Nomadic Texan

This is a “customer complaint” I wrote to American Airlines on September 16th after I got back from my most recent visit to Ecuador. I was assigned a complaint number via Twitter, the only arm of their customer service department that apparently cares to attempt to resolve their issues.

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“For over 40 years (yes I am that old and still kicking) I have been flying American Airlines. I grew up in Arlington Texas and as there has always been access to this Airline in the DFW metro area. The headquarters has been located there since 1979 . Until 1973 when the airline transferred to Dallas/Ft Worth International Airport, my flights primarily went out of Love Field in Dallas. It was an ordeal to use this airport and no one was more thankful than me when, DFW opened in early 1973.

As a buyer with Six Flags amusement parks I had the great fortune of traveling to SE Asia for two months each year and to all the major trade shows in the US annually. I used the airlines quite a lot. In fact I am approaching the million mile level with your airline and have always been treated great. I have a myriad of friends that have worked as Stewardesses and at the Ticket Desk for American Airlines over the years and was always proud that they headquartered in my backyard.

Recently I have noticed a complete reversal in service, attitude and courtesy among the majority of the employees. I am not sure if its the merger with US Airways or what. My most recent flight from Guayaquil to Miami, was an example of this. Its bad enough you have to get up at 2:30 AM to get to the airport, buy having transpire what happened to me was beyond belief on this flight.

Breakfast for a $949 ticket!

We were served this amazing breakfast. After all I paid $949 for this ticket and it proudly announced breakfast would be served on the flight itinerary. If you count there are 3 bites of pineapple, 5 bites of watermelon,one grape, a sandwich and either jam or butter to apply to your bread. I was awestruck by the quality. After downing the fruit in about two bites, I opened the sandwich and found this.

Breakfast Sandwich for a $949 Ticket

There was one measly slice of ham that had to weigh .25 ounce and a slice of cheese that had to weigh .30 ounce I am guessing. I had to laugh to keep from exploding. After consuming this wonderful nutritious meal I was overcome with the Grand Amoeba, more commonly known as Montezuma’s Revenge. I looked to the rear of the coach and there had to be 12 or more people in line. I got up (I was in 3 or 4 rows back from first class) and went to the first class area to use the restroom. A nice young man (Steward) named Art stepped up and told me it would be two seconds before it was free, as the crew was using it.

I asked him if he was sure it was going to be two seconds and he replied well maybe three seconds. I laughed and returned to my seat squirming. When it was apparent the lavatory was free, I got up to go to the first class again and lo and behold a stewardess with short silver hair started walking to me, pointing her finger in my face and telling me I had no right to use this facility and would have to return to the rear lavatory, which now had 15 or more people in it. I was extremely upset, as this same lady had allowed no less than 10 to 12 “coach” passengers to use the first class facilities prior to me and carried on a conversation with some of them, as they waited.

As I returned to get in the massive coach line, a wonderful stewardess that had seen the entire episode apologized to me and tried valiantly to calm me down. I believe her name was Kathy. Tall lady with 29 years experience she told me, blond hair and a fantastic disposition. She helped keep me out of trouble! It helped somewhat.

My issue is that I was the only individual that this lady would not allow to use the facilities and why she chose me to discriminate against is beyond me. I am not sure if it was my age, my beard, my Hawaiian shirt or my Panama Hat, but she obviously felt compelled to reject me and only me. I was embarrassed beyond belief and cannot tell you how much I wanted to tell this lady off. I knew if I did that I would more than likely wind up in jail in Miami and chose to write you, the management about this incident.

I intentionally watched her actions, after disciplining me in front of the entire coach passenger population and she continued to allow other coach passengers to use the first class restroom. I was furious. She again stopped before the curtain and carried on a conversation with a coach passenger, then allowing him to use the first class facilities.  I am mortified that I was singled out, especially since I was very sick to my stomach and barely got to the coach restroom without having an accident in my pants!”

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As of today October 9, 2013 I have received no response, no apology or no solution to my discrimination. I am perplexed and very disenchanted that American Airlines has chosen to completely ignore this situation and has made no contact with me to attempt a resolution. I am asking my travel and food bloggers friends to use social media and blast this over all your platforms, until they decide to address this issue. I appreciate any and all help. Please use the hashtag:

       #AAFixThisNow!

