Ecuador is making its Winter Olympic debut featuring Cross Country Skier Klaus Jungbluth Rodriguez. The 15km freestyle race takes place on Friday, the 16th.  While he isn't expected to medal, what an accomplishment to have been the first athlete in his country to compete in the Winter Olympics!

Our foray into Ecuadorian food was to try mote pillo and ensalada mixta.  Both recipes were quick and easy to make.  I had high hopes for the mote pillo since it is basically scrambled eggs, but only one member of the family - the one who doesn't like much flavor - enjoyed it.  The rest of us are apparently too married to the way we usually make scrambled eggs.  The ensalada mixta was great - but it's hard to go wrong with a salad.  That said, give mote pillo a try and let us know what you think!  

Both recipes below are exactly from their original source.  For the Mote Pillo, that source is the Latin Kitchen website and for the ensalada mixta, the source is Laylita's Recipes blog.

Mote Pillo


1 tablespoon Olive Oil
3/4 cup finely chopped red onion
3 large garlic cloves, minced
1/4 teaspoon ground achiote (annatto) powder
1 pound cooked hominy
4 large eggs, lightly beaten
1/3 cup skim milk
4 ounces crumbled queso fresco plus extra for serving
kosher salt and freshly ground black pepper, to taste
ground cumin, to taste
chopped fresh cilantro


In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and annatto powder. Sautee until the onions turn translucent.

Add the cooked hominy and stir to incorporate all the ingredients. Season with salt, ground pepper and ground cumin to taste.

Add the eggs and the milk, and stir to cook the eggs.

Taste for additional seasoning. Remove from the heat.

Add the queso fresco and stir to incorporate and melt the cheese. Serve warm with chopped cilantro and additional queso fresco.

Ensalada Mixta


  1 head of lettuce, washed and leaves cut or torn into large pieces
  2 tomatoes, sliced or quartered
  ½ red onion, thinly sliced
  1 avocado, sliced or diced
  1 TBSP finely chopped cilantro
  Juice of 2 limes
  2 TBSP olive oil
  Salt and pepper to taste


  To make the dressing whisk the chopped cilantro, lime juice,
  olive oil, salt and pepper together.
  Combine the lettuce, tomatoes, onions and avocado in a large bowl.
  Toss the salad with the dressing and serve.
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