Todoloja researches the topics of health and longevity in this part of the world (Loja Ecuador).
Good health starts with good nutrition.
SWEET POTATOES – DID YOU KNOW?
Sweet potatoes are native to Central and South America and are one of the oldest vegetables known to man. They have been consumed since prehistoric times as evidenced by sweet potato relics dating back 10,000 years that have been discovered in Peruvian caves.
Camote – sweet potato
Sweet potatoes belong to an entirely different food family than either yams or the common potato that is (unfortunately) such a large part of the common diet.
One difficulty in describing the health benefits of sweet potatoes is knowing where to begin. There are a surprising number of nutrient categories responsible for the health benefits of this underappreciated tuber. Among these categories are antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients. Each category brings with it valuable health benefits.
Here in Vilcabamba they grow like weed. On our land, we don’t pay too much attention to them and let them go wild and out of control most of the time but we should give them more care. They deserve it. Despite of that, today we extracted this monster from our ground in Sacapo, San Pedro de Vilcabamba.
I want to add that there is nothing healthier and more fun apparently for a young child than spending time outside in the “huerto”. This is one of the things that people living in cities have lost. The children are weaker and get sick more often.
One of the factors of longevity is certainly :
More time outside and better food.
Sweet Potato – Living Healthy in Vilcabamba and Loja
Comments
Do you wish to comment or share some experience? Please leave your message in the section below. You can also contact us through our web page here.
Subscribe to our newsletter
If you wish to be informed about what goes on at bbxmusic.com and receive quality information about Vilcabamba, the city of Loja and the entire Loja province in Ecuador, please do subscribe here.
With our sympathy and our love to our neighbor, Balbina Camacho, who died the 18th of July 2016.
“You are not wealthy until you have something that money can’t buy” .
Garth Brooks
If there is something that I have learned living in Vilcabamba since 2008 it is that health is not something that money usually buys.
This statement requires a little bit of clarification.
What is the secret of health?
Sure money can buy better medical care. With money, one can go to a private clinic like San Agustin in Loja instead of relying on the free public system (and get his prostate taken out to treat kidney stones as happened to an Ecuadorian friend of mine).
Money can also buy expensive supplements available from the Juice Factory in Vilcabamba or on line or get a full set of essential oils. Money can buy everything organic, usually at double or triple the price of the non organic equivalent.
But does health really depend on good private healthcare and on supplements ?
I live in a small village a few kilometers from the “buzzing metropolis of Vilcabamba” (:-)) and there one can still witness some people, not so many unfortunately, living the old way, wandering around on their donkeys, eating their traditional diet which they do not call “organic”, and certainly not “raw”, they don’t even know the word “organic” and have never heard of “raw diets”.
Living healthy in Vilcabamba and Loja Ecuador
These people look very healthy, they are skinny, they are fitter and stronger than 30 year younger typical westerners. Most are not rich and some are really poor.
These people represent what to me is the real “secret of longevity” that nobody will find in the Vilcabamba water or in the air or in the Iniger lab.
Old man in Vilcabamba – Every single day he goes really slow but still does his own shopping – Must be well over 90
The secret of longevity
The secret is a complex. multi-dimensional combination of factors involving lifestyle, diet, exercise, water, air, emotional state, stress, possibly genes and certainly others that I forget to mention or am unaware of.
What is certain is that money is not one of them.
Balbina harvesting yuca in Sacapo – San Pedro de VilcabambaChristmas Present
Balbina is well known in Sacapo. I never remember her age although I have asked her several times. Is it 95? or is it more? It does not really matter in the end. She is skinny, too skinny now because she is getting old and won’t probably last many more years. She was a midwife and a reputable one.
Balbina Camacho y Pierre VolterLily, Balbina Camacho y Martha Jaramillo
We asked her to be our midwife for our now 3 year old daughter but she declined saying that she could no longer handle it and no longer had the strength.
But ten years ago when she was “only 85”, she was very active, always out, walking along the river, always doing some physical work. She still managed to help my wife a lot during pregnancy, alleviating the back pain for example and putting the baby back in a good position with gentle movements and massages. She obviously knew what she was doing. She was very sweet and I will never forget her.
The point I am making is that her health, she does not owe it to money but rather to her lifestyle.
Balbina harvesting yuca
When foreigners come to settle here, my very first piece of advice is for them to keep a low profile, watch and learn and not come here to teach the people of Ecuador about their own beliefs. Everything is relative. I am sure that there is value in raw food diets and in gluten free diets and in vegetarian or vegan diets. However let’s not forget that we are here in the “Valley of Longevity” and that our hosts were here well before we had even heard about the place.
