My name is Layla Pujol, my family and friends call me Laylita. I was born in Vilcabamba, Ecuador and currently live in Luxembourg. I spent several years in the US, both in Austin and in Seattle, and our family recently moved to Europe. My recipes are inspired mainly by traditional Ecuadorian dishes that I grew up eating in Ecuador. However, my love of food – and therefore the recipes posted here – go beyond Ecuador and include anything from Latin America, my mom’s spicy New Mexican cooking, my grandmother’s homemade Southwestern dishes and Texas style BBQ, my husband’s (and his family’s) delicious French food, new dishes introduced by my amazing group of international friends, and of course the great variety of seafood, vegetables and fruits available in the Pacific Northwest.
I am currently working on my first cookbook, which will focus on delicious Ecuadorian recipes (adapted to my style, of course!).
The longer version of my story
My approach to cooking and general instructions for using this site
Additional contact information
Photo and content use
Recipe development, product reviews, disclosure, and advertising
Privacy policy
If you have any questions or comments you can leave them in the comment section, or you can email me directly layla at laylita dot com
Hi Laylita,
I just wanted to say what a joy it was to find your site when I was trying to think of how to combine pomegranate with salmon. Your food is amazing and I love your philosophy also – it makes the idea of a trip to Ecuador all the more enticing!
Nicole – Melbourne, Australia
Hi Laylita, I don’t know if you go on as often but i just wanted to say that your recipes are amazing, it really helped me get more in touch with Ecuador since i haven’t been there in years. It brings back childhood memories from the smells and tastes.
I’m glad you made this.
I am curious, do you know how to make those delicious fried fish they sell at these little houses by the beach in salinas o playas, they serve it with onions and rice. I always wanted to figure out what kind of fish they used and how they made them, because when i was little i wasn’t a big fan of fish but this was the only one i loved.
Thank you again for the recipes and your effort =]
Katerina, NY
I’m so thrilled to have found your site! When I came back to the states from Ecuador I was so sad thinking I would be forced to learn how to live without my Sunday morning encebollado ritual- but now I am able to make it for all my friends and family :) I’m having so much fun trying your recipes! You make it so fun and easy to make the best food! Keep up the good work!
Que maravilla de pagina!! Finalmente puedo compartir ademas de en la mesa la riqueza de nuestra comida! Lo compartire enseguida con mi familia y a amigos Ingleses que siempre son curiosos por probar nuestras delicias. Gracias y adelante! :) Isabel – UK
Laylita-
I lived in Guayaquil in 2006 and have had intense cravings since returning to the states. Thank you so much for your recipes. It gives me a little piece of my second home.
My Mom told me about your website today and I love it! My Dad’s from Ecuador and I’ve always wanted to cook more recipes from there. Now I can with your help of course!! Thank you! I’m making Fritada de chancho tonight…wish me luck! Hopefully my husband (who is also a chef) and young daughter will enjoy tonight’s dinner.
Martha from Boston
WOW!
i LOVE your website!
I’m Ecuadorian, and adore my country’s food, and I’m so amazed how you’ve captured its essence! It looks just like my mom’s cooking!
I am very happy to know that I am not the only one who is still amazed of the wonders of Ecuador. Your website is a perfect description of my beautiful country. I am in the process of starting a company in Ecuador (food related) to utilize the unique flavor of fruits and promote to the rest of the world. Your passion fruit dessert is a demonstration of the many unique things that we have in Ecuador. I agree, I love babacos, a flavor that has a lot of potential for ice cream or desserts.
tus recetas son muy buenas, mi esposa y yo tenemos un grupo de amigos que nos reunimos casa mes for dinner club, siempre trato de hacer algo de mi pais ecuador, de las islas galapagos, pero a hora me es mas facil, por que siempre tengo ayuda de tu webside, gracias por todo, yo vivo en usa en walla walla washington gracias por todo la ayuda
¡Buenas!
¿Cuando estuviste en Vilcabamba? Desde hace siete años paso cuatro o mas meces ahi cada año, y tengo un terreno en las alturas del valle de Malacatos.
Every place I go makes its own aji, so there must be thousands of recipes, some of which are determined by what’s at hand. I’ve had everything from dried aji (Peruvian influence?) made from ground pumpkin seeds with spices, to aji made like thin pesto from basil/albahaca, pumpkin seeds (a good substitute for pine nuts), and chiles. And, from green or red tomatoes, etc. All have been delicious, though some go better with some foods, and others with others.
Muchisimas thanks for the recipes!