The Day of the Dead in Ecuador is characterized by the preparation of the purple oatmeal drink (colada morada) and guaguas de pan. This year, Quito Turismo and the University of the Americas (UDLA) organized the Pan de Finados and Coladas Moradas event in Quito with the aim of highlighting, revaluing and disseminating the bread preparation of Finados or guaguas de pan.
Here it is tried to tell its history and to know its origin and importance in the actuality. These pieces of bread represent different stages of the country’s culinary history. They are prepared with millenary ingredients, different figures (not only the well-known guaguas), innovative recipes, different techniques and contemporary fillings.
The establishments of the city that participate this year must prepare an original and authentic bread of Finados accompanied by the best purple wash. Taking into account that in Quito they prepare breads with local and sustainable ingredients, aligned to the current feeding trends, the New Trends category was included.
In this you can recognize the bread and the drinks prepared with organic ingredients, vegans, free of gluten, free of sugar, etc. For the contest an open and massive call was made. The selected ones of the group of inscribed received the visit of a group of chefs of the UDLA, to review the appearances contemplated in the rubub of evaluation.
The jury rated both the Finados bread and the drinks. In the guaguas de pan flavor, color, aroma, texture, use of local ingredients, selected figures, authenticity and originality were evaluated. Each contestant told the story of their bread for the Dead and argued why their bread is unique.
The recognition of Bread of Finados and Coladas Moradas of Quito will take place tomorrow. It will be a private event. There, the 23 participating establishments will be decorated. In addition, small producers who are behind this traditional bread and drink will be recognized, cultivating and promoting a sustainable gastronomy.
This event aims to show the world talent, innovation, ingredients and the delicious taste of this traditional drink. In Ecuadorian homes, the tradition of gathering as a family to prepare this delicious beverage is maintained.
The ingredients, in general, are the traditional ones. Mortiño, mora, babaco, pineapple and strawberries are some of the fruits that are boiled next to the aromatic herbs that give it more flavor and a special aroma such as ishpingo, lemon verbena, cinnamon and clove. Some people use black flour and others, ground black corn, this is according to their taste. As well as the apple to reduce acidity. (I)