Ecuadorian fruits take center stage at Madrid Fusión with Next Ecuador

The exotic fruits of Ecuador will be the stars at the Madrid Fusión gastronomic event, which will take place in Madrid from January 27 to 29, led by chef Miguel Angel Méndez. Owner of the Ecuadorian restaurant Ayawaskha, Méndez will blend the flavors of Ecuador with various proposals from traditional Spanish cuisine in a diverse and comprehensive agenda of gastronomic activities that will take place at stand 1E25D of NEXT Ecuador, a project funded by the European Union and executed by the International Trade Center.

During the three days of Madrid Fusión, Miguel Angel Méndez will be joined by Ecuadorian cooks, hoteliers, bartenders, and chefs such as Ricardo Chanchay from Casa Ecuador restaurant, Bryan Guayanlema from Chakana restaurant, Martha Sisa from Doña Martitha restaurant, Nancy Paredes from El bongo de Nancy restaurant, Joel Calle from La Randimpa restaurant, Eloy Mera from El Ñaño restaurant, Christian Yautibug and Chef Carmen Chisaguano from Mitad del Mundo restaurant, Luis Pizarro and Rosita León bartenders from Last Drink, Joel Crespo bartender from Caracortada, Daniel Uyana, Luis Sequera and Antonio Lezama from Mammacoffee restaurant, Gabriel Zambrano and chef Hermelina Fernández from El Manaba restaurant, Bryan Guayanlema from Chakana restaurant, Fran Maldonado from Tilín Tilín restaurant, and Juan Lanche from El Socio restaurant.

All of them are part of a cultural and culinary movement promoting, from their establishments throughout Spain, a proposal that conveys from the origin the Ecuadorian cultural and gastronomic legacy and its fusion with Spanish and Mediterranean gastronomy.

Visitors to the Next Ecuador stand will be able to enjoy exclusive tastings and attend workshops where they can discover the richness, flavors, and textures of these fruits, both in their natural state and in the surprising and innovative creations of these cooks.

The yellow pitahaya from Palora, the orito, the granadilla, the Hass avocado, the Castilla blackberry, and the Ecuadorian plantain will be some of the fruits featured in their creations, including proposals like the traditional Malagueño gazpachuelo prepared in an emulsion with Ecuadorian Hass avocado base, Iberian ham in textures, low-temperature egg, fried broccoli, and Ecuadorian plantain powder.

For Miguel Angel Méndez, attending Madrid Fusión as an ambassador of the initiative promoted by Next Ecuador "is a unique opportunity to share with hospitality professionals in Spain the versatility, quality, and unique flavors of exotic fruits and Ecuadorian products and to introduce them to techniques and recipes that can be easily integrated into dishes that are very representative of traditional Spanish gastronomy."

Through this initiative, NEXT Ecuador seeks to promote the export of non-traditional fruits from the South American country. Cultivated by small local producers under strict quality and sustainability standards, these fruits stand out for their organoleptic properties and versatility in the kitchen.

Miguel Ángel Méndez is one of the main ambassadors of Ecuadorian gastronomy in Spain, committed to rescuing and modernizing the flavors of his homeland. From his restaurant Ayawaskha, Méndez has captivated critics and diners with his culinary proposal, which mixes tradition and avant-garde. Méndez brings the flavors of Ecuador to international stages, always with the mission of sharing the cultural and gastronomic richness of his country.

Access the following link to check all the demonstrations and tastings scheduled during Madrid Fusión: Complete with link to flyer with full tasting agenda: AGENDA NEXT ECUADOR MF.pdf

About Next Ecuador

NEXT Ecuador is a project funded by the European Union and executed by the International Trade Center, under the World Trade Organization. Its objective is to boost the exports of non-traditional Ecuadorian fruits in international markets, with an emphasis on the European Union, under criteria of inclusion, cooperation, and sustainability. It seeks to promote the commercial success of small producers through training resources, advice, and strategic alliances with the main companies and agricultural associations in Ecuador. Currently, this initiative has directly benefited more than 940 small producers and 6,000 people indirectly.