The Tributo restaurant, in Quito, celebrates its first anniversary by honoring Andean meat in its dishes

Motivated by his interest in gastronomy and meat, the Venezuelan chef louis maldonado He decided, from a very young age, to cultivate his knowledge in the kitchen, although he was disappointed when the module on meats did not meet his expectations. But now, as the owner of the Tributo restaurant, located in the Ecuadorian capital, he strives to satisfy the demands of his clients and diners..

Last month he celebrated his first anniversary as the owner of Tributo, a space that already has 30 collaborators and that supports its meat quality producing and curing their own cuts (Taly.ec).

“At that moment he was beginning to write a book on the cattle of the Andes; in fact, that was one of the reasons for coming to Ecuador: being able to continue my study and research on the subject”, recalls the 34-year-old cook. “And upon arriving in Ecuador he became stronger and materialized. Y Tribute is today the putting into practice of all that research on cattle from the Andes, high altitude cattle, on their rescue and giving a very different and very high level version. about Ecuadorian meat”.

What is the concept behind Tribute?

It was born from the intention of paying a fair tribute to the cattle of the Andes. By history, cattle from the Andes have always had the stigma of being dairy cattle and that, when they complete their milk life cycle, are unfortunately discarded.. But what we have done, through research and foundations from the butcher shop, is to rescue the quality of cattle in Ecuador, mainly from the Sierra. The cattle from the Sierra will always be superior due to their genetics, because they do not have a hump, and the cattle that do not have a hump are the ones with the best meat quality to offer to the diner, although perhaps its performance will be lower; but, well, that’s what our madness is a bit about.

What gastronomic influences are combined in the menu?

The gastronomic load of Tributo is due to the fact that the whole animal must be used, and that not only the loins must be used, which is what unfortunately they have always sold us. The intention is to respect the life of the animal, to take advantage of everything; and, in that everything, highlight everything that the animal can contribute in recipes and haute cuisine gastronomic options, which will have that international, Latin influence, flavors of our town, ancestral, that connect us emotionally with our dishes, but always with techniques that revolve around meat.

Tell me about your emblematic dish, why is it the most outstanding?

The old cow ribeye is a cut that goes through a certain maturation and aging process, and that has an added value from its selection and the feeding that we give it with the animal. All this translated into a butcher shop committed to the product and that will give us a version of a dish with a powerful flavor and texture that we proudly bring to the table, like meat from the Ecuadorian Sierra, and that we know can be playing the same game, looking into each other’s eyes. I’m not saying it’s better, but with the same value as the best meats in the world.

What other drinks or desserts stand out on the menu?

Something beautiful and that makes me very proud is that, from the first moment you arrive at Tributo and sit at the table, we do everything we can to make the experience complete, from a high level in cocktails, through the food and service, closing in dessert and coffee. We always seek that the experience is always excellent.

What is the evaluation of this first year as chef and owner?

It closes with a very pleasant taste in the mouth and with great happiness for how we have positioned ourselves in a near year and that touched the pandemic.

For those who have not yet visited, how would you describe the atmosphere at Tribute?

It is a temple to the flesh. It is a rustic but elegant environment, cozy but very dynamic, and a space where the connection between the diner and the restaurant staff is always present: with the cooks, with the waiter, with our bartender, with food and even with its own producer. And, when that happens, there is gastronomy, because that is what it is about: the connection of man with food and his environment.