I hope I'm not asking another question that's already been answered. Your posts show a great variety of fresh produce and readily available fresh meats (except during High Holy Week 
). I don't see as much mention of seasonings, although Maggi (in multiple forms) and cinnamon have been mentioned. Is there a combination of seasonings that is characteristic of Ecuadorean food, or does the cuisine rely mostly on the flavors of the ingredients themselves?
I'm also curious - if you have time to pursue it - about whether most farmers there are independent, work in a cooperative group, or are farming for some much larger corporation such as those that send so much produce up our way. Is Fair Trade a food pricing issue there?
Jumping to yet another point - were you just lucky to find a house with that lovely kitchen and counter, or did you have that built? I do love the look of that quartz counter!
Thanks for a fascinating and vicariously exhausting look at your world. It would be impressive under any circumstances, but it's trebly so during this week.