Ecuador / Cacao
The delicious chocolate bars, hot cocoa and moles of today would never have come about without the fatty seed from the Theoboma Cocao tree. Traces of cacao found on pottery in Ecuador suggest that the plant was consumed by humans as early as 5,000 years ago. The tree was likely domesticated in the upper Amazon region and then spread northward. It was widely cultivated more than 3,000 years ago by the Maya, Toltec, and Aztec peoples, who prepared a beverage from the bean (sometimes using it as a ceremonial drink) and also used the bean as a currency.
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Locro de Papa – Potato and Cheese Soup with Avocado
Ecuadorian Pork Hornado
Llapingachos
Rice
Aji Chili Sauce
Crunchy Salad
Chocolate Dipped Orejas