Food & Cuisine of Ecuador
The typical cuisine varies depending on where you are on the mainland, as there are three distinct regions: the coast, the highlands, and the rainforest. Soups and stews, corn pancakes, rice, eggs, and vegetables dominate Ecuadorian cuisine. Even in the highlands, the seafood is excellent. Ceviche, which is seafood prepared in lemon juice; lechón, which is suckling pig; and cuy, which is whole roasted guinea pig—however, some delicacies may only be for the most adventurous stomachs!
Rice is a staple of the diet everywhere you go, and soups and stews are very popular. Tubers, such as potatoes and yuca, are also important components of Ecuadorian cuisine, and plantains are commonly served alongside most dishes. Trout and cuy (guinea pig) are popular highland delicacies. The coastal region is well-known for its delectable seafood, particularly ceviche (typically shrimp or other shellfish prepared in lime juice with onions, tomatoes, and cilantro and served with popcorn or fried plantain chips). Another popular dish is encebollado, a fish soup that has become a national dish. Chicken, beef, and pork are also served in a variety of rich sauces and marinades.
Because of the fertile soils and the humid tropical climate of the coast, Ecuador also produces a stunning variety of fruits and vegetables, most notably bananas (known in Ecuador as “guineos”), melons, and other exotic fruits like guava, passion fruit, soursop, star fruit, and achotillo, just to name a few.
