En la Cultura

The second Sunday of November, you are invited to “Ecuadorian traditions with a twist from Spain”

This event brings the two countries together in a celebration of food, tradition and music.

Chef Clarita López from Ecuador will demonstrate how to make “Colada Morada” a thick, warm juice drink made with blueberry, blackberry and corn flour. Colada Morada is traditionally consumed on All Soul's Day, and symbolizes blood. It is typically served with bread, the European complement and contribution. The bread has the shape of a “guagua” – an indigenous word for baby- which represents the body of the departed. This custom incorporates the Catholic religion introduced by Spain (the blood and body of Christ) to the indigenous people of Ecuador.

A twist from Spain by Chef Victoriano Martin from Madrid incorporates “torrijas” a sweet bread fritter and burnt milk dessert. Victor will demostrate how to make this traditional dulce, which is typically served during Easter in Spain. Torrija may have a humble origin, it was served to keep people full and away from meat, which was not allow during fasting lent. The tradition is still being followed by some Spaniards families. Another theory about the origins of torrija may come at the end of the 15th century in Andalucia’s convents as a way to save old bread.

The chefs will provide a little taste of both meals.

La Tasca – Spanish Restaurant
Clarendon Location 2900 Wilson Boulevard

About the Chefs

Chef Clarita López
Chef Clarita Lopez was born in Quito-Ecuador and received her culinary degree at the Art Institute of Atlanta in 2002, since then she has worked as a pastry chef and as a soux chef in two of Atlanta’s best kept secrets, 201 Courtland Seafood Restaurant and Café 4370. Her range of expertise is broad from pastry specialties to international dishes. She currently owns a catering business.

Chef Victoriano Martin
Graduated from the “Escuela Superior de Hostelería y Turismo de Madrid” Chef Victor from Madrid, Spain has twenty two years of experience in the hospitality industry. He has taught culinary and hospitality and worked in Mexico, Portugal, Italia, France and Japan learning the culture and their gastronomy. He has also conducted culinary talks in Baltimore and New York. International cuisine and traditional Mediterranean food are his expertise. Chef Victor currently owns a catering business and “Sangria Café” restaurant located in Washington DC.