Hornado and Fritada

Specialised

Two highland PORK institutions, and both are market food before they are restaurant food. HORNADO: a whole pig rubbed with chicha, garlic and achiote and roasted slowly in a wood-fired clay oven, then pulled apart at a market stall and served with llapingacho or mote, agrio (a sharp onion-and-chilli relish), tortilla and the crisp cuero — Sangolquí, Riobamba and the Saturday markets are where it lives. FRITADA: pork cut up and simmered in its own fat and water in a bronze paila until the liquid goes and it fries, served with mote, maduro, tostado and curtido. ⚠ THE PAILA AND THE WOOD OVEN ARE PART OF THE DEFINITION.