Tuesday, September 10, 2013

Mindo: Canopying, Hiking, and of course CHOCOLATE

Sorry for the wordy post...all the pictures are at the bottom!!! (Once again too many not to put in a slide show).

One week ago, Chelsea and I decided we needed to get out of Quito, so we planned a day trip to Mindo. Mindo is a few hours north of Quito located in a cloud forest. We decided it would be better (less crowded) to go in the middle of the week.

Mindo is 2-3 hours by bus from Quito. Rather than the way Josh and I got to Canoa, you must leave from the bus station in the north called Ofelia. Chelsea and I left the house at 6:45am to make sure we could catch the 8am bus (there are only a few buses back and forth from Mindo each day, and since we wanted to get the most out of the day we opted for earliest bus). In typical Ecuadorian fashion this was no way as easy as it should have been. We arrived at the bus station around 7:15 and saw there were a few buses from the bus company. We went to the ticketing window, and it was closed (all the other windows around it were open...). We waited around for 15 minutes and then went to ask the bus drivers if they were going to Mindo. They said yes, but told us we had to wait for the ticketing window to open...at 8! Long story short the window never opened, we watched 3 buses come and go, bought a newspaper, which told us there had been a landslide along the main road for the north making all the buses on the route we were about to travel super delayed and inconsistent, and were even approached by several taxi drivers who figured they could capitalize on the deal by offering a ride to Mindo "$10 a person if there are 4 people"...keep in mind the bus is only $2.50. FINALLY, when Chelsea and I were just about to give up (it was almost 9, and we were worried we had lost too much of the day), one of the bus drives just had every one to Mindo board and took off. We paid on the bus (as to why we couldn't do this with the first 3 drivers I don't know...it's Ecuador!)

The bus ride was shorter than we had expected, and the road seemed to be fairly cleared from the landslide, though we did slow down considerably when driving through the area. Mindo is down off the main road about 15 minutes. It is a very small town mostly based in tourism. We were dropped off right in the middle of the small town where we immediately headed towards the small tourist information office. We asked about hiking and about canopying (zip lining), and also about the daily chocolate tour. Chelsea really wanted to go zip lining, so we headed there first (with my fear of heights, and speed, and drops, and everything really I wasn't sure if I would try it). It was a ways out of town, so we ended up hopping into a taxi, which turned out to be good, because we ended up needing to hire him for the day to get around.

We arrived at the zip line place, and were outfitted for our gear. I was getting very nervous because I wanted to try it but I was terrified. I had the option of doing 2 lines, 3 lines, or the full course of 10 lines. I finally figured if I was going to do it I might as well go big or go home!

I was so scared that I decided I wanted to go attached to a guide for the first line (and maybe all of them) because then I could control my speed more . That meant that I had to FIRST. It took about 5 minutes to get me off that first platform: I was hooked up to the two cable lines (even safer than 1!) and to my guide (that took about 2 minutes of convincing) , and then was told to get in position, crossing my legs and in a sitting position to jump off, this took another 3 or so minutes of convincing, but finally I WAS OFF! Boy did I scream! at first, then became a bit calmer, and made it to the other side, and guess what? IT WAS FUN!!! We did the remaining 9 lines (I went alone for the rest). There was the option to do a few different flying positions (you had to be hooked to a guide for these) but they were a bit too scary for me, but Chelsea did both (as can be seen in the photos). Our two guides were very nice and the whole course took about an hour. The views were spectacular, but looking down was still terrifying!

Post zip lining we met back up with our taxi driver, who took us to where we could hike. There are trails through the cloud forest that lead to 9 waterfalls. The trail in total takes about 3-4 hours, and not only were the dark clouds rolling in, but we wanted to make sure to make it to the chocolate tour! Now to get to these trails, you take a small not very stable looking cable car across a huge valley. It is like zip lining in a car, but definitely scarier. We got to the other side and hiked down to see 2 of the small falls, and then back up and across. Just as we were getting back it began to drizzle, so good timing on our part!

We rode back into town, and went up to the El Quetzal Hotel where the chocolate tour is. We had a bit of time, so I decided I needed to relax with a latte. My first real latte here in Ecuador, and boy was it good! (A latte in a chocolate making facility, as you will see from the pictures it was the perfect day for me to be sporting my Tastebudd's Cafe shirt!)

The chocolate tour was great (lots of free samples!) We got to see the whole process and the facilities that the chocolate is made in. It is very pure chocolate (all dark) and only includes the refined cacao and sugar, and any other ingredient that is in the bar (coffee, aji, nibs, etc), which are all grown on the grounds. The Hotel also has a huge garden which contributes to their restaurant. It looked good. At the end of the tour we got to try the world's best and fudgiest brownie (they are famous for them)!

