Nomadic Texan

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”!

Oil Company Memorabilia

As we drove through the countryside and headed home we stopped an a small town about 45 miles outside of Cuenca. I really can’t remember the name of the town, but I was blown away when I walked into the gas station/convenience store. The store was new and had a fast food center with hot dogs, etc just like in the US.

Door #2

It also had a collection, behind locked glass doors of old cans of oil, advertisement pieces and many items from the oil industry. Some of these items were over 50 years old and it was obvious that this owner had a passion for Oil Industry Memorabilia. I usually don’t publish more than one photo, but given the quantity of items I am adding several photos for this day. The last photo is especially funny. It’s a Brunswick Ball Cleaner from who knows when. Enjoy!

Door #3

Door #4

Door #5

Brunswick Bowling Ball Cleaner

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!

Minas-San Francisco Dam

The road between Cuenca and Santa Rosa, where we were heading to visit the Cacao Plantation, held many diverse geographical sights and landscapes. After you leave the general Cuenca area you hit a very dry and arid portion of the lower Andes. One of the most dramatic sight was the Hydro-Electric  Minas-San Francisco Dam construction.

It is a massive undertaking and the link will explain more in detail of the project. It is a very awesome undertaking and will generate a maximum capacity of 275 MW. We stopped and took several photos, as this will help the electric costs for all Ecuadorians.

Every time I visit Ecuador I fly into Guayaquil and stay over night. There are no “direct” flights to Cuenca from current airline operations. I can either fly back to Quito spend the night and then fly into Cuenca or I can stay overnight and take a shuttle to Cuenca the next day. At my age the Quito route is about 25 hours total and too taxing on my body. So I opt for the shuttle from Guayaquil. Besides, I would miss all the gorgeous scenery if I flew into Cuenca.

Mangoes Growing Beside the Road 

I always know that I can count on my friends at Mio Tours to insure my safety and guaranteed arrival. Lately some of the more illegal shuttle companies have been falling into trouble with the government militia, as they are not official and have not secured the appropriate licenses to transport individuals along this route. I would caution you to investigate this issue and make sure your shuttle service is licensed. Other wise you just might be stranded alongside the road, as a few tourists have been lately.

Toll Booths at Puerto Inca

The road is nice and there are a few tolls, but you go from sea level basically to a high of about 13,000 feet in the Cajas National Park. Along the way you pass many items of interest. The current road is great, but the Ecuadorian Government is widening  the road to four lanes and it will be a smooth ride from Guayaquil. We usually obtain lunch in Puerto Inca about and hour into the ride and the special is $3.00 per person.

Government is Improving the Highway & making it Four Lane Like an Interstate in the US

You pass through many small towns that have various methods of shuttling their population around and one can only guess what the experience is like. Unless you have been to Asia and are familiar with the Tuk Tuks, then you are very acquainted with this system. The taxis vary in color and structure, but are usually built in the same manner and have the same open door look for passengers, with a motorbike front for the driver.

Tuk Tuk Like Taxi in Rural Area Towns

As you move into the more remote areas you see a different style of taxi as pictured below. They run around the countryside on motorbikes and shuttle the locals back and forth to their homes along the dirt roads. It is difficult for me to imagine there is enough business for this many “taxis”, but apparently its a lucrative operation.

A Form of Taxi for the Locals at the Base of the Andes in the Country

You also find open fish markets where the locals buy their fresh catch. The fish are transported from the coast and made available to the locals for a reasonable price. It is a very unique approach and has been the same for all the years I have visited Ecuador. I just would like to see a little ice under the fish for safekeeping.

Local Rural Fish Market

We always stop at several random spots so that I can take photos and this one is a reflection of the valley below and the cloud structure that covers Guayaquil at higher elevations. One begins the ascension and starts to have indications of altitude by ears popping, etc. The vehicle struggles a little more and doesn’t have the same get up and go as it does at sea level, but it is more than adequate to navigate the Andes. After you rise above the clouds (yes that is at a very high elevation) the view is magnificent and the skies are clear. Many photo opportunities exist at this altitude and the guides from Mio Tours always stop when I ask to take photos or if I need a bathroom break.

Looking Out Over Guayaquil

As you hit the continental divide in Cajas National Park, you know its all downhill from there and you will be in Cuenca within an hour. The anticipation starts to rise and my thoughts increase as the wonderful city approaches. I am and always will be, totally in love with this city, its people, its culture and its lovely food. The great thing about driving is it gives you three and a half hours to prepare yourself and anticipate how wonderful it is to be in Cuenca. I wouldn’t have it any other way!

