List of Ecuadorian dishes and foods

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List of Ecuadorian dishes and foods is a compilation of the various types of cuisine and food items that are native to or popular in Ecuador. The cuisine of Ecuador is diverse, varying with altitude, and associated agricultural conditions. It is influenced by the indigenous population including the Inca civilization, as well as Spanish, African and Asian culinary traditions.

Main Dishes[edit]

  • Ceviche: A seafood dish popular in the coastal regions of Ecuador. It is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers.
  • Encebollado: A fish soup made with yuca, also known as cassava, and pickled red onions. It is considered a national dish of Ecuador.
  • Guatita: A traditional Ecuadorian dish made with potatoes, peanuts, and tripe. It is typically served with rice and avocado.
  • Hornado: Roasted pork, marinated with beer and spices before being slow-roasted in a brick oven. It is often served with llapingachos, a type of potato pancake.
  • Seco de Pollo: A chicken stew made with a base of garlic, cumin, achiote, cilantro, and beer. It is typically served with rice and fried plantains.

Desserts[edit]

  • Tres Leches Cake: A sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.
  • Espumillas: Meringue cream dessert that is often sold on the streets of Ecuador.
  • Arroz con Leche: A rice pudding made with milk, sugar, cinnamon, and raisins.

Beverages[edit]

  • Canelazo: A hot alcoholic beverage consumed in the Andean highlands. It is made with aguardiente (sugar cane alcohol), sugar, and water boiled with cinnamon.
  • Chicha: A fermented or non-fermented beverage usually derived from maize.
  • Guayusa: A caffeinated herbal tea made from the leaves of the guayusa tree.

See Also[edit]

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List of Ecuadorian dishes and foods[edit]

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