1. Introduction
A new cruise along the coast of Ecuador showcases the country’s incredible Indigenous cuisine.
2. The Importance of Palo Santo
In the indigenous apothecary of coastal Ecuador, the palo santo tree holds significant value. Its smoke, reminiscent of citrus, mint, and pine, is believed to ward off evil spirits and purify the air. Notably, tea made from its wood strengthens the immune system, and its essential oil may combat cancer. Incense made from its resin is known to kindle creativity and combat negativity.
3. Culinary Wonders at Bocavaldivia
After savoring a unique dish at Bocavaldivia, chef Rodrigo Pacheco’s imaginative restaurant outside Puerto Cayo, I found that palo santo inspires wonder. Pacheco’s creations interview disparate elements, like a manioc blini, wild mushrooms, smoked Muscovy duck, and a fresh raw oyster, all harmonized by a palo-santo emulsion.
4. The Natural Bounty of Manabí Province
All ingredients served at Bocavaldivia are native and sourced within 10 miles of the restaurant, which is situated a rugged half-mile off the highway connecting to Ecuador’s scenic coast. Manabí province is culturally rich, boasting Indigenous communities that uphold ancient traditions and find inspiration in the region’s natural resources.
5. A New Culinary Journey
Pacheco aims to honor the “edible forest,” using locally sourced materials to create handcrafted cocktails and delicacies. He cultivates the relationship with his Indigenous team, emphasizing their potential and developing their culinary skills.
6. Modern Tastes with Cultural Roots
Pacheco’s mission is to showcase Ecuador’s unique foodways, turning the dining experience into an educational journey. His inventive dishes include a mahi-mahi bar snack served atop a mound of “earth’s caviar” — a delightful fusion of flavors that delights the palate.
7. Exploring Manta: The Kontiki Wayra
After my culinary experience, I continued my adventure in Manta by boarding the Kontiki Wayra, a unique cruise ship crafted from a former diving vessel. The cruise offers insight into Manabí’s coastal heritage while promoting sustainable tourism practices, contrasting “predatory tourism” with “symbiotic tourism.”
8. The Isla de la Plata
As the cruise navigates the area, stops include the breathtaking Isla de la Plata, known as “the poor man’s Galápagos.” Its rich biodiversity and archaeological significance showcase the region’s natural beauty and historical importance.
9. Discovering Indigenous Cultures
During the tour, we docked in Puerto López to visit Agua Blanca, a small Indigenous community known for its hot springs and rich archaeology. Here, community leaders provided insight into their heritage and rituals, highlighting their connection to the winds, waters, and natural landscapes.
10. Culinary Heritage at Iche
On our final day, we tasted the culinary delights at Iche, a restaurant that reinterprets traditional dishes. Iche serves as both a culinary center and restaurant, ensuring the sustainability of Indigenous food products through innovative preparations.
11. Final Thoughts
Through this journey along Ecuador’s coast, from the flavorful creations of Bocavaldivia to the sustainable practices of the Kontiki Wayra, one can appreciate the depth of Ecuador’s culinary heritage. Each location inspires reverence for the rich Indigenous traditions and natural bounty of Manabí province, bridging the past with future culinary adventures.
A version of this story first appeared in the February 2023 issue of GoTravelDaily under the headline “Gifts of Land and Sea.”
