- Whipped cream (optional, for topping)
- Ground cinnamon or nutmeg (for garnish)


**1. Prepare the Pumpkin Spice Mix:**
In a small bowl, combine the ground cinnamon, nutmeg, ginger, and cloves. Mix well and set aside. This mix can be stored in an airtight container for future use.

**2. Make the Pumpkin Spice Latte:**

**3. Heat the Milk:**
In a small saucepan, heat the milk over medium heat until it's steaming but not boiling. You can also heat the milk in the microwave for about 1-2 minutes.

**4. Mix Pumpkin Puree and Spices:**
In a separate bowl, whisk together the pumpkin puree, pumpkin spice mix, vanilla extract, and sugar until well combined.

**5. Prepare Espresso or Coffee:**
Brew 1-2 shots of espresso or make ½ cup of strong coffee using your preferred method.

**6. Combine Ingredients:**
In a mug, combine the brewed espresso or coffee and the pumpkin spice mixture. Stir well until the pumpkin mixture is fully dissolved into the coffee.

**7. Add Steamed Milk:**
Pour the steamed milk into the mug, using a spoon to hold back the foam.

**8. Optional Toppings:**
If desired, top your latte with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg.

**9. Enjoy:**
Give your latte a gentle stir to combine all the flavors, and enjoy your homemade Pumpkin Spice Latte!

Feel free to adjust the sweetness and spice levels according to your taste preferences. This recipe allows you to create a cozy and flavorful pumpkin spice latte right at home!

Maple Cinnamon Latte


* 1 cup strong brewed coffee or 1-2 shots of espresso
* 1 cup milk (dairy or non-dairy like almond, soy, oat, etc.)
* 2 tablespoons pure maple syrup
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon vanilla extract
* Whipped cream (optional)
* Ground cinnamon for garnish


1. **Brew the Coffee/Espresso:**
   Start by brewing a cup of strong coffee or preparing 1-2 shots of espresso, depending on how strong you prefer your latte.

2. **Heat the Milk:**
   In a small saucepan, heat the milk over medium-low heat until it's hot but not boiling. You can also heat the milk in the microwave in a microwave-safe container.

3. **Mix in the Flavors:**
   Add the maple syrup, ground cinnamon, and vanilla extract to the heated milk. Stir well to combine and let the flavors meld together.

4. **Froth the Milk:**
   If you have a milk frother, froth the milk mixture until it's creamy and has a nice layer of foam on top. If you don't have a frother, you can use a whisk or a hand blender to create a bit of froth.

5. **Combine Coffee and Milk:**
   Pour the brewed coffee or espresso into a serving mug. Slowly pour the frothed milk mixture over the coffee. You can use a spoon to hold back the foam as you pour and then spoon the foam on top.

6. **Garnish:**
   If desired, top the latte with a dollop of whipped cream and a sprinkle of ground cinnamon for an extra touch of flavor and presentation.

7. **Enjoy:**
   Your Maple Cinnamon Latte is now ready to be enjoyed! Stir gently to combine the coffee and milk flavors as you sip.

Feel free to adjust the amount of maple syrup and cinnamon to suit your taste preferences. You can also experiment with different types of milk and sweeteners to create your perfect latte. It's a wonderful treat for a chilly morning or a cozy afternoon break.

Smores Latte 



For the s'mores syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup crushed graham crackers

For the latte:
- 1 shot (1 ounce) espresso or 1/2 cup strong brewed coffee
- 1 cup milk (any kind you prefer: whole, 2%, almond, etc.)
- 2 tablespoons s'mores syrup (adjust to taste)
- Whipped cream
- Chocolate shavings or cocoa powder for garnish
- Mini marshmallows, toasted (optional)


**1. Prepare the S'mores Syrup:**
1. In a small saucepan, combine the granulated sugar, water, and cocoa powder. Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture has come to a simmer.
2. Let the mixture simmer for about 5 minutes, stirring occasionally, until it has slightly thickened.
3. Remove the saucepan from the heat and stir in the vanilla extract. Allow the syrup to cool for a few minutes.
4. Stir in the crushed graham crackers. The syrup will thicken further as it cools.

