Encebollado: Ecuador's Beloved Fish & Yuca Soup
Long before the sun fully clears the Andes, the aroma of encebollado already drifts through the markets of Guayaquil and the fishing stalls of Manta. Steam rises from battered pots, carrying notes of cumin, cilantro, and the briny sweetness of fresh albacore. Vendors ladle the soup into bowls with the practiced rhythm of a ritual repeated daily for generations, and customers—students, taxi drivers…
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