Fanesca

Origins and history

Fanesca has been a part of Ecuadorian cuisine for centuries. It is believed to have originated in the Andean region of the country, where grains and beans are abundant. The soup is often made with local ingredients, and is a popular dish during Holy Week.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of Fanesca, with some recipes calling for the addition of pumpkin, sweet potato, or other vegetables. Some recipes also call for the use of meat, such as chicken or pork, which adds a savory flavor to the soup. Vegetarian and vegan versions of the soup can be made by omitting the meat and using vegetable broth.

Presentation and garnishing

Fanesca is typically served in a bowl, with a slice of cheese and a sprinkle of chopped parsley or cilantro. The soup can also be garnished with a drizzle of olive oil or a sprinkle of paprika.

Tips & Tricks

To make the soup thicker, add more milk or cream. To make it thinner, add more broth or water.

Side-dishes

Fanesca is often served with a side of empanadas or a small salad. It can also be served with a side of rice or quinoa.

Drink pairings

Ecuadorian beer or chicha

Delicious Fanesca recipes

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