Mario Conejo, mayor of Otavalo (organizing canton), commented that these meetings are committed to the tourist and economic reactivation.
Otavalo-IMBABURA
The Otavalo stadium, in Carabuela (Imbabura), became the perfect setting to prepare, taste and reward the winners of the First National Fries Championship, which had 16 finalists.
The viands with immense pieces of selected pork meat, vegetables and vegetables for the garnishes and pickles, potatoes, corn, corn, avocado, spices and other ingredients were entered by the peas at the Convention Center of the sports scene since last Friday 10 of December; the award was given on Sunday 12.
While heavy and centuries-old bronze pails, used by several generations in the production of this fry, treating them as relics, were incorporated into the tents on Sunday morning, where live and direct the finalists made the richest fry in Ecuador. in industrial kitchens.
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The persistent rain did not dampen or stop the realization of this contest, which sought to unite the municipalities. The mayors of Mejía, Salcedo, Otavalo, Amaguaña, Mira, Cayambe, Cotacachi, Antonio Ante, Quijos and Baños de Agua Santa arrived at the soccer field to support the competitors.
Mario Conejo, mayor of Otavalo, commented that these meetings are committed to the tourist and economic reactivation, and announced that each month similar contests are planned, which will choose the best jaguarlocro, leg broth, chicken broth, among other dishes.
The 16 stands were located around the grass, from where the smells, flavors and colors of this traditional Ecuadorian dish sprouted, which was dressed for a party. The contestants kindly invited to taste their recipes, visible according to different presentations of the dishes.
Most agreed that the bronze pans give this fried dish a special flavor. Which should preferably be cooked in firewood and with pigs that raise in small farms, where the specimens are not fed with balanced.
Achievers
The qualifying jury – made up of Mario Andrade, executive chef of the University of Buenos Aires (Argentina); Lorena Arellano, from the GESTHUR School of the Catholic University; and Santiago Falcón, director of the Gastronomy career at the Technical University of the North – guaranteed the verdict.
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Falcón said that preparation methods and techniques, creativity, presentation of the dish and tasting qualities were considered for the qualification. In the end, Viviana Segovia, by Antonio Ante, was the winner of the championship; second, Carmen Guanochanga, from the Mejía canton; and third, Angélica Chimbo, from Baños de Agua Santa.
The three winners received the gold, silver and bronze pigs, respectively, trophies in which the skulls carved by the artisans of San Antonio de Ibarra, bathed in these metals, appear.
The event featured the presentation of various performers of bomba, a musical genre native to the Afro-Ecuadorian peoples of the north; dance; and a catwalk of new clothing trends, called Otavalo Design and Fashion. (I)
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