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| Cayambe Volcano |
We finally arrived at Hacienda Zuleta located behind the Cayambe Volcano in Zuleta. The drive was a bit longer than we expected, but worth every second. God’s beautiful work was a blessing to see as we ventured through the countryside side and through the fields of roses for miles! Didn’t know that Ecuador is a major producer of roses.
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| Zuleta Cheese made at the Hacienda |
Once we arrived we were swept off to our room, discussed our schedules for the next five days and then off to lunch. We had an amazing meal, starting with the cheeses produced here at the Hacienda, then a light and flavorful potato and cabbage soup. I know that cabbage soup may not sound like an exotic starter, but the light cream and local spices knocked the chill off and excited the palate for the next round. Our entree was a combination of avocado tomatoes and lentils sprinkled with spices and oils tossed to perfection with a corn and red onion salad. The main star was a beef medallion in a light cream sauce, topped with a local vegetable similar to a celery, only more delicate. Not done yet as if that wasn’t enough, this baked creamy corn pudding, much like cornbread on steroids, shared the plate. We lost our minds and ate way too much.
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| Tonight's Entree |
After that delight, yet intoxicating meal, we were escorted to the second kitchen where we immediately started to make a variety of local Ecuadorian empanadas, from green plantain and cheese. Next a light and delicate pastry crust with a sweet egg and cheese custard and finally a hominy corn crust empanada with beef. At last, I do not have a pic of these lovelies as I was not the photographer in charge, so you’ll have to wait patiently until tomorrow’s post for those.
Settling in for a warm evening by the fire, until tomorrow...
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| Hacienda Zuleta |
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| Hacienda Zuleta |
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