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
13–24 of 41
Empanadas de Verde
Empanadas de Verde are Ecuadorian fried green-plantain pastries commonly filled with fresh cheese and sometimes with savory meat or seafood.
Empanadas de Viento
Empanadas de Viento are Ecuadorian fried wheat-pastry turnovers filled with fresh cheese and commonly finished with sugar.
Encebollado
A hot Ecuadorian fish and cassava soup topped with pickled onion and commonly served with tomato, herbs, and citrus.
Encocado
A coastal Ecuadorian stew of seafood gently cooked in a savory coconut-milk sauce with aromatics and herbs.
Espumilla
Espumilla is an Ecuadorian whipped guava dessert made light and foamy with egg whites and sugar.
Fanesca
A richly garnished Ecuadorian Easter soup combining salted cod with legumes, grains, vegetables, dairy, egg, and peanuts.
Fritada
An Ecuadorian preparation of pork slowly cooked and browned with garlic, onion, cumin, salt, and water, typically served hot.
Guatita
An Ecuadorian tripe stew made with beef tripe and potatoes in a savory peanut-based sauce and served hot.
Hayacas
Ecuadorian hayacas are steamed parcels of seasoned corn dough filled with savory pork and vegetables and wrapped in banana leaves.
Hornado
Ecuadorian slow-roasted pork seasoned with garlic, cumin, onion, and salt, commonly served with hominy.
Humitas
A Chilean preparation of seasoned ground fresh corn and onion with basil, traditionally wrapped in corn husks and steamed.
Llapingachos
Ecuadorian potato patties filled with cheese and typically served with peanut sauce and seasoned accompaniments.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.