89 delicious ecuadorian recipes from around the world
A vibrant and refreshing Ecuadorian shrimp ceviche, featuring perfectly cooked shrimp bathed in a zesty tomato-citrus broth, balanced with thinly sliced red onion and fresh cilantro. Traditionally served with crunchy popcorn and plantain chips for a delightful textural contrast.
A hearty and flavorful fish soup, considered by many to be Ecuador's national dish. It features tuna or albacore in a broth with yuca, onions, cilantro, and spices, often served as a breakfast or hangover cure.
Fritada de Cerdo, also known as Fritada de Chancho, is a quintessential Ecuadorian dish of slow-cooked and then fried pork. It's characterized by its tender, succulent meat with crispy edges, traditionally prepared in a large copper pot (paila) and served with a variety of accompaniments.
Sal Prieta is a traditional Manabí condiment made from toasted ground corn and peanuts, seasoned with spices. It's a versatile accompaniment to many coastal dishes, adding a unique nutty and savory flavor.
Hornado de Chancho is a traditional Ecuadorian slow-roasted pork dish, renowned for its crispy skin and tender, flavorful meat. It's typically marinated for an extended period in a mixture of garlic, cumin, beer, and achiote, then slow-cooked to perfection. Often served during celebrations and special occasions, it's a centerpiece dish that embodies Ecuadorian hospitality and culinary tradition.
A hearty and nutritious soup, Sopa de Quinua con Pollo is a staple in Ecuadorian households. It combines the ancient grain quinoa with tender chicken pieces, vegetables, and aromatic herbs, creating a comforting and wholesome meal perfect for any occasion.
A flavorful and aromatic seafood stew from the coast of Ecuador, featuring succulent shrimp cooked in a rich coconut milk broth with aromatic vegetables and spices.
A hearty and flavorful pork stew, 'Ivicidad de Chancho' is a comforting dish from the Ecuadorian highlands, characterized by its rich, savory broth and tender chunks of pork, often served with rice and avocado.
A hearty and flavorful fish stew from the Ecuadorian coast, featuring a rich tomato and peanut base, tender fish, and a hint of spice. It's a comforting and satisfying dish perfect for any occasion.
Corviche is a popular Ecuadorian coastal appetizer, especially from Manabí. It's made from a dough of green plantains and ground peanuts, filled with seasoned fish (or sometimes shrimp or cheese), then deep-fried until golden brown and crispy. It's often served with a spicy aji sauce.
Maito de Pollo is a traditional Amazonian dish from Ecuador, where chicken is marinated and then wrapped in bijao leaves (or banana leaves) along with aromatics and sometimes yuca dough, then steamed or grilled. This method imparts a unique flavor and keeps the chicken incredibly moist.
A rich and creamy crab stew from Ecuador's coast, featuring fresh crab simmered in a luscious coconut milk sauce with aromatic spices. This dish is a celebration of coastal flavors, often served with plantains and rice.
Dulce de higos con queso is a classic Ecuadorian dessert featuring tender, spiced figs simmered in a rich syrup, traditionally served with a slice of fresh, mild cheese. It's a delightful combination of sweet and savory.
Helado de paila is a traditional Ecuadorian ice cream made using a copper basin (paila) set over ice and salt. This method creates a uniquely creamy texture. This version features the vibrant flavor of blackberries (mora).
A warm, spiced alcoholic beverage traditionally enjoyed in the Ecuadorian highlands, especially during colder months and festive occasions. It's made with aguardiente (sugarcane liquor), naranjilla juice, cinnamon, and panela (unrefined whole cane sugar).
A savory parcel from the Ecuadorian coast, 'Bollo de Pescado Costeño' features a flavorful fish filling (often corvina or similar white fish) seasoned with onions, peppers, and herbs, all wrapped in a dough made from grated green plantains and peanut butter, then steamed in banana leaves. It's a unique and delicious representation of coastal Ecuadorian cuisine.
A traditional coastal Ecuadorian dish, Cangrejada features fresh mangrove crabs cooked in a flavorful broth with beer, herbs, and spices. It's often served with boiled green and ripe plantains, and accompanied by various salsas, making it a communal and celebratory meal.
A popular breakfast or side dish from the Andean region of Ecuador, made with hominy (mote) sautéed with eggs, cheese, and seasonings.
A sweet and moist corn cake, often served as a dessert or snack, featuring the natural sweetness of corn combined with a tender cake texture.
A hearty and flavorful soup featuring tender green plantain balls (bolas de verde) filled with succulent shrimp, simmered in a rich, aromatic broth. This dish is a comforting and classic representation of Ecuadorian coastal cuisine.
A hearty and flavorful soup made with free-range chicken (gallina criolla), vegetables, and herbs, often considered a restorative dish.
A savory Ecuadorian delight, Humitas de Choclo y Queso are steamed corn cakes made from fresh corn, cheese, and a hint of spice, wrapped in corn husks.
A hearty and flavorful chicken and potato soup, enriched with corn, peas, and a creamy, herb-infused broth. It's a comforting dish often enjoyed on cooler days.
Bollo de Pescado is a traditional coastal dish from Ecuador, consisting of a savory filling of fish and a peanut sauce encased in a dough made from grated green plantains. The entire package is then wrapped in banana leaves and steamed to perfection, resulting in a flavorful and hearty meal.
