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Hello there, my food friends. We are back again, but this time, let’s talk about Ecuadorian food. Ecuadorian cuisine depends on where you are. There are coasts, rainforests, and highlands in Ecuador, and the food in those places will vary. But it really doesn’t matter because Ecuadorian food is extremely good. Did you know that Ecuadorian ceviche is far more different than Peruvian ceviche? Those are some of the examples that we are going to talk about later.
Ecuadorian food is the result of mixing Andean, Amazonian, and Spanish cuisines with some influences from Italian, African, Chinese, and Lebanese cuisines to a lesser degree. In the coastal regions of the country, chicken, beef, and seafood are extremely popular. In the mountainous regions, beef and chicken are also popular, but the cuy (better known as the guinea pig) and pork are also popular.
One of the best things about Ecuadorian cuisine is that most of the meals aren’t processed, which means that they are very healthy and they are known for using spices such as coriander, parsley, garlic, cumin, annatto, and pepper. Now let’s see some of the most Ecuadorian dishes you can find.
1. Locro
The first dish on this list is very famous in Latin America because you can find it in Peru, Bolivia, Paraguay, Colombia, and more. The Locro is a national dish of Ecuador, and that makes it one of the most eaten Ecuadorian food.
This soup is made with potatoes, corn, beans, rice, squash, and pumpkins. In some cases, Locro is also served with onion, lamb, beef, and vegetables. It is one of the first dishes you should try if you want to learn more about Ecuadorian food and culture.
Other countries in the region also have it, so it is always a good choice to try the different versions, if possible. That way, people will have a better understanding of how each nation approaches this dish, thus leading to a better understanding of how diverse Latin American cuisine can be.
2. Llapingacho
Another dish that is very important for Ecuador, most notably in the country’s highlands, is this next one. The Llapingachos is a dish that originated in the city of Ambato and is made of fried potato pancakes with peanut sauce, tomatoes, and cheese. Most of the time, it is also served with fried pork, and the Llapingachos are served with avocado, lettuce salad, and sausages.
As mentioned earlier, this dish is very popular in the highlands, as well as in the east and the coast. It can be argued that this is the country’s most popular dish, although there is room for interpretation in that department. However, there is no debate about taste, and that is why it should be one of people’s first choices when it comes to eating Ecuadorian food.
3. Ceviche
We said before that Ecuadorian ceviche is different from Peruvian ceviche, right? Well, let’s explain that. Ceviche is one of the most famous coastal dishes out there, and its origin is highly disputed. It is worth highlighting that ceviche is a popular dish all over Latin America, although each country has its own approach to cooking and preparing it, which is why these discussions are all the more interesting.
The Ecuadorian ceviche is made of shrimp mixed with fish and other seafood, is liquid, and the preparation is slow, while Peruvian ceviche is just fish, is prepared quickly, and is served on a plate. While the origin is disputed, the ceviche is often considered an Ecuadorian food by millions.
As mentioned earlier, this dish is not only a very good example of Ecuadorian food but also of how each country in Latin America has its own approach to cooking. That makes this experience all the more worthwhile as a food connoisseur.
4. Encebollado
This next dish is a very famous Ecuadorian food and is also considered a national dish. The Encebollado is a dish that is very popular in Ecuador’s coastal region. It is a fish stew prepared with boiled cassava and red onion rings and can be served with albacore, billfish, bonito, or tuna. This dish is usually served in the early morning, and some restaurants start serving it very early.
The Encebollado originated from the Basque dish named “marmitako” but this is not entirely confirmed. It is also worth pointing out that this first, as mentioned earlier, is a very good representation of Ecuador’s coastal region, so if people want to have a greater grasp of what this country’s food is all about, this is one of the best choices out there.
5. Cola morada
This next entry is like cheating because is not a dish, but a drink. Yeah, a drink, they deserve a spot on this article. Let’s talk about the Cola Morada. The Cola Morada is a purple drink that contains 25 ingredients. Among them are guava, blackberry, corn starch, corn flour, pineapple, sugar, panela, cloves, and many more.
This drink is traditionally consumed on the day of the dead and is often accompanied with t’anta wawa, a bread in the shape of a doll that comes with various fillings. For those who are dealing with hot weather and want to drink something special, this is a very good choice, and it can add something different to their day.
Latin America is known for its wide variety of cuisine, and the drinks are no different. In that regard, the Cola Morada is a very good example of that trend and how it can offer something very special, even to the most seasoned drinkers in the audience, which is always a very good thing.
6. T’anta Wawa
This is the Ecuadorian food with the weirdest name, but that doesn’t mean that it tastes bad. The T’anta Wawa, or muñecas de pan in Spanish, or pan wawa, is not exactly bread but a sweet roll shaped in the form of a doll or a small child. It has a very good presentation, which is always nice, and has an incredible taste that makes a lot of fans from first-timers.
They are generally made of wheat and filled with cinnamon, anise, candied fruit, and raisins. As mentioned before, the T’anta wawa is eaten with colada morada on November 2, the day of the dead.
7. Fanesca
We already talked about a dish that is usually eaten on the day of the dead, well, this next one is a soup that is prepared only on Easter Sunday. The Fanesca is a soup that is prepared to give thanks to God as a tradition.
The methods of preparation of fanesca can vary from one family to another but the primary ingredients are pumpkin, figleaf gourd, and twelve different grains and beans including lentils, peas, and corn. It is mixed with salt cod cooked in milk, hard-boiled eggs, herbs, and fried plantains.
8. Fioravanti
Drinks also play an important part in any country’s culture and cuisine, so we have to include this one, too. Fioravanti is a soft drink from Ecuador that was introduced back in 1878. Due to its popularity, The Coca-Cola Company acquired Fioravanti in 1991. Drinking this soft drink became a part of Ecuador's popular culture, and it is often known as Fiora Manzana or Fiora Fresa, depending on the flavor.
The best way to order Ecuadorian food is to ask for recommendations. If you decide to go to a restaurant or a street food truck (or “huecas” as they are known in Ecuador) and you want to try some of these dishes but don’t know how to order, ask the vendor how to eat them best, and he/she will help you. This works most of the time because you may not like how they prepare the dish, but at least you will taste something new.
As we mentioned before, some dishes, like Fanesca, T’anta Wawa, and the fruit beverage Colada Morada, are consumed on special occasions. These dishes play a big part in Ecuadorian culture, and there are more dishes that have practically changed the culture of Ecuador thanks to their flavors and impact on society.
Finding Ecuadorian Food Near You
Are you eager to try all these dishes but not sure where to start? Finding Ecuadorian food near me might seem daunting to some, but it's easier than most people think. Check out local markets and restaurants specializing in cuisine from this part of the world, or use food apps to discover hidden gems. And remember, the best way to enjoy Ecuadorian cuisine is with your loved ones and having a good time.
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