Ceviche – A Coastal Delight:
Ceviche is an iconic Ecuadorian dish, particularly popular along the country’s coastal regions. Fresh seafood, such as shrimp or fish, is marinated in lime or bitter orange juice, mixed with diced onions, tomatoes, and cilantro. The zesty and tangy flavors of ceviche make it a refreshing and delectable seafood delight.
Llapingachos – A Flavorful Potato Dish:
Llapingachos are savory potato patties that hold a special place in Ecuadorian cuisine. The patties are made from mashed potatoes mixed with cheese and onions, then fried until crispy. Llapingachos are commonly served with peanut sauce, chorizo sausages, avocado, and a side of salad, creating a satisfying and hearty meal.
Seco de Pollo – A Hearty Stew:
Seco de Pollo is a traditional Ecuadorian chicken stew that exemplifies the country’s love for hearty and flavorful dishes. Chicken is marinated in a blend of beer, cilantro, and spices, then slow-cooked with a variety of vegetables. The result is tender and succulent chicken in a savory and aromatic sauce, often served with rice and avocado.
Hornado – A Roasted Pork Delight:
Hornado is a festive and mouthwatering dish enjoyed during special occasions and celebrations in Ecuador. Whole suckling pig is marinated with achiote (annatto seed) and spices, then slow-roasted until the skin turns crispy and golden. The tender and flavorful meat is usually served with llapingachos and salad.
Encebollado – A Seafood Soup:
Encebollado is a popular Ecuadorian seafood soup often considered a national dish. This hearty and flavorful soup is made with tuna, yuca (cassava), onions, tomatoes, and spices. Encebollado is typically served with pickled red onions, avocado, and crunchy corn nuts, creating a delightful blend of textures and tastes.
Fanesca – A Traditional Easter Soup:
Fanesca is a traditional soup that holds significant cultural importance in Ecuador, especially during Easter celebrations. This hearty soup features a blend of grains and legumes, such as beans, corn, lentils, and pumpkin, cooked in a creamy broth made from milk and fish stock. Fanesca is typically garnished with hard-boiled eggs, cheese, and fried plantains.
Tigrillo – A Breakfast Favorite:
Tigrillo is a popular Ecuadorian breakfast dish that highlights the country’s abundant plantains. Green plantains are mashed and sautéed with onions, garlic, and cheese, creating a flavorful and satisfying dish. Tigrillo is often served with eggs and avocado, making it a nourishing and delightful breakfast option.
Guatita – A Traditional Stew:
Guatita is a traditional Ecuadorian stew made from beef tripe cooked in a peanut sauce with potatoes, vegetables, and spices. The peanut sauce lends a rich and creamy flavor to the dish, making it a hearty and comforting meal often served with rice.
Bolón de Verde – A Tasty Snack:
Bolón de Verde is a popular snack or side dish in Ecuador, made from green plantains mashed and mixed with cheese and sometimes pork rinds. The mixture is then formed into balls and deep-fried until golden and crispy. Bolón de Verde offers a delightful combination of textures and flavors.
Arroz con Menestra y Carne Asada – A Hearty Combo:
Arroz con Menestra y Carne Asada is a classic Ecuadorian combination meal. It consists of rice, lentil stew (menestra), and grilled or roasted beef (carne asada). The combination of flavors and textures makes it a beloved and satisfying dish enjoyed by Ecuadorians of all ages.
