the airíecuadorian nea LATAM Ecuador I present 8 new dishes inspired by restaurateuríto ecuadorian for your international routes.
Continuing with the program Flavors that Transport and thanks to ésuccess of the first delivery of Ecuadorian dishes to meás de 30 thousand feet high with the Ecuadorian hornado of the Chef Caro Sánchez, LATAM Ecuador presentó the prówe moan 8 new dishes from Ecuadorian chefs to goán gradually becoming part of the service on international flights of the airlineíline from Ecuador.
New Ecuadorian dishes in LATAM
The presentationóIt was not doneó in a meetingón with mediaówhere it was shownó and could be tasted in detailóhow to carryán the flavors of Ecuadorian cuisine in the service on board the Premium-Economy cabin of LATAM Ecuador, dáI'll take itás step to the presentationón of four of the talented chefs who bring the program to life, being the first to board since July of this year.ñO, the renowned Ecuadorian chef Gabriela Cepeda, creator of the restaurant La Central.
This gastronomic proposalómica, what will be foundá in Premium-Economy cabins on flights departing from Quito toward Miami, Bogotaá and Lima; and from Guayaquil a Santiago de Chile and Lima, graspá breakfasts, dishes fríoes and hot lunches.
Until September of the presentñO, chef Gabriela Cepeda prepareá a special dish designedñdesigned for service on board these flights: “Butter seco» (a spindleón between an Ecuadorian dry chicken and a Hindu butter chickenú, served with rice and cherry tomato). Added to this is how the optionón of plateau fríO: a greek salad, roasted chicken and tahini dressing, and as an optionóbreakfast number: an egg sandwich, bacon, cheese and tomato.
Total, “Flavors that transport” offerá the exquisite menu of four Ecuadorian chefs from the month of July. Además by Gabriela Cepeda, to participateán the cooks Alejandra Espinoza, Isabella Chiriboga and Valentina Álvarez, who join the successful participationóby chef Carolina Sánchez whose plate: baked pork with llapingachos was on board at the beginning of this yearñO.
