South America · South America
91 recipes
A hearty and flavorful potato stew, often served with a fried egg and a side of rice or salad. It's a comforting dish that showcases the versatility of potatoes in Ecuadorian cuisine.
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.
Un plato sustancioso y lleno de sabor que combina arroz, lentejas tiernas y trozos de chorizo, creando una comida reconfortante y popular en muchas mesas ecuatorianas, especialmente en climas más fríos.
A staple dish from the Ecuadorian coast, Arroz con Menestra y Carne Asada features fluffy white rice served with a rich lentil or bean stew (menestra) and grilled steak. It's a comforting and flavorful meal, often accompanied by fried plantains and salad.
A flavorful rice dish made with rehydrated and flaked dried fish (pescado seco), cooked with a medley of vegetables and seasoned to perfection. This dish showcases the use of preserved ingredients in Ecuadorian coastal cuisine.
Arroz Marinero is a vibrant and flavorful Ecuadorian rice dish packed with a variety of fresh seafood. Cooked in a savory broth infused with aromatic vegetables and spices, it's a coastal delicacy that brings the taste of the ocean to your plate.
A vibrant and diverse platter showcasing three distinct Ecuadorian culinary elements: seco de chivo (stewed goat), ceviche de camarones (shrimp ceviche), and arroz amarillo (yellow rice).
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 savory steamed parcel made from mashed green plantains, filled with seasoned ground beef and vegetables, and wrapped in a banana leaf. It's a popular coastal delicacy.
Bollo de Maduro is a sweet Ecuadorian delicacy made from ripe plantains, often filled with cheese or sometimes a sweet filling, then wrapped in plantain leaves and steamed or baked. It's a popular snack or dessert, especially in the coastal regions.
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.
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 dish from the Manabí province, this bollo is a savory steamed parcel made from green plantain dough, filled with seasoned fish (often tuna or corvina) and a rich peanut sauce.
A delightful Manabí specialty, this bollo features a savory filling of fish and vegetables encased in a tender green plantain dough, steamed to perfection.
A popular coastal Ecuadorian dish, this bollo features mashed green plantains filled with a flavorful tuna and vegetable mixture, then steamed in banana leaves.
Savory steamed dumplings made from green plantain dough, filled with seasoned slow-cooked pork, and wrapped in achira leaves for a unique earthy flavor.
Savory steamed green plantain dumplings, typically filled with seasoned fish or meat, and wrapped in achira leaves. A popular coastal delicacy.
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.
A hearty and flavorful soup from the Ecuadorian coast, featuring tender green plantain dumplings (bolas) simmered in a rich, savory broth.
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 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 hearty and flavorful soup made with free-range chicken (gallina criolla), vegetables, and herbs, often considered a restorative dish.
A hearty and comforting soup featuring mote pillo (hominy with scrambled eggs and cheese) and tender pieces of pork, a popular dish in the Andean regions of Ecuador.
A hearty and flavorful soup made from cow's feet, typically enjoyed for its rich broth and tender meat. It's considered a restorative dish and a delicacy in many parts of Ecuador.
A hearty and nourishing soup made from cow's feet, 'Caldo de Patas' is a traditional Ecuadorian dish known for its rich broth and gelatinous texture. It's often prepared with vegetables like chickpeas, potatoes, and peas, making it a comforting and substantial meal.
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.
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 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 sweet and savory baked casserole from Ecuador, featuring layers of ripe plantains (maduros) and cheese, often enriched with a creamy sauce.
A hearty and flavorful seafood stew adapted for the Andean highlands, featuring a rich tomato and peanut base, infused with local spices and tender seafood.
A rich and flavorful seafood stew from the Ecuadorian coast, featuring a creamy coconut milk base with a variety of fresh seafood, vegetables, and aromatic spices.
A rich and flavorful seafood stew from the Ecuadorian coast, featuring a creamy peanut and coconut milk base, brimming with fresh fish and shellfish.
A rich and flavorful seafood stew from the Esmeraldas province, featuring a creamy coconut milk base, a variety of fresh seafood, and aromatic spices.
Tender pieces of pork simmered in a rich and creamy peanut sauce, a flavorful dish that highlights the use of peanuts in Ecuadorian cuisine.
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.
Chaulafan is the Ecuadorian version of Chinese fried rice, a popular dish that reflects the fusion of Chinese and Ecuadorian culinary influences. This version includes pork and chicken, along with vegetables and scrambled eggs.
A traditional fermented beverage made from jora (sprouted corn) and barley. It has a slightly sweet and tangy flavor and is a staple in Ecuadorian festivities and gatherings.
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.
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 traditional Andean dish featuring roasted guinea pig (cuy) seasoned with aromatic spices and served with boiled or roasted potatoes. Cuy is a delicacy with deep historical roots in the Andean region.
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.
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.
Savory Ecuadorian empanadas made from mashed green plantains, filled with cheese, and pan-fried or baked until golden brown. A popular street food and appetizer.
Light and airy fried empanadas filled with a sweet cheese mixture, 'Empanadas de Viento' (wind empanadas) are a popular Ecuadorian snack or dessert, often dusted with sugar.
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.
A rich and flavorful coastal Ecuadorian dish featuring succulent shrimp simmered in a creamy coconut milk sauce, infused with aromatic spices and a hint of citrus.
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 flavorful Ecuadorian coastal dish featuring shrimp cooked in a rich and creamy coconut milk sauce, seasoned with aromatic spices and herbs. It's a staple in the Esmeraldas province, often served with white rice and fried plantains.
