THE BEST CUISINE IN LOJA

Although it lost some traditional local dishes such as meatloaf, pie trout, crayfish soup, and others, maintains the marinated anchovies, the “cuchifrito” goat, the “sobrehusa “snails” menuillos “spring, own the day of San Marcos, with its stock of nuts, mint and chilli, which sometimes sold on the streets, and stews, contained in large pots awaiting arms of women; the “dip” of potatoes or orange, with a corresponding fire roasted cod, fried beans with ham, the almost daily “club” (which, incidentally, is delicious served with french fries) and a variety of summer gazpacho such as mashed green beans, the bean meal, “the garlic white” almond, “paprika, tomato, peppers and cucumber, the so-called” loose “or” syringe “water only oil, vinegar and salt and all of them dutifully seasoned with garlic.
As for the homemade pastries, bread was always known our cake, in cakes for two, three and four floors in a lobby of City Hall in 1760, is said to do the nuns of Santa Clara, as well as the sources of “glory, sweet spoon or bienmesabe” everything is the same thing this time are the numerous recipes that gave us the good priest’s Vega in his manuscript, many of which are in full force, as “fritters, the bores, the piñonates”, coated in sugar or honey, and the same mass, “the nuns’ rosquetes” lard cake “donuts water, which are none other than the “Easter” with twenty eggs per half pound of sugar, and lard, with the great variety of so called “San Antonio”. He also cites others who, for the ingredients that made up, hard to find now on the market and, indeed, for the fun of running and firing, they tend to disappear, although there are some women “Apan” who dare to them. Among the latter is the “real cake, almond and egg, the” fat cake “and” bulking almonds, bacon, butter, eggs and spices.
Regarding the so-called “threaded Loja, of so vast and deserved fame, cake made of bread, stuffed with egg and polished with meringue, we have not seen in the priest’s recipe Vega, and inasmuch as he wrote of all have been and what we must understand that not made in time (S. XVIII).