The flavors of Ecuador's coast unfold at Madrid Fusion
Aromas of cocoa, banana and sea, reinterpreted ancestral recipes and a constant audience around the stoves marked the participation of the Ecuadorian provinces of Guayas and Manabí in Madrid Fusión 2026, where their proposal 'Taste the origin' became one of the most dynamic and crowded spaces in the exhibition area.
Under this concept, the joint stand representing the Ecuadorian coast established itself as a meeting point for discovering the country's tropical cuisine, with more than 20 live cooking demonstrations each day. These demonstrations drew large crowds and remained packed throughout the day. Through these events, attendees learned about the richness of plantains, cacao, shrimp, and other emblematic products, as well as ancestral techniques and contemporary reinterpretations of Ecuadorian coastal cuisine. Its flavors surprised visitors with their distinctive character, the quality of the ingredients, and the cultural depth of the dishes. This cuisine, still relatively unknown in Europe, sparked considerable interest among both professionals and the general public.
Chefs Daniela Valverde and Juan Sarango (Guayas) and Samuel Vásquez, Valentina Álvarez and Fanny Vergara (Manabí) acted as spokespeople for their territories, showcasing iconic recipes such as ceviche, encebollado, tonga or viche, along with innovative preparations that connected tradition and avant-garde.
The Prefect of Guayas, Marcela Aguiñaga, noted that “it has been very exciting to see how the Spanish public has connected with the flavors of our land; Guayas is innovation, product, and creativity, and here we have been able to showcase a diverse and constantly evolving cuisine.” For his part, the Prefect of Manabí, Leonardo Orlando, emphasized that “bringing the ancient cuisine of Manabí to Madrid and feeling the public's warm welcome has been a very special experience; our region is origin, passion, and community, and witnessing the interest and curiosity in our culinary culture confirms that the world wants to know who we are and where we come from.”
The program included experiences that attracted hundreds of visitors, such as the Guayas tasting bar, the coffee ritual, and the tasting of traditional Manabí sweets. Likewise, during the three days of the congress, an artistic exhibition was held featuring 100% Ecuadorian cacao, with the carving of a unique sculpture that links Spanish and Ecuadorian culture through the figures of the bear and the strawberry tree, and the devil.
As a symbol of the alliance between both territories, two meetings were held at the joint stand: on Monday, January 26, Manabí made an official visit to the Guayas space, and on Tuesday, January 27, Guayas officially visited the Manabí space, reinforcing the cooperation between provinces to project gastronomy as an engine of development and international positioning.
The participation of Guayas and Manabí in Madrid Fusión aimed to strengthen their territorial brand, promote gastronomy as an economic driver, and position the Ecuadorian coast as a leading global gastronomic destination. This objective, following the success of this edition, was supported by the public's response, media attention, and the interest of the professional sector.