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.
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.
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.
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 hearty and flavorful tripe stew, considered a national dish in Ecuador. It's typically served with rice, avocado, and pickled red onions.
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).
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 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.
Sweet Ecuadorian tamales made from fresh corn, milk, sugar, and sometimes cheese, steamed in corn husks. They are a popular snack or dessert, especially during harvest seasons.
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.
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.
Llapingachos are traditional Ecuadorian potato and cheese patties, pan-fried until golden brown and slightly crispy. Made from mashed potatoes seasoned with onions and achiote for color, they are typically stuffed with cheese and served as a side dish or a light meal, often accompanied by peanut sauce, curtido, or a fried egg.
Locro de Papa is a hearty and comforting Ecuadorian potato and cheese soup, often considered a national dish. It's characterized by its thick, creamy texture derived from mashed potatoes, enriched with milk, cheese, and seasoned with achiote and onions. Typically served with avocado slices and a sprinkle of cilantro, it's a staple in Ecuadorian cuisine, especially during cooler weather.
Maito de Pescado is a traditional Amazonian Ecuadorian dish where fresh river fish is seasoned, wrapped in bijao or banana leaves, and then grilled or cooked over firewood. This method imparts a unique smoky flavor and keeps the fish incredibly moist. It's a simple yet flavorful preparation that highlights the natural taste of the fish and the aromatic leaves.
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 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.
A traditional Ecuadorian sweet drink made from cracked white corn (morocho), milk, cinnamon, raisins, and sweetened condensed milk. It's a comforting and hearty beverage often served during holidays.
A thick, sweet, and creamy dessert soup made from cracked white corn (morocho), milk, sugar, cinnamon, and raisins. It's a beloved comfort food, often served warm, especially during holidays like Christmas and New Year's.
A hearty and flavorful dish from the Ecuadorian coast, featuring tender pork skin (cuero) stewed with potatoes in a rich, savory sauce.
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 flavorful coastal dish from Ecuador, Pescado Encocado features tender white fish simmered in a rich and creamy coconut sauce infused with tomatoes, bell peppers, onions, and citrus.
Quimbolitos are traditional Ecuadorian steamed cakes, often enjoyed as a dessert or snack. They're made with a soft, moist batter and are typically wrapped in banana leaves for a light, fluffy texture and a subtly sweet flavor. This recipe uses a combination of wheat and corn flour, eggs, butter, sugar, and cheese, with optional raisins for added sweetness.
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.
A hearty and traditional Ecuadorian chicken soup, Sancocho de Gallina Criolla is a flavorful broth simmered with a whole chicken (or pieces), plantains, yuca, corn, and a medley of aromatic herbs. It's a comforting and nourishing dish, often prepared for family gatherings.
Un reconfortante y sabroso caldo de pescado de la provincia de Esmeraldas, caracterizado por el uso de plátano verde y un sofrito aromático. Es un plato que celebra los sabores frescos del mar y la tierra ecuatoriana.
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 rich and flavorful pork stew slow-cooked in 'chicha de jora' (a fermented corn beverage), creating a tender meat dish with a complex, slightly tangy, and earthy sauce. This is a hearty and traditional Ecuadorian comfort food.
A rich and hearty Ecuadorian goat stew, Seco de Chivo is slow-cooked to tender perfection in a flavorful broth of beer or chicha, naranjilla juice, tomatoes, onions, garlic, and aromatic spices. It's a comforting dish often served with yellow rice, fried plantains, and avocado.
A comforting and flavorful stew made with plantains (guineo), chicken, and a rich, aromatic sauce. This dish highlights the versatility of plantains in Ecuadorian cuisine.
A tender and flavorful beef tongue stew, slow-cooked in a rich, herb-infused sauce with cilantro, onions, and bell peppers. Typically served with rice and avocado.
A comforting and aromatic chicken stew, simmered in a flavorful broth of cilantro, beer, and spices, creating a tender and deeply satisfying dish.
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 comforting and creamy soup made from pureed green plantains, enriched with milk and cheese, offering a taste of Ecuadorian home cooking.
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 nourishing and wholesome soup made with quinoa and a medley of fresh vegetables, a staple in the Andean regions of Ecuador.
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 breakfast dish from Ecuador, Tigrillo combines mashed green plantains with scrambled eggs, cheese, and sometimes bits of pork or chorizo. It's a popular way to start the day, offering a rich and satisfying taste of Ecuadorian cuisine.
These savory corn tortillas are a popular street food and breakfast item in Ecuador. Made with pre-cooked corn flour, they are filled with cheese and served with a flavorful hogao (tomato and onion sofrito).
Viche de Pescado is a hearty and flavorful fish soup originating from the Manabí province of Ecuador. It's a rich, creamy stew made with fish, plantains, peanuts, and a variety of vegetables and grains, often prepared for special occasions like Semana Santa (Holy Week).
Mote Pillo is a beloved Ecuadorian dish from the Andean highlands, consisting of cooked hominy corn (mote) scrambled with eggs, onions, garlic, and achiote for color. It's a simple yet flavorful dish, often enjoyed for breakfast or as a light meal, and can be customized with cheese, herbs, and a touch of milk for creaminess.
A popular breakfast or side dish from the Andean region of Ecuador, made with hominy (mote) sautéed with eggs, cheese, and seasonings.
