Cooking Change
Ecuador is one of the countries with a high malnourishment rate. In Quito, the Municipality started a food security program in 2001. Today it involves 2,500 orchards in the capital city of Quito. Some orchards include the guinea pig raising. Guinea pigs is more nutritious than beef and its maintenance is affordable.
Cooking Change
Ecuador belongs to a select group of 17 megadiverse countries that home 70% of the Earth´s biodiversity. Its abondance reflects in a plethora of flavors that respond to different ecosystems. Migration to cities translates in many cases in food insecurity and the loss of ancestral knowledge and therefore, of traditional food. Triple Salto believes in the wealth of knowledge passed from generation to generation in each of the flavors cooked by native people from all over the world and the power of conserving slow food as a strategy for community health in sustainable supply chains. We want to spread the traditional knowledge to everyone willing to learn, cook, and taste.
Martin Pescador is our first step to spread traditional cuisine at different latitudes. Martín Pescador’s goal is to provide its customers high quality products while protecting the mangroves. We also support artisanal fishing and gathering, a basic source of income for Ecuador’s coastal population, and we promote the fair exchange between artisanal gatherers/fishermen, consumers and nature.
Every Wednesday Kingfisher opens her kitchen to teach prepare delicacies esmeraldeña Ecuadorian food. The encocados , soups and other dishes on the menu will be open for groups of at least 6 people. The donation per class is USD 25. In the end, the group will enjoy the fruit of their work and taste the selected dish. The class begins with an introduction consevación projects it supports, the ingredients as fishing is handmade and community and finally cooking has been said. Enjoy!
Cooking Change
Martín Pescador’s goal is to provide our customers and consumers high quality products, while supporting the defense of the mangrove ecosystem. Support the practice of collecting and fishing, which is a fundamental source for the coastal towns of our country and promote fair exchange between collectors / fisherfolk, consumers and nature. Our dishes use ancestral recipes from the Ecuadorian coast complemented with agro-ecological products from rural farms.
Every Wednesday Kingfisher opens her kitchen to teach prepare delicacies esmeraldeña Ecuadorian food. The encocados , soups and other dishes on the menu will be open for groups of at least 6 people. The donation per class is USD 25. In the end, the group will enjoy the fruit of their work and taste the selected dish. The class begins with an introduction consevación projects it supports, the ingredients as fishing is handmade and community and finally cooking has been said. Enjoy!
The seafood which Martín Pescador works with is handled both artisanally and ecologically. We promote respecting seasonal bans on each species as well as the use of non-predatory fishing and gathering techniques.Martin Pescador promotes good communitarian fishery practices in Esmeraldas and a sustainable value chain. If you want to find fresh and high quality fish and seafood that are artisanal and sustainable, please contact them directly. Orders on Request.
Cooking Change
Romolo e Remo started as a strategy to generate employment to adults that were street children. The first restaurant started with 8 tables, 2 italians, and 3 former students.
In 2016, there are 4 restaurants in Quito and one in Cuenca. It generates employment for nearly 100 people. Staff comes from programs that support street children. Employees have full social coverage.
Since 2012, Triple Salto connected the restaurant with Agrupar, a city’s policy that integrates over 2500 orchards located in low income communities. Organic products from these communities that feed its clients with delicious healthy food . Learn more about the Urban Agriculture Program here.