A Taste of Ecuador, Reimagined
For Chef Daniela Navarrete, food is more than nourishment—it’s a connection to family, culture, and home. This month, she shares her interpretation of Higos con Queso, a beloved Ecuadorian dessert that evokes memories of family gatherings in Quito and celebrates the rich culinary traditions of her homeland.
While Daniela’s version features house-made ricotta and delicate crumbles for a more refined presentation, the heart of the dish remains unchanged. At its core, Higos con Queso is a simple combination of figs and cheese, brought together by a fragrant syrup infused with vanilla and cane sugar. Across Ecuador, it’s enjoyed as a comforting dessert, breakfast treat, or accompaniment to afternoon tea.
“I grew up eating this dish in Quito,” Daniela says. “Everyone knows it. Depending on your mood, you might have it for breakfast, with tea, or as dessert.”
Family Traditions Around the Table
For Chef Daniela Navarrete, food is more than nourishment—it’s a connection to family, culture, and home. This month, she shares her interpretation of Higos con Queso, a beloved Ecuadorian dessert that evokes memories of family gatherings in Quito and celebrates the rich culinary traditions of her homeland.
While Daniela’s version features homemade ricotta and delicate crumbles for a more refined presentation, the heart of the dish remains unchanged. At its core, Higos con Queso is a simple combination of figs and cheese, brought together by a fragrant syrup infused with vanilla and cane sugar. Across Ecuador, it’s enjoyed as a comforting dessert, breakfast treat, or accompaniment to afternoon tea.
“I grew up eating this dish in Quito,” Daniela says. “Everyone knows it. Depending on your mood, you might have it for breakfast, with tea, or as dessert.”
Family Traditions Around the Table
Some of Daniela’s fondest memories center around preparing Higos con Queso at her grandmother’s house.
“We used to have family reunions where everyone helped make it,” she recalls. “Some of us would clean the figs, the adults would make the syrup, and the cousins would cut the cheese.”
Like many treasured family recipes, the dish brought generations together in the kitchen. The process was as important as the finished dessert, creating opportunities to share stories, traditions, and time with loved ones.
Those memories continue to inspire Daniela’s cooking today, even as she brings new techniques and presentations to classic Ecuadorian flavors.
Honoring Tradition While Adding a Personal Touch
Traditional Higos con Queso is often made with a firm Ecuadorian cheese served alongside figs simmered in a vanilla-scented syrup. Daniela’s version takes a different approach.
“I make fresh ricotta and add some crumbles to elevate the plate,” she explains.
The result is a dessert that respects tradition while showcasing Daniela’s culinary perspective. The creamy ricotta provides a delicate contrast to the sweetness of the figs and syrup, creating a dish that feels both familiar and contemporary.
Her advice for anyone making it at home?
“Don’t be shy with the syrup. The combination of the cheese and syrup is incredibly delicious.”
Adapting Ecuadorian Recipes in New York
Preparing traditional recipes outside Ecuador often requires adjustments. One of the biggest differences Daniela encounters is the fruit itself.
“In Ecuador, we usually use green figs, which require a lot of preparation. You have to clean them, squeeze them, and cook them carefully,” she says. “Here in New York, the figs are much softer and darker.”
Because of that, Daniela recommends focusing on creating a flavorful syrup from water and cane sugar, while taking care not to overcook the figs.
“If you cook them too long, they’ll dissolve and fall apart.”
These adaptations reflect the creativity many immigrant chefs bring to their cooking—preserving tradition while working with the ingredients available around them.
Sharing Ecuador With New Audiences
Daniela chose to feature Higos con Queso because she has seen firsthand how well it resonates with diners unfamiliar with Ecuadorian cuisine.
“I made it for a four-course pop-up in Brooklyn, and it was a huge success,” she says. “Everybody wanted it.”
Moments like that reinforce her mission to introduce more people to the flavors of Ecuador.
Although Ecuador is geographically small, Daniela believes its culinary traditions deserve far greater international recognition.
“Our country is full of flavor,” she says. “People don’t know enough about Ecuadorian food. Every dish our grandmothers and aunties cook can blow your mind.”
She encourages adventurous eaters to explore the country’s diverse regional cuisines—from the Andes to the Amazon to the Pacific coast.
“We have a very strong culture of cooking at home. Don’t be scared of new foods. Try more Ecuadorian dishes. You’ll be amazed by what people eat every day.”
For Daniela, every plate of Higos con Queso is an opportunity to share that story—one spoonful of figs, cheese, and syrup at a time.
Keep Cooking With Us
Food has a remarkable way of connecting us to people, places, and memories. Through dishes like Higos con Queso, Chef Daniela Navarrete celebrates her Ecuadorian roots while inviting others to discover the warmth, flavor, and traditions of her culture.
Stay tuned for next month’s Food Festival feature as we continue exploring the ingredients, recipes, and stories that inspire our chefs.