Ecuadorian Chocolate: A Taste of the Andes

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Local Food

The scent of roasting cacao beans hung heavy and sweet in the Mindo air, a prelude to the chocolate experience that awaited. In the Chocó Andino, this wasn't just a treat; it was a cultural cornerstone. I sampled chocolate made from beans grown right here, the intense bitterness giving way to a lingering fruity sweetness unlike anything I'd tasted before.

Beyond the chocolate, the local cuisine was equally captivating. The hearty locro de papa, a creamy potato soup, warmed me from the inside out on a cool mountain evening. And the fresh fruit – mangoes bursting with sunshine, papayas melting on the tongue – completed the picture of a region deeply rooted in its land. I even learned that the traditional method of preparing cacao involves grinding the beans using a mortar and pestle. Did you know that?

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