Panama hat mountain range. Hat weaving and wearing grew steadily in Ecuador through the 17th and 18th centuries. In 1835, Manuel Alfaro, a man who in many ways can be considered the grandfather of the Panama hat, arrived in Montecristi to make his name and fortune in Panama hats. He set up a Panama hat business with his main objective being exportation. Cargo ships from Guayaquil and Manta were filled with his merchandise and headed to the Gulf of Panama. His business prospered as more and more Gold Rush prospectors arrived and passed through Panama needing a hat for the sun. One
Zhingyalov hats in preparing a good zhingyalov hats is the greens' composition. Tasteless leaf vegetables and herbs with less pronounced taste make up the base of the stuffing, examples include lettuce, spinach, atriplex, beet greens, chickweed, shepherd's-purse, viola leaves and suchlike plants. Herbs with peculiar taste (chervil, urtica, allium), sour (rumex) or spicy (laserpitium) ones are needed in smaller quantities; bitter-tasting greens as taraxacum should be sparse. Additionally the stuffing might contain bryndza and fried onions. After stuffing, zhingyalov hats is fried for around 10 minutes on a special griddle called "saj" or "sajin" (), or in a tandoor for a couple