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
37–41 of 41
Tigrillo
Ecuadorian tigrillo is a mash of cooked green plantain mixed with onion and egg, often enriched with cheese and sometimes pork.
Tonga Manabita
A traditional Manabí preparation of seasoned rice and chicken with peanut-based sauce, commonly wrapped in a banana leaf before serving.
Tortillas de Verde
Ecuadorian mashed green-plantain patties are typically filled with cheese and fried until golden.
Viche
Viche is an Ecuadorian coastal soup made with fish or seafood, peanut, green plantain, cassava, corn, tomato, and aromatic vegetables.
Yahuarlocro
A traditional Ecuadorian lamb-offal and potato soup served hot with a seasoned lamb-blood preparation and peanut sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.