First things first, the food. I tend to remember people and places by the nosh I consumed at the time, so here’s some of my Ecuadorian experiences; We like to venture into the gastronomic unknown. Sometimes one gets a semblance of what a menu item contains or how it might taste. In the case of Humida there were many unknowns on both fronts so I gave it a go, mistakenly as it turned out. Humida is like the steamed jam rolypoly you might remember from school, but without the jam. It has the consistency of masonry filler and in my opinion should only be used for this. Almueza is a ubiquitous lunchtime bargain treat here. Locals tend to eat out at lunchtime rather than evening and almuerza is the lunch menu of the day. For the
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