“They are considered among the most important in the world. They are characterized by their variety, the result of regional and cultural diversity, but also by their refinement. Their influence is felt in almost every kitchen in the Western world, which have incorporated into their recipes technical knowledge of French and Italian cuisine .” Wikipedia.
Now, Dumas is not a French restaurant nor is it an Italian one. It is an Ecuadorian restaurant of “French/Italian inspiration” where the food is a fusion of different styles. We have already introduced Roberto Delgado, the restaurant owner, a talented and very likeable 30 year old chef, in our previous note Dumas Restaurant – Traditional lunch with a gourmet touch in Loja Ecuador . It is true that the lunches are delicious but, as we were to discover that night, they are nothing compared to the a la carte dishes served Monday through Friday from 4 to 9 PM.
So? you fool haven’t taken her out yet for dinner at Dumas restaurant?
I have, and I am delighted to let you know that she confessed to me that it was the best meal of her entire life.
We started with the Dumas salad, a true symphonic piece of work by itself. Roberto brought us a plate full of colors, a mix of greens with mozzarella cheese and crispy caramelized onions, edible flowers that had a pumpkin flavor, olives, sauteed mushrooms with garlic and honey and mustard vinaigrette with sesame seeds.
Dumas Salad
At Dumas just forget about what you do not like
I am not a great lover of salads I must admit, but she is. However, both of us we liked it so much that it left us speechless. The truth is that if you do not really like something, like there are people who do not like onions, or I do not like very much olives, my advice is to forget about these preconceptions and simply let the magic of Roberto do its job. You may simply find that you did enjoy what you never used to like.
Then we ordered two entrees, the “Bourbon Ribs” and a Pizza. As the menu says, the ribs are nothing short of spectacular and they are so tender that they melt in the mouth like butter. The BBQ sauce is, it goes without saying, 100% home made, courtesy of Roberto. They come accompanied with something called “rustic patatoes” and a Dumas salad it could not be otherwise. With a good house red it was really something from another world.
French Italian Gastronomy in Loja EcuadorFrench Gastronomy in Loja Ecuador
Bourbon Ribs – Absolutely SpectacularMaking the Pizza
Roberto prepares his pizzas from fresh and personally selected quality ingredients . He said his handmade mozzarella cheese is the best one can find in this country (from Cuenca). He also prepares the tomato sauce himself. He only uses extra virgin olive oil.
Dumas – Pizza a la piedraDumas – Stone Pizza
We had the pleasure of spending a few minutes with Roberto who came to sit at our table and we asked him to tell us a little more of his life.
Roberto Delgado – Dumas Restaurant Owner
His parents had a restaurant in Loja before named “Gino Ginelli” and it was quite a success too. At this time he was still at school and helped his parents out in his spare time but did not really pay too much attention because he had other plans and gastronomy was not something he was interested in yet. His desire then was to study medicine.
“Then I had the opportunity to leave the country in 2004. Apparently at that time Argentina was very convenient for those who wanted to make their higher education abroad. So I went and then decided to study at the school of gastronomy “Gato Dumas“.
Hence the name of his restaurant in Loja. In Argentina, Italian and French cuisine are well known and widely practiced. Then when he left school in 2007, he worked in Buenos Aires in a restaurant of typical food where they attended 500 people each night. Wow! He later returned to Ecuador and worked at a French restaurant in Quito as we explained in our previous article .
Dumas – The best customer service
What is really noticeable in Roberto’s attitude, besides his good humor and smile, is his high level of commitment and customer service. While we were talking, customers were coming in, and every time Roberto stood to greet them personally and show them a table.
This surely is the result of his experience outside the country and this should be an example for the many businesses in Loja who have not yet understood the tremendous importance of customer attention and service.
The nail on the coffin. The desserts.
After so much of this rich and tasty food accompanied with red wine, my girlfriend and I were barely standing when they brought us two plates of their special homemade desserts: crème brûlée and chocolate fondant.
Crème BrûléeChocolate Fondant
The crème brûlée or burnt cream is also called Catalan cream . You can read about this wonderful dessert on wikipedia here . I already knew it from my previous life in Belgium, a country neighboring France, but for my girlfriend it was the first time. We must say that there are as many versions of crème brûlée as there are chefs who prepare it, some better than others, but, once again, the Roberto’s version of it was one of the best I’ve had.
As per the chocolate dessert, it was so yummy and so rich that I really do not recommend it after eating too many other things or possibly share it between two people.
