Cuisine

Ecuadorian cuisine

Ecuadorian cuisine is heavily influenced by the country's geography, with a focus on seafood along the coast and hearty stews in the Andean highlands. Indigenous ingredients like quinoa, potatoes, and corn are staples in many dishes, while Spanish influences can be seen in dishes like ceviche and empanadas. Ecuadorian cuisine is known for its use of bold flavors, including spicy aji peppers and tangy citrus juices.

Cuisine of the Americas› South American cuisine

Bold, Spicy, Tangy, Savory, Sweet

Grilling, Roasting, Frying, Stewing, Ceviche

Typical ingredients

Quinoa, Potatoes, Corn, Plantains, Yucca, Seafood (shrimp, fish, crab), Aji peppers, Citrus juices, Cilantro, Cumin, Garlic, Onion, Tomatoes, Avocado

Presentation and garnishing

Ecuadorian dishes are often served with a side of rice and beans, and are garnished with fresh herbs and citrus juices.

Ecuador is home to over 4,000 varieties of potatoes, making it one of the most diverse potato-growing regions in the world.

More cuisines from this region...

Brazilian cuisine, Argentinian cuisine, Colombian cuisine, Peruvian cuisine, Venezuelan cuisine, Chilean cuisine, Bolivian cuisine, Paraguayan cuisine, Surinamese cuisine, Uruguayan cuisine

History

Ecuadorian cuisine has a long history dating back to pre-Columbian times, with indigenous ingredients like quinoa and potatoes being staples in the Andean diet. Spanish influences were introduced in the 16th century, with the arrival of the conquistadors. Over time, Ecuadorian cuisine has evolved to become a unique blend of indigenous and Spanish influences, with a focus on fresh ingredients and bold flavors.

Cultural significance

Food is an important part of Ecuadorian culture, with many traditional dishes being served during festivals and celebrations. Cuy (guinea pig) is a traditional dish in the Andean highlands, while ceviche is a popular dish along the coast.

Health benefits and considerations

Many Ecuadorian dishes are high in protein and fiber, making them a healthy choice. However, some dishes can be high in fat and calories, so it's important to enjoy them in moderation.

Ecuadorian cuisine dishes Browse all »

Picante de mariscos

Spicy Seafood Stew

Picante de mariscos is a spicy seafood stew that originates from South America. It is a flavorful and hearty dish that is perfect for a cold winter day.

Menestra de verduras

Vegetable soup

Menestra de verduras is a traditional Spanish vegetable stew.

Fritada imbabureña

Fried Pork Dish from Imbabura Province

Fritada imbabureña is an Ecuadorian dish made from pork and hominy. It is a popular dish in Ecuadorian cuisine and is often served as a main course.

Fritada

Fried Pork

Fritada is a traditional Ecuadorian dish that is typically made with pork or beef and served with hominy, potatoes, and avocado. It is a hearty and flavorful meal that is...

Seco de chivo

Seco de chivo is a traditional Ecuadorian stew made with goat meat, vegetables, and spices. It is a hearty and flavorful dish that is perfect for cold weather.

Ñachi

Ñachi is a traditional Ecuadorian dish that is made from mashed plantains and cheese. It is typically served as a side dish or appetizer.

Pan de yuca

Cheese bread

Pan de yuca is a traditional Ecuadorian bread made with yuca flour. It has a crispy exterior and a soft, chewy interior.

Chugchucaras

Chugchucaras (pork dish)

Chugchucaras is a traditional Ecuadorian dish that is made by frying pork, plantains, and corn in lard. The dish is known for its crispy texture and bold flavors.