**2. Make the Latte:**
1. Brew a shot of espresso or strong coffee using your preferred method.
2. In a separate saucepan, heat the milk over medium heat until hot but not boiling. You can also heat the milk in the microwave.
3. Froth the hot milk using a milk frother or by vigorously shaking it in a jar until frothy.

**3. Assemble the S'mores Latte:**
1. In a coffee mug, pour the shot of espresso or strong coffee.
2. Add the desired amount of s'mores syrup to the coffee, adjusting to your preferred level of sweetness.
3. Pour the frothed milk over the coffee and syrup, holding back the foam with a spoon to allow the milk to pour in first.
4. Top the latte with a dollop of whipped cream.
5. Garnish with a sprinkle of chocolate shavings or cocoa powder.
6. If desired, add a few mini marshmallows on top and toast them lightly with a kitchen torch for that authentic s'mores touch.

**4. Enjoy!**
Sip and savor your homemade s'mores latte. It's a delicious and comforting treat perfect for cozy moments or as an indulgent pick-me-up.

Feel free to adjust the sweetness and intensity of the s'mores flavor by modifying the amount of s'mores syrup you add to your latte. Enjoy your delightful creation!


If you want to read more about our adventures on the Coffee Farm head over to our blog page 

Brunch Quesedilla
Brunch or Breakfast Quesedilla 
One of my favorite things about Ecuador is the abundance year-round of fresh fruit, Vegetables, Surprisingly Ecuadorians don't eat that many vegetables, we as Americans, and Canadians love out vegetables and incorporate them into everything including breakfast and brunch. Here is one of my favorite go to recipes . It's great for breakfast, brunch or even a quick dinner. I use Spinach, tomato, sometimes peppers, and incorporate our local chorizo in this and its fabulous 


- 2 large flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large eggs
- 1 cup fresh spinach leaves, washed and chopped
- 1/2 small onion, finely chopped
- 1 small tomato, diced
- 1 ripe avocado, sliced
- Salt and pepper, to taste
- Butter or cooking spray
- Optional: salsa, sour cream, or guacamole for serving


1. **Prep the Ingredients:**
   - Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk them until well combined.
   - Chop the spinach, onion, tomato, and avocado, and set aside.
   - Shred the cheese if not using pre-shredded.

2. **Cook the Eggs:**
   - Heat a non-stick skillet over medium heat. Add a little butter or cooking spray.
   - Pour in the whisked eggs and cook, gently stirring occasionally, until they are softly scrambled. Remove from heat and set aside.

3. **Assemble the Quesadillas:**
   - Place a tortilla on a clean surface.
   - Sprinkle a layer of shredded cheese on half of the tortilla.
   - Spread a portion of the scrambled eggs over the cheese.
   - Top with chopped spinach, diced tomato, finely chopped onion, and avocado slices.
   - Sprinkle with a bit more cheese.
   - Fold the other half of the tortilla over the filling, creating a half-moon shape.

4. **Cook the Quesadilla:**
   - Heat a skillet or griddle over medium heat.
   - Place the assembled quesadilla in the skillet and cook for about 2-3 minutes on each side, or until the tortilla is crispy and golden brown and the cheese has melted.
   - You can press the quesadilla gently with a spatula to help the ingredients stick together.

5. **Serve:**
   - Remove the quesadilla from the skillet and let it cool slightly before cutting it into wedges.
   - Serve the quesadilla with salsa, sour cream, or guacamole on the side if desired.

Enjoy your delicious Spinach, Cheese, Egg, Onion, Tomato, and Avocado Quesadilla brunch!

Hawiian Barbeque
Hawiian Pulled Pork Barbeque