Social events
One very important thing I want to mention is that “Dumas” also caters for social events such as baptisms, first communions, confirmations, friends gatherings (but no bachelor party, too messy 🙂) etc …
Book your event with just one phone call and enjoy the best …
conclusion
The conclusion is that there is no conclusion because the story does not end here. Roberto told us, but it is a secret and please do not repeat it to anyone, that he is preparing a new menu with new dishes. Then he will surely surprise us again and we will have to revisit our current conclusions whatever they are. Stay tuned.
What is true and will not change is that if you want to experience some fine dining in the city of Loja, and this without killing your budget, Dumas is the ideal place. It offers typical lunches and at night it offers gourmet à la carte dishes at affordable prices.
I can not resist one last comment. Whatever your religious beliefs, it is true that what is done with pleasure and love is always better that what is done out of duty or for money. And love abounds in this place. Only watching how Roberto puts his arm around his mum’s shoulder speaks volume. She helps a lot in the kitchen and has years of experience in restaurants including her own.
Dumas – Made with Love
I’m not very religious myself but while the flavors of the bourbon ribs were filling my mouth a thought came to me, sweet like a caress but strong as a revelation,
” Dumas must be the proof that God does exist! ”
The bbxmusic.com team at Dumas Restaurant in Loja
Thank you, Roberto, our friend from Loja, for these magical moments we lived together on this night of the 15 of July 2016.
To you who read this note we recommend the following.
Do not wait even one more day to visit Dumas restaurant and please do tell us your opinion in the comments section below.
Dumas Restaurant – A cozy place of French and Italian cuisine in Loja EcuadorDumas Restaurant – Gastronomy at affordable prices in Loja Ecuador
Contacts
Address: Jose Antonio Eguiguren y Bernardo Valdivieso, Loja, Ecuador Tel: +593 (0)7 256-1494 Social networks: https://www.facebook.com/dumastrattoria Opening Hours: 12:00 – 21:00 hours
“We are blessed by the food gods … The whole world is waking up to the infinite possibilities that are inhered in the cuisine of Mexico” Greg.
Mexican food touches all your senses and it certainly touched all of mine when I was given the opportunity to sample a selection of some of AgaveBlu best dishes. The presentation was impeccable, it was as much something that I wanted to look at as something that I wanted to taste and eat.
We set the table for 3 and I sat there alone for a short while, a bit overwhelmed I must admit looking at all that colorful food in front of me while waiting for Isamar and Greg, the AgaveBlu owners to join me.
I noticed that it took them virtually no time to prepare the meals. This is great. Less time waiting is more time enjoying the food.
An efficient well run kitchen is part of what makes a good restaurant. Margarita is the person in charge, she is fast, loves what she does and does it with a smile.
Margarita preparing the chicken
Mexican cuisine goes way beyond nachos, tortillas, tacos and burritos. Actually there is no such thing really as “Mexican food” explained Isamar Velez, the Mexican owner who has lived in Vilcabamba for 8 years. Mexico is a big place and each region has its own traditions and uses different ingredients.
“Mole” for example (pronounce “moley”) is the Mexican curry, a paste made out of as many as 10 different varieties of chiles (chili peppers). There is green mole, yellow mole, red mole and depending on what grows in a particular region, the mole will be different. AgaveBlu serves the “dark mole” also called “chocolate mole” because it also contains a small quantity of dark chocolate.
A passion for food
Isamar Velez Garcia is passionate for food, loves cooking and has brought to our small Ecuadorian village the knowledge that she inherited from her parents and grand parents in Mexico city where she used to live. I listen to her with pleasure and attention…
Isamar Velez – Agaveblu Vilcabamba
“We are all foodies in the family. I started cooking when I was 6 years old. I was in the kitchen with my mum, I was in the kitchen with my grandmother. On Sundays we had a day with just one meal that started in the morning and lasted the whole day. I do recall the smell of olive oil and garlic that brings me back to my grandmother all the time“.
“We take the quality of our ingredients most seriously. We have clients who are allergic to certain things. We use olive oil and real farm butter to cook. I also prepare raw food for people who are raw foodists but only on order because it takes more time to prepare and just the Mexican cooking fills my day”.
Many ingredients she explained cannot be found here in Ecuador. Most of the chiles are sourced in their dry form from Mexico (chile ancho, chile guajillo…). Some she grows in her own veggie garden in Vilcabamba (chile serrano, chile jalapeño).
And that brings us to an essential aspect of the AgaveBlu cuisine: it is almost all organic and almost exclusively locally grown, much of it by the owners themselves.
Agaveblu – From the garden to your plateAgaveBlu – Locally grown and organic
It does not get fresher than that. I asked to take a look at the garden and we went for a 5 minute drive in a taxi up the hills to Mollepamba.
