Colada morada

Colada Morada is a cherished beverage in Ecuador, especially enjoyed on November 2nd for Día de los Difuntos, or Day of the Dead. This distinctive purple drink, both thick and rich, is crafted from a blend of Ecuadorian fruits, spices, and corn flour.

The history of Colada Morada stretches back to pre-Columbian times. Indigenous communities used it to celebrate the rainy season and honor their deceased loved ones. For them, the drink symbolized the cycle of life and death, marking a joyful transition. For example, the Quitu-Cara culture would make a version of Colada Morada using llama blood.

When the Spanish colonized the region, they adopted and adapted this tradition. They introduced wheat, which led to the creation of t'anta wawa—doll-shaped bread with various fillings. This bread eventually replaced the traditional zapallo tortillas that were part of the celebration.

Although Colada Morada is traditionally enjoyed on the Day of the Dead, it is available for purchase throughout October and November. The drink gets its thickness and distinctive purple hue from purple corn flour. It is also packed with fruits like naranjilla, pineapple, and strawberry, and flavored with aromatic herbs and spices such as cinnamon, cloves, and orange leaf. Sweetened with sugar or panela, it stands as a beloved seasonal treat.