Ecuadorian cuisine: What kind of food do they eat in Ecuador?

Ecuadorian Cuisine: What Kind of Food Do They Eat in Ecuador?

Ecuadorian cuisine is a delightful fusion of indigenous and Spanish influences, resulting in a diverse range of flavors and dishes. From hearty soups and stews to fresh seafood and exotic fruits, Ecuadorian food offers something to satisfy every palate. In this article, we will explore the traditional dishes and ingredients that make Ecuadorian cuisine unique, as well as the cultural significance of food in Ecuadorian society. Whether you are a food enthusiast or planning a visit to Ecuador, this guide will provide valuable insights into the gastronomic wonders of this South American nation.

Traditional Ecuadorian Dishes


Ceviche is a popular traditional dish in Ecuador that showcases the country’s coastal influence. This refreshing and flavorful dish is made using fresh raw seafood, typically shrimp or fish, which is marinated in citrus juices such as lime or lemon. The acidity of the citrus juice "cooks" the seafood, giving it a unique texture and taste. To enhance the flavors, ceviche is often mixed with diced onions, tomatoes, cilantro, and sometimes served with crunchy plantain chips. It is a must-try dish for seafood lovers visiting Ecuador.

Locro de Papa

Locro de Papa is a hearty and comforting potato soup that is a staple in Ecuadorian cuisine. This traditional dish is made with potatoes, cheese, and various vegetables such as corn, onions, and garlic. The soup is often flavored with cumin and achiote, which gives it a distinct earthy and slightly spicy taste. Locro de Papa is typically garnished with avocado slices, fresh cheese, and crispy fried pork or chorizo. It is a perfect dish to warm up during the cool Andean nights and showcases the country’s agricultural heritage.

Seco de Chivo

Seco de Chivo, also known as goat stew, is a flavorful and rich dish commonly enjoyed in Ecuador. This traditional dish showcases the country’s love for slow-cooked meats and bold spices. Tender pieces of goat meat are braised in a savory sauce made with onions, garlic, cumin, and achiote. The stew is then simmered until the meat becomes tender and the flavors meld together. Seco de Chivo is typically served with rice, avocado slices, and a side of fried ripe plantains. It is a hearty and satisfying dish that highlights Ecuador’s diverse culinary traditions.

These are just a few examples of the traditional dishes you can enjoy in Ecuador. Each dish reflects Ecuador’s unique blend of flavors, ingredients, and cultural influences from its coastal, mountainous, and Amazonian regions. Exploring Ecuadorian cuisine will surely delight your taste buds and provide a deeper understanding of the country’s rich culinary heritage.

Popular Ingredients in Ecuadorian Cuisine


Plantains are a staple ingredient in Ecuadorian cuisine and play a significant role in many traditional dishes. These large, starchy bananas are a versatile ingredient that can be used in both savory and sweet dishes. In Ecuador, plantains are often fried, mashed, or boiled to create a variety of mouthwatering recipes.

One popular Ecuadorian dish that features plantains is called "patacones." Patacones are made by slicing plantains into thick rounds, frying them until golden and crispy, and then flattening them with a wooden press. These flattened plantains are fried once more until they become perfectly crunchy. Patacones are typically served as a side dish or as a base for other ingredients, such as ceviche or grilled meats.

Another delicious plantain-based dish is "maduros." Maduros are ripe plantains that are sliced and fried until they develop a caramelized and slightly sweet flavor. They are often served as a side dish alongside main courses like grilled meats or fish. The contrast between the crispy exterior and the soft, sweet interior of maduros makes them a favorite among locals and visitors alike.


Quinoa, a nutrient-rich grain, is also commonly used in Ecuadorian cuisine. This ancient grain has been a part of Ecuadorian culinary traditions for centuries and is valued for its high protein content and versatility. Quinoa is a key ingredient in many traditional Ecuadorian soups, stews, and salads.

One popular Ecuadorian quinoa dish is called "locro de quinoa." Locro de quinoa is a hearty soup made with quinoa, potatoes, cheese, and various vegetables. This comforting dish is often enjoyed during the colder months and is a great source of energy.

Quinoa is also used in Ecuadorian salads, such as "ensalada de quinoa." This refreshing salad combines cooked quinoa with vegetables like tomatoes, cucumbers, and avocados. The salad is typically dressed with a tangy vinaigrette and is a healthy and flavorful addition to any meal.


