Tamara Lukens
Name: Tamara Lukens
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Every so often, I get into healthy food kicks, particularly after consuming copious amounts of hamburgers and fries the night(s) before! A few weeks ago, after one of these decadent food binges, I wanted to make a hummus-like dip that would incorporate some traditional Ecuadorian ingredients, while providing atonement for the food gorging that...
Type: Blog post
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Name: Tamara Lukens
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Toasted garlic oil, peanuts and a touch of tahini transform a can of hominy into a delicious nutty dip, perfect for snacking or putting out for guests.
Type: Recipe
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Name: Tamara Lukens
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If you lived in Ecuador (or in any Latin American country) as a child, you most likely remember singing this tune in the playground with your friends: “Arroz con leche, me quiero casar, con una señorita de San Nicolás…”. Back in kindergarden, we ate our lunch as fast as we could so we could go outside and play. We formed...
Type: Blog post
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Name: Tamara Lukens
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Arroz con Leche might be the perfect comfort food. Soft, sweet, fragrant and easy to make when the craving strikes. Adding a bit of egg yolk to the rice, cooked with milk, sugar, cinnamon and raisins, adds an extra creamy touch. And bonus: the whole recipe comes together in one pot.
Type: Recipe
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Name: Tamara Lukens
Main Photo: 
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I know: it's April and it’s spring, but it certainly doesn’t feel like it yet! The mornings are brisk, the days cool, and the nights still chilly. Instead of longing for warmer days, let's embrace the cold one last time, and settle in with a big, warm bowl of this sopa de carne y arroz. This soup is filling and on the...
Type: Blog post
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Name: Tamara Lukens
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In this take on a classic Ecuadorian soup, beef and hearty brown rice are simmered until tender in a simple broth flavored with a refrito of onion, garlic and annatto.
Type: Recipe
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Name: Tamara Lukens
Main Photo: 
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One of the questions I usually get asked about Ecuadorian cuisine is: Is it spicy like Mexican food? Well, the answer is no. But, although our food is typically not spicy, it doesn’t mean that Ecuadorians don’t like it hot! We have a spicy condiment called Ají Criollo, which is a hot sauce made out of chilies, and...
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Name: Tamara Lukens
Main Photo: 
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Ají Criollo, is a go-to spicy condiment made out of chilies, cilantro and lime juice and found in just about every household and restaurant in Ecuador. Traditionally, a jar or bowl of Ají Criollo is put on the table and folks add it to any of their meals to bring as much heat as they like to their plate.
Type: Recipe
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Name: Tamara Lukens
Main Photo: 
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Fanesca is a traditional Ecuadorian soup eaten during Cuaresma, or Lent, and Semana Santa, the holy week leading up to Easter. Back in Ecuador, preparing fanesca was always a big deal, not only because it's an Easter tradition, but because it's so incredibly time consuming. You needed many hands and many hours to get a pot of this soup on the...
Type: Blog post
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Name: Tamara Lukens
Main Photo: 
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In Ecuador, Fanesca is a must have for the Easter season. Traditionally, 12 varieties of beans and/or grains were cooked separately before the soup could be prepared. In this modified recipe, canned beans and grains cut down some of the prep work so you can spend more time with your family and less time in the kitchen.
Type: Recipe
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