Ecuadorian Traditional Dishes | A journey through our gastronomy

When traveling, every traveler must be open to new experiences. Part of the beauty of traveling is breaking free of the routine and changing airs. The best way to explore new experiences is through local food and dishes.

Food is a reflection of the culture that made it. You can learn a lot about local culture through its gastronomy. Through their food choices and eating habits, people reveal their values, way of life, and eating habits when they're together. Communities are built around sharing, so what better way to dive into a place than through food?

Considering Ecuador's diverse cultures and regions, you can expect Ecuadorian food to be particularly unique.

From the coast and Galapagos, to the Andes, to the Amazon, Ecuadorian gastronomy offers delightful moments. Our delicious seafood has drawn the attention of the world, and Ecuadorian shrimp is renowned globally. Likewise, Andean food is filled with tradition and history from ancient cultures. There are different options for different tastes.

With this in mind, we could offer some guidance for foodies and similar travelers. We'd like to help by showing some of the most representative Ecuadorian dishes.

Appetizers

To start with, more accessible dishes in Ecuadorian cuisine, here's a selection of traditional favorites that are easy to find and enjoy. In their simplicity, these delights capture the Ecuadorian essence.

Empanadas

Let's start with something that varies a lot, depending on your preferences. Empanadas come in different shapes and flavors all throughout Latin America, but we have three iconic versions that stand out.

• • Empanada de Viento: The "wind empanada" is a fluffy, deep-fried wheat pastry filled with gooey cheese. Its name comes from the airy pocket that forms inside. It's always served dusted with sugar – a perfect salty-sweet combination.

• • Empanada de Morocho: Made from a dough of ground morocho (a type of corn), this empanada has a thicker, grainier texture and is typically filled with seasoned rice, peas, and meat.

• • Empanada de Verde: This is an empanada made from green plantain dough, giving it a slightly sweet and starchy base. It's often filled with cheese and then fried to golden perfection.

Humitas

Similar to tamales but sweeter and smoother. Humitas are made from fresh ground corn mixed with eggs, cheese, and onions, which is then wrapped in a corn husk and steamed. The result is a soft, moist, and slightly sweet cake that is a beloved breakfast or snack.

Quimbolitos

The dessert cousin of the humita. Quimbolitos are sweet steamed cakes made from corn flour or wheat flour, butter, eggs, raisins, and sugar. The batter is poured into achira leaves, forming small pouches, which are then steamed, giving them a unique, fluffy texture and aroma.

Pristiños

These are a must during the Christmas and New Year's season. Pristiños are deep-fried dough fritters, often shaped into coils or bows, that are dunked in a spiced sugarcane syrup (*miel de panela*).

They are fragrant with anise and are served warm, often alongside buñuelos (yeasted dough balls). They occasionally come along figs and cheese (or higos con queso as we locals call it), since both taste very well together.

A taste of the Andes and the Amazon

The Andean communities and traditions have transmitted their knowledge and culture through the centuries. Likewise, the Amazon communities have some unique cooking traditions. Here's a short guide to the most iconic ones.

Locros

A hug in a bowl! This is the ultimate Andean comfort food. Locro is a rich, creamy soup, and it comes in different presentations. Locro de papa is the most famous rendition of this soup, accompanied by avocado and a sprinkling of cheese.

Then, you also have Yahuarlocro, which is a locro made of potatoes, spices, and tender meat, topped with savory blood sauce. Both are staples of Quito and the highlands, especially on chilly evenings.

Fritada

This is a classic dish for sharing with family on a Sunday afternoon. It consists of tender, juicy chunks of pork that are first boiled and then fried in their own fat with onions, spices, and a touch of beer or naranjilla juice until they develop a deliciously crispy exterior. It's served with llapingachos (potato patties), mote (hominy corn), fried plantains, and a simple salad.

Hornado

A spectacle for the eyes and the stomach. Hornado is a whole pig slow-roasted for hours in a wood-fired oven until the skin is crackling-crisp and the meat is fall-apart tender. It's a typical sight in markets across the highlands, where it's carved to order and served with llapingachos, mote, fried plantain, and aji (hot sauce).

Cuy

A true Andean delicacy that might challenge some travelers! Cuy is the Andean name of the guinea pig, a traditional protein in the highlands dating back to Inca times. It is often roasted whole over an open fire (*asado*) until the skin is incredibly crispy (like pork crackling) and the meat is tender. It's a celebratory dish, often reserved for special occasions.

Llapingachos

These potato patties are known throughout the Andes (and eventually made their way to the coast). They are fried and usually come with a cheese filling.

