The Taste Atlas portal declared encebollado the best soup in Ecuador. In a ranking created and published by the AtlasMedia editorial group, Ecuadorian goulash is ranked 25th among the 50 best soups on the planet.

The message that moved onion lovers goes straight to the roots of the country. Not to receive the reference as a fleeting recognition of this exact aroma offered in the middle of the world, but to see it as a new opportunity to show more of what is produced here.

The challenge is to use the international diffusion of encebollad – which justifiably earned a place on the list of AtlasMedia, a kind of world reference encyclopedia of flavors – as a door to exit and highlight the gastronomy of the three regions of Ecuador.

Encebollado is Ecuador’s favorite dish out of 300,000 orders made on the app

Instead of raising the question again, why the wealth of typical Ecuadorian dishes does not reach the fame of our Latin American neighbors, it is necessary to work on the potential of Ecuador with its gastronomy and, as experts say, take it to haute cuisine.

The Ministry of Tourism, which is present at international fairs, as well as embassies around the world have obligations in this scenario: firstly, to expose the national gastronomy, and secondly, but not least, to make it locally appreciated, presented, and increased attention to the sector that offers typical food services, regardless of the stars awarded to the local population, since tourism visits everyone. Hotels and gourmet restaurants have an open invitation to highlight what is ours. In the encebollad qualification, there is a clear message of appreciation for Ecuadorian roots. You have to bet on them.

Ecuador has Michelin-starred chef Carolina Sánchez as the country’s flavor ambassador. Other Ecuadorians are also a reference in international cuisine, and with the fact that they include one or two dishes derived from their roots, they contribute to Ecuadorian cuisine reaching the place it deserves. We can all add. (OR)