When I was younger, oh so much younger, a book by John Howard Griffin entitled “Black Like Me” was published in 1961. I read the book around the age of 13 and became dramatically impacted by the issues Mr. Griffin brought to light. I grew up in Texas and had no idea that racism existed, as I always went to school with many Hispanic children. I knew no difference until I started high school and became a part of the first racially integrated class at Arlington High School, as ASID desegregated in 1965. I bring this up as it was discussed yesterday in my interview with Minority Nomad also known as Erick Prince-Heaggans.

Erick and I met online, as we are both residents of Austin when we are not traveling and came across each other on Twitter. We decided to meet at Madam Mam’s on Anderson Lane and I soon discovered why. For reasons I will not go into (old age) I was approximately 45 minutes late and Erick thought it was funny. I was totally embarrassed. We ordered our lunch and I got down to the interview as agreed upon earlier.

Question #1 What made you start traveling?

“I have a project that is near to my heart and I needed to find a way to fund it. I want to inspire young Afro American Blacks, Latinos, LGBT community and other Diverse groups to travel and to let them know the world is a diverse and wonderful place. We as a country have about a 36% passport ratio, which lags substantially behind the rest of the world. I want to move this needle to at least 50% by the time I pass. I want us to shed the “Cul de Sac” mentality. I loved that quote and completely understand it”.

Question #2 Which country that you have visited did you like the most overall?

“Without a doubt its Thailand. It has such an acceptable approach to diversity and tourism. I was treated like a “Rock Star”!”

Question #3 What type of food, in a country you have visited, did you favor the most.

“Thai food is my favorite (okay now I know why we are at Madam Mam’s).”

Question #4 What country’s people that you have met, did you like the most?

“Swedish, Finnish and other Scandinavian populations if you want an educated discussion. If you are talking friendliest, that has to be the Balinese. They smile all the time and are genuinely happy to see you, do things for you and ensure you stay is a wonderful thing. If you are talking fun to be around (Code for Party Animals), the Brazilians are a blast and I could hang with them for a long time! If you are talking people you meet on the road it has to be the Canadians and Germans. They are frequent travelers and I constantly run into them on the road. Plus they are fun to be with. Rounding out the discussion he stated the Eastern European people of Poland, Budapest and Hungary are the most genuine and you always know where they stand even if you don’t agree with them.”

Question #5 What culture have you liked the most in a country you have visited?

“Thai for sure. They appreciate family, faith, diversity and most agendas I believe in.”

Question #6 If you were to do long term volunteer work which country would you go to? 

“If it was for educational purposes, it would have to be central Africa. They do not have the “Oil” or “Tourism” industries to support their needs and are struggling more than other African countries. If it was more to help the people, I would have to say Liberia, as we have made this country a mess. Even though it is probably the most dangerous and yes I would be scared to go. It needs our help more than any other country at this time.”

Question #7 What is the funniest thing that has happened to you on the road?

“Well (stutter, as he wasn’t sure if he should share it) two of the gentlemen that went with us were crazy Aussi’s. VERY over the top and already three sheets to the wind. A quarter ways through the show three beautiful Thai women brought put a massage mat and asked for volunteers. The Aussi’s started goading me into volunteering and making fun of Americans. Being the person I am, I agreed. How bad could a massage be. Well once I got on stage the three women stripped me naked, stripe naked themselves, and proceeded to give me a naked massage in front of 150 people.”

Question #8 What is the worst thing that has happened to you on the road?

“Well it has to be getting arrested in Buenos Aires. I went to a bar with people I met where I was staying (2 Italians, 3 Brazilians and me). I only had one beer and paid for it when I arrived. The Italians drank heavily and walked their tab. The server brought me the tab and I said it was their bill not mine and he should have collected from them before he kicked them out for fighting with local Argentineans. The server then called the police. The police officer  asked for my passport and I said I left it at the place I was staying, in a secure place. The officer told me I could be arrested and deported since I wasn’t carrying the passport as required. I told him that was not really a law. The officer said I was in deep trouble for trying to skip the bill and not having my passport. I had to spend the night in jail. The next morning the Captain, who spoke excellent English, listened to my story about the Italians and my passport. He laughed and told me I was lucky and he gave me a small fine and sent me on my way. Left a very bad taste in my mouth for Buenos Aires.”

