Our first Ecuadorian meal: Bandeja tipico A mixed plate consisting of roast pork, llapingachos (fried potato cakes), hornado (hominy), fried plantain, beef empanada, popcorn, fresh avacado, and chicharrones (fried pork skin)! I skipped the split Guinea Pig this time. Muy Bien!
Saturday, January 3, 2015
Greetings from Ecuador!
After a three-year hiatus, Team Colahan Travels is back online! Cashing in on many years worth of frequent flier miles, Chandler and I are fortunate enough to be spending the month of January in Ecuador. After a 24 hour transit, we landed in Quito, the capital, which lies at 9,350 feet above sea level. We plan to spend time in the mountains near the volcanoes as well as on a boat tour in the Galapagos Islands. Stay tuned for more blog posts!
Our first Ecuadorian meal: Bandeja tipico A mixed plate consisting of roast pork, llapingachos (fried potato cakes), hornado (hominy), fried plantain, beef empanada, popcorn, fresh avacado, and chicharrones (fried pork skin)! I skipped the split Guinea Pig this time. Muy Bien!
Our first Ecuadorian meal: Bandeja tipico A mixed plate consisting of roast pork, llapingachos (fried potato cakes), hornado (hominy), fried plantain, beef empanada, popcorn, fresh avacado, and chicharrones (fried pork skin)! I skipped the split Guinea Pig this time. Muy Bien!
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