Grilling
Smoked Brisket with Chimichurri
Low and slow over mesquite, finished with a bright Ecuadorean-style chimichurri that cuts right through the smoke.
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Grilling·Ecuadorean Food·Harley Riding
Fire, Flavor & Open Roads
Recipes from the grill and the Ecuadorean kitchen. Stories from the saddle of a Harley.
The Kitchen
From the Grill to the Ecuadorean Table
Whether it's a slow-smoked brisket or a bowl of seco de pollo that takes me back home, every recipe here has a story behind it.
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The Road
Miles, Mountains & Memories
There's nothing like pointing the Harley at the horizon and seeing where the road takes you. These are the rides worth remembering.
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Ceviche de Camarón
Shrimp ceviche the Ecuadorean way — tomato, lime, orange juice, and a little heat. Best eaten cold after a long ride.
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Read the StoryI cook. I ride. This is where both worlds meet.
I'm a home cook obsessed with the grill and the flavors I grew up with in Ecuador. When I'm not in the kitchen, I'm on my Harley looking for the next great road. This site is where I share both.
My Story