Talk:Fanesca

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Previously the article said it was based on chicken soup. I don't think that's correct. Also, the external link to the recipe in English barely vaguely looks like what I recognize as fanesca. I am an American living in Quito, and I have had it in several places. Never have I seen cabbage, zucchini, or squash in fanesca. The Spanish recipe looks closer. BTW, if you are trying to decide when to visit Ecuador, I recommend the week before easter just for the fanesca. It really is great stuff!!! Yodermk 04:15, 31 March 2006 (UTC)

The fact that you have tried Fanesca just around Quito doesn't mean that it is "only and specifically" served in this area of the country. You are completely rigth about the fact that it is not based on chicken soup, despite the fact that a chicken brot is sometimes used as part of the recipe. I think you are missing the point that you will encounter as many recipes of fanesca as families or cities you visit. Some of them in fact use cabage, besides you are rigth about the fact that you have not seen zucchini in the ecuadorian fanesca. However how you will put for an international reader that we actually use "zambo", which by the way is a kind of pumpkin or squash typical from the Andes. Then, zucchini is the most international and closer reference or substitute.--Luismatute 18:14, 13 April 2006 (UTC)

Your corrections look good. I had thought it was mainly around Quito; perhaps not. (Am headed to the beach for Easter weekend, so will find out for sure!) Since writing that, I have seen some cabbage in it in a couple places. Added a picture of it as served at BomKafe, Calle Villalengua, Quito. Edited a couple minor typos. Yodermk 03:36, 14 April 2006 (UTC)