Proyecto restaurante Marcus Apicius cocina ecuatoriana tradicional cocina tradicional y auténtica en la región Interandina del Ecuador; del Carchi al Macará recorriendo sabores de antaño

摘要

Today it is important to let know everyone what it is really important and what characterize each cuisine. Today all the implementation of techniques and trends by the chefs and cooks from all over the world became a competition to be the best in the food market evolution. The up growth in kitchen, ideas and trends contributed to each country to find the best way to show their cuisine in the best way they have, with all the traditional and unique flavors of their products. It is very important and necessary that each cook can take the best of their kitchens to make it known internationally and highlight the global culinary with an extensive research of what their country has and what they are capable to do when they see the big picture creating innovative plates. We have to be aware they cooking in not only to development an extraordinary dish also it is to know what history we have behind that preparation and the culture of thousand years of evolution. We are in a critical process that we want to share all our knowledge to the new generations to find the way to grown up rescuing our origin of each cities and provinces of Ecuador. We have to be the people who care about our country and that we want to explore different techniques to let everyone know what is Ecuador made from.