TOP 10: Food you must try in Ecuador
Ecuador is undoubtedly renowned for its diverse cuisine, ranging from chontacuro (an Amazonian worm) to internationally recognised dishes such as ‘Encebollado’. Here, we prepare our food from farm to table, ensuring the freshest ingredients. Eating in this country is a real treat. Here is my TOP 10 ECUADORIAN DISHES:
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Encebollado
This is a type of fish broth, considered part of Ecuador’s culinary heritage and originating from the coast. It is characterised by its generous portions of fish, yuca, pickled Paito onions, tomatoes and spices. It is often eaten for breakfast or as a ‘remedy’ for the ‘Chuchaqui’ hangover.
Bolón de Verde
Bolón de verde is a staple dish, especially on the coast, consisting of a ball of cooked green plantain dough (fried, roasted or boiled) and mashed, mixed with cheese, pork crackling or both. Characterised as a hearty breakfast, it is also served with a fried egg, pickled tomato and onion, and a good fruit juice or coffee.
Salcedo Ice Cream
Traditional to the San Miguel de Salcedo canton (Cotopaxi), renowned for its layers of different colours and fruit flavours, starting with cream, blackberry, naranjilla and taxo. It is interesting to note that they were created in the 1950s and are still enjoyed by the local population today.
Humitas
These delicacies are typical of the Sierra region; they consist of a mixture of ground corn, cheese, eggs and white onion, wrapped in corn husks and steamed.
Llapingacho
Originating in the beautiful city of Ambato, if you’re in the area, I suggest you try it at the market. It consists of potato purée patties, stuffed with cheese and grilled until golden brown. It is served with a fried egg, chorizo or longaniza sausage, avocado and salad.
Colada Morada
Colada morada is traditionally consumed on All Souls’ Day, 2 November. It is made with purple corn flour, blackberries, mortiños (Andean blueberries), naranjillas, pineapple, babaco, strawberries and panela. It includes an aromatic blend of cinnamon, cloves, allspice, ishpingo (cinnamon flower), myrtle, lemon verbena and lemon balm. It is almost always served alongside guaguas de pan, breads shaped like babies (guagua).
Fanesca
Fanesca is a creamy and fairly thick traditional soup from Ecuador, eaten during Holy Week. It contains Andean ingredients such as: maize, beans, broad beans, peas, chochos, lentils, chickpeas, mellocos, pumpkin, zambo, mote and rice (representing the 12 apostles), with dried cod, milk and peanuts. It is a dish that brings the family together, symbolising the Last Supper.
Guatita
It is a traditional stew, made mainly from tripe (beef stomach, known locally as ‘guata’) cooked in a thick sauce of peanuts and potatoes. It is an iconic dish of the country.
Cuy Asado
Roast guinea pig is an emblematic and traditional dish from the Ecuadorian highlands, consisting of a guinea pig seasoned and roasted over charcoal until the meat is tender and the skin crispy. Traditionally served with potatoes, mote, potato tortillas and salad.
Pez Brujo (Galápagos)
This is a signature dish and the most prized fish of the Galápagos Islands, famous for its white, delicate and firm flesh. It is served whole, fried, charcoal-grilled or in a coconut sauce, accompanied by patacones, rice, vegetable stew and salad.
Ecuador boasts a wealth of natural, cultural and culinary treasures
by Explorsierra Tourism Agency Ecuador
