ECUADOR IS A MAGICAL DESTINATION: The Sierra Region

THE SIERRA REGION

The Sierra region consists of two major chains of the Andes mountains, known as the Western Cordillera (Western chain) and Cordillera Oriental (Eastern Chain), and the plateau between mountains.

Located between m. 3,500 and 4,500 above sea level, this is an ideal habitat for condors, the caracara, deer, llamas, vicuna, multicolored flowers and hummingbirds. The region saw has 30 volcanic cones, many over 5000 meters some still active.

National parks and protected areas offer a wide range of microclimates and a huge bio-diversity, making incredible mountain paradise to visit.

The oldest archaeological sites in the country are in this region. Here you will find various towns with rich craftsmanship and some protected territories. Cuenca, Azuay capital, one of the twenty-four provinces in the region, stands out as historical and cultural city.

THE TYPICAL FOOD

• Azuay: motepillo, roasted guinea pig, quinoa soup, hornado, fritada.

• Bolivar Moloco or potato cake, potted corn tortillas, bread of the deceased, the Sancocho, buñuelos, balls of green bananas, blue bird and chigüiles.

• Canar: Their dishes are prepared from corn, the humitas, tamales, corn tortillas. Mote pillo with cheese is also well known in this province.

• Carchi: Traditional dishes are preparations with potatoes, beans, corn, pork, chicken and guinea pig. There are various dishes, but it stands on: called "pastuso baked" with potato tortillas, beans and mellocos.

• Chimborazo: Their most common dishes are: yahuarlocro, hornado, corn tortillas, potato cakes, fritada. Among alcoholic drinks are the Canelazo, Chicha with egg.

• Cotopaxi: Chugchucaras (Leather is formed by trapping Pork, Mote, pies, popcorn, ripe bananas, corn), chicha, allullas, ice Salcedo, maqueños fried cheese sheet.

• Imbabura: Cotacachi colored Meats, morocho pies, roasted corn with cheese, ice pail, the Jora chicha in Cotacachi , chicha of Yamor in Otavalo, the fritada of Atuntaqui, Pata broth, Hornado, prickly Mora , nogadas.

• Loja: Chivo through, repeat white (prepared from Green Banana and Quesillo), tamales, chanfaina cuyada and chicken jerky.

• Pichincha: its dishes have Locro Potatoes, Hornado Sangolquí, Cuy and Roast Potatoes with Blood, Fry, dark-haired, Chicha Corn, Chochos Ceviche, and Menudo Yaguarlocro, Encebollado1, among others.

• Tungurahua: tortillas with chorizo, pan de Ambato, Ambato chocolate, bread Pinllo, Pinllo chicken, empanadas de viento de Atocha, marshmallows Baths, cane juice and sandwiches (drinks Baths), colada morada, broth 31 , roast guinea pig and rabbit Ficoa.