Elizabeth Espinosa, Chef Carlos Gallardo, y Marcella Tubon
Elizabeth Espinosa, Chef Carlos Gallardo, y Marcella Tubon
By Jorge Rennella
The renowned Chef Carlos Gallardo, founder of the Taste Ecuador culinary program, is spreading the word about Ecuadoran products around the world. Gallardo has made presentations in England, Dubai, Paris, New York, Washington, and Chicago to promote Ecuadorian cuisine and products, particularly the white shrimp.
In his presentation on October 30 in the Ecuadoran restaurant La Humita in Chicago, Gallardo said that more than 1 million Ecuadorans are employed in fishing and agriculture. His Taste Ecuador program, headquartered in the major Ecuadoran city Guayaquil, aims to support that industry.
"It has culinary programs for those interested in Ecuadorian cuisine, and teaches courses in New York as well. Its objective is to make known the Ecuadorian products, their qualities and that they are the best in the world through presentations with tastings," said Humboldt de La Torre, Official Administrator and Promoter of Ecuadorian Food Products at Pro Ecuador of Chicago - Ecuadorian Institute of Promotion, Investment and Exportation.
ProEcuador sponsored his visit to Chicago.
"Gallardo has always had a good relationship with the government. Every time there is an activity related to gastronomy, in international markets, he gets involved in the promotion, just as he has done with us here on this occasion," de La Torre said.
"Traditional export products are bananas, cocoa, coffee and shrimp," Gallardo said, adding that, "in addition to the traditional rose, we are also exporting edible roses, a long-stemmed variety, as a fine gourmet specialty."
He highlighted Ecuador’s white shrimp in his presentation. He said the shrimp’s diet – such as banana, cocoa nibs, and fishmeal – creates a sweet taste. They are free of antibiotics, hormones and chemicals. The water they live in also plays a role, he said.
"The water in the mangroves, around which most of the pools are, is like a sponge - rich in nutrients - and with a natural flavor,” he said. “The water, plus the balanced special diet they are fed, gives the characteristics and quality to the Ecuadorian white shrimp, as the best in the world."
Among the attendees at the Chicago event were Carlos Lenin Housse, Consul General of Ecuador in Chicago; Boris Mejía, Humboldt de La Torre, Cristina Romero and Camila La Torre de Pro Ecuador; and several Chicago-area chefs.
Jorge Rennella, Journalist, Translator and Writer based in Chicago, is part of the working team of the Restaurant Magazine. Contact him at: jorge@restmex.com