Thank you kindly in advance for your help and support!!!

BBQ Chicken Pizza

Okay I have to admit I really didn’t have this idea originally, but the end recipe was all mine. While most of my BBQ Chicken Pizza is made with Monterrey Jack Cheese, I read in a recent magazine, about a well known chef using some Gorgonzola cheese mixed with cheddar. I decided I would do a sprinkling of Monterrey Jack with the majority Gorgonzola cheese on my half. Kim wanted my traditional pie.

All my pizza’s are made with flat bread. I bake it for about 45 minutes and use a very ample supply of chicken boiled in cumin, chili powder, garlic powder and black pepper. I use a heavy amount of  red onions, along with jalapenos. The bread is basted with a large dose of BBQ sauce and when its finished, it is usually eaten within a day, if not that meal! Try it!

Coffee Club

In Toronto at #TBEX the #Travel blogger conference this past June, I had the good fortune to finally meet with the Coffee Club. We are a group of six travel bloggers who absolutely love coffee and have a passion beyond the norm, for this magical elixir! We are always trading remarks about who is having coffee where and of what quality. It is a one-upsmanship game and we all have our days.

Looking at the photo from the left is Karla of TravellerSoul76, Lance of TripsByLance, Aaron of elATLboy, Jill of RoadWarrior, Maria of LatinAbroad and some old guy of the NomadicTexan. We all are also kind of kooky, if you haven’t gathered by now. I enjoyed being around these great bloggers and hope to see them at the next#TBEX conference 2014, in North America for a cup of java!

Deluxe Hamburger

The Cilantro Cafe Restaurante in Cuenca is a fabulous place to eat an economical meal. It has daily specials that follow the traditional meal platform, with a soup, entree and dessert for $4.00. It also has a wide array of vegan dishes.

I chose to eat their deluxe hamburger and as most in Ecuador, it came with a fried egg, a slice of ham, cheese, lettuce and tomato slices. Additionally it had bacon, but I don’t eat bacon. At first I was unsure if this combination would be edible, but I found myself going out of my way to eat this style of hamburger and I highly recommend you give it a try! Saludos!

Eggs Benedict at the California Kitchen

I am a long time fan of Eggs Benedict and when I feel down, as I was when leaving Cuenca, I had to treat myself. The Eggs Benedict at the California Kitchen are to die for! I have only had one comparable dish and that was at the Royal Sonesta Garden restaurant in New Orleans. OMG they are both excellent!

By the way, if you know anyone that is interested in purchasing an excellent run operation, the California Kitchen is for sale. They are pillars in the community and give back a tremendous amount of support . Please contact the Evans family: George, Carol, Jimmy and Susie Evans  at  “info@californiakitchencuenca.com”. You will not find a better opportunity.

Red-Ripe Cacao Seed Pod

I took this photo on my most recent trip to Ecuador when I had the extreme pleasure of visiting and touring a Cacao Plantation in El Oro province. It was an awesome trip and as most people do, I love chocolate to death! I can eat it every day. Just ask my wife Kim!

Yellow-Dessert at The Eucalyptus Cafe in Cuenca From My March Trip with Kim

Kim and I were shopping at a local Home Depot one day this past fall I believe and stumbled upon a collection of potted orchids for sale. I though that they were outstanding and had not seen a blue orchid previously. Loved it and now I am using it in this contest. Wonders never cease!

Blue-Home Depot Orchids

We have three sons and lived in a house on the Mountain, in Austin Texas for approximately 18 years, while raising our sons. I will never forget this snowfall, as it rarely snows in Texas and I was out before sunup trying to get the right photo. This one showed the snow on the backyard umbrella and the trees in contrast to the other colors.

White-A Snow Fall in Austin Texas-Very Rare

On Memorial Day of this year I was invited to partake in a project that our middle son’s company sponsors. Homes of Hope is a fantastic organization that builds homes for individuals that truly need help. This calla lily was outside the Rosarito Beach Hotel in Mexico where we stayed while working on the project. I will never forget the experience of turning the home over to the needy family! It was truly humbling!

