Ecuadorian Cuisine

27 dishes · Community built

Ecuadorian Dishes

#1

Fritada

Chunks of pork slow-braised then fried crisp, served with hominy and plantain.

#2

Locro de Papa

A creamy potato and cheese soup topped with avocado.

#3

Encebollado

A tangy fish and cassava soup smothered in pickled red onion.

#4

Llapingachos

Cheese-stuffed potato patties pan-fried and topped with peanut sauce.

#5

Ceviche Ecuatoriano

Shrimp cured in lime and tomato juice, served with popcorn and plantain chips.

#6

Empanadas de Viento

Light, airy fried empanadas filled with cheese, typically dusted with sugar.

#7

Canelazo

A warm cinnamon and sugarcane liquor drink, popular in the Andean highlands.

#8

Caldo de Pata

A rich, gelatinous Ecuadorian soup made from slow-cooked cow's foot, peanuts, and hominy.

#9

Seco de Pollo

Chicken braised in a beer or chicha-based sauce with cilantro and vegetables.

#10

Guatita

A tripe stew cooked in a peanut-based sauce with potato.

#11

Pristinos

Crisp, ring-shaped Ecuadorian fried dough drizzled with spiced panela syrup.

#12

Ceviche de Camaron

Shrimp cured in a tangy tomato-citrus broth, served chilled with popcorn and plantain chips.

#13

Bolon de Verde

A savory dumpling made from mashed green plantain, filled with cheese or pork cracklings.

#14

Caldo de Bolas

A hearty soup with green plantain dumplings stuffed with meat, simmered in a rich broth.

#15

Repe

A creamy green banana soup with cheese, a comforting dish from Ecuador's El Oro province.

#16

Seco de Chivo

Tender goat meat braised in a beer and herb sauce, a festive Ecuadorian dish.

#17

Hornado

Whole roasted pork, seasoned and slow-cooked until the skin is crisp and the meat is tender, typically served with potat...

#18

Ecuadorian Cuy

Whole roasted guinea pig, seasoned simply and slow-roasted over coals, a traditional Andean delicacy.

#19

Colada Morada

A thick, spiced purple corn drink with berries, traditionally served during Day of the Dead.

#20

Empanadas de Morocho

Corn dough empanadas filled with cheese, fried until golden, an Andean Ecuadorian snack.

#21

Ecuadorian Tamales

Corn dough filled with seasoned meat, wrapped in achira or banana leaves and steamed.

#22

Chugchucaras

A hearty platter of fried pork, plantain, popcorn, and hominy, a specialty of Latacunga.

#23

Tigrillo

Mashed green plantain scrambled with egg and cheese, a hearty Amazonian breakfast.

#24

Corviches

Fried green plantain dumplings filled with spiced fish or shrimp, a coastal Ecuadorian snack.

#25

Fanesca

A rich soup of twelve grains and legumes with salt cod, traditionally eaten during Holy Week.

#26

Yaguana

A soup made from tripe cooked with corn and yuca, a hearty Ecuadorian dish.

#27

Morocho

A sweet, creamy corn and milk drink, thickened with cracked hominy corn.

Help build Ecuadorian cuisine on What To Eat

What To Eat is community-built. If you know Ecuadorian food — dishes we've missed, better descriptions or authentic recipes — we want your knowledge.