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The Ecuadorian airline LATAM Ecuador I present 8 new dishes inspired by Ecuadorian gastronomy for your international routes.
Continuing with the program Flavors that Transport and thanks to the success of the first delivery of Ecuadorian dishes to more than 30 thousand feet high with the Ecuadorian hornado of the Chef Caro Sánchez, LATAM Ecuador presented the next 8 new dishes from Ecuadorian chefs that will gradually become part of the service on the airline's international flights from Ecuador.
New Ecuadorian dishes in LATAM
The presentation was made in a meeting with the media where it was shown and possible to taste in detail how the flavors of Ecuadorian cuisine will be carried in the service on board the Premium-Economy cabin of LATAM Ecuador, also giving way to the presentation of four of the talented chefs who give life to the program, being the first to board since July of this year, the renowned Ecuadorian chef Gabriela Cepeda, creator of the restaurant La Central.
This gastronomic proposal, which will be found in the Premium-Economy cabins on flights departing from Quito toward Miami, Bogota and Lima; and from Guayaquil a Santiago de Chile and Lima, will include breakfast, cold dishes and hot lunches.
Until September of this year, chef Gabriela Cepeda will prepare a special dish designed for service on board these flights: “Butter seco» (a fusion between an Ecuadorian dry chicken and an Indian butter chicken, served with rice and cherry tomato). Added to this is the cold dish option.: a greek salad, roasted chicken and tahini dressing, and as a breakfast option: an egg sandwich, bacon, cheese and tomato.
Total, “Sabores que transporten” will offer the exquisite menu of four Ecuadorian chefs from the month of July. In addition to Gabriela Cepeda, cooks Alejandra Espinoza will participate, Isabella Chiriboga and Valentina Álvarez, who join the successful participation of chef Carolina Sánchez whose dish: pork baking with llapingachos was on board at the beginning of this year.
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