Rosalia Suarez
In Ecuador everyone uses dimunutives to show your affection for someone. It´s similar to the states but much more hilarious. For example in the states a mother might ask her child, ¨Would you like a little ice cream?¨In Ecuador however words actually change when you use the diminutive. Thus arroz becomes arrosito, helado becomes heladito, etc. The main difference is that in the states a mother will give her child a little bit of ice cream. In Ecuador arrosito means a whomping big pile of rice, not just a small spoon full. Plus the whole diminutive takes on whole new meaning when your dinner conversation starts with, ¨Kane quiere un jugito? Pancito? Toma pollocito, arrocito, y quesito tambien.¨
Translation? Kane here´s is a whole pile of food that because we like watching you devour it. You gotta love it though and I love that food giving is such a sign of affection here in Ecuador. Obviously having food is a real luxury and offering little portions only to pile on the amount might be a herald to earlier times when food was not even able to be provided. I imagine that many families a jugito was the best thing, as well as only thing in the world, and now that they can pile it on it makes the sign of affection all the more generous and caring.
Anyway today I went to Ibarra´s famed Heladeria (Ice Cream Store) for a little ice cream. Named after the creator, Rosalia Suarez, said Heladeria has been on the corner of Olmedo Street since 1898. Rosalia only recently passed away and she has since passed on her secret recipe to her children to continue the tradition.
When you walk in to Rosalia´s you are greeted by an amazing array of Ecuadorian posters and newspaper clippings. All of the newspaper clippings describe the history of Rosalia and her secret recipe. Basically Ibarrian ice cream is made entirely in a huge pail, or paila in Spanish. Colored with a lush brass color the pails are probably equal in volume to large picnic coolers.
The pailas sit in a large bowl of half-crushed ice. Kind of like a kid sitting in a pile of snow. Behind the pailas (there are three in all) stand members of the Suarez family all holding large wooden spoons Inside the pailas is the ice cream mixture that the Suarez family stirs vigorously while spinning the pailas in the ice. Very cool process to watch.
Ibarreno Helado, or Helados de Paile contains no milk or cream products, thus it is far less fattening than some ice creams. The only ingredients are ice and fruit, which give the ice cream a similar consistency to sorbet. However the secret lies in the sugar mixture added to the fruit as well as the water used for the ice. Rosalia decided some time ago the only fresh glacier water from the top of the local mountain Imbabura should be used to make the ice cream and the sugar and fruit mixture recipe is about as publicly known as Coca-Cola.
I walked up to the counter and ordered a Guanavana and Mora Ice Cream Cone for fifty cents. The taste? As those who know me can attest I am not much of a sweets guy, but Rosalia is definitely on to something delish. Absolutely out of this world. My friends ordered the Chocolate that was made with a Mexican Chocolate Recipe that contains some spices and other flavoring. Also equally outstanding.
If you ever wander into Ibarra do check out Rosalia´s. Definitely a must visit with the ice cream, newspaper clippings, and wonderful scenic shots of Ecaudor. Needless to say I was excited to go home and eat lunch as my mouth was dumping saliva after my delicious appetizer.
On the menu for the day? Lucky me, breaded pig intestines.
DELISH.
No seriously, it was outstanding. Ceci hooked it up. Take care.
Translation? Kane here´s is a whole pile of food that because we like watching you devour it. You gotta love it though and I love that food giving is such a sign of affection here in Ecuador. Obviously having food is a real luxury and offering little portions only to pile on the amount might be a herald to earlier times when food was not even able to be provided. I imagine that many families a jugito was the best thing, as well as only thing in the world, and now that they can pile it on it makes the sign of affection all the more generous and caring.
Anyway today I went to Ibarra´s famed Heladeria (Ice Cream Store) for a little ice cream. Named after the creator, Rosalia Suarez, said Heladeria has been on the corner of Olmedo Street since 1898. Rosalia only recently passed away and she has since passed on her secret recipe to her children to continue the tradition.
When you walk in to Rosalia´s you are greeted by an amazing array of Ecuadorian posters and newspaper clippings. All of the newspaper clippings describe the history of Rosalia and her secret recipe. Basically Ibarrian ice cream is made entirely in a huge pail, or paila in Spanish. Colored with a lush brass color the pails are probably equal in volume to large picnic coolers.
The pailas sit in a large bowl of half-crushed ice. Kind of like a kid sitting in a pile of snow. Behind the pailas (there are three in all) stand members of the Suarez family all holding large wooden spoons Inside the pailas is the ice cream mixture that the Suarez family stirs vigorously while spinning the pailas in the ice. Very cool process to watch.
Ibarreno Helado, or Helados de Paile contains no milk or cream products, thus it is far less fattening than some ice creams. The only ingredients are ice and fruit, which give the ice cream a similar consistency to sorbet. However the secret lies in the sugar mixture added to the fruit as well as the water used for the ice. Rosalia decided some time ago the only fresh glacier water from the top of the local mountain Imbabura should be used to make the ice cream and the sugar and fruit mixture recipe is about as publicly known as Coca-Cola.
I walked up to the counter and ordered a Guanavana and Mora Ice Cream Cone for fifty cents. The taste? As those who know me can attest I am not much of a sweets guy, but Rosalia is definitely on to something delish. Absolutely out of this world. My friends ordered the Chocolate that was made with a Mexican Chocolate Recipe that contains some spices and other flavoring. Also equally outstanding.
If you ever wander into Ibarra do check out Rosalia´s. Definitely a must visit with the ice cream, newspaper clippings, and wonderful scenic shots of Ecaudor. Needless to say I was excited to go home and eat lunch as my mouth was dumping saliva after my delicious appetizer.
On the menu for the day? Lucky me, breaded pig intestines.
DELISH.
No seriously, it was outstanding. Ceci hooked it up. Take care.
posted by ecuadortraveler at 4:38 PM
1 Comments:
I dont think anything can´t top the beef tongue-except perhaps the beef tongue that is currently sitting in our freezer.
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