Served hot, llapingachos are often accompanied by chorizo, fried eggs, or a fresh salad, and sometimes peanut sauce. Its flavor captures the heart of every person who tries it. Their crispy and golden exterior, and their soft, cheesy center capture the essence of Ecuadorian comfort food.

Maito

Venturing into the Amazon, we find Maito.

This is a traditional Kichwa method of cooking fish (often tilapia or bocachico), which is seasoned with local herbs, wrapped in a bijao leaf (similar to a banana leaf), and grilled over hot coals. The leaf imparts an incredible earthy aroma to the tender, flaky fish. This dish shows the creative ways to prepare food in the Amazon region.

Churrasco

A churrasco in Ecuador is not a parade of meats like in Argentina, but a single, thin grilled steak served on a bed of white rice. It's crowned with one or two fried eggs and accompanied by French fries, a small salad, and slices of creamy avocado. It's the ultimate lunch plate.

A glimpse of the sea flavors

Ecuadorian seafood is one of the most famous and beloved locally and internationally. As we mentioned above, Ecuadorian shrimp is renowned for its flavor, and that's just the gateway to a delicious journey.

Ceviche

While Peru gets much of the fame, Ecuadorian ceviche is a distinct and beloved national treasure. Our version is typically made with shrimp, fish, or even black clam (concha).

The key difference is the base: Ecuadorian ceviche is served in a flavorful "soup" made from lime juice, tomato, cilantro, and often a touch of orange juice. It's accompanied by plantain chips (chifles) for crunch, though in the Andes it's also served with popcorn or corn nuts (tostado).

Encebollado

Hailed as the ultimate hangover cure, but enjoyed by everyone at any time of day, Encebollado is arguably Ecuador's national soup.

This beloved dish consists of a tuna soup made with a flavorful broth, yuca (cassava), tomatoes, cilantro, and is loaded with thinly sliced red onions pickled in lime juice (the reason for its name). Served with chifles and a side of rice, it's a flavor explosion.

Tonga

A specialty from the province of Manabí on the coast, the Tonga is a feast wrapped up. It consists of chicken cooked in a peanut and achiote sauce, with rice and sometimes peas.

All ingredients are served and bundled tightly inside a banana leaf and then steamed. The leaf keeps everything incredibly moist and infuses the entire package with its fragrance.

Encocado

A creamy, fragrant coastal dish that highlights the Afro-Ecuadorian influence. Encocado is typically made with fish, shrimp, or chicken simmered in a rich coconut milk sauce, flavored with achiote, cumin, and cilantro.

It's served with rice and patacones (fried green plantains) to soak up every last drop of the delicious sauce.

Bolón and Tigrillo

The kings of Ecuadorian breakfasts. Both of these dishes are made out of green plantain and usually come along with black coffee; the best way to start a day.

• • Bolón de Verde: This dish recently drew some attention on social media, and it certainly deserved it. This giant, fried ball of mashed green plantains is filled with chunks of chicharrón (pork), cheese, or both. It's crispy on the outside, soft and savory on the inside, and highly pleasing to anyone who tries it.

• • Tigrillo: A hearty scramble of mashed green plantains mixed with eggs, cheese, and onions, often served with fried meat or eggs on the side. Its name means "little tiger," supposedly for its spotted appearance from the eggs and cheese.

Seasonal delights

Some delicacies are exclusive to specific seasons. They are usually prepared for celebrations, but we have two of the most beloved seasonal dishes to share with you.

Fanesca

A culinary event unique to Ecuador, Fanesca is a labor of love prepared only during Holy Week (Easter). This monumental soup is a symbol of abundance and community.

It's a thick, creamy stew made with bacalao (salt cod) and 12 different types of grains and legumes (like corn, fava beans, lentils, and peas), representing the 12 apostles. It's garnished with hard-boiled eggs, fried plantains, herbs, and fried dough. Get ready for a food coma once you try it.

Colada Morada

This iconic, thick drink is intrinsically tied to the Day of the Dead (November 2nd). Colada Morada is a spiced fruit drink made with purple corn flour, blackberries, naranjilla, strawberries, pineapple, and spices like cinnamon and clove.

It's traditionally served warm with a guagua de pan (a sweet bread shaped like a swaddled baby). Both locals and foreigners love this dish. You can read more about this tradition here.

So that's it. This is merely a glimpse of local gastronomy, but for travelers interested in trying Ecuadorian food and unsure of where to start, we hope this serves you well.

This list is just the beginning of your culinary adventure in Ecuador. Each dish tells a story of its region, its history, and its people.

We recommend you come with an empty stomach and an open mind; your taste buds will thank you.