Ecuadorian cuisine: What do they eat in Ecuador?

Ecuadorian Cuisine: What Do They Eat in Ecuador?

Welcome to our comprehensive guide on Ecuadorian cuisine! If you’re curious about the traditional dishes and flavors that make up the gastronomic landscape of Ecuador, you’ve come to the right place. In this article, we will explore the diverse and mouthwatering food culture of Ecuador, from its coastal seafood delicacies to the hearty Andean mountain specialties. Join us on this culinary journey as we uncover the unique ingredients, cooking techniques, and famous dishes that define Ecuadorian cuisine. Whether you’re a food lover, traveler, or simply looking to expand your knowledge, this article is your gateway to understanding the rich culinary heritage of Ecuador.

Traditional Ecuadorian Dishes


Ceviche is a popular traditional dish in Ecuadorian cuisine. It is a refreshing and tangy seafood dish made with raw fish or shrimp marinated in a mixture of citrus juices, typically lime or lemon, along with onions, tomatoes, and cilantro. The acidity of the citrus juice "cooks" the seafood, giving it a flavorful and tender texture. Ceviche is often enjoyed as an appetizer or a light lunch, accompanied by crispy plantain chips or toasted corn kernels.


Llapingachos are another beloved traditional dish in Ecuador. These delicious potato patties are made by mashing potatoes and mixing them with finely chopped onions, garlic, and spices. The mixture is then formed into small patties and cooked on a griddle until golden and crispy. Llapingachos are typically served as a side dish and are often accompanied by a peanut sauce, a fried egg, and slices of avocado. They offer a delightful combination of flavors and textures that make them a favorite among locals and visitors alike.

Seco de Chivo

Seco de Chivo is a hearty and flavorful stew that is considered a staple in Ecuadorian cuisine. This traditional dish features tender goat meat slow-cooked in a savory broth with a variety of herbs and spices, such as cumin, garlic, and achiote. The stew is typically served over a bed of rice and accompanied by sides like avocado slices, fried plantains, and a fresh salad. The slow cooking process allows the flavors to meld together, resulting in a rich and comforting dish that is perfect for a satisfying meal.

These traditional Ecuadorian dishes highlight the diverse and delicious flavors that are found in Ecuadorian cuisine. Whether you are a seafood lover, a fan of potatoes, or enjoy hearty stews, these dishes are sure to tantalize your taste buds and provide a delightful culinary experience.

Regional Variations

Coastal Cuisine

Ecuador, with its diverse geography, offers a wide range of regional variations in its cuisine. The coastal region of the country, with its abundant seafood and tropical fruits, boasts a unique and flavorful culinary tradition.

The coastal cuisine of Ecuador is heavily influenced by the Pacific Ocean, resulting in a rich selection of seafood dishes. Ceviche, a popular dish made from raw fish or seafood marinated in citrus juice, is a highlight of coastal cuisine. The tangy and refreshing flavors of ceviche perfectly complement the warm coastal climate.

Another iconic dish from the coastal region is encebollado, a hearty fish soup made with albacore tuna, onions, tomatoes, and yuca. This delicious soup is often enjoyed as a breakfast or lunch option, providing a nutritious and filling meal.

Additionally, Ecuador’s coastal cuisine showcases a variety of plantains, which are a staple in many dishes. Patacones, for example, are fried green plantains that are often served as a side dish or used as a base for other ingredients. Green plantains are also used to make bolones, which are mashed and stuffed with cheese, meat, or seafood, creating a delightful and flavorful snack.

Andean Cuisine

Moving away from the coast and into the highlands of Ecuador, we encounter the Andean cuisine, which differs significantly from the coastal region. The Andean region, characterized by its rugged mountains and fertile valleys, offers a unique culinary experience.

One of the most iconic dishes of Andean cuisine is llapingachos, which are thick potato pancakes made from mashed potatoes, cheese, and onions. These savory pancakes are often served with a peanut sauce, avocado, and a side of meat, creating a satisfying and delicious meal.

Another popular dish from the Andean region is locro de papa, a hearty potato and cheese soup. This thick and creamy soup is made with potatoes, cheese, onions, garlic, and various spices. It is commonly enjoyed on chilly Andean evenings, providing warmth and comfort.

Andean cuisine also incorporates a variety of grains, such as quinoa and corn. A traditional dish called cuy chactado, for example, features fried guinea pig served with potatoes and corn. While this dish may not be for everyone, it is considered a delicacy in the Andean region.