Green-Calla Lily

Thanks to my friend Joe Newman at Cosmic Smudge for nominating me for the contest and forcing me to come out of my shell! I wish I could quote technical photographic data about my equipment like Joe did, but the simple truth is that I used my Nikon digital pocket camera on all the photos including this one that kind of displays all the colors together. (Uh oh I am jumping outside the spectrum). I may have used a little editing prerogative, but that is all.

Bridge View on Spadina In Toronto

Part of the contest and a way to increase the participants, which directly decreases my chances (Ha-I am joking. I know I have absolutely no chance against the pros!) is to nominate an additional five bloggers to enter. So here goes. Y’all don’t hate me and please enter this #CTC13 contest and blow the competition away!

Lisa Niver Rajna at We Said Go Travel

Will Castillo at I Will Travel

Karla Aguilar Perez at Traveller Soul

Lauren and Kenin Bassart at The Constant Rambler

Linda and Dan Bibb at As We Saw It

I am cutting my own throat as both Karla Aguilar Perez and Dan Bibb are wonderful photographers and do it professionally. Who know maybe this will help the out! A big “THANK YOU” to Travel Supermarket for allowing us to participate (definitely brown-nosing) and best of luck to all the competitors! Saludos mi amigos!

Colon Campos at Work, Engaging Customers

I have traveled extensively around the world and had the pleasure of meeting many interesting individuals. I met Colon Campos recently when I ate at his restaurant, the Don Colon  in Cuenca Ecuador. I even wrote a blog describing one of my experiences, entitled Don Colon Rules. Today I received a thank you and an email urging me to come back and he then advertised my post on his restaurant blog. I was blown away.

Most restaurants acknowledge they like your posts, but rarely does one go out of their way to this extent. This gentle man understands that service is key to success in any business and he is genuine about your relationship. He really does want to engage with you and learn your story. If you find yourself in Cuenca Ecuador, at the Parque Calderon or the New Cathedral, you are across the street from his restaurant.

Stop in say hi and tell him the Nomadic Texan sent you. He will talk with you and then serve you an excellent meal, at a very economic price. Well worth the $4.00. Colon I can’t wait to get back and stop in and surprise you! You are a friend for life! Saludos mi amigo!

I have sampled pizza at many places over the years on my trips to Cuenca and some have been great and others well, not so great! This trip I started eating pizza at a new place. The name of the restaurant is La Fornace and they had an extensive menu that might surprise you. Its filled with massive amounts of true Italian food. I tried a pizza “La Fornace” and made a few changes. No pimiento (green peppers) or Salchicha (Hot Dogs). I added more chicken.

The La Fornace Amended

It was spectacular and I have eaten three of these when I needed a quick meal in Cuenca. Their oven must have a very high temperature as it only takes around 5 minutes once you place your order. They absolutely know what they are doing.

Vladamir (cook) and Santiago (Chef)

Immediately when you enter they are at your table and ask for your drink order and if you are ready take you food order. I had a wonderful young man last night that treated me like a king. He kept me in business!

Pablo My Server with the Cashier

They serve desserts, but most people opt for their ice cream cone, as an end to the meal. They positioned the dip station up front, so that people passing by can purchase a cone and keep going. Apparently they have quite an ice cream business, as this young lady prepped cones with napkins the entire time I was eating. She must have done 150 cones or more.

Lady Busy Prepping Cones

If you find yourself in Cuenca and have a yen for a pizza I promise you cannot go wrong at La Fornace! Just remember you don’t eat the pizza with your hands like we do in the US. That is considered very ill mannered. You must use your fork and knife! FYI! Saludos mi amigos.

One of the true pleasures of Cuenca, is walking the streets of Old Town. I never get tired of performing this activity and it is a great form of exercise for individuals. Each time I go out I have no plans and just start walking in one direction or another with no agenda. Its amazing that over time I still keep finding architectural treasures that I have never seen. In addition, I run into people of all walks of life and tourists. The tourists are not hard to spot as shown in these photos.

