HORNADO (ROASTED PIG) Since our arrival in Ecuador, we had been looking nonstop in restaurants and m
HORNADO (ROASTED PIG) Since our arrival in Ecuador, we had been looking nonstop in restaurants and markets for a whole roasted pig that we had heard and read so much about. Despite many days in Quito, we never saw one. Finally, when we made our way up north to Otavalo, where our minds were blown by just about everything we saw and experienced there, we found not one, but countless hornados being cooked all across the city. I was a little afraid to eat the meat, especially after seeing hundreds of live pigs for sale earlier that morning, but once the plates were set in front of us and I saw A’s face after his first bite, I knew I was helpless to the power of the pig. It was, in a word, amazing. Incredibly moist, flavorful, and surrounded by such goodness - hominy, lettuce, tomato, and onions. We were given three different pieces of the pig - the regular meat, a piece of the skin (crunchy and succulent), and some kind of layer of fat. We mostly focused on the meat… I think it will take some time for us to have the courage to eat pure fat, though I’m sure it will happen soon enough. Eventually, I’ll take a lesson on making my own hornado, thouigh we’ll need about 200 people to actually eat it. -- source link
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