Ecuador is recognized worldwide for the quality of some of its export products present in some markets. Hence, part of the task is for foreign consumers to become increasingly aware of the variety and quality of what is produced in our country.
On the night of Thursday, July 14, the Sissy Room of the Aurea Ana Palace Hotel in the Hungarian capital became the ideal setting for some (premium) export products from Ecuador to capture the attention of a group of Hungarian businessmen and personalities. during the Exotic Flavors of the Middle of the World dinner, an event organized and sponsored by José Luis Salazar, Ecuador’s ambassador to Hungary.
“It was a real success planned months in advance. What’s more, since the day I set foot in this country, on February 15 of this year, I have always had in my head the power to carry out a gastronomic event that shows the offer of Ecuadorian gastronomic products so good that we have in our country. For that I had to get the products for which I had the support of very good friends like Santiago Salem, from the Santa Priscila company; Roberto Aguirre, from the Nirsa company, and Guillermo Wright from the Dos Hemisferios winery. Also some bars and chocolate coverage that a Mr. Marún sent us; We get other products like bananas and roses here. In the case of the roses, we contacted an importer who adorned them with some arrangements that turned out very nice,” says Salazar.
With this event, the ambassador fulfilled the objective decreed by President Guillermo Lasso to bring ‘More Ecuador to the World and more World for Ecuador’. “I consider the best way to promote the future export of Ecuadorian products. At the moment, only Ecuadorian roses and bananas arrive in Hungary. We still do not have exports of tuna, shrimp that arrive here and I am also referring to the region of Eastern European countries such as Poland, the Czech Republic, Slovakia, Austria, Croatia, Serbia, Romania, Bulgaria, Slovenia… in short all the countries that are in this zone. They are not yet familiar with Ecuadorian products in general, with the exception of roses and bananas”, he comments.
The evening in Budapest featured the experience of renowned chef Miguel Xavier Monar, and his partners Luis Uyama and Jairo Sanguña, renowned barista. Monar, who lives in Spain, was in charge of delighting the palates in a tasting dinner in eight steps. “I contacted Monar because he had already held other gastronomic events, it was thanks to ProEcuador executives that I was able to contact him and bring him from Spain. He and his team did an exceptional job.”
The guests were businessmen from different sectors, such as the hotel and catering, and diplomats from different countries. “Half were importers of Ecuadorian products, specifically bananas and roses. Another good number were potential buyers interested in tuna, shrimp, chocolates, cocoa, among other products. There was also a group of fellow ambassadors from other Latin American countries such as Mexico, Colombia, Peru, Chile, Argentina. In short, it was an event that made a very good impression in Budapest”, comments Salazar.
Shrimp, banana (green), tuna and chocolate were the main ingredients used in the preparations. Salazar mentions the menu that was served that day, which consisted of Quito-style shrimp ceviche with a base of tropical fruit juice, with freeze-dried chili. Then tuna cebiche on a patacón, shrimp in coconut cream and yellow chili with peanuts, tuna tonga (wrapped with banana leaf), shot tropical.
Then came the main dishes, which were a chicken stew marinated in beer and natural juices served on sautéed rice with achiote, avocado and egg mimosa; coastal-style baked pork (like a pork sandwich) served with natural juices and pickles. For dessert, banana balls covered with fine aroma cocoa and nibs (pieces) of chocolate were served.
Finally, the white and red wine from Two Hemispheres graced the dinner. The coffee he served came from Germany imported from Ecuador under the MishkiYaku brand.”
The event, which is part of the Ecuadorian Government’s policy called ‘More Ecuador to the World and More World for Ecuador’, included a tasting of Amazonian Arabica and robusta coffees, in which techniques such as V60 (drip) and aero press to exploit the flavor of Ecuadorian grains, which little by little have been gaining ground internationally due to their characteristic flavor.
Source: Eluniverso
Paul is a talented author and journalist with a passion for entertainment and general news. He currently works as a writer at the 247 News Agency, where he has established herself as a respected voice in the industry.
