Growing up in Ecuador, Maggi Sauce was always available at our table, and Maggi bouillon cubes were part of many of our cook’s recipes. On the odd Sunday that we didn’t have lunch out, my mom would prepare a Maggi soup (usually cream of mushroom or asparagus, being my father’s and my favorite), and there was always creamy onion dip prepared from an envelope of Maggi onion soup when we had guests. As such, Maggi soups do bring me fond memories, but I never thought someone would like them SO much as to go to a restaurant to eat freshly reconstituted soups and casseroles from a Maggi envelope… Continue reading
