Home cooking attempt — Fanesca from scratch

I spent an afternoon making Fanesca from scratch following a traditional recipe. Getting choclo corn right was the main challenge — it's not as straightforward as it looks. The bright and satisfying result was rewarding once I got it right.

Ecuador's position on the equator gives it extraordinary biodiversity of ingredients from coast, highlands, and Amazon. I served it with Club beer as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Fanesca yourself gives you a new appreciation for what goes into it at a restaurant.