Waking up in Guayaquil to enjoy a filling, traditional breakfast of bolón de verde with fried eggs, tomato salad, chunky pepper salsa, and a cup of black coffee is one of the simple pleasures of being in Ecuador.
Some chefs serve bolón de verde without frying it one last time before serving, but I like my bolones crispy on the outside, similar to tostones. And I love biting into the bolón to find pieces of chicharrón, which give the dish unexpected texture and flavor. I should confess that this meal is so filling, I’m can never finish an entire serving myself, but I truly enjoy when I have the opportunity to order it or make it at home as a nice surprise for my family.
I encourage you to prepare this recipe, and you’ll see how much you like it too.
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