Ecuador is blessed with fertile valleys and lands, local communities produce organically and are the keepers of the ancestral seeds of andean grains such us corn, quinua, amaranto as well as vegetables and tubers: ocas, mellocos, jicama, and more than 200 varieties of potatoes.
Andean and Tropical fruits came in different shapes, colors, smell and flavours: mortiño, naranjilla, uvillas, araza, babaco, chamburo, chigualcan, zapote, tomate de arbol, membrillo are used daily to prepare fresh juices, ice creams or eat them directly from the trees.
Deliocus recipes are elaborated in artisanals kitchens and ovens and you have the chance to discover the aromas and variety of this rich gastronomy,