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Globaleats
Ecuador
You can't call yourself a food adventurer until you've eaten roasted guinea pig.
user ratingEcuadorian cuisine varies from region to region. Coastal inhabitants enjoy fish, beans and plantains while those from the mountain regions prefer meat, rice and white hominy mote (made from kernels of sweet white corn).
Ecuador is known for its exotic fruits, seafood and potatoes. Some traditional dishes include seco de pollo, stewed chicken with rice and avocado; lomo salteado, beef steak covered with onions and tomatoes; and seco de chivo, goat stew with rice. Ceviche served with popcorn may well be the signature dish of Ecuador, especially along the coast. Ceviche can be made of fish (de pescado), shrimp (de camarones), shellfish (de concha), squid (de calamari) or all of the above (mixta). Encocados, seafood dishes prepared in coconut milk, are known as a delectable specialty in the Esmeraldas province.
Soup is often served as a first course, and you’ll find many varieties including locro soup, which is made with cheese, avocado and potato. Chupe de pescado is a fish and vegetable soup. And if you want to try something more exotic, ask for tronquito, or bull penis soup.
Roasted cuy (guinea pig) is regionally popular. Guinea pigs were originally domesticated for their meat in the Andes and are an important food in some areas of Ecuador (mostly in the Sierra or highlands) and other South American countries, such as Peru, Bolivia and Colombia.
In the local bakeries you can find delicious Ecuadorian breads and pastries including empanadas (meat or cheese filled pastry) and llapingachos (potato and cheese pancakes).
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