The recipes for the venture were developed by the spouses Victoria Albarracín and Vicente Baculima. They are the grandparents of the current owners.
Victoria Albarracín and Vicente Baculima were the managers of a family gastronomic tradition. They started with roast meats and other typical dishes from their native Cuenca. Forty years later, it is his grandchildren who have taken over the management and maintenance of the restaurant Field, a family business that specializes in the traditional preparations of that town.
If this holiday Cuenca is one of your chosen destinations to rest and enjoy with the family, the options for tasting are extensive. Broad beans with cheese, chicken tamale, blood sausage (white or black with mote), corn, chicken broth, potatoes with leather, roast meats (pork, beef, chicken), roasted or dirty mote, llapingacho, ripe with cheese, figs with peanuts or honey, mousse figs, honey with cheese, fritters with honey, foam, canelazo, among other dishes, are part of the menu that the third generation Baculima has maintained in the restaurant.
Xiomara Baculima is one of the owners of El Campo along with her brothers Wenceslao, Damaris and Jetsabé (+). “At the beginning we had two restaurants: the first was Cristo del Consuelo, that was maintained for 60 years; and this one, which is El Campo, which has been in business for 40 years, ”explains Xiomara, who has a degree in Gastronomy and directs the restaurant’s kitchen.
The traditions of their grandparents are maintained in each of the local recipes and preparations. The black pudding, made by hand, and the potatoes with leather – a dish that is difficult to find in restaurants – are part of the proposal of this family.
“We want to maintain the legacy of our grandparents. There are many restaurants that were started by the ancestors of other families and the new generations do not take care of them, they leave them to third parties and customs are lost. We are immersed in each of the processes of this undertaking, preserving the traditions and implementing new protocols and services in the different areas ”, he adds.
One of the preparations most requested by diners, Xiomara explains, is the El Campo tray, which is served in four courses. This contains a mince (beans with cheese), starter (potatoes with small leather), main course (pork, rogue nickname and dirty nickname), garnish (mattress of greens and llapingacho) and a drink as an addition.
Before becoming El Campo, the restaurant was known as Las Carnes de San Joaquín. They have reduced capacity, but the facilities have different environments.
They are located on Carlos Arizaga Vega and Isauro Rodríguez avenues, via San Joaquín or Cristo del Consuelo sector. Attention to the public is from Monday to Sunday, from 11:00 to 22:00. For reservations: 099-514-0020. (I)
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.
