Llapingacho

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.

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

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 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).

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.

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 …

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 …

Fritada is a typical dish in Ecuadorian cuisine. It is a traditional dish and Its main ingredient is fried pork.