List of Ecuadorian dishes and foods

Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week.^[1]

This is a list of Ecuadorian dishes and foods. Ecuadorian cuisine, the cuisine of Ecuador, is diverse, varying with altitude and associated agricultural conditions. On the coast, a variety of seafood, grilled steak and/or chicken are served along with fried plantain, rice and beans. Stewed beef and goat are traditional too. The most traditional seafood dishes are ceviche (shrimp, mussels, oysters, fish, etc.) and fish soup. Also, there are a variety of soups based on local vegetables, like sopa de queso (vegetables and white cheese) and caldo de bolas, a soup based on plantains. These are soup "alike" dishes cooked with lemon.

In the mountains, pork, chicken, beef, and cuy (guinea pig) are served with a variety of carbohydrate-rich foods, especially rice, corn, and potatoes. A popular street food in mountainous regions is hornado (roasted pig), which is often served with llapingacho (a pan seared potato ball). Some examples of Ecuadorian cuisine in general include patacones (unripe plantains fried in oil, mashed up, and then refried), llapingachos, and seco de chivo (a type of stew made from goat). A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of bananas, uvilla, taxo, and tree tomato finally a drink made from fruits known as the colada or even the colada morada.

Ecuadorian dishes and foods[]

Ecuadorian ceviche, made of shrimp, lemon, onions, and some herbs. Tomato sauce and orange are used at some places but do not form a part of the basic recipe

A Guinea pig dish from Ecuador

Hornado (fried pig, cooked whole) in a Cuenca market

Alfajor
(rice with a kidney bean stew— often served with fried beef & plantains)
Arroz con pollo
Ceviche
Chifle
Chugchucaras – a local delicacy of Latacunga, Ecuador, and the surrounding area prepared with deep fried pork and several other ingredients
Churrasco
Churro
"Carne en palito" (beef skewers)
Dulce de Leche
Come y Bebe (a tropical fruit salad served in orange juice)
Ecuador maize varieties – Maize is cropped almost everywhere in Ecuador, with the exception of the Altiplano, the cold desert highlands 3000 meters above sea level.
Empanadas de Platano
Empanadas de Viento
Encebollado – a fish stew from Ecuador, regarded as a national dish.^[2]^[3]^[4]
(beet salad)
Escabeche
Fanesca
Fritada
Guatitas
Guinea pig
Hornado
Humita
Ilex guayusa
Llapingacho
Locro
- a hominy-based breakfast porridge
Mote
Panela – unrefined whole cane sugar
Pescado frito (fried fish—typically served with rice, curtido de cebolla y tomate, and patacones)
Patacones
Plantain soup – Caldo de bolas de verde (green plantain dumpling soup) is from coastal Ecuador
Roscas
Sancocho
(roasted pork sandwich)
Salchipapas
Seco
Refrito – referred to as refrito in Ecuador, and it is made of Spanish onions, cubanelle peppers, fresh tomatoes, roasted garlic, cilantro and ground toasted cumin
Lechon (Suckling pig)
Bolón de verde
T'anta wawa
Tamal
Uchu Jacu

Llapingacho (pictured top) with chorizo
Locro

Condiments[]

Salprieta
Ají Criollo
- a pickled onion & tomato salsa

Beverages[]

Colada morada served with a t'anta wawa

Canelazo – a hot alcoholic beverage consumed in the Andean highlands of Ecuador, Colombia, and Peru
Champús
Chapil
Chicha
Colada morada
– a breakfast beverage made with Quaker Oats. Cuáker is a loanword of Quaker.
Fioravanti – a fruit-flavored, carbonated soft drink first sold in 1878 in Ecuador
Horchata