Ecuadorian cuisine is invited to Madrid Fusión

Mediterranean products and Ecuadorian cuisine meet at the 20th edition of Madrid Fusión, a fair that brings together more than 30 chefs from around the world.

Ecuador is present at this event thanks to La Fontana Gastro, a project directed by Jairo Sanguña, Luis Uyana and Miguel Monar, whose restaurant in Madrid is one of the main meeting points for gastronomy in the Latin American country.

Among his latest projects is his own coffee brand, LFG Coffee Roasters, with products from small farmers in various countries, such as Quito coffee, one of the most valued by customers.

The Ecuadorian stand opened with a tasting of ceviche made with premium shrimp from the country’s export supply, dressed with lime, orange, passion fruit juice and Andean spices, all marinated with its own craft beer, “Canteo”, and with the wines from Terra Santa, a winery in the Rías Baixas in the Galicia region.

“The idea is that they can eat the shrimp, bite the shrimp, appreciate its flavor and then drink the broth that the ceviche shot has,” said Monar, who was preparing the dish for visitors to the stand at Madrid Fusión and wanted to point out the optimal way to enjoy it.

The flavor of Ecuadorian ceviche is very different from that known from other Latin American countries, as it has a sweet and spicy touch as opposed to the acidity of the others.

For his part, Sanguña wanted to “encourage all entrepreneurial Ecuadorians to say yes, it can be done” and highlight the values ​​of sacrifice, work and humility to continue promoting Ecuador’s image in the world.

The Ecuadorian chef Pablo Maldonado also approached the stand to greet the chefs since he has come to be very fond of La Fontana and especially Jairo, whom he referred to not only as a friend but also as a mentor and support person.

“I want to congratulate Pablo, we are not going to discover anything, he is a great chef, and the truth is that a friendship unites us, very beautiful,” said Sanguña, who emphasized the joint responsibility that both maintain to promote Ecuadorian gastronomy.

“We are Ecuadorians, we cannot be fighting with the whole world when we should unite much more,” added Maldonado.

Maldonado is one of the six finalists of the Madrid food contest, which also fused the gastronomy of his land with that of the Sierra de Guadarrama in Spain, making a delicious yucca cake with goat cheese, seasoned with achiote, and a meat French-style tartare with a peanut mayonnaise.

The stand was also attended by Francisco Chiriboga, ambassador of Ecuador in Spain, and Borys Mejía, commercial counselor of the Institute for the Promotion of Exports and Investments of Ecuador in Spain.

Both agreed on the important work that projects such as La Fontana had to show and promote Ecuadorian gastronomy and culture beyond its borders.

“It is a clear benchmark of our gastronomy because it not only represents us Ecuadorians, but it has managed to raise gastronomy to a level in which foreigners take it into account,” said the ambassador.

“We are very happy that there are Ecuadorian people who advance, who try to innovate and above all that they continue to be a presence in Europe in gastronomy, and mainly to position Ecuador in a world as diverse and complex as that of food,” said Mejía.

Days before, the “La Fontana” group organized a tasting of Pacari chocolates, one of the most awarded chocolatiers in the world and originating in Ecuador.

Chefs usually organize this type of event in which they want to show the most ancient flavors of the Andean country, always using products from the Mediterranean sea and land, something that they themselves call an Equa-Mediterranean touch.