89 delicious ecuadorian recipes from around the world
A sweet and savory baked casserole from Ecuador, featuring layers of ripe plantains (maduros) and cheese, often enriched with a creamy sauce.
Humitas are a beloved Ecuadorian street food made from fresh corn. These sweet humitas are a delightful variation, incorporating cheese for a savory-sweet balance, and are steamed in corn husks, offering a tender, moist texture.
Sopa de Pescado Seco is a traditional soup made with dried, salted fish, often prepared during Lent and Holy Week in some Latin American countries. This version features a flavorful broth made with the fish, vegetables, and sometimes coconut milk, served with 'tortas' (fish cakes) made from the flaked fish and a binding agent.
A hearty and flavorful Ecuadorian pork stew, slow-cooked in a rich sauce with the subtle sweetness of plantains and the nutty depth of peanut butter.
Savory and satisfying empanadas made with a dough of mashed green plantains, filled with a flavorful mixture of shrimp, vegetables, and a hint of peanut butter.
A vibrant and flavorful Ecuadorian coastal dish featuring succulent shrimp simmered in a rich, creamy coconut sauce infused with aromatic spices, peppers, and tomatoes. Served with fragrant coconut rice, this dish is a taste of paradise.
A nourishing and wholesome soup made with quinoa and a medley of fresh vegetables, a staple in the Andean regions of Ecuador.
A hearty and flavorful dish combining crispy fried corn kernels (tostado) with savory pork cracklings (chicharrón). This is a popular snack or side dish in Ecuador, offering a delightful crunch and rich pork flavor.
A popular street food and Andean delicacy, Mishqui de Tripa features grilled beef tripe seasoned with a flavorful marinade. It's known for its savory taste and is often served with mote (hominy) and potatoes.
Sango de verde con atún is a hearty and flavorful Ecuadorian dish made from mashed green plantains, tuna, and a savory peanut sauce. It's a comforting and satisfying meal, often enjoyed along the coast.
A delightful Ecuadorian snack or appetizer, these bollitos are made from mashed green plantains, filled with a savory 'hogao' (a tomato and onion sofrito) and cheese, then steamed to perfection in achira leaves.
A popular coastal delicacy from the Esmeraldas province, corviche is a fried fritter made from green plantains and filled with seasoned fish, typically tuna or albacore.
A savory and comforting Ecuadorian dish featuring steamed green plantain dough (bollos) filled with flavorful shredded grilled beef (carne asada).
Bollos de verde are a traditional Ecuadorian dish made from mashed green plantains, typically filled with meat or fish. This version features a flavorful fish filling, steamed in banana leaves, offering a taste of coastal Ecuadorian cuisine.
Savory steamed green plantain dumplings, typically filled with seasoned fish or meat, and wrapped in achira leaves. A popular coastal delicacy.
A hearty and flavorful soup featuring tender green plantain dumplings (bolas) filled with melted cheese, simmered in a rich broth with vegetables and herbs. This dish is a comforting and satisfying representation of Ecuadorian coastal cuisine.
A warm, spiced alcoholic beverage popular in Ecuador, especially during colder months and festive occasions. It's made with aguardiente (sugarcane spirit), cinnamon, sugar, and naranjilla or fruit juice.
