Talking about food
Ecuadorian cuisine is diverse, varying with the altitude, associated agricultural conditions, and ethnic/racial communities. Most regions in Ecuador follow the traditional three-course meal of soup, a course that includes rice and a protein, and then dessert and coffee to finish.
In the coastal region, seafood is very popular, with fish, shrimp, and ceviche being an integral part of the diet. Beef is also notably consumed in the coastal region, traditional dishes are churrasco and arroz con menestra y carne asada (rice with beans and grilled beef) served with fried plantain. The latter is an emblematic dish of the city of Guayaquil. Meat based dishes have their origins in the cattle ranching culture of the Montubio people.
Ceviche is an indispensable coastal dish with pre-incan origins. It is often served with fried plantain (chifles or patacones), popcorn, or tostado. Plantain- and peanut-based dishes are quite frequent in the coastal region reflecting the West African roots of many of its citizens.
Encocados (dishes that contain a coconut sauce) are also very popular in the northern coast centering around the city of Esmeraldas. The coast is also a leading producer of bananas, cocoa beans (to make chocolate), shrimp, tilapia, mango, and passion fruit, among other products.
Pan de yuca, analogous with the Brazilian pão de queijo, is served with "yogur persa" and is often eaten as a snack in many coastal cities. Its origin comes from the Persian and Middle Eastern populations that settled the coast.
In the highland region, various dishes of pork, chicken, and cuy (guinea pig) are popular and are served with a variety of grains (especially rice and mote) or potatoes. The consumption of "Cuy" or Guinea Pig, de rigueur in mostly indigenous communities, reflects the predominantly native character of the highlands. Considered a delicacy it is often characterized as having a mild pork flavor.
In the Amazon region, a dietary staple is the yuca, elsewhere called cassava. Many fruits are available in this region, including bananas, tree grapes, and peach palms.
In the coastal region, seafood is very popular, with fish, shrimp, and ceviche being an integral part of the diet. Beef is also notably consumed in the coastal region, traditional dishes are churrasco and arroz con menestra y carne asada (rice with beans and grilled beef) served with fried plantain. The latter is an emblematic dish of the city of Guayaquil. Meat based dishes have their origins in the cattle ranching culture of the Montubio people.
Ceviche is an indispensable coastal dish with pre-incan origins. It is often served with fried plantain (chifles or patacones), popcorn, or tostado. Plantain- and peanut-based dishes are quite frequent in the coastal region reflecting the West African roots of many of its citizens.
Encocados (dishes that contain a coconut sauce) are also very popular in the northern coast centering around the city of Esmeraldas. The coast is also a leading producer of bananas, cocoa beans (to make chocolate), shrimp, tilapia, mango, and passion fruit, among other products.
Pan de yuca, analogous with the Brazilian pão de queijo, is served with "yogur persa" and is often eaten as a snack in many coastal cities. Its origin comes from the Persian and Middle Eastern populations that settled the coast.
In the highland region, various dishes of pork, chicken, and cuy (guinea pig) are popular and are served with a variety of grains (especially rice and mote) or potatoes. The consumption of "Cuy" or Guinea Pig, de rigueur in mostly indigenous communities, reflects the predominantly native character of the highlands. Considered a delicacy it is often characterized as having a mild pork flavor.
In the Amazon region, a dietary staple is the yuca, elsewhere called cassava. Many fruits are available in this region, including bananas, tree grapes, and peach palms.
