A FOOD TRADITION
Ecuadorian Cuisine
A diverse culinary tradition combining Andean grains and tubers, Pacific seafood, tropical plantains, and regional meats.
Dishes linked to this cuisine
1–12 of 41
Arroz con Menestra
Ecuadorian rice served with a savory menestra of lentils or beans, commonly accompanied by grilled beef and fried green plantain.
Arroz Marinero
A savory Ecuadorian seafood rice dish cooked with mixed seafood, aromatics, herbs, and seafood stock.
Bolón de Verde
Ecuadorian bolón de verde is a hand-shaped ball of mashed green plantain that may be filled with cheese, pork crackling, or shrimp.
Caldo de Bolas de Verde
Caldo de Bolas de Verde is an Ecuadorian soup of green-plantain dumplings filled with meat and served in a beef-based broth with vegetables and peanut.
Caldo de Patas
A hot Ecuadorian soup made by slowly simmering beef feet with potatoes, hominy, peanut, aromatics, and milk.
Ceviche Ecuatoriano
An Ecuadorian ceviche of seafood marinated with citrus and combined with tomato, onion, and cilantro.
Cevichocho
An Ecuadorian ceviche-style snack of cooked lupin beans mixed with tomato, onion, lemon, and cilantro.
Choclo con Queso
Boiled or steamed Andean choclo is served warm with fresh cheese as a simple Ecuadorian side or snack.
Chugchucaras
Chugchucaras is an Ecuadorian pork-centered platter served with hominy, potatoes, fried plantain, and crisp corn accompaniments.
Corviche
Corviche is an Ecuadorian coastal fritter made from green plantain dough wrapped around a seasoned fish and peanut filling and fried until crisp.
Cuy Asado
Cuy asado is Ecuadorian roasted guinea pig commonly served with potatoes and a peanut-based sauce or relish.
Dulce de Higos
An Ecuadorian dessert of figs slowly cooked in panela syrup and commonly served with fresh cheese.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.