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Home » About Laylita

About Laylita

Laylita - Layla Pujol

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!).
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My approach to cooking and general instructions for using this site
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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

About Laylita
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Reader Interactions

Comments

  1. Tiziana Manheim says

    June 16, 2019 at 8:46 pm

    Hi Laylita, I came across your website about 9 yrs ago when got married and moved to Missouri from NYC where I was born and raised on my moms Ecuadorian food. So I was really happy to come across your site. I think you have great recipes, easy to follow, And I like your other recipes too. I think its neat thing you do :) Thanks for being around so many years!

    Reply
  2. anna says

    March 21, 2019 at 7:43 am

    Hi Layla! I´just moved back to the States after living in Ecuador for a year and I was hoping you could post recipe for sambo de dulce! Since sambos aren´t readily accessible in North America, what squash would be a good substitute?? Muchas gracias:)

    Reply
    • Layla Pujol says

      March 21, 2019 at 8:23 am

      Hi Anna – Sambo is more similar to zucchini – at least in savory dishes. I do have a recipe for dulce de zapallo, which is very similar but uses a harder squash (like zapallo) – in the US I’ve tried it with a variety of different types of squash: butternut, acorn, pumpkin, kabocha. My favorite so far for the dulce is butternut (acorn is my least favorite for this type of dish).

      Reply
  3. William Arturo Aguirre says

    January 19, 2019 at 8:15 am

    Laylita, yesterday, I cooked “Chaulafan” following your recipe. I did some minor changes due to lack of two ingredients. I used turkey leftover from NYE in lieu of chicken, and no raisings. OMG, it is delicious, much better than the Chinese fried rice served in California, or, Mexicali. My wife (Mexican descendent) tried, and she was amazed. I am new to your website, I noticed that you were born in Loja. I am a descendent from “Lojanos”; I am glad you are sharing Ecuadorian dishes, Thank you. All the best !

    Reply
    • Layla Pujol says

      January 19, 2019 at 8:24 am

      Hi William – Thank you for your comment, I’m so glad that you and your wife enjoyed the chaulafan! Saludos!

      Reply
  4. Valerie Jean Sorenson says

    October 5, 2018 at 2:41 pm

    Hi Laylita!
    My husband and I spent a few months in Ecuador and bought some achiote seeds. I’ve seen that you are supposed to boil them in oil to get the color out but I am wondering if the seeds can’t be ground into powder. I have a spice/ coffee grinder. I don’t ever see grinding them as an option.

    Reply
    • Layla Pujol says

      October 8, 2018 at 8:38 am

      Hi Valerie – Yes, you can grind them into powder. Also in addition to simmering them in oil, you can also just infuse them into oil. Another option is to similar them in a small amount of water, then strain and reduce the water mix, it will start to thicken and you’ll a pure achiote essence paste without oil.

      Reply
  5. Annie says

    May 3, 2018 at 4:24 am

    Hi Laylita! Thank you so much for sharing your knowledge and talent! I especially appreciate that you use autenthic ingredients – my husband can’t have salt in his diet so any recipe based on Maggi or bouillon cubes for flavour is out of the question! I simply omit the salt in your recipes and we can enjoy tasty, delicious, flavourful dishes. I’ve tried different recipes so far and the pescado encocado is now my favourite fish recipe. Thanks again and I’m looking forward to many more recipes.

    Reply
  6. Karina says

    April 10, 2018 at 9:40 pm

    Thanks so much for sharing your passion and knowledge, it means a lot for people like us who are far far away. It’s so very well thought, specially the substitutes than can be used when original ingredients may not be available. Thanks for your incredible work!

    Reply
  7. Wilder Chacon says

    April 8, 2018 at 1:55 pm

    You recipes are unreal, I have enjoyed them for the longest and have introduced them to friends and family, there is always a “wow, this taste really different and tasteful”. What this country needs is someone like you to start a meal to deliver company with your recipes and your condiments so everyone can enjoy that food flavor that is irreplaceable, unlike some of those companies that are selling blend meals with no flavor whatsoever. I will be willing to help if you would ever consider this challenge.

    Reply
  8. victor campoverde says

    April 8, 2018 at 2:22 am

    Hi Laylita.
    I’ve discovered your website by chance and I’m your fan #1 since then. The food recipes are just lovely!
    I’m from Ecuador,and been living in London for the past 20 years, as much I miss mi mom’s cooking which is really nice by the way, I always try to cook something that brings memories back from when I was living in Ecuador.
    Thanks again for sharing your excellent culinary skills-Regards
    Victor C

    Reply
  9. Jessica says

    March 30, 2018 at 2:20 pm

    I totally love to see your recipes. I’m from Machala, El Oro Ecuador and I my parents are from Piñas. I came to Canada when I was 21years old now I have a big family of 5 with my Panamenian husband. I really enjoy get my days off and look at ur recipes to have a quality time with my daughter. Since I came to Canada i been looking to your website to learn and brush my cooking skills with the Ecuadorian flavour.
    Every time I check your website to keep my Ecuadorian roots plus my family love Ecuadorian food. Thank you so much for putting so much love in your recipes and share with everybody. Trust me I had done some many of your recipesiver the time and I remember the 1st time when I look at your website I was craving Ecuadorian food. Once again Laylita thank you so much
    Sincerely Jessy.Feijoo

    Reply
  10. Stephanie Powell says

    March 18, 2018 at 10:20 am

    My Mom and her 9 siblings were born in/near Quito and I love it. We live an hour north of SF in Sonoma County (Santa Rosa). My aunt does most of the authentic cooking because Grandma lived with her the longest. I found your site because I wanted to see the general recipe for chifles. And now I’ve shared your site with my Mom and aunts. Me encanta encontrar a otras Ecuatorianas!! ~ Steph

    Reply
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Welcome

 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She currently lives in Europe, previously in the US, and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

Available Now ¡Cómpralo ahora!

Yo cocino latino cookbook

Ecuadorian Recipes

  • Pan de yuca or cassava cheese bread

    Pan de yuca or cassava cheese bread

    Pan de yuca, also known as cheese bread or yuca bread, are yummy melt in your mouth warm breads made with cheese and yuca or …
  • Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo {Ecuadorian chicken fried rice}

    Chaulafan de pollo is an Ecuadorian chicken fried rice made with rice, chicken, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices …
  • Humitas or steamed fresh corn cakes

    Humitas or steamed fresh corn cakes

    Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside …

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