Question #9 What is your least favorite country?

“No question it is Russia. I was denied entrance twice (my military history) and resorted to a dock entry at a port and got in serious trouble. They questioned me hard for about an hour and a half. Funny, I will tell you later, why I now have Russia on a good list also. By the way since my incident in Buenos Aires, Argentina is near the bottom also.”

Question #10 What is your least favorite food?

“Italian food in Buenos Aires. The cheeses have the consistency of gum!”

Question #11 How long will you travel?

“That’s easy. I will never stop!”

Question #12 What is the one item you cannot do without on the road?

“Have you read Douglas Adam’s “Hitchhiker’s Guide to the Galaxy”? As he states, a “Towel” is the most important item you can have. It has a myriad of uses. If you are talking electronics, its my camera. I love photography and try to shoot about half raw and half with minor editing. I am not a fan of “over-editing”.”

Question #13 Where has prejudice been the largest issue and how did you handle it?

“St. Petersburg Russia and Buenos Aires Argentina (endured for 30 days) are the two worst countries over and above any other.”

Question #14 What advice would you give minority or diverse travelers, if they are traveling?

“I would tell them to do their research and make sure it is the latest information available. Do you know that 76 countries have laws against gay couple associations and it is very illegal in them? In five countries (Mauritania, Sudan, Saudi Arabia, Yemen and Iran) you can receive the death penalty.”

Question #15 What has been your favorite “Tour”?

“A walking tour in Warsaw, narrated by a fellow that worked at the hostel I was at. He was the event and social planner and knew the city literally backwards and forwards. Best of all it was free! I also took a tour on the Baltic Sea on a ferry from the St. Petersline over five days, that left a lifelong impression. It circled the Baltic sea, hitting all the Scandinavian countries, Russia and Poland. The ferries they use are frequented by dock workers and you find many workers in cabins on the boat. I had a couple of Russians, one on each side of my cabin and a Hungarian guy across from me. Over the next five days my impressions of the Russians grew worse each day.

One night the guy on the right of me starts pounding on my door at about 2:00 AM. He was very drunk and looking for his friend. He then kept apologizing, when he discovered his mistake. The next night his friend Igor starts knocking on my door late at night and had been drinking also. He gets apologetic also when I open the door, but he carries it a little farther. He starts touching my and his hearts and saying “America/Russia”! “America/Russia”! “Governments don’t like each other not us”! He gave me a huge hug that must have lasted two minutes or so. I almost was brought to tears by this and really then knew that all the people around the world are the same down deep!”

Question #16 What is your next “30-Day” adventure (He polls his subscribers with about 10 choices of what adventure to fulfill next)?

“I am learning to Ski in Chile (August), Muay Thai fighting in Thailand (October), Brazilian Jui Jistsu in Brazil (December), Crab Fishing in Alaska (January). That’s what my subscribers voted for.  (Me-Are you crazy that’s absolutely the worst month to go?)”

Question #17 What is the country you would settle down in if you decide to stop traveling?

“Thailand (what a surprise!), as I love its culture, its people and its food. Now if I was on an unlimited budget, it would definitely be Japan. I can’t tell you how much I love Japan. (Really, I can tell you, as its probably my favorite also, just can’t afford it these days!).”

I learned that Erick is a very compassionate and intelligent man. He has his life’s agenda set. His desire to help the underprivileged and center city kids struck me very deeply, especially after my recent visit to Mexico and how I was impacted by the Homes of Hope project. I was so energized by Erick and his agendas and told him of my travel desires and my wish to help young children in Ecuador or wherever I may be. I must say this young man has his head on straight and I think he will serve the world very well, in his capacity as a mentor, for the impoverished of the world. I can’t begin to realize or understand the issues he has faced, as a Black American growing up in the projects of Cleveland Ohio. Safe Travels mi amigo and I hope you get to that 50% ratio soon!

Sometimes, I think I may advocate different things than the average “mature” person, do you like that term Barbara Weibel of Hole in the Donut, better than old? I am a fan of historical and cultural buildings and construction in my home country, my state and especially foreign countries that have an European influence. One of my passions is ornate balconies and I gravitate to them like there is a magnetic field drawing me in.

Thankfully my recent love, Cuenca Ecuador is filled with examples in the El Centro or older section of the city. On Kim’s and my recent visit, I kept running into stunning examples of this style of architecture and was compelled to shoot photo after photo. All of which can’t be shared in this blog, but can be found at an album on a Facebook album.