Amazonian Cuisine

Venturing into the lush Amazon rainforest of Ecuador, we discover a unique culinary tradition shaped by the abundant resources of the region. Amazonian cuisine revolves around fresh ingredients sourced from the rainforest, including exotic fruits, fish, and game meat.

One notable dish from the Amazonian region is the juane, a flavorful tamale made with rice, chicken, and various spices. The mixture is then wrapped in bijao leaves and cooked, resulting in a fragrant and delicious meal. This dish is often enjoyed during traditional festivals and gatherings.

Fish plays a significant role in Amazonian cuisine, with river fish such as paiche and tilapia being commonly used. These fish are often grilled, fried, or used in stews, allowing the natural flavors to shine through. A popular Amazonian fish dish is the maito, which involves wrapping the fish in banana leaves and grilling it over an open fire.

In addition to the abundant fish, Amazonian cuisine also incorporates game meat, such as wild boar and capybara. These meats are often marinated and slow-cooked, resulting in tender and flavorful dishes that showcase the unique flavors of the rainforest.

Overall, Ecuadorian cuisine offers a remarkable variety of regional variations. From the coastal delights featuring fresh seafood and tropical fruits, to the hearty dishes of the Andean highlands, and the exotic flavors of the Amazon rainforest, the culinary traditions of Ecuador are sure to tantalize the taste buds of any adventurous food lover.

Unique Ingredients


Plantains are a staple in Ecuadorian cuisine and play a significant role in their traditional dishes. These large, starchy fruits are similar to bananas but are usually cooked before consumption. They are incredibly versatile and can be used in both savory and sweet dishes.

In Ecuador, plantains are commonly used to make patacones, which are thick, fried plantain slices. These delicious snacks are often served as an appetizer or as a side dish with meals. The plantains are sliced, fried until golden and crispy, and then seasoned with salt or other spices.

Another popular Ecuadorian dish that incorporates plantains is called bolón de verde. This dish combines mashed plantains with cheese, forming a savory ball that is typically served alongside roasted meats or as a breakfast item. The plantains add a unique texture and subtle sweetness to the dish, making it a favorite among locals and visitors alike.


Quinoa, an ancient grain, holds a special place in Ecuadorian cuisine and is highly valued for its nutritional benefits. It has been cultivated in the Andean region for thousands of years and continues to be a prominent ingredient in many Ecuadorian dishes.

One popular Ecuadorian dish that features quinoa is called "quinoa soup" or "sopa de quinoa." This hearty soup combines quinoa with various vegetables, such as carrots, potatoes, and onions, along with flavorful herbs and spices. The result is a nutritious and comforting soup that is often enjoyed during colder months.

Quinoa is also commonly used in salads, adding a delightful crunch and nutty flavor. Ecuadorian quinoa salads often include ingredients like tomatoes, cucumbers, avocado, and herbs. The combination of fresh vegetables and quinoa creates a refreshing and healthy dish that is perfect for warm days.


Cuy, also known as guinea pig, is a unique and traditional protein source in Ecuadorian cuisine. While it may seem unusual to some, cuy has been consumed in the Andean region for centuries and is considered a delicacy.

In Ecuador, cuy is typically roasted or fried and served whole. The meat is tender and flavorful, with a taste similar to chicken or rabbit. It is often accompanied by traditional sides such as potatoes, corn, or salad.

Cuy is commonly enjoyed during special occasions and festivals, as well as in rural areas where it is more readily available. While it may not be for everyone, trying cuy can provide a cultural and culinary experience that is truly unique to Ecuador.

Overall, Ecuadorian cuisine is enriched by these unique ingredients. Plantains, quinoa, and cuy each bring distinct flavors and textures to traditional dishes, showcasing the diversity and creativity of Ecuadorian culinary traditions.

In conclusion, Ecuadorian cuisine offers a rich and diverse culinary experience that showcases the country’s unique flavors and cultural heritage. From the hearty and filling traditional dishes such as ceviche, llapingachos, and guaguas de pan to the exotic and adventurous delicacies like cuy and guinea pig soup, Ecuadorian cuisine never fails to surprise and delight the taste buds. Whether you are a food enthusiast or simply curious about exploring new flavors, Ecuadorian cuisine is sure to leave a lasting impression. So, don’t miss the opportunity to indulge in the delicious and authentic dishes that make Ecuadorian cuisine truly special.

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