Male Gringo Tourists

Female Gringa Tourists

There must be several Catholic Nun orders, as I have seen a plethora of various dress. As Catholicism is such a large portion of the population, I find that I see Nuns all over, shopping and taking care of their needs. It is quite different than where I live in Texas.

Catholic Nun

Although a great deal of the population uses cars it is never odd to see bicycles being used to transport items needed for everyday use. A large portion of the condos and apartments are fueled by propane tanks and this gentleman is pedaling his wares! Sorry I couldn’t help myself!

Bicycle Mode of Transportation

A favorite sweet item is this kind of marshmallow substance that the vendors place in ice cream cones and since it is very economical the vast majority of the population eats these cones. You will always see them eaten in any type of weather cold or hot. The Ecuadorians love this treat!

Soft Serve Cones

Another common sight is the scooter parking areas where as many as ten or more can be seen together. Scooters are a great way of navigating through the increasing traffic and getting to places cars cannot. This time the amount of scooters has tripled since the last time I was here. I think maybe the gas prospective cost increase may have something to do with it also.

Scooter Parking

This Mom and daughter are sharing a great moment talking with a vendor. School just recently started back up and as you can see each school has its own uniform. I see all kinds of school dress as I walk and the various color schemes are very snazzy.

Mother Loving Her Daughter

The lady in the black outfit gave me a fairly intense stare down, as I prepared to take this photo. She finally went in the building. Perhaps it was her store. Anyway I thought the sign was comical as it states the hair used is 100% human hair from the head of a human. Where else would it be from?

Authentic Hair Extensions

My last photo is also comical to me. I find the uses of words and how they translate hilarious at times. This states one would think The Palace of Joys. In actuality the translation is The Palace of Jewels. Had to think about the name, especially given the pictures.

Palace of Joys

I love Cuenca. One of these days I hope to come back again. Until then, if you visit, please do a little Street-walking and see the sight! Saludos!

Street Fruit Vendors

One of the common sights one sees when walking the streets of Cuenca, is the fruit vendors selling their wonderful items from a wheelbarrow. I think the wheelbarrow business would be a good business, as the vendors are set up almost every two or three blocks. Mostly locals purchase these items, but occasionally I see tourists buying the fruit. It is so cheap and so good looking that one has to avoid temptation, unless they have the materials needed to cleanse the fruit appropriately.

I have learned over time that fruits and vegetables grown by root source (like potatoes, onions, garlic, carrots, etc) must be soaked thoroughly in the cleansing treatment or one will have a visit from the Grand Amoeba and trust me that’s not fun. The tree fruits and vegetables are safer, but still require a good cleansing. Ecuador has a bountiful supply of fruits and veggies, but I would urge you to make sure you treat them prior to consuming! Saludos!

I have been to Cuenca several times and have always wanted to eat at Don Colon’s restaurant. For one reason or another I have never had the pleasure of dining at this establishment. So when I saw that Don Colon was relocating right off the Parque Calderon I was ecstatic. Construction went on all weekend and they opened Monday.

Don Colon Restaurant

I couldn’t wait to try it out Don Colon’s the first day at their new location. I was not disappointed, as I had a bowl of great potato soup, pork chop with rice and hominy along with a dessert. In addition a fresh juice is served which was Mora on Monday. The meal was topped off with a fried dessert stuffed with apple filing. This came to a whopping $4.00 for this multi course meal. I was astonished and could not believe the quality of the food.

Monday’s Lunch Special 

Being a suspicious type person I ventured back today Thursday to try the lunch again. I had my choice of liver and onions, a tipico Ecuadorian meal and a Chimichanga with chicken and cheese. I chose the latter, even though its probably not the most healthy. First course again was a delicious soup and the my entree with black beans and rice, salad and the Chimichanga.

Thursday’s Lunch 

Afterwards I was served a fantastic fried Sopapilla with banana inside. The juice of the day was Papaya. I was blown away again and could not believe how great it tasted and how full I was after a huge lunch.

Desert

I had the pleasure of meeting Colon Campos who owns the restaurant and is the namesake. He greeted every customer himself personally today. Given the low end pricing, the quality of the food and the fantastic customer service I don’t see any reason this restaurant won’t thrive in its new location. Oh by the way, he has Fish and Chips tomorrow and I will be back!

