Classic Pastry in Ecuadorian Cuisine: A Responsible and Sustainable Consumption
Journal
Springer Proceedings in Business and Economics
Demographic Transitions, Health, and Well-Being
ISSN
2198-7246
2198-7254
Date Issued
2025
Author(s)
Patricia Marisol Chango-Cañaveral
Mirian Elizabeth Amagua-Simbaña
Guísela Jimenez
Type
book-chapter
Abstract
Classic pastries in Ecuadorian cuisine are a rich blend of Indigenous, Spanish, and African influences. Among the most beloved desserts are colada morada, a thick, fruit- and purple-corn-based drink, and guaguas de pan, sweet bread rolls shaped like babies and traditionally enjoyed on All Souls’ Day. Other popular treats include empanadas de viento, light, fried pastries filled with cheese or sprinkled with sugar, and tres leches cake, a moist, sponge cake soaked in a blend of three different kinds of milk. Ecuadorian pastries frequently feature panela (unrefined cane sugar) and chocolate as key ingredients. The quality of food perceived by consumers is essential, profoundly influencing satisfaction and the overall culinary experience. This encompasses taste, presentation, freshness, nutritional value, safety, and the broader gastronomic ambiance