Gastronomy Galapagos, Coast, Andes and Amazon
Ecuador's food heritage is very rich and offers an unmatched offering, as it is influenced by the special geographical characteristics of the country. A universe of flavors and traditions exist in a country of vast biodiversity from which countless natural products emerge. In Galapagos you can delight your palate with exquisite organic coffee grown in volcanic soils and with a wide variety of fine dishes made from seafood obtained from responsible fishing.
The Coast is characterized by its abundance of sea and land products such as bananas, cocoa, shrimp and tuna, infused with the culinary traditions of its people, creating the richest and most diverse gastronomy in the country. In the Andes, you find snow-capped mountains, valleys, soils of volcanic origin that make this region have great agricultural wealth, where products such as potatoes, corn and mote combined with meats such as pork, are the protagonists of delicious traditional dishes.
In the Amazon you have a lush jungle, with waterfalls, crystalline rivers and an unmatched wealth in terms of flora and fauna, natural elements that are linked to the diversity of indigenous cultures that preserve traditional local cuisine: they fuse aromas, colors and flavors. inherited from their ancestors, achieving delicacies of yesteryear.
Seco de Pollo
Region: Coast
Seco de pollo is a typical Ecuadorian dish, where the preparation is almost the same in different regions of the country, but the way it is served changes. On the coast you will always find it accompanied by red or yellow rice and fried ripe plantains, while in the mountains it can be found served with white rice and avocado. It is a delicious dish, which in our house we always make about twice a month and we usually also accompany it with corn cake. The chicken dry, which curiously is not dry at all, is very similar in structure to a Thai curry.
Caldo de bolas
Region: Coast
The green ball broth is a classic and typical soup on an Ecuadorian menu, mainly from the Coast, because its ingredients include green banana and peanuts, which are "registered trademarks" in its cuisine. Its origin is probably from Manabi, since it is very similar to the soups they prepare there, especially viche, which also includes green bananas and peanuts. This green ball broth is hearty, comforting, it brings the whole family together, because it yields in quantities and there is no way to have just one. This is designed for repetition! I love it, it is one of my favorite soups, with chili sauce, with lemon, with chopped cilantro, it is a delight!
Ceviches
Region: Coast
It is prepared in all regions of the country with fish and seafood in different ways but always with a base of lemon, salt, pepper and onion. It is one of the most popular dishes in Ecuador, and is considered an appetizer or main course with different versions, depending on the region, with varieties of dressings, accompaniments, seafood or fish. Among the most popular are the shrimp ceviche in Creole sauce and the Jipijapa ceviche with peanuts.
Encebollado
Region: Coast
Of contemporary origin, it is a hot soup that has albacore, yucca, onion, and cilantro. It is served accompanied by chifles and in some places with white rice and bread. It is a traditional dish of the Coast, originating from the province of Guayas. The first form of encebollado was cooked in the city of Guayaquil as an economical alternative to ceviche de bucket; Around the 70s, this dish spread throughout the city, occupying sales stands and street corners, gaining popularity as a balm and remedy for chuchaqui.
Encocado de camarón
Region: Coast
Stew based on coconut milk with fish or seafood seasoned with pepper, garlic and local herbs such as chillangua (wild cilantro), oreganón and chirarán. It is served with white rice and patacones. The history of the dish dates back 200 years. Coconut milk from ancient times to date is extracted by hand, grating the pulp with a black shell and squeezing its liquids; This is the main product that gives flavor and characteristic aroma to the dish.
Fanesca
Región: Costa y Sierra
This very thick and creamy soup of Iberian roots is a medieval preparation that may have been introduced during the colony; In the Andean region, the harvest of the first tender grains marks one of the most important moments of the year since time immemorial, so it was easy for the Spanish to syncretize that celebration with the rituals of Holy Week.
Hornado
Region: Sierra
Of pre-Hispanic origin. Since 1590 the mote has been part of the indigenous table, they cooked it in clay pots, on firewood and with ashes, to achieve its breakingness and softness. There are varieties of motes, among the most popular are the Mote Pata, traditional in the celebration of the Carnival. Also the mote pillo and mote dirty are served in restaurants, markets and traditional huts, accompanying roast meat.
Locro de papa
Region: Sierra
It is a thick soup that is essentially prepared with potatoes and cheese. In family kitchens, locros are experimented with and reworked in all their forms. The potato is an ancient food that began to be planted in the Andean highlands. Ancient peasants cooked at least three varieties of potatoes on stoves with tulpas to vary the flavor and consistency.
Envueltos
All Provinces
It is a thick soup that is essentially prepared with potatoes and cheese. In family kitchens, locros are experimented with and reworked in all their forms. The potato is an ancient food that began to be planted in the Andean highlands. Ancient peasants cooked at least three varieties of potatoes on stoves with tulpas to vary the flavor and consistency.
Maito de pescado
Region: Amazon
It is a dish of pre-Hispanic origin, with river fish (catfish, bocachico, cachama, pintadillo) in bijao, banana, palm or shiguango leaves tied with a natural fiber and cooked over charcoal embers. The wrapping technique used ancestrally in the Amazon, to facilitate the cooking of food during fishing and hunting days. This technique allows the aromas of the ingredients and the leaves of the wrapping to merge, giving it a unique flavor. This dish is found in traditional restaurants in the province.
Mote
Region: Sierra
Of pre-Hispanic origin. Since 1590 the nickname has been part of the indigenous table, they cooked it in clay pots, on firewood and with ash, to achieve its breakage and softness. There are varieties of nicknames, among the most popular are the Mote Pata, traditional in the Carnival celebration. Also the mote pillo and mote dirty are served in restaurants, markets and traditional huts, accompanying roast meat.
Empanadas
All Provinces
Empanadas are the treasure of heritage for their variety and flavors. When we talk about empanada, we are referring to a food made up of a dough that surrounds a filling. The type of dough, its cooking or preparation, whether it is salty or sweet, and the filling ingredients may vary between cities. Among the most popular are the empanada de viento, empanada de verde with cheese or shrimp, empanada de morocho and empanada de mejido.
Colada Morada
All Provinces
It is a thick purple drink made from black corn flour and chopped fruits, which commemorates the day of the dead. This drink is accompanied by traditional bread guaguas. It is a reference of pre-Hispanic ancestry and creolized by Spanish priests who knew how to adapt this custom to the Christian celebration of the Day of the Dead, a date of singular importance in November.
Chocolate
Region: Coast
Hot chocolate made in Ecuador is a hot, thick drink made with high-quality chocolate and milk. Cocoa is native to Ecuador according to studies carried out by Ecuadorian and French archaeologists. The Mayo Chinchipe culture, Marañón of the Amazon, was responsible for spreading cultivation and consumption techniques more than 5,000 years ago. Arriba or Nacional cocoa is the highest quality variety on the planet. Its characteristic color is yellow, it has a perfume and flavor that stands out for its special touches of flowers, fruits, nuts or almonds, being essential for the production of exquisite chocolate.
Canelazo
Region: Sierra
Immerse yourself in the warmth of the Andes with our homemade canelazo, a delicious mix of brandy, orange juice, spices and love. A comforting drink that will transport you to the Ecuadorian mountains with every sip. Canelazo is more than a drink in Ecuador, it is a cultural experience that fuses indigenous tradition with Ecuadorian hospitality. Known for its ability to warm the body on the cold nights of the Sierra, canelazo has become a symbol of celebration and unity.
