Exploring Ecuador Through Food and Culture: A Conversation with Chef Luis and Yvonne Marin from Tiesto’s in Patchogue
Ecuador, a small but mighty country in South America, is known for its incredible biodiversity, rich indigenous cultures, and stunning landscapes. From the towering Andes mountains to the lush Amazon rainforest, Ecuador offers visitors a glimpse into some of the most diverse ecosystems in the world. But perhaps one of the most exciting parts of Ecuador’s cultural heritage is its food, which reflects the country’s vibrant history and diverse population.
One of Ecuador’s unique culinary traditions is its use of the *tiesto*, a handmade clay plate used for cooking in Andean culture. This ancient method of cooking allows the food to retain heat and concentrate its flavors, creating a distinct taste that metal pans just can’t replicate. You can still find this traditional way of cooking in many Ecuadorian kitchens today, connecting modern cuisine with ancient practices.
I recently had the pleasure of interviewing Chef Luis Marin and his daughter, Yvonne, who bring these rich Ecuadorian traditions to life at their restaurant, Tiesto’s, right here on Long Island. Chef Luis’s journey from a small town in Ecuador to becoming a successful restaurateur in New York is one of resilience, passion, and a deep love for food and family.
The Story Behind Tiesto’s: A Family Affair
Chef Luis grew up in a small town in Ecuador, surrounded by the restaurant business. His mother owned a local restaurant, but interestingly, Luis didn’t start his journey as a chef. When he migrated to the United States 30 years ago, his first job was as a dishwasher. Slowly but surely, he worked his way up, learning the ins and outs of the culinary world until he became an executive chef.
“I didn’t grow up cooking,” Chef Luis told me during our interview. “But once I started working in the kitchen, I fell in love with it. It became my passion.”
Eventually, that passion led him to open Tiesto’s, his own restaurant in Patchogue, New York, alongside his two daughters, Jessica and Yvonne. Together, this family trio has built a restaurant that feels like home—a place where every dish is infused with love, tradition, and pride in their Ecuadorian roots.
When I spoke to Yvonne, she shared her unique perspective on growing up in the business. Unlike her father, she grew up immersed in the restaurant world, spending her childhood in her grandmother’s kitchen. For Yvonne, food has always been a part of her life. She loves the connection food creates between people and is proud to carry on her family’s culinary traditions.
Supporting Local, Embracing Tradition
One of the things that stood out to me during my conversation with Yvonne was her commitment to supporting local businesses. She explained that whenever possible, Tiesto’s sources their ingredients from local farms and markets, which allows them to deliver the freshest flavors while giving back to the community.
Yvonne also told me about their second venture, *Cantina Bay*, in Copiague. This new waterfront restaurant stands out because, as Yvonne pointed out, “There are so many waterfront restaurants in Suffolk County, but none of them are Latino.” Cantina Bay is already making waves, with Latin food, live performances, and a vibrant atmosphere that captures the essence of Ecuadorian and broader Latin culture.
Signature Dishes: A Taste of Ecuador on Long Island
When I asked Chef Luis about his signature dishes, he said the two most popular ones were the Churasco and the Chaulafan. He made me both and they were amazing! You can see his love for cooking when he is in the kitchen talking about his favorite recipes.
The future and a legacy
When asked about his future plans, Chef Luis put it very simply. He wants his restaurant to be the family restaurant. The place where families always go to celebrate there special occasions. He wants future geerations to grow upgoing there. If you’re even in town, go say hi. Tell the Elisa sent you.
PS: Bring me back a Guava Margarita!
