Quito – Ecuador
With its diverse cultural heritage and increasing attention to contemporary cuisine, the Ecuadorian foodscape is rich in opportunities and challenges. As a sugary-drink tax shifts rattles the country’s beverage market, how can the past and present of tradition and innovation merge in flavorful and sustainable ways? What role might guayusa, morocho, chicha, and guarango play in creating a ‘recombinant future’ for the liquid gastronomy of Ecuador?
