Dish
Lampreado
Lampreado is made with beef, rice, potatoes, onions, garlic, cumin, and achiote. The beef is cooked until tender and then mixed with the rice and potatoes. The dish is seasoned with cumin and achiote, which gives it a deep red color. Lampreado is a gluten-free dish and can be made dairy-free by omitting the cheese.
Origins and history
Lampreado originated in the Andean region of Ecuador and is a popular dish in the highlands. It is believed to have been created by indigenous people who used local ingredients to create a hearty and filling meal.
Dietary considerations
Gluten-free, dairy-free (if made without cheese)
Variations
There are many variations of lampreado, including adding vegetables such as carrots and peas. Some people also add cheese on top for extra flavor.
Presentation and garnishing
Lampreado is traditionally served in a bowl or plate. It is garnished with chopped cilantro and cheese (optional).
Tips & Tricks
To make the dish extra flavorful, marinate the beef in the spices overnight. Be sure to cook the beef until tender before mixing it with the rice and potatoes.
Side-dishes
Lampreado can be served as a main dish. It is often accompanied by a side salad or avocado. Some popular side dishes include llapingachos (potato cakes) and empanadas.
Drink pairings
Lampreado pairs well with a full-bodied red wine. Some popular wine pairings include Malbec and Cabernet Sauvignon.
Delicious Lampreado recipes
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