Mojitos and Magazines

October 7, 2010

Todd and our friend Yomira
helping out in the kitchen.

A few nights ago (the night after our Ecuadorian “coup”), Todd invited Jorge Luis – a local friend and talented cook – to prepare and teach Todd how to fix encebollado (en-say-boy-ado). TJ and Jeff were gracious to let us use the Casa del Sol kitchen, and we invited our Jardines neighbors and our house-guests, Karen and Mike Miller,  along with some of our friends here to join us for the meal (which we served as dinner, but is typically a breakfast soup here).

The basic recipe below is something that Todd loosely jotted down during that afternoon, and obviously needs more details, refinement, and experimentation:

ENCEBOLLADO:

• 1-2 large yuccas (unpeeled and whole)
• 1 Bell Pepper (unpeeled and whole)
• 1-2 onion (peeled and quartered)
• Bunch of tomatoes (unpeeled and whole)
• Bunch of fresh chopped garlic
• Oregano leaves
• Cumin (or fresh cilantro)

• “Aji” powder (readily available here – see adjoining pic) but I suppose “Pico de Gallo” or “Habanero” dried spices would be similar in the States.

Throw all of the above in boiling water (2 quarts or so) until the yuccas are tender.  Take all the above vegetables out, and reserve stock.  When the yuccas are cool, peel and mash and set aside.

Smash and strain the other vegetables through a sieve. Return the juice of those back to stock, and save what’s left for later day or toss.

• 1-2 pounds of fresh fish (we used off-the-boat albacore – tuna – typical of most encebollado recipes in this area, but I also know that in other areas along the coast, “corvina” (“corbina”?) is used.  I suppose any nice firm fish would do well in this recipe.

First poach the fish in the stock. Remove fish and skin it. Break into bite size pieces. Return to pot.

Toss back in the peeled and mashed yuccas. Simmer until ready to serve. (Personally, I would also throw in some new chopped onion, bell peppers, and fresh chopped tomatoes somewhere around this point, though the version we ate was tasty.  I’m also kind of wondering if a little bit of minced celery and maybe some grated carrots added to this recipe might be interesting).

Serve with “chifles” (thinly sliced deep-fried plantain chips) and lime wedges (most people here eat it with some lime juice squeezed in).


Karen and Mike are an interesting couple and intrepid travelers. They have had no hesitation catching the chicken buses to explore up and down the coast. A few days ago they checked out Puerto Lopez and investigated the restaurant that Anthony Bourdain highlighted on "No Reservations" a few months ago…Todd and I always wonder what that Mamacita must be thinking about her recent popularity since the episode aired (“porque siempre gringos estan aqui?”). 

Mojita Makers

Some friends of Doug and Pam (who own a great beachfront house here along with my brother) arrived a few of days ago for a short vacation in their house.  Marie, Keryl, Wendi, and Dania are a fun-loving group of gals who came bearing care packages from home, including a camera that Doug and Pam sent to replace our recently expired one (cameras cost much more here and we have missed some great photo ops). Todd is in high heaven over it, and hasn't put it down since (fiddling with the buttons and reading the manual). I think I was just as excited about the tabloids they brought to read on the plane, which I am now the proud owner of, and will savor on my next afternoon at the beach.

Mojita Mamas
Marie and Dania

Unfortunately, they have had nothing but cold and drizzly weather since they got here, but they’ve been good sports about it.  This afternoon, Todd and I stumbled across Marie and Dania in Montanita having cocktails at one of the stands on Bar Alley, so of course we joined them for a laugh-filled afternoon over some killer mojitos.

They also brought a book I’ve been dying to read, written by a friend of mine from high school, Bruce Cameron called “A Dog’s Purpose”.  It’s been out for only a few months but already rising to the top of various and impressive best seller lists.   Bruce is an accomplished and successful writer, who I was friendly with in high school (our class has reunited in a big way since the advent of Facebook).  And of course now that he is rich and famous, I recall us as being VERY GOOD friends……

I am already half way through it and Todd’s chomping at the bit to read it next.  If you haven’t read it yet, go get it!  It is a wonderfully told story, and soon to be made into a movie, I hear.