Corn is a staple ingredient in Ecuadorian cuisine and is used in a variety of dishes, from soups to desserts. In Ecuador, corn comes in many different varieties and colors, each with its distinct flavor and texture. Corn is not only a delicious ingredient but also an essential part of Ecuadorian cultural heritage.

One iconic Ecuadorian dish that highlights the use of corn is "ceviche de choclo." Ceviche de choclo is a refreshing corn salad made with boiled corn kernels, onions, tomatoes, and cilantro. The salad is dressed with lime juice and seasoned with salt and pepper, resulting in a tangy and satisfying dish.

Another popular Ecuadorian corn-based dish is "humitas." Humitas are similar to tamales and are made by grinding fresh corn kernels into a paste, which is then mixed with onions, cheese, and spices. The mixture is wrapped in corn husks and steamed until cooked through. Humitas can be enjoyed as a main course or as a delightful snack.

In conclusion, plantains, quinoa, and corn are three popular ingredients in Ecuadorian cuisine. These versatile and flavorful ingredients are used in various traditional dishes, showcasing the rich culinary heritage of Ecuador. Whether enjoyed in savory recipes or sweet treats, these ingredients play a significant role in creating the unique flavors and textures found in Ecuadorian food.

Regional Variations

Coastal Cuisine

Ecuadorian coastal cuisine is heavily influenced by the abundance of fresh seafood along the country’s Pacific coastline. The coastal region offers a wide variety of dishes that feature fish, shrimp, crab, and other types of seafood as the main ingredients. Ceviche, a popular dish in Ecuador, is made by marinating raw fish or seafood in citrus juices, such as lime or lemon, along with onions, tomatoes, and cilantro. Another famous coastal dish is the encebollado, a hearty fish soup made with albacore tuna, yuca, tomatoes, onions, and spices. The coastal region is also known for its delicious seafood stews and grilled fish, often served with plantains or rice.

Andean Cuisine

In the highlands of Ecuador, known as the Andean region, the cuisine is influenced by the indigenous culture and the availability of ingredients such as potatoes, grains, and meats. A traditional Andean dish is called llapingacho, which is made with mashed potatoes mixed with cheese, formed into patties, and served with peanut sauce, avocado, and chorizo. Cuy, or roasted guinea pig, is considered a delicacy in the Andean region and is often served with potatoes and corn. Locro de papa, a thick potato and cheese soup, is another popular dish in the highlands. The Andean cuisine is known for its hearty and flavorful dishes that provide warmth and sustenance in the mountainous regions.

Amazonian Cuisine

The Amazonian region of Ecuador offers a unique culinary experience with its diverse array of tropical fruits, exotic meats, and indigenous ingredients. One of the most famous Amazonian dishes is the maito, which consists of fish or meat wrapped in banana leaves and cooked over an open fire. The use of ingredients like yucca, plantains, and palm fruits is also prominent in Amazonian cuisine. Chontacuros, or palm tree worms, are a traditional delicacy in the region and are often fried or used in stews. Juane, a dish made with rice, chicken, and spices wrapped in bijao leaves, is another popular Amazonian specialty. The cuisine of the Amazonian region reflects the rich biodiversity of the area and showcases the flavors of the rainforest.

By exploring the regional variations of Ecuadorian cuisine, one can truly appreciate the diversity and richness of flavors that make up the country’s culinary heritage. Whether indulging in the coastal seafood delights, savoring the hearty Andean dishes, or immersing in the exotic flavors of the Amazonian region, Ecuadorian cuisine offers a gastronomic adventure like no other.

Influences on Ecuadorian Cuisine

Indigenous Influences

Indigenous culture plays a significant role in shaping the unique flavors and dishes of Ecuadorian cuisine. The indigenous people of Ecuador, such as the Quechua and the Shuar, have a rich culinary heritage that has been passed down through generations. These influences can be seen in the ingredients, cooking techniques, and traditional dishes of Ecuador.

One of the essential ingredients in Ecuadorian cuisine that can be traced back to indigenous influences is maize or corn. Corn is a staple crop in Ecuador and is used in various forms, such as cornmeal, corn flour, and even in its whole form. It is used to make traditional dishes like "llapingachos," which are potato and cheese patties served with cornmeal pancakes called "tortillas de maíz."

