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
25–36 of 41
Locro de Papa
A thick Ecuadorian potato soup enriched with milk and cheese and seasoned with onion, garlic, and cumin.
Maito de Pescado
Maito de pescado is an Ecuadorian Amazonian preparation of seasoned fish wrapped in bijao or similar leaves and cooked over heat.
Mote Pata
Mote pata is a thick Ecuadorian hominy and pork soup enriched with peanuts and, in many recipes, milk.
Mote Pillo
Ecuadorian hominy scrambled with eggs, onion, garlic, butter, and commonly a little milk.
Muchines de Yuca
Muchines de yuca are Ecuadorian fried cassava dumplings typically filled with fresh cheese and served hot as a snack or breakfast food.
Pristiños
Pristiños are Ecuadorian fried wheat pastries flavored with anise and cinnamon and traditionally served with panela syrup.
Quesadillas de Quito
A Quito pastry made from wheat-flour dough filled with fresh cheese, egg, sugar, and butter before baking.
Quimbolitos
Quimbolitos are sweet Ecuadorian steamed cakes made with wheat-based batter, dairy, eggs, sugar, and dried fruit in a leaf wrapper.
Repe Lojano
A hot soup from Loja made with green plantain, cow milk, cheese, onion, and cilantro.
Sancocho Ecuatoriano
Sancocho Ecuatoriano is a hearty Ecuadorian simmered soup or stew built around cassava, green plantain, corn, vegetables, and a regional meat or fish protein.
Seco de Chivo
An Ecuadorian goat stew braised with onion, garlic, tomato, cumin, and coriander until tender and served hot.
Tamal Ecuatoriano
An Ecuadorian steamed tamal made from seasoned corn masa and a savory pork filling, traditionally enclosed in a leaf.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.