Dish

Bandera

EcuadorEcuadorian cuisine

Bandera is a simple yet iconic dish consisting of three components: 1. Arroz Amarillo (Yellow Rice): Saffron-infused rice, cooked with onions, garlic, and spices. 2. Lentejas (Lentil Stew): Red or green lentils cooked with onions, garlic, tomatoes, and …

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Yaguarlocro is a traditional soup from Ecuador made of the cleaned viscera of a goat, usually served with fried lamb blood, avocado, and pickled red onion rings.

Tigrillo

El tigrillo is a traditional Ecuadorian dish normally served for breakfast. It is made of cooked plantains mixed with eggs and cheese.

Oregano tea is an Ecuadorian hot beverage made by brewing the leaves of the Mediterranean oregano plant, this tea is mainly drunk in Ecuador to help settle the stomach.

Seco De Chivo

Seco de chivo (goat) is a stew where goat is slow cooked along with garlic, cumin, peppers, onions, cilantro, tomatoes, chicha, orange juice and spices.

Mote Pillo

Mote pillo is one of the most typical dishes from Cuenca, the Azuay province and the whole southern highlands in Ecuador where the cooked corn grains are wrapped in delicately cooked eggs with a touch of milk and …

Majarisco

Majarisco is a traditional dish from Ecuador and the Tumbes region in Peru. It is a seafood version of the dish called Majado (mushed roasted plantain).

Llapingacho

Llapingacho is a fried potato cake that originated in Ecuador. They are usually served with a peanut sauce. The dish is similar to Colombian arepas. The potato patties or thick pancakes are stuffed with cheese and cooked on …

Huevitos Faldiqueros

Hornado

Hornado is a roast pig, cooked whole, in Ecuadorian cuisine. It is often served in highland markets. Hornado is generally accompanied by llapingacho, mote (hominy), and vegetables. It is made with pork, garlic, salt, pepper, cumin and oil.

Horchata Lojana

In Ecuador, horchata is actually an herbal tea drink made from a mix of herbs and flowers; it is a typical drink from the province of Loja. It is very common to find horchata stands in the morning …

Helado De Paila

Helado De Paila

Ecuador's version of ice cream, helado de paila, dates back to 1896 when 16-year-old Rosalía Suárez, of Ibarra, Ecuador, harvested ice and snow down from a nearby peak. More than a century later, it's still made as she …

Guatita (little guts) is an Ecuadorian stew where the main ingredient is tripe (cow stomach) cooked in a sauce of spices, potatoes and peanuts. The dish is often considered an acquired taste. Because of its strong taste, it …