Another indigenous influence on Ecuadorian cuisine is the use of local Andean tubers, such as potatoes, yuca (cassava), and oca. These tubers are versatile ingredients and are used in a wide range of traditional dishes. For example, "locro de papas" is a traditional potato soup made with indigenous potatoes, cheese, and herbs.

Spanish Influences

The arrival of the Spanish conquistadors in Ecuador during the colonial period introduced new ingredients and culinary techniques that have become an integral part of Ecuadorian cuisine. Spanish influences are particularly evident in the use of ingredients like onions, garlic, and various herbs and spices.

One of the most iconic Spanish-influenced dishes in Ecuador is "ceviche." Ceviche is a seafood dish that typically includes raw fish or shrimp marinated in citrus juice, such as lime or lemon, and seasoned with onions, tomatoes, and cilantro. This dish showcases the Spanish influence on Ecuadorian cuisine through the use of citrus fruits and herbs.

Spanish cuisine also brought various cooking techniques to Ecuador, including frying and stewing. Fritada, a popular Ecuadorian dish, is a prime example of Spanish culinary influence. It consists of fried pork served with hominy corn, avocado, and llapingachos. The frying technique used in this dish can be traced back to Spanish culinary traditions.

African Influences

The African influence on Ecuadorian cuisine can be attributed to the transatlantic slave trade, which brought African slaves to Ecuador. The African culinary traditions have left a lasting impact on the cuisine of the coastal regions of Ecuador, where seafood is abundant.

One of the most significant African-influenced dishes in Ecuador is "encocado de pescado." This dish features fish cooked in a coconut-based sauce with various spices and herbs. The combination of seafood and the use of coconut is a testament to the African influence on Ecuadorian coastal cuisine.

The African influence can also be seen in the use of tropical fruits in Ecuadorian cuisine. Fruits like bananas, plantains, and pineapples are commonly used in both savory and sweet dishes. For example, "encebollado," a popular coastal Ecuadorian soup, often includes plantains as one of the ingredients.

In conclusion, Ecuadorian cuisine is a vibrant fusion of indigenous, Spanish, and African influences. These influences have shaped the ingredients, cooking techniques, and traditional dishes that make Ecuadorian cuisine so diverse and delicious.

Ecuadorian Street Food


Empanadas are a popular street food in Ecuador. These delicious pastries are made with a savory filling, typically consisting of meat, cheese, or vegetables. The dough is usually made from corn or wheat flour, giving the empanadas a crispy and golden exterior. Empanadas are often served with a side of aji, a spicy sauce made from tomatoes, peppers, and spices. The combination of flavors and textures in empanadas makes them a favorite among locals and tourists alike.


Tigrillo is another delightful street food that can be found in Ecuador. It is a traditional breakfast dish made from mashed green plantains, which are then mixed with cheese, eggs, and various seasonings. The mixture is then cooked on a griddle until it forms a thick and flavorful patty. Tigrillo is often served with a side of avocado slices and a cup of hot coffee, making it a satisfying and hearty start to the day.


Llapingachos are a must-try street food when visiting Ecuador. These mouthwatering potato patties are made from mashed potatoes that are mixed with cheese, onions, and spices. The mixture is shaped into small rounds and then fried until golden and crispy. Llapingachos are typically served with a side of peanut sauce, which adds a rich and creamy flavor to the dish. These potato patties are a beloved staple in Ecuadorian cuisine and are often enjoyed as a snack or as a side dish with other traditional meals.

Enjoying Ecuadorian street food, such as empanadas, tigrillo, and llapingachos, is a fantastic way to immerse yourself in the vibrant and diverse culinary culture of Ecuador. Whether you’re exploring the bustling streets of Quito or venturing into the local markets, be sure to indulge in these delicious treats that showcase the unique flavors of Ecuador.

In conclusion, Ecuadorian cuisine offers a diverse and flavorful range of dishes that showcase the country’s rich cultural heritage and natural resources. From the traditional dishes like ceviche and locro de papa to the unique flavors of guinea pig and cuy asado, Ecuadorian cuisine is a delight for food enthusiasts. The use of local ingredients such as plantains, corn, and seafood adds a distinct taste to the dishes. Whether you’re a fan of seafood, meat, or vegetarian options, Ecuadorian cuisine has something to offer for everyone. So, if you ever get the chance to visit Ecuador, make sure to explore its culinary delights and experience the vibrant flavors of this South American country.

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