List of Ecuadorian dishes and foods

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Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week.[1]

This is a list of Ecuadorian dishes and foods. Ecuadorian cuisine, the cuisine of Ecuador, is diverse, varying with altitude, and associated agricultural conditions. Pork, chicken, beef, and cuy (guinea pig) are popular in the mountainous regions, and are served with a variety of carbohydrate-rich foods, especially rice, corn, and potatoes. A popular street food in mountainous regions is hornado (roasted pig), which is often served with llapingacho (a pan seared potato ball). Some examples of Ecuadorian cuisine in general include patacones (unripe plantains fried in oil, mashed up, and then refried), llapingachos, and seco de chivo (a type of stew made from goat). A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of bananas, uvilla, taxo, and tree tomato.

Ecuadorian dishes and foods

Ecuadorian ceviche, made of shrimp, lemon, onions, and some herbs. Tomato sauce and orange are used at some places but do not form a part of the basic recipe
A Guinea pig dish from Ecuador called cuy
Hornado (roast pig, cooked whole) in a Cuenca market



See also


  1. Ecuador in Focus. pp. 63–64. 
  2. Martin, Herrera (7 October 2007). "El encebollado, un plato que evolucionó con los marineros españoles de antaño". Gastronomia Peru. Retrieved 16 August 2013. 
  3. "Encebollado de pescado". Retrieved 13 November 2014. 
  4. "Historia del sabor guayaco". Historia del sabor guayaco. Retrieved 13 November 2014.