During the months of April and May, Madrid’s vibrant culinary scene will be transformed with the arrival of the Taste Ecuador campaign, an initiative that invites diners to explore the fusion of Spanish gastronomy with the exquisite fruits of Ecuador. Recognized restaurants and cocktail bars in the capital, such as La Tasquería, Ayawaskha, Pai Pái, Raimunda, and 1923 Cocktail Bar, will present exclusive culinary creations that highlight the versatility of fruits such as yellow dragon fruit, orito bananas, sweet granadilla, blackberries, plantains, and Hass avocados.
The chefs of these establishments have showcased their talents in this project with the purpose of highlighting the richness of Ecuadorian flavors. Javier Estévez, chef of La Tasquería, has designed two innovative dishes, highlighting his famous plantain toast with lamb neck pibil, accompanied by plantain crisps, chipotle, and pickled veggies. His creativity also leads him to present an original dessert that combines tendons and oritos, challenging the conventions of offal cuisine.
At Ayawaskha, Miguel Ángel Méndez has crafted a four-course menu that pays homage to the flavors of Ecuador. This menu includes green plantain and orito empanadas, fettuccine in pitahaya caramel sauce, and a chocolate and orito dessert, blending tradition and modernity in every bite.
Pai Pái, under the direction of Fernando Ruiz, offers a dorado ceviche that incorporates granadilla tiger’s milk and Hass avocado, promising a unique sensory experience to visitors. Meanwhile, Raimunda, located in the iconic Palacio de Linares, will surprise with a salmon tartare that includes granadilla and a caramelized orito dessert, balancing freshness and sweetness.
Cocktail lovers will also find their space at the 1923 Cocktail Bar, famous for its signature drinks, which has created the Espresso Banane cocktail. This drink is a reinterpretation of the classic Espresso Martini, using vodka macerated in Ecuadorian cocoa and coffee, decorated with an orito foam.
Behind this ambitious campaign is NEXT Ecuador, whose goal is not only to enrich the culinary offering in Spain, but also to promote the export of Ecuadorian fruits grown by small producers. This effort has benefited more than 940 farmers and has had a positive impact on the community, reaching more than 6,000 people through employment and sustainable development in Ecuador. With this initiative, Madrid’s gastronomy is filled with new textures and flavors, inviting everyone to enjoy an unprecedented culinary experience.
Source: MiMub in Spanish
