Seco de chivo is a typical Ecuadorian dish that is served for lunches, or almuerzos, all over Ecuador. It consists of stewed goat (which is sometimes substituted for lamb), yellow rice, potato, and avocado salad. It is called “seco” which means dry, because, in its preparation, most of the liquid in the stew is allowed to evaporate. Though it is called dry, the meat is soft and nicely seasoned.
While the name of this ancestral dish has uncertain origins, one of the most recognized theories is that the name comes from the English word, “second” because this dish was served second, after soup, which is traditionally served as the first part of the meal in Ecuador. It is interesting to consider the effects that colonization, and later globalization, have had on the gastronomy of different cultures around the globe. This linguistic integration only scratches the surface of the deeper mars made throughout the centuries.
Seco de chivo has by far been my favorite typical Ecuadorian plate that I have tried. I happened across a little restaurant called Fabiolita in La Plaza Grande, one of the main squares in the historic part of Quito, when I was exploring with a few friends. This little cafe has been cooking the same traditional dishes, including seco de chivo, for over three generations. Check out an interesting article about the restaurant here for more information. The love and tradition was felt in the food as it filled my hungry tummy. This richness can be hard to find sometimes, especially in restaurants in the United States.
As COVID-19 continues to affect the world, it has also affected my study abroad experience in that I am not staying with a host family or in a space with a kitchen. While staying in a hotel our program has given us a stipend to buy our meals from restaurants. This, while after two weeks has left me craving something cooked at home, has also allowed me to try new foods and survey the local restaurant scene.
In my two weeks in the city of Quito, I have eaten at more than 25 restaurants. Below are some samples of my plates along with ratings of each. Each rating considers flavor, richness, and price. I know that this experience will help me expand my palate!
An almuerzo with Pollo de Coca-cola–Rate: 6.5 
An almuerzo called seco de pollo–Rate:7.5 
Dinner from a quaint Italian restaurant–Rate: 7 
Milkshakes from the Italian restaurant with my friend Diana! 
Scrambled eggs from the hotel restaurant’s daily breakfast–Rate: 7.5 in the first week, 5 each time after because it is the same thing for breakfast each day! 
The rest of the hotel restaurant’s daily breakfast includes coffee, fresh juice, bread, and fruit–Rate: 8 
A mocha cappuccino from a cafe after my hike to Teleferico–Rate: 9 
Pork ramen from a ramen restaurant–Rate:6 
Caldo de Costilla–Rate: 1.5–This grossed me out too much to eat it, though I did try it! 
A sample of Ecuadorian fruits that we tried in my Spanish class–Rate: 8 
A cheeseburger and fries from a nicer restaurant–the burger was actually really good!–Rate: 8.5 
A brownie and chocolate icecream from Pacari, one of Ecuador’s organic chocolate brands–Rate: 4–the brownie was a little too dry.
