The wide range of natural environments and array of cultures that make up the tiny South American nation of Ecuador have lead to astounding culinary diversity.
Neighboring Peru usually gains accolades for some of Latin Americas best cuisine, but Ecuadorian gastronomy shares many of the samy traits: multi-cultural dishes, exotic and endemic fruits and vegetables, and highly regional cooking styles and dishes.
The Coast
Ecuador is one of Latin America’s leading seafood producers and seafood is wildly popular throughout the country. Shrimp and Tilapia, both farmed and wild, are two of their leading exports and can be found in a number of dishes.
Ceviche - Also spelled cebiche, is one of Ecuador’s favorite dishes and there are several variations. Ecuadorian ceviche is soupier than that of neighboring Peru, although Peruvian ceviches are common along the southern border. Most ceviches in Ecuador mix a generous portion of raw fish and seafood (seabass (corvina) and shrimp (camarones) are common) with lime juice, cilantro, aji peppers, and occasionally tomatoes. Sometimes lemon juice, orange, or tomatoe juice is used rather than lime. Popcorn and aji sauce are served on the side.
Crab - In Guayaquil, crab houses can be found all over the downtown area. You can buy buckets of crab legs or bowls of crab ceviche, among other dishes, for relatively cheap.
Encocados - The African influence is present in this dish found in the northwestern province of Esmeralda. Encocados use a sauce with a coconut milk base to
Choclo - Corn or maize is roasted and grilled on small BBQ's almost anywhere. usually served with a slice of salty cheese.
Cuy - Cuy, or guinea pig, is an Andean delicacy. Although many foreigners are turned off by eating what many consider a pet in their home countries, cuy tastes just like chicken. Cooking styles vary. It can be roasted on a spit, fried, or grilled.
Caldo de Tronquito - Bull Penis Soup. What else can you say?
Trucha - Spanish for trout. Prepared fried, grilled, or steamed, trout from Andean mountain streams are some of the best tasting anywhere as the streams are often incredibly clean. Otavalo in the north is one of the best places in the Andes to find good trout dishes.
Llapingachos - These are pancake like foods stuffed with potatoes and cheese and served with eggs, sausage, and avocados. Try the town of Baños for a nice selection of Llapingachos.
Oriente
Ecuador’s Oriente, or jungle/Amazon regions are quite small but have several staple dishes as well.
Patacones - Common thorughout the country, these fried slices of plantain are served with everything from ceviche to cuy.
Yuca - This root, also known as manioc, is prepared in numerous ways. It can be fried and served with a dipping sauce, as well as chewed up and left to ferment to create the alcoholic drink Chicha.
Masato - Yuca and green bananas. Not to be confused with masato in Peru, which is similar to chicha in Ecuador.
Pango - Typical meat and Banana dish.
Chifas
Just as in many other locations in South America, Chinese food is quite popular, especially in large cities such as Quito and Guayaquil.
Chaulafan - This is simply your basic fried rice dish, with or without meat, found in Chinese restauramnts worldwide.
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Drinking in Ecuador
Alcohol - While wine isn't extremely popular in Ecuador, you can occasionally find top Chilean and Argentine wines. Beer is popular all over the country. Major brands include Pilsner, Club, and Biela. Rum is the preffered spirit of choice, with many local brands that aren't very good and others from neighboring countries readily availible.
Fruit Juices - In almost any town or city you can find a small juice stand. Armed with a blender and whatever fruits and vegetables that are in season, these convenient.
Neighboring Peru usually gains accolades for some of Latin Americas best cuisine, but Ecuadorian gastronomy shares many of the samy traits: multi-cultural dishes, exotic and endemic fruits and vegetables, and highly regional cooking styles and dishes.
The Coast
Ecuador is one of Latin America’s leading seafood producers and seafood is wildly popular throughout the country. Shrimp and Tilapia, both farmed and wild, are two of their leading exports and can be found in a number of dishes.
Ceviche - Also spelled cebiche, is one of Ecuador’s favorite dishes and there are several variations. Ecuadorian ceviche is soupier than that of neighboring Peru, although Peruvian ceviches are common along the southern border. Most ceviches in Ecuador mix a generous portion of raw fish and seafood (seabass (corvina) and shrimp (camarones) are common) with lime juice, cilantro, aji peppers, and occasionally tomatoes. Sometimes lemon juice, orange, or tomatoe juice is used rather than lime. Popcorn and aji sauce are served on the side.
Crab - In Guayaquil, crab houses can be found all over the downtown area. You can buy buckets of crab legs or bowls of crab ceviche, among other dishes, for relatively cheap.
Encocados - The African influence is present in this dish found in the northwestern province of Esmeralda. Encocados use a sauce with a coconut milk base to
Choclo - Corn or maize is roasted and grilled on small BBQ's almost anywhere. usually served with a slice of salty cheese.
Cuy - Cuy, or guinea pig, is an Andean delicacy. Although many foreigners are turned off by eating what many consider a pet in their home countries, cuy tastes just like chicken. Cooking styles vary. It can be roasted on a spit, fried, or grilled.
Caldo de Tronquito - Bull Penis Soup. What else can you say?
Trucha - Spanish for trout. Prepared fried, grilled, or steamed, trout from Andean mountain streams are some of the best tasting anywhere as the streams are often incredibly clean. Otavalo in the north is one of the best places in the Andes to find good trout dishes.
Llapingachos - These are pancake like foods stuffed with potatoes and cheese and served with eggs, sausage, and avocados. Try the town of Baños for a nice selection of Llapingachos.
Oriente
Ecuador’s Oriente, or jungle/Amazon regions are quite small but have several staple dishes as well.
Patacones - Common thorughout the country, these fried slices of plantain are served with everything from ceviche to cuy.
Yuca - This root, also known as manioc, is prepared in numerous ways. It can be fried and served with a dipping sauce, as well as chewed up and left to ferment to create the alcoholic drink Chicha.
Masato - Yuca and green bananas. Not to be confused with masato in Peru, which is similar to chicha in Ecuador.
Pango - Typical meat and Banana dish.
Chifas
Just as in many other locations in South America, Chinese food is quite popular, especially in large cities such as Quito and Guayaquil.
Chaulafan - This is simply your basic fried rice dish, with or without meat, found in Chinese restauramnts worldwide.
Booking.com
Drinking in Ecuador
Alcohol - While wine isn't extremely popular in Ecuador, you can occasionally find top Chilean and Argentine wines. Beer is popular all over the country. Major brands include Pilsner, Club, and Biela. Rum is the preffered spirit of choice, with many local brands that aren't very good and others from neighboring countries readily availible.
Fruit Juices - In almost any town or city you can find a small juice stand. Armed with a blender and whatever fruits and vegetables that are in season, these convenient.
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