The history of HORNADO begins in the 16th century. It is a typical Ecuadorian dish, born of a European tradition. In America there were no pigs, but the Spaniards brought them. They were Castilians and blacks. In the seventeenth century, in traditional wood-fired ovens, biscuits or bread were made. But we had to take advantage of the heat. So the cooks used it to prepare meats. One of them was the pig. The origin of the dish comes from a Valencian dish: the suckling pig, prepared in a wood oven. One of the places with more history for this dish is Botín, in the Madrid street of Cuchilleros, considered the oldest restaurant in the world.

Hornado en Riobamba

One of the peculiarities is the age of the pig with which it is made baking. A suckling pig is about two years old. The animal to prepare baking has double. Another feature is that, in order to obtain a crisp leather, it should be simmered. If the temperature is low, "the fat melts and confits the protein". That is to say it enters the flesh and gives it that smoothness and taste. The original recipe of the piglet changed when it arrived in America, to become this food. While the first is marinated with saffron, wine, pepper and clove, the second is marinated with chicha, onion, garlic and cumin. Much cumin. But the ingredient that makes the difference is the achiote. This is only used in Ecuador

There are four main roots of this dish in the mountains: Carchi, Pichincha, Chimborazo and Azuay. Hence, the recipe was "irrigated" for neighboring provinces such as Tungurahua, Bolivar, Cañar or Cotopaxi. He also came to the Coast.

But in every place has some particularity.

  • In Chimborazo it is accompanied with mote, lettuce and chiriucho, Quichua word that means cold chilli. Water, salt, onion, chili pieces, some panela or chicha make up this sauce.
  • It is usually accompanied with a fruit juice with ice from the Chimborazo volcano.
  • In Pichincha is served with mote, potato tortillas, avocado and lettuce.
    In Carchi is accompanied with mote, roasted corn, potato tortillas and lettuce. This is called "Baking pastuso".
  • In Los Rios it goes with Maduro and egg.
  • In Manabí with chifles and cassava.
  • In Cañar with tender beans.

Each region chose one according to the carbohydrates and cereals that their land produces.


A common companion in almost all the points where it is prepared is the motto. There is also the sour, which has a somewhat different flavor depending on the site and the 'secret ingredient' of each cook. To complete the tradition, there is the famous "probana", classic in a hollow, popular restaurant or market.

"Come on, my handsome man, what good is my queen, I'm serving you doctor, what's my king?" Are among the ingenious phrases of the housekeeper to attract the client.