I of course bought some chocolate, and then we rushed to find a bus. As I mentioned, there are very few buses from Quito to Mindo and vice versa each day. The last bus leaves Mindo at 3pm, but that would have been way too short a day. Since we didn't want to spend the night we had the option to have our cab drive us up to the main road where many buses pass (all headed towards Quito). They come by every 30 minutes or so. We wanted to make sure to get on a bus before dark, and were able to do so by 5:30. It was quite a day! Though it is possible to do as a day trip, it would have been better to spread over 2 days. Good for future reference.

Enjoy the slide show! Some of the photos are Chelsea's too.


A recipe I highly recommend you try...

Disclaimer: This is not an Ecuadorian recipe...

Chelsea and I have gotten pretty into cooking (as shown by our humitas adventures). We have been cooking at home every day. We of course stick to our basics: eggs, rice and beans, mac and cheese with veggies, quinoa pasta. We also have been getting really into cooking Asian dishes. Last week we cooked an awesome tofu curry with lemon verbena (the closest thing to lemongrass here) and lots of veggies. Then a few days ago we decided we wanted to try to make an Asian noodle dish with a teriyaki sauce on the veggies. We made it, it was good....

...BUT not as good as our creation from last night. Last night was Chelsea's final night in Quito before moving to Loja where she will be teaching. We were thinking of going out, but then decided we would rather stay in and cook. We still had some of oyster mushrooms and bean sprouts from our previous stir fry, and figured we should use those up. However, we were out of teriyaki sauce, so we figured we would just make up our own sauce. It was soooo unbelievable, I figured I should share it!


Chelsea and Diandra's AWESOME Peanuty Veggie Noodles



The noodles are just ramen noodles. We cooked them in water with vegetable bouillon to give them a bit of extra flavor.

For vegetables we sautéed spinach and oyster mushrooms (but of course the vegetable options are unlimited) in homemade sesame oil (canola oil with sesame seeds, which get heated for about 5 minutes, while stirring) and ginger.

Now for the best part, the sauce! We eyeballed everything...so it may never be the same again, but I'm sure any variation will be delicious!

First blend chopped garlic, ginger, red pepper flakes, a little bit of honey, and some peanuts in a blender.

Make some homemade sesame oil (we are convinced this is the trick), and pour that into the blender with some soy sauce, ahi (Sriracha would be perfect for this, oh how I miss it...), and fresh lime juice. Add a little water if desired to make it a little saucier! Blend all together, and pour over the vegetables that have been sautéed. Then put the veggies on top of the noodles and ENJOY!

We were just so proud of our delicious creation we felt the need to share. :) Buen Provecho!

Thursday, September 5, 2013

An Ecuadorian Adventure in the Kitchen (aka Chelsea and Diandra attempt to cook like Ecuadorian Grandmothers)

Chelsea's awesome Spanish/English Ecuadorian cookbook
first you cut the corn...

Chelsea and I really wanted to try an Ecuadorian recipe from her cookbook. We decided to try to tackle humitas. Humitas are similar to tamales. My host family had made them quite frequently for me, but they had been sweet with raisins in them. The recipe that we had were for savory Humitas with cheese.



...put the corn, milk, and egg in the blender...

it comes out like this!

I of course was the master cheese crumbler!

add the cheese in with the corn mix
stir it up real well!

Making the filling was the easy part. The harder part came next...we had to make our little husk bundles to cook our mixture in. My family had used banana leaves to make humitas, but we had the husks/ that is the more traditional way. It was sort of like folding a burrito, and then it had to be tied together. 




Once we had struggled for about 20 minutes to make 6 husks, we had to pour the mixture into the husks. This proved to be a two person job (one person holding the husk open the other one pouring)!


We eventually had to use spoons. The book also said that if you don't have husks you can use aluminum foil. We ended up making little florets out of the aluminum foil to use the rest of the filling. We also decided, just to be safe, we would wrap the bottoms of all the husks in aluminum to avoid ALL of the filling leaking out the bottom...a wise choice.


The left over corn cobs are supposed to line the bottom of the pot immersed in water, and then the humitas balance on top of them to steam. However, we saw this as a potential disaster so we spread aluminum over the cobs and poked holes in it to let the steam through.


Oh wait! We forgot about the melted butter in the microwave! Even though it was supposed to go into the mixture, we drizzled it on top of each humita.


They ended up needing to steam for about an hour, but when they were done they were solid. We sautéed some green beans to go with them. As Chelsea's host sister later commented, this is the first time humitas have ever been on a plate with a vegetable. Leave it to the Gringas!

Our final dinner plate. The humitas in the husks had a different (better) flavor than the ones in aluminum foil, but they were all good!
It was a fairly labor intensive process, and I think if I were to try again I would want to use banana leaves for steaming.

Overall it was a culinary success!