I am especially fond of the fact that there is a movement in Cuenca to restore and repair existing structures, which have been allowed to become run down. There is an uncommon energy and buzz these days. The transformations are astounding. All the before and after photos and results take my breath away.

Being a historical buff, I am enormously grateful to these investors, for appreciating these specimens of art and bringing their grandeur back to life. Some are ExPats like me, who desire a place in the El Centro area and some are Cuencanos trying to bring their roots back to life. This area has a beauty and charm unmatched in other parts of the city. At least that is my opinion and I am standing by it!

Hopefully, my choices of balcony photos have taken you back in time and helped you escape any issues of the day you are confronting. I look at each balcony as I walk through Cuenca and try and imagine what was in the designer’s mind. What were they attempting to express when the balcony was constructed? I hope that my post presented you with a brief respite and you find yourself getting lost in their glamor.

Safe Travels mi amigos and Saludos! Visit Cuenca and you will not regret the time spent!

*Mio Tours is a sponsor of Nomadic Texan and compensates me for this ad. Don’t forget to mention “Nomadic Texan” and receive a 10% discount from all their tours in Ecuador.

I was not able to dine at the Restaurante Corvel in Paute Ecuador this time and Kim missed a great experience. Chef Patricio Coronel has won many awards, as he produces most of his food on the grounds of the restaurant. It does not appear to be anything fancy from the exterior, but the food is 5 Star in my book and the servings are quite large. The interior has a warm and cozy atmosphere.

I was at at his restaurant in October of 2011, while touring with Mio Tours. They suggested we try it. Omar Rachid, my traveling companion that trip and I were surprised at the quality level of the food and the amazing service Patricio offered.

Efrain and Patrico relayed the background of the restaurant and how Patricio desires to create fabulous entrees, only from products he grows. This includes the coffee we drank. He grows his own beans, harvests the bean when they are ready, then roasts the beans and brews it fresh. It tastes amazing, if you like coffee.

Patricio’s vision (as translated by Google) is as follows:

Vision:

Becoming a model company in food service and tourism nationwide, raising awareness on the conservation of cultural identity, social equity and eco-efficiency, using new green technologies that enable sustainable economic growth, supporting the canton (next level below province), advocate, advertise as a destination tourist and improve the quality of life of the population of the canton.

It is an admirable position and one I respect personally. He is not 100% free of outside products, as he serves seafood that has to be trucked in daily from the coast. I chose the Langostinos and they melted in my mouth and were basted with some type of creamy butter sauce. So delicious!

Restaurante Corvel has won the Rainforest Alliance Award, for his efforts in producing so many of his own products. The restaurant is about 45 minutes outside of Cuenca proper and on the way to many sites tourist visit. The quality is all extremely above average and priced very reasonably. I highly recommend you give it a try and I know you will not be disappointed. Saludos and Safe Travels!

Growing up in Texas the way a man wears his pants inside of his boots, that is which leg is tucked in, defines if he is selling or buying cattle the story goes. If the pants were tucked in their left boot it meant they were selling cattle. If their pants were tucked in their right boot it meant they were buying cattle.

At Eduardo Vega’s Studio in Turi there is never any doubt. He is selling and you should be buying. The first time I visited the studio was in October of 2011 and I was amazed at the quality of his work and how inexpensive it was.

Mr. Vega captures Ecuadorian topics in his work and is an accomplished ceramic artist both at home and Internationally. His studio is worth the visit and you will find yourself strolling for many minutes and inspecting his work.

His artisans can be viewed from above the workshop and one can watch as they prepare renditions of his work. Additionally, the view out the rear windows of his studio give one a beautiful perspective of Cuenca and is a very scenic overlook.

Regardless of your financial situation, Mr. Vega has items available in every price range and one can take home his work for very reasonable outlays. Each time I visit his studio I am amazed at the detail and effort that goes into his art and want to buy it all.

You will not be disappointed if you visit his studio and more than likely will walk away with a souvenir. Saludos and Safe Travels !

I am not inclined to take tours and adamantly decline offers often. Many fellow visitors and Ex-Pats residing in Cuenca voiced their favorable opinions of the Double Decker bus tour. Kim wanted to go and I finally acquiesced about three days before we left. The tour departs from the entry of the Old Cathedral and takes roughly about an hour for $5.00 US. The guide delivers the spiel in Spanish and English both, in case you are bi-lingual challenged!