Typical Ecuadorian dishes

Do you know the gastronomy of Ecuador? The typical dishes of Ecuador are full of flavors and colorful presentations that make your mouth water.

The traditional recipes use the typical ingredients of the South American country, exalting local products and their flavor.

Learn what their typical dishes are, how they are prepared and the local ingredients used in each recipe.

The 10 typical dishes of Ecuador

Are you curious to know the typical dishes of Ecuador? Here they are!

They are main courses and side dishes that combine a variety of ingredients, resulting in a unique and delicious recipe.

read on and know what each typical dish consists of.

Fry

The fritada is one of the most popular typical dishes of Ecuador, which you can find in the fancier restaurants and street food stalls.

It is prepared with pieces of crispy pork, corn on the cob, fried plantains, pickles, potatoes cooked with cheese, mote, and avocado.

This dish is prepared in a large bronze frying pan, which it is cooked on firewood so that the ingredients absorb the smoky flavor that this cooking provides.

It is a somewhat heavy dish due to the large number of ingredients that make it up, so it makes you want to take a nap after eating it.

potato locro

the potato is one of the most used ingredients in the traditional recipes of Ecuador.

The potato locro is one of the emblematic and classic dishes of gastronomy that honors this ingredient.

It is prepared with a type of potato called “papa chola”. It is cooked in a pot with water until the potato softens and a thick soup is formed.

It is served with grated cheese, hot pepper sauce and avocado slices. The decoration of this typical Ecuadorian dish is made with coriander leaves.

The potato locro is also used as a base for other versions of this soup with chard, pumpkin, broad beans and corn.

bolon of green

The green plantain is also part of the essential ingredients in Ecuadorian gastronomy.

In this case, the bolón de verde is a dish that originates from the coast of Ecuador and has gained popularity in the rest of the country.

This recipe consists of a dough of green plantain stuffed with pork rinds, fried meat, cheese or a mixture of two ingredients.

It is closed and shaped into a ball, and then fried or baked until golden brown.

The bolons of green can Eat at any time of the day. We recommend accompanying them with a good cup of espresso coffee.

Ecuadorian churrasco

The barbecue is a popular recipe throughout Latin America, although each country has its version with local ingredients and flavors, considering it its own dish.

Ecuador is one of these countries, whose churrasco is an excellent main dish.

First of all, it’s prepared with beef. About cooking, it can be cooked roasted, grilled or grilled.

The method of cooking and the term of the meat will be at the taste of the consumer.

Ecuadorian churrascos They are served with hashbrowns, fresh tomato salad, eggs and hashbrowns.

Roasted cuy

The roast guinea pig may seem like a exotic food, but it is an important part of Ecuador’s culinary heritage.

This typical Ecuadorian dish is a guinea pig or guinea pig, which is cooked using a roaster or wood-fired oven.

In this way, you have a crispy, golden exterior as well as its interior keeps a tender and juicy meat.

As for its flavor, it is seasoned with cumin, salt, garlic and pepper.

Is served with boiled potatoes, lettuce salad, pickles and a peanut sauce that accentuates its flavor.

You can also find it accompanied with a nickname or served in soup.

encocado

If you are a stew enthusiast, You can’t miss the Ecuadorian encocado.

This recipe is prepared with a stew made with coconut milk and fish or seafood broth.

Once the stew is prepared, add fish, shrimp or both ingredients to absorb the flavor.

They are removed from the heat when they are well cooked and the encocado has a thick consistency.

It is served in a flat or deep plate with plenty of sauce, while in another dish, side dishes such as rice and fried green or ripe plantain plantains are served.

Nickname “rogue” and nickname “dirty”

The mote pillo is a typical dish originating from the southern part of Ecuador, whose popularity spreads to the rest of the country.

It consists of cooked corn that is fried together with onion, milk, annatto and egg.

This recipe is one of the most used garnishes for accompany other typical Ecuadorian dishes.

For its part, the nickname dirty is a version of the nickname pillo that originates in Cuenca.

It is about cooked corn kernels, fried with lard and mapahuira, what remains after preparing the fry.

The mapahuira is what gives it the adjective “dirty”, because it is the surplus or what remains attached to the pan.

guatita

La Guatita is a typical dish from Ecuador, as well as from neighboring countries such as Chile and Peru.

It is a stew or stew prepared with cow’s stomach, also known as mondongo.

The meat is cut into small pieces and cooked in a tomato sauce, garlic, onion, cilantro, chives, peanuts and other ingredients.

La Guatita is served with garnishes such as rice, fried plantains, boiled potatoes, pickled onions, and avocado.

baked

If the fritada seemed an exquisite dish to you, you will also love the hornado. It’s a emblematic dish that can be served daily, although it is also taken into account for special occasions.

They are somewhat similar recipes, but whose flavor and presentation differentiate them.

Baking is a dish prepared with roast pork, whose meat shreds after cooking.

Despite this, you will not miss out on enjoying the tender, juicy, and crunchy meat.

It is served with boiled potatoes, salad, pickles and a special sauce called “sour”, but its taste is sweet.

It is also distinguished from frying, since it is a less heavy plate and that it is not prepared with many ingredients.

Rice with vegetable stew

Finally, we cannot fail to present the rice with menestra as part of the typical dishes of Ecuador.

It is a recipe prepared with a stew of red beans or lentils.

Let them cook until they soften and Season to taste with cumin, salt, paprika and pepper.

This stew is accompanied with roast meat or a fried pork chop, as well as smoked chorizo ​​and fried slices of ripe plantain.

You can serve it in a bowl or on a flat plate, as it is easier for the consumer to consume.

The most typical dish of Ecuador

The onion is a emblematic dish of the gastronomy of Ecuador.

It consists of a soup prepared with a fish called Albacora. In addition, cassava, pickled red onion, tomato, cilantro, peppers and other seasonings are added.

It is accompanied with popcorn, bread and chifles or fried plantain slices.

You can have this soup during the week, special occasions or to fight a hangover.

You already have clarity about the typical dishes of Ecuador, now you only have Organize your agenda to try them as soon as possible.