Experts in preparing Moor in Guayaquil and Samborondón brought their proposals, some of them premiere, to the tables of the first edition of the moroloco festivalwhich takes place until this Sunday, November 20, on the El Dorado esplanade, outside the shopping center of the same name, on León Febres-Cordero avenue.
On the night of Friday the 18th, attendees were able to listen to the concert of The Intrepid and AU-Dand this Saturday Don Manny, Jordan Quintero (My name is Romeo Santos) and Carlos Manjarrez (vallenato artist). And for the third day the performances of Gustavo Lara, Jorge Luis del Hierro and Miguel Barona.
But the protagonist of the festival is the Moor and that was the proposal of places like Rukito (Alborada, Urdesa, La Joya), who came with their ‘arroz con chicle’. Gabriela Chávez assures that they are pioneers in the moro taffy, with lentils or corn. “Our proposal has been to bring our dishes in bowls, with one or two proteins, caramelized onion sauce, cheese sauce, mayonnaise, at your choice.”
The companions of this dish are patacones and potatoes. The particularity of rice with gum, adds Chávez, is that those who dare to try it will find so much cheese that it will stretch like chewing gum. On Friday they had a total sale, and they had a great expectation of the remaining days.
Nearby is the post Tacohólicos (9 de Octubre citadel and Plaza Garden II, in La Joya). Henry Benites, administrator, lists the three specialties that they decided to bring to the festival: the Cuban Moor, the guayaco and the pichuncho or stick beansplus ribs, beef tenderloin and chicken.
Of these, the favorite of the clientele in these first two days of Moroloco has been the Cuban, “perhaps because of the mixture of black beans, chicharrón and cheese”, considers Benites. “He is the one that sells the most.” He considers that Friday did not go badly for them, but on Saturday they have recovered and expect more from Sunday. He believes that the curfew (23:00) does restrict them a bit, since people want to go home early.
sun grillFor their part, they created three new presentations just for the Festival, and the results have encouraged them to incorporate them into their new menu, on the occasion of the venue that they will inaugurate this Monday the 21st, in Kennedy Norte. Carlos Carrasco, manager of the restaurant on the road to the coast, details them: the cholo moor, with lentils and chewy, with pork ribs, dark salt, fried ripe plantains and grated cheese. The moro chori it incorporates chorizo, fried egg, fingers of green and crispy bacon, “guayaco style”. The Moor gourmeton the other hand, is sweet, with bits of tenderloin and mushroom sauce.
And the ‘mascot’ is the heated dog, in honor of the popular Ecuadorian expression that designates the food that is left for the next day. To this they put canary beans, pieces of thin loin and mushrooms, fried egg, crispy bacon and fried sweet plantain.
Grilled Chicken Barcelona (Sucre and Boyacá, Sucre and Pichincha, Chimborazo and Avenida 9 Octubre) also brought their offer to the esplanade. In addition to Moors, it has alternatives: salchipapas and choripanes, cheddar potato. Customers actually started arriving after 6:30 p.m. on Friday, says Angie, who works as a multifunctional cashier, and is optimistic about the next few hours.
There were not only Moors. Those who wanted to continue with something sweet could try the artisanal ice cream MS, a brand specialized in home delivery and regulars at gastronomic fairs. Mónica Paredes affirms that they are based on natural ingredients and a rigorous process of selecting the fruit. “Yesterday we were very well received starting at 5:00 p.m., today we are waiting for the sun to go down a bit and more people to arrive.” His strategy was to offer mini-ice creams to walkers and wait for them to come back for the full version.
The same type of business (delivery) have La Doña Rompope (@ladonarompope, on Instagram). The recipe is from Cinthya Martínez, an agricultural engineer, who believes that on Friday the sun plus the curfew affected them, since they left a margin of a few hours so that people could enjoy the 160 gastronomic options of the festival. She offers the traditional drink in three presentations of 350 ml, half a liter and a liter. “In October I took out the tres leches sweet with eggnog”. It also has a non-alcoholic version, for children. And I’m looking at a Eggless and lactose-free eggnogfor people with intolerance or allergy”.
And near the stage is the stall Cañuela, the frozen of natural juices plus manabita cane flavored with roses, passion fruit and coconut. It is a Portovejense drink and its store in Guayaquil, on Calle Sexta and Cedros (Urdesa), opened four months ago.
For this Sunday that the FIFA World Cup starts, the organizers promise to show the match of the Tri with the Qatar team, at 11:00. The enclosure will open the doors from 09:00 to 22:00. The entrance fee is $5, free for children under 12 years of age. (AND)
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.
