World Flavors Cookbook
Ecuador Recipes
Ecuadorian cuisine is a rich and diverse culinary tradition that reflects the country's three main geographic regions: the Pacific coast, the Andean highlands, and the Amazon rainforest. From coastal seafood ceviches to hearty Andean potato soups (locros) and corn-based treats, it is a masterclass in varied textures and natural ingredients.
Recipes from Ecuador
- Hornado con Mote
Slow-roasted pork leg served with hominy (mote), potato patties (llapingachos), and an onion-based salsa (agrio).
- Llapingachos
Cheesy potato patties flavored with achiote, traditionally served with a peanut sauce.
- Bolones de Verde
Hand-sized balls of mashed green plantains stuffed with cheese or fried pork rinds (chicharrones).
- Ceviche de Camarón
A soupier version of ceviche featuring shrimp in a vibrant lime and tomato juice base.
- Encebollado de Pescado
A hearty tuna and cassava soup topped with plenty of pickled onions, often considered the national dish.
- Seco de Chivo
A slow-braised goat stew flavored with naranjilla, beer, and a touch of sweetness.
- Humitas
Sweet and savory steamed corn cakes made from fresh ground corn mixed with cheese and eggs.
- Empanadas de Viento
Giant, airy fried empanadas filled with cheese and sprinkled with sugar.
- Locro de Papa
A creamy and comforting potato soup enriched with milk and cheese, traditionally topped with avocado.
- Fanesca
A sacred Lenten soup made with 12 different grains and legumes, symbolizing the 12 apostles, served with salt cod.
- Guatita
A savory stew of tripe and potatoes in a rich peanut sauce.
- Caldo de Bolas de Verde
A rich beef soup featuring giant plantain dumplings stuffed with meat and vegetables.
- Tigrillo
A popular breakfast of mashed green plantains mixed with eggs and cheese.
- Corviche
Oval-shaped plantain fritters stuffed with fish and peanuts.
- Muchines de Yuca
Crispy fried cassava croquettes filled with cheese.
- Arroz con Menestra y Carne Asada
The definitive coastal dinner: white rice served with a lentil or bean stew and grilled beef.
- Churrasco Ecuatoriano
A thin steak served with a literal mountain of sides: rice, fries, eggs, avocado, salad, and plantains.
- Seco de Pollo
Chicken stewed in a vibrant sauce of beer, naranjilla, and cilantro.
- Encocado de Pescado
A signature coastal dish of fish simmered in a rich, fresh coconut milk sauce.
- Cangrejada
A traditional communal feast of mangrove crabs boiled with beer and plenty of spices.
- Chugchucaras
A variety plate from Latacunga featuring fried pork, mote, fried plantains, popcorn, and small empanadas.
- Allullas con Queso de Hoja
Crispy, buttery biscuits served with a unique string cheese wrapped in achira leaves.
- Tamal Lojano
Traditional corn tamales from Loja, filled with chicken or pork and served with a distinct coffee.
- Repe Lojano
A creamy soup made with green bananas (guineos), cheese, and milk.
- Maito de Pescado
Amazonian freshwater fish seasoned with salt, wrapped in bijao leaves, and grilled over wood fire.
- Ayampaco
A Shuar indigenous dish of chicken or offal wrapped in leaves and roasted over a fire.
- Colada Morada
A thick, purple drink made from black corn flour and fruits, served on Day of the Dead.
- Guaguas de Pan
Sweet bread dolls, often filled with jam or chocolate, served alongside Colada Morada.
- Espumilla
A traditional guava-flavored meringue that looks like ice cream but doesn't melt.
- Helados de Paila
Artisan fruit sorbet made in a large copper basin (paila) over straw and ice.
- Quimbolitos
Spongy, sweet corn cakes steamed in achira leaves, often featuring a single raisin on top.
- Morocho
A thick, sweet corn drink made with cracked white corn, milk, and cinnamon.
- Canelazo
A hot, spiced alcoholic drink made with cinnamon, sugar, and aguardiente, typical of Quito's cold nights.
- Chicha de Jora
An ancient fermented corn beer used in both rituals and as a cooking ingredient.
- Horchata Lojana
A medicinal and refreshing tea made from over 20 different herbs and flowers, typical of Loja.