Llapingachos, served with chicken, chorizo, a fried egg, and salad. Ecuadorian food is diverse, and underrated.
When discussing food in Ecuador, the most talked about meal is guinea pig, or cuy. But outside of butterflying cute cuddly rodents on a grill, Ecuadorians eat many other foods that are worth a try. From traditional to tropical, here are a few of the can’t-miss eats in Ecuador. Llapingauchos are typically topped with a fried egg and a few slivers of cheese and avocado, and served alongside carne de res (beef) and a delicious-looking salad that I would not dare touch for fear of contracting a parasite (it’s not recommended you eat uncooked vegetables from restaurants in Ecuador). Appetizers and Street Food. Ceviche – a typical seafood dish along the west coast of South America, ceviche is raw seafood (and shellfish) marinated in citric juice (often lime or lemon). Look out for the ceviche carts down by the beach or try my extravagant ceviche at a local restaurant Potatoes, yuca, rice, beans, plantains, seafood, chicken, beef and pork are all staples of the Ecuadorian diet. Aji, a spicy chile pepper hot sauce, seasons everything. Ceviche is very traditional (shrimp ceviche is popular), as are soups and stews.  Ecuadorian cuisine is diverse, varying with altitude, and associated agricultural conditions. Pork, chicken, beef, and cuy (guinea pig) are popular in the mountainous regions, and are served with a variety of carbohydrate-rich foods, especially rice, corn, and potatoes. A popular street food in mountainous regions is hornado, consisting of potatoes served with roasted pig. Besides the regions, there are several typical Ecuadorian dishes consumed on special occasions. During Easter, the fanesca is traditionally served all over Ecuador. Fanesca (a fish soup including several types of beans, lentils, and corn) is often eaten during Lent and Easter. Ecuadorian cuisine is diverse and varies according to altitude and region. Pork, chicken, beef, and cuy (roasted guinea pig) are popular in the highlands region, and are served with a variety of carbohydrate-rich foods, especially rice, corn, and potatoes. Chaulafan, the Ecuadorian version of fried rice, is another popular dish. In most major cities in Ecuador you will find chifas or Chinese restaurants; these are often the best places to eat chaulafan. Also some of the food vendors at major mercados will offer the dish, and it’s usually around $2 for a heaping plate. Ceviche. Ceviche is a mix of raw seafood and shellfish “cooked” in citric juices, especially lime juice. Common ingredients include: white fish, shrimp, crab, clams, squid (calamari), and onions. Where to Eat It: Ceviche is often enjoyed at the beach. They are potato patties made with cheese, and cooked on a griddle until golden brown. Llapingachos are often served as a side, along with pork, such as chorizo, a fried egg, avocado and salad. (Editor’s Note: This is one of my favorite dishes from Ecuador.). Where to Eat It: The (lunch) Market in Banos for $2. Ecuador Foods. Ecuador is known for its fabulous exotic fruits, high-quality fish and seafood, and the countless varieties of Andean potatoes. Across the country you’ll find a broad spectrum of national and regional dishes, including shrimp, toasted corn and pastries stuffed with spiced meats.  Traditional foods of Ecuador, typical Ecuadorian dishes, local specialities, regional Ecuadorian cuisine and tips on finding the best food in Ecuador. Typical Ecuadorian dishes in the costa makes use of local ingredients such as plantain (savoury banana), yuca (a type of yam), coconut and rice. Ecuadorian Food – Typical & Traditional Cuisine. Llapingachos, served with chicken, chorizo, a fried egg, and salad. Ecuadorian food is diverse, and underrated. Each of the country’s three geographic regions, the Amazon, the Sierra, and the Pacific Coast features its own array of local delicacies. They are potato patties made with cheese, and cooked on a griddle until golden brown. Llapingachos are often served as a side, along with pork, such as chorizo, a fried egg, avocado and salad. (Editor’s Note: This is one of my favorite dishes from Ecuador.). Where to Eat It: The (lunch) Market in Banos for $2. Ecuador Food. Ecuador food tends to be simple but tasty. Most meals in the Andean region consist of meat of some sort, with rice and salad or lentils, or potatoes. On the coast, for obvious reasons, seafood is the most frequent Ecuador dish served up. Seafood and fish often come with patacones (described below), lentils and rice. Food is usually served with a small bowl of “aji”, which is a chili sauce that you can add to your food
http://gadling.com/2012/01/29/five-foods-to-try-in-ecuador-besides-guinea-pig/ http://www.southamerica.cl/ecuador-guide/typical-food.htm http://southamericanfood.about.com/od/exploresouthamericanfood/tp/Ecuadorian-Food.htm https://en.wikipedia.org/wiki/Ecuadorian_cuisine http://yourescapetoecuador.com/life/ecuadorian-food/ http://gobackpacking.com/travel-guides/ecuador/ecuadorian-food-typical-traditional/ http://www.ecuadorexplorer.com/html/ecuador_food.html http://www.ecuadortravelsite.org/traditional_dishes_ecuador.html http://gobackpacking.com/travel-guides/ecuador/ecuadorian-food-typical-traditional/ http://www.travel-ecuador.com/food/
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