Here is the Ecuadorian food cart defined:
1. Llapingacho – fried, mashed potato with cheese inside
2. Morcilla – blood sausage
3. Fritada – fried pork
4. Humita - Similar to a tamale, but uses ground corn instead of masa
5. Choclos – whole corn
6. Sancocho – stewed pork
7. Morocho – Drink made with corn, milk, sugar, and cinnamon
8. Papas con cuero – potatoes with pork skin
9. Mote con habas – hominy (large corn kernals) with lima beans
10. Chicharron - fried pork skin
11. Chicharron con maize – fried pork and corn
12. Tostado – toasted corn
This cart was found on Roosevelt and 79th Street.
Also look out for:
Elote – whole corn w spices on it
Hornado – whole roast pig
Bandera – three different things on the plate in stripes, like a flag
Check out what was on the bottom of my morocho! This is no arroz con leche…
The carts are usually very similar, but sometimes there’s a dish totally out of left field. Like these little guys below in the upper right, maiz con queso y panela (that’s a sweet, chewy tamal with cheese and a caramel-like substance):
Thanks to Laylita for her language help. Her website is awesome for cooking.
that maiz con queso y panela looks mighty good…
By: ravi on November 1, 2011
at 22:57
It was dense, a lot like a bready caramel candy. I much prefer a humita, but the packaging on that little guy is hard to beat.
By: Jeffsayyes on November 7, 2011
at 02:40
I’m still trying to figure out what this “foam in a cone” is. It looks like
white filling from a Hostess cupcake, that’s scooped into an ice cream cone. An Ecuadorian girl was selling it at Junction Blvd and Rossevelt
in front of the fish market. Any help?
By: rick on April 3, 2012
at 01:16
Yes, this is called Crema Guayava or Espumilla (still doing research). I wrote about it a couple of years ago here http://iwantmorefood.com/2010/06/22/refrescos-on-roosevelt-ave-guide-respados-cholados-jugos-naturales-and-much-more/. Thanks for the question!
By: Jeffsayyes on April 3, 2012
at 09:08