Équateur

Encebollado

Tuna and yuca soup with pickled onion and lime, eaten to start or repair a day.

Ceviche ecuatoriano

Shrimp cooked briefly and served in its own tomato-and-lime broth, with popcorn.

Hornado

Whole pig roasted in a clay oven, served with hominy, potato cake and pickle.

Fritada

Pork simmered in orange juice then fried in its own fat, with corn and plantain.

Locro de papa

Potato and cheese soup with avocado on top, thick and mild, from the sierra.

Llapingachos

Potato patties stuffed with cheese and griddled in achiote, with peanut sauce.

Seco de chivo

Goat stewed in naranjilla juice and beer until dark, served with rice.

Bolón de verde

Green plantain mashed with cheese or chicharrón and shaped into a ball, fried.

Encocado

Fish or shrimp cooked in coconut milk on the Esmeraldas coast.

Guatita

Tripe in a peanut and potato sauce, served over rice on weekends.

Cuy asado

Guinea pig roasted whole on a spit, an Andean celebration meat.

Humitas

Fresh ground corn steamed in its own husk, eaten with coffee in the afternoon.

Empanadas de viento

Cheese pastries that puff hollow in the oil and are dusted with sugar.

Fanesca

Twelve-grain soup with salt cod and squash, cooked only in Holy Week.

Colada morada

Purple fruit and spice drink served warm with bread dolls on the Day of the Dead.

Chontacuro

Palm weevil grubs grilled on skewers in the Amazon, crisp outside and rich within.

Canelazo

Hot cinnamon and naranjilla drink spiked with cane spirit, for cold highland nights.

Chocolate ecuatoriano

Fine-aroma nacional cacao, floral and low in bitterness, grown for centuries.

Café de altura

High-grown arabica from the Andean slopes, roasted light for export.

Tigrillo

Green plantain scrambled with egg and cheese, a breakfast from Loja.