Its Origins
The arrival of the colonizers to America marked the beginning of a somewhat dark era in human history.
However, if we focus on the positive aspects, we can't help but think of the advantageous cultural blends that formed. Among those positive things is the addition of culinary ingredients.
Standing out among these elements are eggs, milk, and especially, different types of meat.
It is speculated that Hornada, although a dish recognized as a typical Ecuadorian dish, originates from European culinary techniques.
But to better understand the context, we need to go back to the 16th century when pigs and their meat were brought to America, which was the first step toward the creation of the dish.
However, it wasn't until the 17th century that pork truly began to be prepared using charcoal ovens. This was based on the practice of roasting suckling pig, a roasted pork recipe.
Additional Information
Although initially cooked only over charcoal, over the years, the use of grills with charcoal became popular.
A constant side dish for the dish is Llapingachos.
There are two well-known variations of Hornada: the first indicates that the meat is served with garlic, bell pepper, onion, and accompanied by a cold drink.
The second involves a somewhat richer Hornada, where besides the meat, it includes avocado, lettuce, egg, mote (hominy), and is served with yuca or beans.
