Ana Killion

My earliest childhood memories are from when my uncles came down from the Andes Mountains to the Ecuadorian coast, where I lived. Guitars played boleros and pasillos, men drank hot sugarcane rum and tuned notes, while my mother and aunts sharpened their knives in the kitchen. Cooking brings back all those memories, allowing me to recreate them in delicious meals for my family and clients.

SWORD FISH & SHRIMP CEVICHE. My signature ceviche, consist in tender cubes of fresh sword fish and plump shrimp dance in a vibrant citrus marinade. The delicate seafood, transformed by lime's gentle acidity, creates a perfect canvas for what follows, a velvety peanut butter sauce that adds unexpected richness. Completed with a crown of authentic chifles (crispy green plantain chips) that offer a satisfying textural counterpoint to the supple seafood.

I would transform my eco-friendly, generator-free food truck into Ecuador's culinary embassy in USA! I'll expand by creating a sustainable franchise model of all-electric food trucks that bring authentic Ecuadorian flavors to more communities while reducing environmental impact. Part of the funds will establish a mentorship program for fellow immigrant entrepreneurs, teaching both culinary skills and sustainable business practices.