Breakfast in Santa Elena

Prepared by chef alonso saltos

In Santa Elena the day begins with a unique coastal specialty. A fish roe steak, made with big head tilefish, a popular local choice and the protagonist of the famous Holy Week soup, fanesca. The steak comes with creamy mashed avocado, and a couple of fried eggs, to complete this filling serving of protein. This exemplifies the effort and authenticity of the gastronomical offerings of Santa Elena. Still more impressive, this original breakfast is served with a plantain waffle, adding an international touch to the most important and versatile ingredient in the region.

The fruit portion in this breakfast is cantaloupe, widely cultivated across the province. Served freshly cut, it provides not only a juicy and sweet element to the breakfast, but also balances the meal with a fresh element.

In order to intensify the flavor of the waffle, one could spread some local butter, and even some tamarind jam, which adds an exotic flavor and can aid with digestion.

For over 40 years, rural families in Colonche and Manglaralto parishes have grown criollo lemons, represented here in a cold glass of lemonade. Each sip of this fresh juice is a taste of Santa Elena. Finally, a lemongrass infusion, which, without clashing with the lemonade, offerst to relax the senses with its smooth aroma; the perfect way to start the day.