Don Colon and the Nomadic Texan

Desserts for Sale

One never finds a shortage of desserts in Cuenca and it amazes me that more of the Ecuadorians are not obese, like we find in the US. I guess its a result of all the walking. Every day when I go out and roam the streets of Old Town, I run into (sometimes literally) so many people, its staggering.

I have no idea where they are going and in most cases they are walking at a rather fast gait. I guess this helps shed the sugar and the bread calories. Heladeria’s, Panesa’s and eating establishments abound. Its very tempting and you can eat until you can’t breathe, but you also can always walk it off the next day. I love it!

Indigenous Lady Selling Lottery Tickets

This lady sits on the corner by my condo I am renting and attempts to sell lottery tickets to the people walking by. I haven’t ever really seen her sell any large quantities and can only really remember seeing a purchase one time. It is sad, but the majority of the Indigenous people work at the low-end jobs and make very little income.

They dress in their native colors and hats. Most are a proud people. They walk the streets pedaling fruit, trinkets, lottery tickets and flowers. They do this daily and somehow scratch out a living. I admire their tenacity and drive to survive!

A Great Hamburger at California Kitchen

I stopped by the other day to visit friends that run the California Kitchen here in Cuenca. Carol and George Evans are great people and opened this thriving restaurant to help the family out. This time I met daughter Susie and inquired how things were and if they had any serious offers. The family recently decided to place the restaurant up for sale and enjoy the fruits of their labor.

I was taken back at how busy the place was for an afternoon. It was jam-packed and it appears they are busier than the last time Kim and I were in Cuenca. I wish them luck and continued success. If you have a few extra dollars and want to invest, this restaurant is a pillar of the community and has an awesome trade. Plus it has delicious food!

I stepped out of the taxi and immediately knew I had been duped. I showed him the translation, exactly as written in Susan’s email and he dropped me about 12 blocks away. Great. A few minutes later and questions to locals helped me figure out which way I needed to walk. After about 5 minutes, which got my appetite working, I came upon her condo building and was permitted to enter. Last time Kim and I were in Cuenca we were going to take Susan Schenck’s Raw Foods Cooking class, but we missed it. I was bound and determined to take it this time and had communicated several emails to her about what I would like to see on the menu, after she inquired what I would fancy.

Susan and Her Prep Table, at the Front of the Class

After all the other 8 people arrived Susan began and started making the “Raw” ice cream she had on the menu, as it would take about 20 minutes to freeze. It was entitled “French Vanilla Ice Cream with Chocolate Swirl”. She blended 6 raw eggs, the Omega-3 kind and several other ingredients together and placed it in the freezer for solidification. It appeared very yummy and knowing the ingredients, my tastebuds were prepped. Besides who doesn’t like ice cream? She then gave a 10 minute talk on the benefits of a “Raw Diet”.

California Broccoli Salad

Susan next had several students chop broccoli, onions, etc for the “California Broccoli Salad”. She blended several ingredients from slivered almonds to dehydrated beef and put the items together and tossed them in two large bowls. Yours truly had one bowl and did a decent mixing job, as illustrated above. This was our first item and I can’t tell you how tasty this salad was. It made my taste buds come alive and I ate a large plate and went back for seconds. It was a meal in itself.

Raw Ice Cream

By this time the ice cream was ready and everybody had a bowl with the chocolate sauce made from “Raw” Cacao powder. If I had known ahead of time I could have brought some of my left over Cacao paste and used it. The ice cream would not set and was more of a milkshake texture. Susan thought it was the altitude maybe. It was still very good and I cleaned my bowl and went back for seconds (notice a pattern starting?).

Tiliapia Ceviche

Our final course was a “Tilapia Ceviche”. All the three courses had avocado in them, which was my original request. The fish has to be marinated from 4 to 8 hours for the lime juice to actually “cook” the fish and remove the parasites (not sure if this is true or just a “saying”). I love ceviche and in this part of the world it is very plentiful. Every country and area prepares it a little different and has their own ingredients. This was excellent and truly delicious. So much so that I believe I am going to use the frozen Mahi Mahi I have and try my hand at home today at making my own. By the way, of course I went back for a second plateful!

