Helados de Paila: Ecuador
Ecuador’s version of ice cream, helado de paila, dates back to 1896 when 16-year-old Rosalía Suárez, of Ibarra, Ecuador, harvested ice and snow down from a nearby peak. More than a century later, it’s still made as she first prepared it: A large copper wok is placed in a basin over ice and straw, and filled with concentrated fruit juices (for sorbet) or a cream-milk-egg mixture (for ice cream). Then, the liquid is continuously stirred and spun with a wooden spoon until it begins to freeze, harden, and create a pliable, soft consistency. Street vendors will prepare the helado de paila to order and serve immediately, while most ice cream shops make it in advance and store in low temperature freezers. Popular flavors include blackberry, mango, chocolate, coconut, pineapple, tamarind, passion fruit, and unusual local fruits including guanábana (soursop) and sour naranjilla (which looks like a baby orange, but has a markedly acidic flavor). The original Doña Rosalia’s ice cream parlor is still owned by the Suárez family in Ibarra.

3 ripe avocados, peeled and pitted
juice of 1/2 lime, or to taste
1/4 cup diced red onion
2 tablespoons – 1/4 cup finely chopped cilantro
1 jalapeño, minced, or to taste
salt and and freshly ground pepper, to taste
In a bowl, use a fork to roughly mash the avocado with the lime juice. Stir in the red onion, cilantro, and jalapeño. Taste and season with salt and pepper, adding more lime juice if needed.

EASY HOMEMADE TACO MEAT
oil, for the pan
1 small onion, diced
1 lb ground beef
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon red chili flakes
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
In a skillet, heat up a bit of oil over medium heat. Add the onion and cook, stirring, until translucent, about 2-3 minutes. Turn up the heat and add the ground beef and break up, stirring until crumbly and cooked through. Turn the heat down to medium and add the spices and stir in 2/3 cups of water and cook down until thick and saucy. Remove from the heat and let cool, stirring every so often to help with the cooling process.

2 ripe avocados
1/4 cup pickled jalapeños, chopped
2 tablespoons minced cilantro
Pinch of salt
Special equipment:
Heavy-duty aluminum foil
Make the cilantro rice: Rinse rice well in cold water, and then add to a medium pot. Cover the rice with 1 inch of cold water and place over medium heat. Once simmering, stir, turn heat down to low, and cover.

At this point, there should be enough fat from the sausage in the skillet, but if your skillet is very dry, add a drizzle of olive oil before the next ingredients go in.

Add kale, shallot, and garlic: Add the chopped kale, shallot, and garlic to the skillet. Stir to combine and cook for 2-3 minutes until kale is wilted.

Add cooked orecchiette and pasta water: Add the cooked orecchiette, 1/2 cup pasta water, and lemon juice to the skillet. Toss to combine and heat until the pasta water thickens to form a light sauce. If the pasta seems dry, add more pasta water.

Serve pasta in shallow bowls garnished with crispy breadcrumb topper.

Cook until the rice has absorbed the water and is tender, about 8-10 minutes. If there is extra water, drain off. Otherwise, remove from heat, cover, and let steam for 5 minutes. Stir in lime juice and cilantro.

3 ripe avocados, peeled and pitted
juice of 1/2 lime, or to taste
1/4 cup diced red onion
2 tablespoons – 1/4 cup finely chopped cilantro
1 jalapeño, minced, or to taste
salt and and freshly ground pepper, to taste
In a bowl, use a fork to roughly mash the avocado with the lime juice. Stir in the red onion, cilantro, and jalapeño. Taste and season with salt and pepper, adding more lime juice if needed.

EASY HOMEMADE TACO MEAT
oil, for the pan
1 small onion, diced
1 lb ground beef
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon red chili flakes
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
In a skillet, heat up a bit of oil over medium heat. Add the onion and cook, stirring, until translucent, about 2-3 minutes. Turn up the heat and add the ground beef and break up, stirring until crumbly and cooked through. Turn the heat down to medium and add the spices and stir in 2/3 cups of water and cook down until thick and saucy. Remove from the heat and let cool, stirring every so often to help with the cooling process.