One of the typical traditional Ecuadorian dishes is undoubtedly Fanesca, but we can only enjoy this soup every year at Easter.
In Ecuador, many look forward to Major Week for the devotion that this date inspires, but also for the opportunity to share with those closest to you the delicious “fanesca” and other gastronomic specialties typical of this celebration.
Fanesca is a delicious stew that, in its most traditional form, is composed of 12 tender grains, cod and other accompaniments that vary from region to region.
The delicious Fanesca could not be missing from our restaurant, especially during this Easter season.
With fresh ingredients and quality preparation, as if made at home, you can enjoy this typical traditional Ecuadorian dish during Lent.
If you want to make a reservation, go ahead and we will gladly receive it.
History of Fanesca
The Fanesca is, like so many in Latin America, a tradition that fuses the indigenous cosmogony with the religious beliefs that arrived in the colony.
The soup that Ecuadorians eat during Holy Week is also known as Ushucuta.
This dish ends the former abstinence and fasting of Lent and Holy Week. It has twelve grains and each one mixes a Catholic symbol with indigenous rites.
There are several theories about who or who created Fanesca.
One of the legends says that the Spanish colonizers hired a French chef to prepare a dish that could serve as penance, the condition was that the dish be “heavy.”
It is also said that Fanesca was invented by a woman named Juana, who served the dish in a monastery in Quito.
According to this story, when the soup was created, it was called Juanesca and then its name changed to what we now know.
You can also read: The potato soup, history, tradition and culture of Ecuador
Despite these myths, the most accepted story originates in pre-Hispanic times, to an indigenous tradition typical of the celebration of Mushuc Nina, or New Fire Day.
This ritual evokes the time of flowering and rebirth through the sun, as an element that provides energy for the community and marks the beginning of the new Andean year, according to the Ministry of Tourism.
Uchucuta, the Kichwa name for the soup, means tender grains cooked with chili.
The soup that is prepared once a year is the protagonist of municipal contests, family meals and is one of the main dishes of Ecuadorian gastronomy.
Different ways to prepare Fanesca
The preparation of fanesca may vary in each region.
For example, in the province of El Oro, many make it with seafood and hearts of palm.
In Guayas, with liquefied chochos and dried grains.
In Esmeraldas, with shell curtido, coconut milk and shrimp.
In Azuay, with zambo, mote and achogchas seeds.
The final touch to decorate the dish is given by the slices of hard-boiled egg, the wind empanadas, and the fried plantain.
On the other hand, the desserts that always accompany fanesca are “rice pudding”, fritters with honey or figs with cheese.
Sources: Infobae | PUCE | Min. Turismo
