Gastronomy in Ecuador

The country is recognized for its tremendous exotic fruits, high quality seafood and numerous kinds of potatoes in the Andes. The country’s cuisine changes from region to region. People from the coast like beans, fish and plantains, whereas the mountainous regions like rice, meat and white hominy mote.

The country’s specialty soups are Chupe de pescado (fish and vegetable soup), Locro (prepared with avocado, cheese and potato), sopa de bolas de verde (fried plantain balls drifting in a thick peanut-based soup) and yaguarlocro (potato soup).

Some dishes that are found in the country include ayampaco (beef, chicken, or fish covered in bijao leaves and baked), choclo (barbecued Andean corn), encebollado (marinade with large piece of fish, onions and assorted regional seasonings), hornado (roast pig), lomo salteado (beef steak with tomatoes and onions), pollo ishpingo (chicken with ishpingo), seco de chivo (goat stew accompanied with rice) and seco de pollo (chicken with avocado slices and rice).

Bakeries provide a yummy variety of breads, sweet pastries and spicy snacks such as instance empanadas (hot, crunchy meat or cheese on the top of pastries), llapingachos (potato and cheese pancakes) and tortillas de maiz (corn pancakes).

Some exotic fruits that perfect for delightful fruit juices include guanabana (sweet white juice), maracuya (delight fruit), mora (blackberry), naranjilla (an orange and a tomato), papaya and tomate de árbol (tree tomato). Other usual beverages that are available in all over the country are coffee, coca cola, fanta, sprite, tea, canelazo (made of sugar cane alcohol, boiled water, sugar, lemon and cinnamon) and distilled water.