The garden
Despite being so close to the center of the village, it feels like being miles away. This is still largely undeveloped rural land and that is where AgaveBlu grows its vegetables. They started the garden 8 years ago, it has been a lot of work, Isamar says, and has required a lot of compost. The compost is partly made from what is recycled from the restaurant. We recycle everything.
I noticed a lot of this hardy cabbage variety called “Kale”, a miraculous green that has so many health benefits, still poorly known in this part of the world.
Kale – Col rizada
Isamar showed me the 3 varieties of chiles that she grows there, then the parsley and cilantro which are important ingredients of Mexican cuisine, then the herb garden with oregano, rosemary and others, and much much more. Her garden is well developed.
One species that she brought from Mexico and has successfully adapted here is the green tomatillo which is used to make green sauce (salsa verde) that is served with enchiladas and eggs.
“Tart and very savory, but you have to try it for yourself…”
Here they are, Isamar and Greg, with Jorge, their friendly Ecuadorian gardener, showing me what a tomatillo looks like.
Jorge told me that he likes his job very much there and has become a big fan of organic gardening.
If you like fish, you won’t be disappointed either.
All seafood is wild caught and comes from a fisherman in Puerto Bolivar (port of Machala). They strive to offer a variety of fresh fish depending on the season.
Meet and chicken are also organic.
AgaveBlu Tilapia/Trucha al Mojo
“Apart from the hot peppers and some items that can only be sourced from Mexico, all our ingredients are sourced locally from Vilcabamba or Loja or grown by ourselves.”
“Full belly, happy heart“
“Pansa llena, corazón contento“
The menu
AgaveBlu has an extensive “a la carte” menu with everything one expects from a Mexican restaurants and more. For example they have a large selection of Italian style crispy thin based pizzas.
The 4 dishes that we tried were among the most popular ones:
Nachos (usually served as entree)
Medallon de pollo con mole – chicken medallions in mole sauce – that is the sauce with 10 chiles and chocolate
Tacos de cochinita – a specialty of the house – tortillas filled with pork – served with guacamole
Pizza Sambuca
Pizza SambucaTacos de CochinitaEnjoying the tacos de conchinita
I really enjoyed everything but I must say that the tacos were my favorites as well as the chicken with the mole sauce.
Drinks
In addition to the usual Ecuadorian brands, AgaveBlu serves the Zarza craft beer from Loja which they have on tap.
They have a good selection of juices, tropical and green. Their coffee is grown and toasted by a local Vilcabamba family. They serve filter coffee, espressos and cappuccinos.
The deserts
After all this savory bonanza, nothing better than a perfect desert. Many restaurants let you down in the desert department. Not so at AgaveBlu. In no less than a few minutes the table was full again, this time with an assortment of 3 different deserts, cappuccinos and a black espresso for me.
While enjoying the deserts which were all three absolutely delicious, we conversed a little more about life in Mexico, life in general and what it meant to them to run this restaurant.
I wish to leave the last word to Greg who summed it all this way:
“We have been blessed by the food gods and we are very proud to be able to bring Mexican food, the patrimony of Mexico, to this part of the world. Because the food is delicious, and it’s fresh, and it’s healthy, and it’s colorful and tasty. The whole world is waking up to the infinite possibilities that are inhered in the cuisine of Mexico. I am just really fortunate to be part of this presentation.”
Customer Feedback
Alan Kales has been in Vilcabamba for nine months. He is an AgaveBlu regular.
“The food here is always superb. I have never had a bad meal.”
Alan Kales “The food is always superb”
Another one of their regulars, Joseph Connelly, aka “Joe”, from New Zealand and long time resident of Vilcabamba, walks by. He says to me that he comes at least 3 times a week to the restaurant, not necessarily to eat but sometimes just to have a drink, chat with people, watch life goes by. I ask him his opinion about the place.
“The food is supremely excellent… It has taste, texture and flavor and the service is excellent”.
Joe – the food is supremely excellent
A special thanks for Greg’s wonderful sense of humor who we see on the photo above handing a $5 dollar note to Joe for his good comments.
“This will cost you much more than that !” says Joe.
That’s the spirit 🙂
Conclusion
If you like tasty, healthy, organic food, if you like it a little spicy, if you like Mexican food, if you like pizzas or if you want to just spend some time watching life goes by while sipping a good espresso coffee, a good craft beer, this place maybe exactly what you have been looking for.
I wish to thank Isamar and Greg for the wonderful time that we spent together. Not only was the food excellent but their personalities, their charisma and passion for what they do, made me and no doubt makes their customers feel great.
AGAVEBLU – Exquisite Organic Mexican Food in Vilcabamba
English version
