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 »

Mote de queso

Hominy and cheese soup

Mote de queso is a traditional Bolivian dish made with hominy and cheese.

Bolón de verde

Bolon de verde

Bolón de verde is a traditional Ecuadorian dish made with green plantains. It is a hearty and filling meal that is perfect for lunch or dinner. The dish is easy to make and can...

Tigrillo

Tigrillo is a traditional Ecuadorian dish that is made with mashed green plantains and cheese. It is often served as a breakfast food or as a side dish.

Maito de pescado

Fish cooked in banana leaves

Maito de pescado is a traditional Ecuadorian dish made with fish, coconut milk, and spices. It is a flavorful and hearty meal that is perfect for any occasion.

Encebollado

Encebollado is a traditional Ecuadorian soup made with fish, yuca, onions, and spices. It is a hearty and flavorful dish that is perfect for cold weather.

Caldo de papas

Potato soup

Caldo de papas is a traditional Ecuadorian potato soup.

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.

Helado de paila

Paila Ice Cream

Helado de paila is a type of ice cream that is made in a large copper pot called a paila. It is a traditional dessert from Ecuador that is made with fruit, sugar, and ice, and...