Ecuador

A scene with a historic church and colonial architecture in a square in Quito, Ecuador.

Andres Medina

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Discover the Colorful Diversity of Flavors in Ecuadorian Cuisine!

Ecuador, the country named after the equator, is one of the most geographically diverse in the world. From the snow-capped Andean volcanoes and the Amazon rainforest to the Pacific beaches and the unique Galapagos Islands, this small country offers an astonishing array of ecosystems and cultures. It is this rich environment that has given rise to an equally rich and complex cuisine.

Ecuadorian cuisine is divided into regional specialties. In the Andes, potatoes and corn dominate, resulting in dishes like the hearty locro de papa (potato soup with avocado and cheese) or the stuffed potato patties llapingachos. On the coast, seafood reigns supreme, and the national coastal dish is encebollado (a potent tuna and onion soup). Of course, ceviche is a staple, prepared here with a tomato sauce base. Meat lovers will enjoy hornado (slow-roasted pork) or fritada (fried pork pieces). Ecuadorian cuisine is a true culinary travelogue through the mountains, jungles, and coasts.

Bowls of Ecuadorian shrimp ceviche with red sauce, served with plantain chips and popcorn.

Side Dishes

Ecuador

Ceviche de Camarón Ecuatoriano (Ecuadorian Shrimp Ceviche)

 Hot, puffed Empanadas de Viento sprinkled with powdered sugar, served on a plate.

Side Dishes

Ecuador

Empanadas de Viento (Ecuadorian Fried Cheese Puffs)

 A generously filled bowl of Encebollado with chunks of tuna, yuca, broth, and a large amount of pickled red onion and cilantro.

Main Course

Ecuador

Encebollado Ecuatoriano (Ecuadorian Fish Soup with Yuca and Onion)

 Golden-brown, seared pieces of Fritada pork served with Llapingachos (potato patties), mote (hominy), and onion salad.

Main Course

Ecuador

Fritada de Chancho (Ecuadorian Slow-Cooked and Fried Pork)

 Rich, yellow Guatita stew in a bowl, served with white rice, avocado slices, and Curtido salad.

Main Course

Ecuador

Guatita (Ecuadorian Tripe Stew with Peanut Sauce)

 A large piece of slow-roasted Hornado pork with crispy skin, surrounded by roasted potatoes and avocado.

Main Course

Ecuador

Hornado de Chancho (Ecuadorian Slow Roasted Pork Shoulder)

 Golden, round Llapingachos (potato patties) with cheese, topped with avocado and sauce.

Side Dishes

Ecuador

Llapingachos (Ecuadorian Cheese and Potato Patties)

 A rich, yellow, and creamy bowl of Locro de Papa with cheese chunks, avocado, and cilantro on top.

Side Dishes

Ecuador

Locro de Papa (Ecuadorian Potato and Cheese Soup)

 A rich, yellow Mote Pillo in a bowl, a mix of hominy corn, scrambled eggs, and herbs.

Side Dishes

Ecuador

Mote Pillo (Ecuadorian Hominy Corn and Egg Scramble)

 A rich, yellow Tigrillo mash with cheese and eggs, served with avocado slices and fresh cilantro.

Main Course

Ecuador

Tigrillo (Ecuadorian Green Plantain Mash with Cheese and Eggs)