Ecuadorian Food: A Boom Waiting To Happen?

It’s Holy Week in Quito, and that means Alberto Alava is looking serious. The dark, mustachioed chef has his cap tilted back, concentrating intently on his work. That work includes peeling a multitude of different grains (including fava beans and chochos, a thick-skinned legume typical of the Andes), soaking strips of salt cod in milk, […]

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