A Visit to an Equadorean Restaurant
Marty Martindale

Recently LuxuryWeb.com published Manos Angelakis’ story about Chef Edgar León’s new restaurant Estragón, in Quito, Equador. It’s a great piece as it takes us course by course thru delicious dishes many with a good indication of how each is made:

Oyster ceviche

Sweet potato and mango empanadas, Habanero dip.

Steamed octopus in a quail-egg mayonnaise

Fruit-based soup

Gooseberry palate-cleanser

Spiny-fish soup with green bananas

Beef tenderloin with chocolate sauce

400 year old “Secreto Andino”

Enjoy the Angelakis’ entire story.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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