Food in Ecuador

Ecuador, a South American gem, offers a diverse culinary landscape as varied as its geography, which ranges from the Amazon rainforest to the Andean highlands. For the average tourist, delving into Ecuador's cuisine is an adventure in itself, featuring a mix of indigenous traditions, Spanish influence, and flavors unique to its microclimates. Discover the must-try dishes and flavors that define the gastronomic experience in Ecuador, and prepare to savor a blend of history and nature on your plate.

Ecuadorian Dishes

Ceviche

Ceviche is a coastal favorite in Ecuador, consisting of raw seafood marinated in freshly squeezed lime or bitter orange juice, with sliced onions, tomatoes, and cilantro. The Ecuadorian version often includes a sauce made from the citrus marinade mixed with tomato sauce, giving it a unique, tangy flavor. It is typically served with popcorn, plantain chips, or corn nuts.

Encebollado

Encebollado is a hearty fish stew, beloved as a cure for hangovers. It is made with fresh tuna, yuca (cassava), tomato, onions, bell peppers, and seasoned with cilantro and achiote. The stew is traditionally served with pickled red onion and tomato slices on top, and accompanied by chifles (thinly sliced fried green plantains) or bread.

Hornado

Hornado is a slow-roasted pork dish that is popular in the highlands, especially at marketplaces. The pork is marinated in a blend of garlic, spices, and beer, which tenderizes and flavors the meat. It is served with llapingachos (potato patties), mote (hominy), salad, and aji, a spicy Ecuadorian hot sauce.

Locro de Papa

Locro de Papa is a rich, creamy potato soup that is a staple in the Andean highlands. It is made with potatoes, onion, garlic, milk, cheese, and avocado. The soup is typically garnished with cilantro and served with a slice of ripe avocado and aji on the side.

Llapingachos

Llapingachos are potato pancakes stuffed with cheese and cooked on a griddle until golden brown. They are often served as a side dish with hornado, but can also be enjoyed with fried eggs, avocado, and aji for a satisfying meal.

Fritada

Fritada is a dish of fried pork that is first boiled in a blend of orange juice, garlic, and spices, and then fried until crispy. This dish is commonly served with llapingachos, mote, and a simple salad of lettuce, tomato, and onion.

Seco de Chivo

Seco de Chivo is a goat stew that is slow-cooked in a sauce made from naranjilla (a local fruit), beer, garlic, cumin, and coriander. The tender, flavorful meat is typically served with rice, fried plantains, and avocado.

Guatita

Guatita is a traditional stew made with tripe cooked in a peanut sauce with potatoes. It is a flavorful and aromatic dish, often seasoned with achiote and herbs. Guatita is usually served with rice and avocado.

Cuy Asado

Cuy Asado is a traditional Andean dish where the cuy, or guinea pig, is marinated in garlic and spices and then roasted whole. It is often served with potatoes and a salad, and it is considered a delicacy in the highlands.

Ecuadorian Desserts

Dulce de Leche

Dulce de Leche is a beloved sweet treat in Ecuador. It is a thick, caramel-like sauce made by slowly simmering milk and sugar until it achieves a rich, creamy consistency. It is used as a filling for pastries or simply enjoyed on its own.

Higos con Queso

Higos con Queso is a simple yet delicious dessert made with figs that have been cooked in syrup and served with fresh cheese. The combination of the sweet figs and the salty cheese is a traditional favorite in Ecuador.

Bizcochos de Cayambe

Bizcochos de Cayambe are flaky, buttery biscuits that originate from the town of Cayambe. They are often enjoyed with a cup of hot chocolate or coffee and are known for their light, airy texture.

Morochos

Morochos are corn-based cookies that are slightly sweet and have a unique texture. They are typically made with morocho corn flour and are flavored with cinnamon and raisins.

Pristiños

Pristiños are traditional Ecuadorian pastries made from wheat flour dough, which is deep-fried and then glazed with a syrup made from panela (unrefined cane sugar). They are often served during the holiday season and are a festive treat.