Comments on: Ecuadorian Soup in The New Yorker

By: Eunice Pareja

Eunice Pareja — Sun, 16 Apr 2006 08:30:31 +0000

I was pleased to read that the New Yorker featured Ecuadorian cuisine on their annual issue. It is tradition in my family to eat fanesca on Good Friday. This soup is so delicious that sometimes we indulge again on Easter Sunday. I found your article while searching for places to eat fanesca in London. I will continue with this tradition even though I’m living abroad. I have to say the rest of your article was a disappointment as you proceeded to put a negative spin on Calvin Trillin article. I strongly disagree with your opinions. Ecuadorian food (fritada, ceviche, corvina, etc….) is quite a treat!

By: Donna

Donna — Tue, 03 Jan 2006 17:45:22 +0000

I, too, was surprised by the favorable piece on Ecuadorian food. When I was in the Peace Corps there, my friends I would joke about returning to the States and opening an Ecudorian resturant. All that would be on the menu would be starches: fried plantains, yuca, potatoes, all served on huge platters of rice. People in the States assume the food would be spicy like Mexican food, but mostly Ecuadorian food is bland.

The soups I remember all contained a section of an ear of corn. I never understood how to eat it - should I pick it up with my fingers or what?

I do remember a meal at an upscale resturant and having a creamy carrot soup that was out of this world. And on the coast the fish dishes were pretty good. Otherwise I would say that food is not what one goes to Ecuador for.

By: Global Voices Online

Global Voices Online — Tue, 06 Sep 2005 22:25:25 +0000

Ecuador: Ecuadorian Soup

Newley Purnell gives his impressions of a New Yorker piece on Ecuadorian soup.

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By: Michael

Michael — Tue, 06 Sep 2005 13:43:15 +0000

Newls: What kind of student was the girl who gave you the humitas? Had you graded her homework particularly harshly? Or singled her out in class for poor diction? Sounds to me like she made have made you the “special” humitas. Too bad you don’t have THAT recipe. I can think of a few professors who I would have happily served those to.