Susan Schenck with the Nomadic Texan

Susan gave us a lecture at the beginning of the class in which I learned more factors than I could record about a “Raw” diet. Did you know that when you cook anything over 118 degrees it destroys the valuable enzymes, 84% of the vitamins, 50% of the protein and a large portion of the Biophotons. Did you know that when you cook meat above 300 degrees it creates carcinogens? I couldn’t write fast enough. Susan is currently on about an 80% “Raw” diet after being on a 95% “raw” diet and regaining her health, not to mention losing weight and getting in shape. She is getting ready to hike for three-day on the Volcano trail and I couldn’t even begin to think about this outing. She is also author of two books “The Live Food Factor” and “Beyond Broccoli“, both available on Amazon. I would highly encourage you to take her class if you are interested in eating healthy and find yourself in Cuenca Ecuador. You will not be disappointed and you will learn a great deal about “Eating Raw”!

Pizza So Good I Forgot to Take a Photo

If you find yourself in Cuenca Ecuador and are ravished for a pizza, I recommend trying La Fornace on President Borrero off Sucre. It is fantastic. Kim instructed me before I left to make sure I did not eat my pizza with my hands, as it is bad manners in Ecuador. One must use a fork and knife to be in acceptable status.

No worries. I used both utensils as required and even though it felt strange at least the taste was phenomenal. I thoroughly enjoyed it. I apologize as the aroma was so enticing, I did not take a full pie photo, but rather dove in and ate half of it before I realized I needed a photo. I think you get the idea!

Hot Chocolate at the Cacao Plantation

I visited the Casa Ostrica Cacao Plantation this past Wednesday in Santa Rosa Ecuador.and learned all about chocolate and the process by which the chocolate is extracted from the beans. After grinding the beans I was extremely hot and perspiring. They served me a cup of hot chocolate and I immediately cooled off. It was so good I asked for a second cup.

It is a wonderful end result and I will never forget the fabulous taste of the fruit that surrounds the beans in the seed pod that I was fortunate enough to sample. If you ever have an opportunity to explore a Cacao Plantation do it!

Heading out of Cuenca early last Wednesday morning, we passed the Feria Libre Market. This is the biggest market in the city and one can wonder for hours, bartering, looking and touching everything from quinoa, rice, fish, pork, to fruits and vegetables. It is a magical place. I could not believe the amount of activity at this time of the morning. People were unloading trucks and carrying merchandise to their stalls.

We headed out to the lower portion of Azuay Province. I displayed the geographical lay of the land in my Banana blog, but one item I didn’t show you is below. It seems that a large portion of the chocolate beans are brought up to this region from the Coastal growing area and the beans are laid out to dry in the sun for two days. They have to be brought in at night to avoid the moisture in the air and placed back on the concrete drying beds again the next day. They are then bagged 100lb bags and transported to their processors.

Cacao Drying Beds in the Dry Area of Azuay Province

We did the banana tour and headed 30 minutes away to Santa Rosa with the Cacao Plantation’s owner in our car. We had time to discuss why he had resumed his cacao business seven years ago and Byron Trujillo Erazo told us it was simple mathematics. The chocolate industry was booming and he wanted to get back in it again after a forty-year lay off. We arrived at the Casa Ostrica and it was similar to what I expected. It had a tropical look and was filled with all kinds of plants and flowers that one would expect in a tropical setting. This is an example of the orchids growing on the entry poles that line the driveway. Amazing in my opinion!

Orchids Growing on the Entry Poles

The resort was constructed with a great deal of bamboo, which grows in large clumps on the Plantation and is used for a majority of the wood needs. This photo is what you see as you enter and arrive at the lodge. There are little cabanas all over the resort. I am guessing the resort can handle about 75 people at one time. Enough of this talk. Let’s head out to the Cacao Plantation ane see the process in action.

The Casa Ostrica Lodge

As you enter the Cacao section and look ahead all you can see is a plethora of trees filled with varying colors of the Cacao seed pods. The bright red ones are the ripe pods and are ready for harvesting. Each day the workers journey through the Cacao trees and harvest the ripe seed pods for processing.

