ecuadorian ceviche

Ecuadorian Food: The 10 Best Local Dishes to Try

Ecuador’s national cuisine is as diverse as its geographic regions, stretching from the Sierra mountains to the amazing rainforest right down to the Pacific Coast.

Ecuadorian Food: The 10 Best Local Dishes to Try

By The Culture-ist

  • Churrasco

    By The Culture-ist

    A grilled steak dish, thin slices are marinated in chimichurri sauce and served with fried egg, rice, plantains, french fries, avocado, salad and hot sauce.

  • Ceviche

    By The Culture-ist

    A typical coastal dish, consisting of a mix of seafood (white fish, shrimp, crab, clams, squid, calamari) marinated in citric juices (lemon or lime).

  • Empanadas

    By The Culture-ist

    These stuffed pastries (baked or fried) are appropriate for any mealtime. Fillings vary and can consist of plantain, cheese, beef, shrimp, rice, peas and sugar.

  • Fanesca

    By The Culture-ist

    A traditional soup served at  Eastertime, Fanesca contains bacalao (salted codfish) cooked in milk, figleaf gourd, pumpkin, hard boiled eggs, plantains and different kinds of beans and grains.

  • Encocado de Camarones

    By The Culture-ist

    A seafood dish with shrimp coated in coconut milk sauce and served with rice on the side.

  • Encebollado

    By The Culture-ist

    A popular dish on the coast, this fish stew contains marinaded chunks of fish (commonly tuna), boiled cassava, pickled red onion rings, tomatoes, onions, cilantro and various regional spices.

  • Llapingachos

    By The Culture-ist

    Best known and beloved, these cheese-filled fried potato patties are served alongside fried egg, cheese and avocado. They accompany many Ecuadorian meat dishes.

  • Seco de Pollo

    By The Culture-ist

    Chicken stew with onions, garlic, peppers, tomatoes, chicha and spice, this dish is paired with yellow rice and sweet fried plantains.

  • Patacones

    By The Culture-ist

    Patacones, also known as tostones, are crisp, fried green plantain slices. They are a favoured side dish in Latin America.

  • Cuy

    By The Culture-ist

    Guinea pigs are a signature delicacy in Ecuador. The rodent can be fried, baked, roasted, stewed and spiced. Devouring everything from paws to the brain, eating Cuy is a rite of passage.

 

Featured Image Ecuadorian Ceviche via Shutterstock

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