Hornado facts for kids
Hornado is a very popular and delicious dish from Ecuadorian cuisine. It is made from a whole roast pig, cooked until it is tender and crispy. You can often find hornado served in busy outdoor markets, especially in the highland regions of Ecuador. This tasty meal is usually enjoyed with different side dishes like llapingacho (potato cakes), mote (which is hominy or cooked corn kernels), and fresh vegetables.
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What is Hornado?
Hornado is a traditional food that means "roasted" in Spanish. It is a whole pig that has been slowly roasted, usually in a special oven. The skin of the pig becomes very crispy and golden brown, while the meat inside stays juicy and soft. It is a favorite dish for many families and is often eaten during special events or on weekends.
How is Hornado Cooked?
Making hornado is a long process that takes many hours. First, the whole pig is cleaned and seasoned with a mix of spices. These spices often include garlic, cumin, achiote (for color), and different herbs. The pig is then placed in a large oven, often a traditional wood-fired oven. It cooks slowly for several hours, sometimes even overnight. This slow cooking makes the meat very tender and full of flavor. The crispy skin, called "cascarita," is a special treat that many people love.
Where Can You Find Hornado?
Hornado is a staple food in the highlands of Ecuador. You will most often see it sold in local markets, especially on market days. Vendors usually have large, whole roasted pigs on display, ready to be served. It is also a popular dish at festivals, family gatherings, and celebrations. Each region or even each family might have its own special way of preparing it, making it a unique experience wherever you try it.
What Comes with Hornado?
When you order hornado, it usually comes with a variety of side dishes that complete the meal. The most common sides include:
- Llapingachos: These are small, flat potato cakes that are often filled with cheese and fried until golden.
- Mote: This is hominy, which are dried corn kernels that have been cooked until soft. It is a very common side dish in Ecuadorian cuisine.
- Maduro: Sometimes, sweet fried plantains (maduro) are served, adding a touch of sweetness to the savory meal.
- Salad: A simple salad, often made with tomatoes, onions, and lettuce, helps to balance the rich flavors of the pork.
- Ají: A spicy chili sauce called ají is almost always offered on the side for those who like a little heat.
See also
In Spanish: Hornado para niños