One Red Seed Pod Ready for Harvest

Our guide showed us the method used to harvest the pods. He had a huge machete and I had no reservations about letting him do the cutting. Knowing how much a klutz I am, I figured it would very easy for me to lose a finger or two and I let him do the job.

Harvesting the Seed Pod

He then started the process of cutting the seed pod off and making the delicious fruit inside available. A lot of people are more than likely not familiar with the fact that the huge seed pod has fruit that surrounds the interior smaller beans.

Staring the Process of Harvesting the Fruit

He hacked into the seed pod and tore away a section of the outer shell. The seed pod is actually quite hard and he does not hack gingerly. I know I would slip and hurt myself, if it was left to me. I had an idea what the interior looked like, but had no idea of the taste. There is a white fruit that surrounds the beans and this has to be removed to get to the beans. The guide gave us a sample and I was floored. Once in my life have I had such a delicious morsel of fruit. That was in the Philippines when I tasted Mangosteen for the first time. I was addicted immediately. I scooped out about half the beans and ate them one at a time as we walked the Plantation. I cannot describe in mere words how wonderful the beans fruit tasted. It made the whole day worth the drive, etc.

Interior Cacao Beans with Fruit

Normally the beans are taken up to the drier climate and sun-dried for two days, but they had a quick way to dry the beans and that was using a wok like skillet over a bed of coals. You stir the beans over the heat until the outer shell becomes brittle.

A Shortcut to Drying the Beans

When the beans are ready you individually shell each bean. At first it seems a very daunting task and I couldn’t get it right. I kept breaking the beans apart and not harvesting solid beans. I tasted one of the beans after shelling and it was very bitter. I couldn’t believe that this would turn out to be a tasty treat. One of the ladies helped me and showed me how to snap the bean which left you with the entire bean in one piece. A much better step and saved the beans.

Diana Shelling the Beans.

The next step was to place the beans in a contraption that had been used for a long time and physically break the beans down into chocolate. I though, okay once through the grinder and it would be a piece of cake. Oh contraire. I had to keep scooping the chocolate residue back into the grinder and re-grind the concoction about six times. By the ends of the process I was hot, sweating and thankful I had my Tilley Hat to block out the sun from my face. The young lady broke down and the crew got her a hat, as she was starting to sunburn. By the time we got through I was worn out and my arms ached.

Nomadic Texan Grinding the Beans

After I finished the grinding it was time for a chocolate drink. This photo shows that they do not waste the seed pods and use them to serve the drinks in. One also receives a dark chocolate bar from their cacao plantation and the illustration shows a cross-cut of the seed pod.

Interior of the Seed Pod, Candy Bar and a Chocolate Drink

Okay I had worked up an appetite and it was time to eat a traditional meal from Casa Ostrica. Obviously Mr. Erazo wanted us to taste ostrich and that was what we were served along with rice, salad and fried plantains. I have taken a liking to the plantains and didn’t think I would. For the record the ostrich tasted just like beef to me. The others thought it had a gamey taste. Before the meal they served us a hot chocolate drink made from the chocolate shavings. It was so good I had to have a second cup. It also acted to drive my temperature down as the Green Tea in Asia does. Caught me off guard.

Traditional Meal of Ostrich, Rice, Salad and Fried Plantains

I talked with my wife Kim prior to our trip and she asked me to bring back some of the cacao beans if at all possible. I obtained a bag and literally scooped the remaining beans from the wok like pan over the BBQ and let them cool down. They gave me the large ball of chocolate from all my efforts and I will try to bring it home. Wish me luck as I am not sure they will allow this to enter the US. We will see. Please cross your fingers for me. I hope I can and that way my family can sample the dark chocolate. I wish that there was some way to bring home a seed pod and let Kim try the taste of that fruit. It is one of the highlights of my trip to Ecuador.

