After eating at the delicious restaurant at Hacienda el Porvenir, Kate and I were excited to learn they offered a cooking class. This was a great option for a less "active" activity after our day of riding horses and mountain bikes. The menu at the Hacienda was diverse and everything sounded amazing, so we knew we were in good hands. The chef uses as many local ingredients as possible and does an amazing job creating traditional Ecuadorian plates with a twist. I had Pumpkin seed encrusted trout the first night and huckleberry compote over a perfectly seared fillet the second evening. I wish I could have stayed longer just to try more off the menu!
We spent a few hours with the chef learning how to make the very empanaditas and canelazo tea we had enjoyed as our welcome snack. Since he didn’t speak English the manager joined us to help translate.
The ingredients were measured out for us and the chef talked us through the steps of mixing the dough for the empanadas adding milk, butter, sugar and salt to the flour. Kate was put to work and kneaded the dough until our chef approved the consistency. He then showed us how to pinch off a small amount of dough, form it into a disk, fill it with cheese and pinch the edges shut in the traditional Ecudorian way. He made it look easy and could finish 3 empanadas in the time it took Kate and I to do one.
We learned how they use the traditional wooden bowls, batteas, to knead the dough. Kate and I loved this idea so much that when we were back in Quito, we asked our guide Giovanni to help us find batteas to bring home. Since these were not exactly the traditional tourist gift, he helped us find an authentic local market to purchase our very own batteas. Although mine hasn’t help me make empanadas yet, it will!
We also learned to make Canelazo, a traditional warm highland drink made from naranjilla juice, sugar, spices and if you so choose cane sugar liquor.
Canelazo Recipe
Ingredients
2 Lt Water
2 Naranjillas (you can find the frozen concentrated pulp in most Latin grocery stores or you can substitute freshly squeezed orange juice)
3 Cinnamon sticks
4 Tsp Sugar
Optional: Aguardiente to taste (Tropico Seco/ or another clear liquor of choice)
Directions: Combine all ingredients, except for liquor, in a medium sized pot.
Bring to a boil, reduce the heat and simmer for 30-40 minutes. Remove from heat and serve, adding liquor to taste. Enjoy a taste of the Ecuadorian highlands!
Adventure Life is always an excellent choice when planning complicated, extreme, or exotic vacations or expeditions. They provide friendly professional services and advice and are enthusiastic and encouraging in helping us to prepare and thoroughly enjoy our trip. They handle all the details which greatly reduces the stress of planning a difficult trip. I'm very impressed with Adventure Life and definitely recommend them to friends and family.
Scott Trochim
2 days ago
The response from Adventure Life to my first inquiry was prompt and promising. I worked with Jamie Broeckel, Trip Planner, via text, email, and phone calls- always extremely responsive and thorough with information and explaining the process to arrange a private tour for me to Malaysia Borneo. Within about week, the booking was complete and I made decisions because of Jamie's great customer service , friendly manner, and overall competence on behalf of the company's travel expertise. Now I have an itinerary, additional Trip Planner Assistants, several links for vital information for traveling to Maylasia, etc. Still many details for Sept. trip, but now the heavy lifting is done and I can enjoy the rest of the anticipation and research!! Thanks Jamie- you are amazing!!!!
Susan Campo
4 days ago
The trip was not only memorable for the amount of animals we saw but also for the people and accommodations at the two camps where we stayed. Our first guide, BK, was a wealth of information about the animals, landscape and down to the plants and what they were used for. Everyday out was a learning experience with him. All the people at the camps were gracious and the food was excellent.
Our second camp in the Okavanga was just as good as the first as far as the staff, accommodations, food and animals. After our experience at the first camp we amazed that the high quality remained the same. Our guide, G, made sure we were able to enjoy every experience including a rush through the bush to witness a cheetah and an ensuing hunt that he heard over his radio.
In both camps there were enough guides out that if they saw something the other guides were informed which helped in seeing as much as possible. It was also nice that the concessions were large enough that we did not have vehicles following each other throughout the day.
Normally there is always something in a trip of this length that we think could be improved upon but this is the rare case where we cannot think of anything. From the time we left the States to when we returned it was one of the most hassle free vacations we took.
Perhaps emphasizing the use of the laundry facilities at the camps would be useful because of the luggage restrictions would be the only thing I can think of as an improvement to future clients.
Kenneth Dropek
5 days ago
Mary was so pleasant and professional. She made sure all of our questions were answered.