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
Hola Layita,
My family and I just wanted to let you know how happy we are to have found your blog. I was born here in the US and my parents are from Quito. I love Ecuadorian food, I love to cook and I always wanted to learn to make traditional dishes, but my mom and I struggled with our recipe books because many of the ingredients are hard to find. This year we made colada morada and guaguas de pan for dia de Los muertos for the first time, all thanks to your blog! It all turned out great and I’m excited to keep trying our more dishes.
Thank you!
-Paola B.
Los Angeles, CA
Hi Laylita,
Thank you for all the great recipes! I luv the pictures, they really help! I was born in Peru and grew up in Southern California. I really enjoy the recipes as they are very similar to Peruvian dishes. I’ve made many of your recipes and they have all been a hit! The chimichurri has been such a huge hit, we are making it a lot! This is very helpful since one of my daughters doesn’t like the taste of cilantro and I didn’t have a good recipe that uses parsley. I’ll be making dulce the leche and chocolate empanadas this week! Thanks again, can’t wait for more recipes. Will you be adding a recipe for alfajores? Take care!
Hi Mila – Thank you for the kind words! Yes, alfajores are on the list of recipes to be added (someday, I promise!).
Laylita:
Muy buenos dias. Usted sabe de algun restaurante ecuatoriano en Seattle? Tengo un picnic internacional manana y tengo que llevar algo de mi pais, y sin tiempo para cocinar o buscar los ingredientes. Usted sabe?
Le agradesco muchisimo
—
Patricia
Hola Patricia – Lamentablemente no conozco ningun restaurant ecuatoriano por aqui. Quizas puede preparar una colada de avena (con jugo de piña en vez de naranjilla para que sea mas facil), es algo rapido y con ingredientes faciles de encontrar.
Hola Layla, I love your website!! Great recipes and great presentation. I’m Colombian and my husband is Ecuadorean/Puerto Rican. I must say this is the best food recipe website I have ever seen. I never comment on blogs this is my first time ever that’s how much I loved your page. Thank you
Cuando vi la foto de los niños con la camiseta de Barcelona Sporting Club me emocioné. Exelente página, las recetas son buenísimas. Arriba Ecuador!!!!! Un fuerte abrazo de un compatriota.
Hola Laylita,
Just found your blog while looking for traditional South American recipes. Fantastic. I live in Buenos Aires and am starting a little Boutique Hotel and Puerta Cerrada restaurant. Always looking for tasty new authentic dishes. If you ever fancy coming out this way we could trade nights in the hotel for a few exclusive Ecuadorian food nights cooked by you!!! I’m always interested in expanding the horizons of my friends and guests and am working with a number of chefs to achieve this. Un beso y gracias por las recetas. Y los platanos, de la puta madre…..jejeje
Hi Laylita, I am in love with your website. I have a question: For the pastel de choclo, if I cut the recipe in a half, will the baking time still be the same?
Maritza
PS: By the way, I am ecuadorian too. Chone-Manabi. Living in Oregon, moving to Florida. Been to Seattle many times.
If the baking pan is half the size (square shaped) and the pastel is still about 2 inches thick (4-5cm) then it should take about 30-35 minutes. The thinner the layer of choclo mix, the quicker it will be done. If you touch the top and it feels springy (like a quiche), then it’s done.
Thank you Laylita so much for these recipes my husband is from Azogues and I am Puerto Rican so i dont know how to make all the wonderful dishes he craves. He always talks about how much he misses his food from back home. I’ve learned a few easy recipes over the years from his family but you have given me the missing link because i only speak to them on the phone becuase they live in Ecuador still and when write it all down its not all clear to me. Im so glad you have step by step pictures to help me and it shows me how to serve it too. I cant thank you enough becuase i never knew how to make encebollado or guatita those are his all time favorite not to mention espumitas now i can suprise him with new recipes! i showed him your website he all ready has some recipes he wants me to make for the week! I hope to learn more when i go to Ecuador also but you are saving the trouble of waiting till I go to see his family. Are you in the process of making a book cuz I would love to buy one!
Hola Layla, I just found your blog and I’m so glad I did! I spent some time in Ecuador years ago and still miss some of the food I ate there. I hope I can find the ingredients here in Germany. Muchas gracias!
Hi Laylita!
I absolutely love your blog. I’ve been trying to find a latin american blog with amazing recipes when I stumbled upon yours! This is an excellent blog. Love the step-by-step instructions with images!
Do you happen to have a huacaina sauce? I found both a puree of aji amarillo and also the peppers.
Thank you,
Daniela
Thanks! Will add the huancaina sauce to the list of recipes to post.
Hi Daniela,
Here’s a huancaina sauce recipe that my mother taught me.
1 can Evaporated milk
Unsalted saltine crackers
1/2 lb Feta cheese
1/2 to 1 teaspoon of aji amarillo paste/ puree
1 garlic clove
Turmeric powder (for color)
Blend all ingredients. You’ll have to alternate the milk and crackers to work out the consistency. I use a little of Turmeric powder for the color, too much and it changes the taste. You can always add some salt if you like it more salty, but the Feta cheese is usually salted enough.
Best of luck!
Thank you!