My Chocolate Ball and Cacao Beans for Kim

I am thankful that Mio Tours allowed me to accompany them on this fabulous trip and I learned so much about Bananas and Cacao. This El Oro Province is amazing and you drive and drive through a vast amount of banana plantations, the number one export of Ecuador, but you also are privy to all kinds of fruit trees growing wild alongside the highway. For the purposes of full disclosure both Mio Tours and Tilley Hats are sponsors. Regardless I have to say that this a fabulous tour and tasting the Cacao fruit is worth the entire trip. I also have to say a tour of Casa Ostrica is a fabulous way to spend a day in Ecuador. If you get the opportunity to take this tour, jump on it! Saludos mi amigos.

Cacao Seed Pod — I Love Chocolate

After the tour of the Banana Plantation we drove thirty minutes to Santa Rosa, Ecuador in the El Oro province. This is where Casa Ostrica is located and where the Cacao Plantation is. I was so thrilled to get involved with Cacao and see what the real story is, as so many people are making a big deal about it these days. Cacao Plantations are springing up again in Columbia, Ecuador and the Ivory Coast of Africa.

In South America the Cacao operations went away at the advent of bananas popularity in the US. Now the Cacao operations are on their way back and are holding a prime place in agriculture in South America. I was honored to participate in this tour and will relay more information with an impending blog.

We left Cuenca early Wednesday morning not knowing what to expect or how the day would turn out. We (Mio Tours and I) were exploring a new tour opportunity and I was very anxious to investigate what lay ahead. The only drawback was it was a 3 to 3 1/2 hour trip and if the road is not in good repair, which it wasn’t, it could be a challenge to this old man! I had a positive attitude none the less as I really wanted to see the insides of a Banana Plantation and a Cacao Plantation. More on the Cacao plantation in the next post.

Desert Area Between Cuenca and Santa Rosa

We drove through a bevy of various terrains and road structures from great asphalt and concrete highways to rock paths being made into a highway. Some were very rough and required a slow progress and almost 4 wheel drive terrain. After going through a desert landscape that reminded me of Arizona, SW Utah or NW New Mexico we finally came out of the foothills of the Andes and hit the coastal geography.

Banana Trees Growing Right Up To the Jubones River

We left Azuay province and entered El Oro province which is a tropical coastal region and has a plethora of Banana plantations. In fact it contains more Banana growth than anywhere in the world. There are literally Banana trees beside the highway for miles and miles. We picked up our host Byron Trujilo Erazo in Pasaje a town of about 100K population. Mr. Erazo was the owner of the 40 acre Banana Plantation we were touring and joined us for the 10 minute ride to his Banana Plantation.

Entry of the Banana Plantation

As we entered the Plantation I was awestruck by the quantity of Banana trees and was curious how many bananas he produces. Mr. Erazo told us that he gets 700 boxes of bananas per acre and harvest bananas three times a year. You do the math. I also asked who he sold his bananas to and he told us Chiquita Brands. He told me he has 16 full-time employees that live on the plantation and a massive amount of part-time help as needed.

Typical Stalk Ready for Harvesting

We arrived an area that serves as a processing and shipping center and I was stunned by the amount of stalks of bananas hanging and ready for cutting. I learned that they let a parent tree grow and when the second generation starts to come up they pick the strongest offshoot and destroy the remaining shoots. This way the trees maintain appropriate sunlight and all continue to produce bananas all year-long.

System to Transport Banana Stalks to the Shipping Center

The system they used to cut the stalks and transport them to the ship[ping center consisted of a set of poles in an upside down horse shoe type construction. Underneath these poles ran a strong wire that the farmers would slide the stalks along until it got to the central warehouse. It saved many a back I am sure and was faster, so more bananas could be harvested.

Washing Tanks, Conveyor Belt and Shipping Station

The warehouse consisted of various tanks that the bananas are dipped in to remove the dirt and insects before packing. They then are dried and placed on a conveyor belt. The final step is putting the individual banana groups in the boxes, after they have been separated from the main stalk. The groups average about 12 bananas. It is quite an operation and because of a miscommunication we did not get to experience the actual cutting and processing of the banana stalks. Next time I am sure we will participate and he explained that they only process ripe stalks on Wednesdays and Thursdays. So the tours have to be on those days going forward. I also missed out on the Banana Cake that will be part of the tour. Darn!