This is a list of Ecuadorian dishes and foods. The cuisine of
Ecuador is diverse, varying with altitude, agricultural conditions, and the ethnic and racial makeup of local communities. On the coast, a variety of seafood, grilled steak and chicken are served along with fried plantain, rice and beans. Stewed beef and goat are traditional too. The most traditional seafood dishes are ceviche (shrimp, mussels, oysters, fish, and others) and fish soup. Also, there are a variety of soups based on local vegetables, like sopa de queso (vegetables and white cheese) and caldo de bolas, a soup based on plantains.
In the mountains the most culturally consensuated dishes are
encebollado,
hornado and
fritada, while in the coast they are
ceviche, encebollado and
viche [
es].[2]Pork,
chicken,
beef, and cuy (
guinea pig) are served with a variety of carbohydrate-rich foods, especially
rice,
corn, and
potatoes. A popular
street food in mountainous regions is hornado (roasted pig), which is often served with llapingacho (a pan-seared potato ball). Some examples of Ecuadorian cuisine in general include patacones (unripe
plantains fried in
oil, mashed up, and then refried), llapingachos, and seco de chivo (a type of stew made from
goat). A wide variety of fresh fruit is available, particularly at lower altitudes, including
granadilla,
passionfruit, naranjilla, several types of
bananas,
uvilla,
taxo, and
tree tomato, along with a drink made from fruits known as the colada or even the
colada morada.
Refrito – referred to as refrito in Ecuador, and it is made of Spanish onions, cubanelle peppers, fresh tomatoes, roasted garlic, cilantro and ground toasted cumin