Ecuadorian Exotic Fruits Conquer Spanish Haute Cuisine

NEXT Ecuador, an initiative funded by the European Union and executed by the International Trade Center, celebrated as part of its Taste Ecuador campaign, two exclusive gastronomic events in Madrid aimed at promoting the integration of Ecuadorian exotic fruits into Spanish cuisine. The renowned chefs and ambassadors of the Next Ecuador campaign, Javier Estévez (La Tasquería restaurant) and Miguel Ángel Méndez (Ayawaskha restaurant), along with bartender Joel Crespo (Caracortada cocktail bar), demonstrated the versatility and richness of Ecuadorian exotic fruits in innovative Spanish cuisine and mixology.

These events brought together about seventy professionals from the gastronomic sector, including hoteliers, chefs, opinion leaders, and gastronomic journalists who were able to taste and discover how to integrate yellow pitahaya, orito, granadilla, Castilla blackberry, plantain, and Hass avocado into traditional Spanish recipes, adding an exotic and innovative touch to their menus.

A Showcooking That Fuses Tradition and Creativity
Leading the first showcooking was Javier Estévez, a Michelin-starred chef, owner, and head chef of La Tasquería restaurant (Madrid). Estévez, known for elevating offal to haute cuisine, prepared five dishes where he fused his mastery in this art with Ecuadorian fruits, creating surprising recipes. To start, he surprised attendees with a yellow pitahaya salmorejo, with pig's head terrine, pear, and eel. Next, he prepared a bite made with pibil lamb neck, with plantain crisps, chipotle, and pickles, followed by a lamb tongue tiradito, with zarajos and granadilla pickled onion. As main courses, he presented a pig snout salpicón cannelloni, with anchovy butter and Hass avocado. As a finale, the dessert was "beef gnocchi," orito, choco sauce, and lemon cream.

For Javi Estevez, "when they propose cooking with ingredients that aren't usual, it's a fascinating challenge, being able to experiment with fruits like granadilla and yellow pitahaya, which I had never used, and integrate them into the preparations with a surprising result that will give the menu at La Tasquería a different touch."

The second showcooking was led by chef Miguel Ángel Méndez, founder of the Ecuadorian restaurant Ayawaskha (Madrid). Méndez, an ambassador of Ecuadorian gastronomy in Spain, reinterpreted traditional Spanish recipes with an Ecuadorian twist.

Among his creations, the NEXT Gilda stood out, an innovative version of the classic Basque appetizer, made this time with pork crackling glazed in yellow pitahaya honey and creamy Hass avocado. He also ventured into Andalusian cuisine, reinterpreting some classics from this region, with creations like the NEXT Gazpachuelo, an emulsion of Ecuadorian Hass avocado, with crispy Iberian ham, low-temperature egg, fried broccoli, and Ecuadorian plantain powder. Continuing with Andalusian inspiration, he presented the NEXT Shrimp Tortilla, a small Ecuadorian plantain tortilla, sailor-style shrimp, Ecuadorian yellow pitahaya, and red prawn caviar. As a main course, he prepared his NEXT Pepitoria, a sirloin in pepitoria with brioche mayonnaise and granadilla chimichurri. To close with a sweet touch, he served the NEXT Choco-Banana Baby, a baby banana fritter with Castilla blackberry gel, granadilla, and pitahaya, joined by artisanal ice cream.

For Miguel Ángel Méndez, "participating in this type of event is a unique opportunity to convey to hospitality professionals the versatility, quality, and unique flavors of exotic fruits and Ecuadorian products and to bring them techniques and recipes that they can easily integrate into dishes that are very representative of traditional Spanish gastronomy."

The day concluded with a cocktail exhibition by bartender Joel Crespo, winner of the Sustainable Cocktail Challenge 2023, who showed how Ecuadorian fruits can transform modern mixology. His creations, like "the Hass Punch or the Daikiri Coffee," surprised attendees with their versatility, combining Spanish wines like amontillados or Jerez finos with the citrus and sweet flavors of yellow pitahaya or granadilla.

In the words of NEXT Ecuador project coordinator, Paola Ramón: "the Taste Ecuador campaign, aimed at Madrid's chefs and hospitality professionals, allowing us to showcase the versatility, flavor, and quality of our fruits and promote their use in Spanish cuisine. It must be remembered that behind these fruits is the work and effort of producers at the source, so those chefs who bet on the products will at the same time be showing their commitment to innovative and sustainable initiatives."

A Boost for Small Ecuadorian Producers
Both showcookings are part of NEXT Ecuador's strategy to promote the export of non-traditional Ecuadorian exotic fruits in international markets. These fruits are grown by small local producers, under the strictest quality and sustainability standards. Their export opens new business opportunities, generating employment and economic development in Ecuador. This initiative is contributing to the well-being of more than 940 small farmers and indirectly benefiting more than 6,000 people.