Félix fue rescatado de los escombros en Catia La Mar (Vargas) con extrema desnutrición y lesiones. Fue trasladado de emergencia al McDonald’s de Caraballeda, donde lo atendieron los Dres. Sebastián Ures y Ludeimar Rosendo. ¡Su dueña llegó a tiempo para abrazarlo!
31 Jul 2026.
Bolón de verde
📍 Ecuador 🇪🇨
Taste Ecuador: https://t.co/jPpGBwJmys
A staple of Ecuador’s coastal region, bolón de verde (literally "large green ball") is a traditional dumpling made from green plantains. The dish typically features the barraganete variety, a large, starch-dense plantain prized for its ability to hold its shape during mashing.
The preparation begins by boiling or frying chunks of the green plantain until soft. While still hot, they are mashed with butter, lard, salt, and cumin to form a thick, pliable dough. This dough is shaped into baseball-sized spheres and stuffed with savory fillings.
Once stuffed and sealed, the dumpling is fried a second time to develop a deeply crunchy outer crust while keeping the inside soft. It is traditionally served hot for breakfast or mid-afternoon Merienda, accompanied by a fried egg, hot ají salsa, and black coffee.
Video: Nievita Zambrano
Pato con maní by Nievita Zambrano 🇪🇨
Discover Ecuador: https://t.co/jPpGBwJUo0
Pato con maní (duck with peanut sauce) is an iconic traditional dish from the Ecuadorian province of Manabí. This specific version is prepared by Nievita Zambrano, a celebrated keeper of local culinary heritage, who cooks the dish over an authentic wood-fired clay stove (fogón manabita).
The cooking process relies entirely on patient, slow simmering. Pieces of duck are first seared over an aromatic base of onions, garlic, and spices (refrito). The meat is then simmered for hours in a thick sauce made of ground, toasted peanuts and milk. This slow reduction breaks down the duck until it is incredibly tender, while the sauce transforms into a rich, silky cream infused with a subtle smoky aroma from the wood fire.
The dish is traditionally served alongside white rice, fried sweet plantains (maduro), and fresh avocado, creating a signature pairing of rich meat and creamy, earthy peanut flavors.
Simplemente lo hicimos ¡INCREÍBLE! 🇪🇨🇺🇸🔥👏
El paso del Buque Escuela Guayas durante el desfile por los 250 años de Independencia de Estados Unidos en New York
@sail4th250@defensa_ec
@fuerzasarmadasec
No Central Midfielder at the 2026 World Cup has won more total challenges (33), tackles (13) or 50/50 duels (10) than Pedro Vite.
His 1v1 Defending Grade (88.0) leads all players in the third round of games so far, while only one of his 15 tackle attempts against Germany was negatively graded by our analysts, helping him to the second-highest Tackling Grade (81.7).
#FWC26 #Ecuador 🇪🇨
Tenemos que hablar del SEÑOR JUEGAZO de Pedro Vite ante Alemania. Fue el jugador con más duelos ganados (11) en todo el partido. Fue el jugador de campo con más recuperaciones (9). Fue el jugador con más entradas exitosas (6). Fue el mediocampista con más acciones defensivas exitosas (12). Y, por si eso fuera poco, asistió y generó un par de ocasiones de gol. Exhibición total del futbolista de Pumas UNAM. Musiala y Wirtz lo van a soñar. Le dieron el MVP a Nilson Angulo, pero acá tenemos al HÉROE SILENCIOSO DE LA TRI.