Dish

Fritada

Fried Pork

Fritada is a slow-cooked stew that is made with pork or beef, onions, garlic, cumin, and achiote. The meat is cooked until it is tender and then served with hominy, potatoes, and avocado. The dish is typically served with a side of hot sauce and lime wedges. Fritada is a popular dish in Ecuador and is often served at festivals and celebrations. It is a great way to experience the flavors of Ecuadorian cuisine.

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Meat Dish› Pork Dish

Origins and history

Fritada is a traditional Ecuadorian dish that has been around for centuries. It is believed to have originated in the Andean region of Ecuador and was originally made with guinea pig meat. Over time, the dish evolved to include pork and beef. Today, it is a popular dish throughout Ecuador and is often served at festivals and celebrations.

Dietary considerations

Fritada is not suitable for vegetarians or vegans as it contains meat. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of fritada, depending on the region of Ecuador. Some versions use chicken or fish instead of pork or beef. Others use different spices and seasonings to give the dish a unique flavor. Some versions also include vegetables like carrots and bell peppers.

Presentation and garnishing

Fritada is typically served in a large bowl with the meat and vegetables in the center and the hominy, potatoes, and avocado arranged around the edges. The dish is often garnished with fresh cilantro and a sprinkle of hot sauce.

Tips & Tricks

To make fritada, be sure to use a good quality cut of meat and cook it low and slow to ensure that it is tender and flavorful. You can also experiment with different spices and seasonings to give the dish a unique flavor.