The diverse landscape of Ecuador has influenced the way of life and the formation of culinary preferences of local residents, so the cuisine in different regions of the country can differ significantly from each other. The variety of dishes is ready to surprise - from street food to exotic dishes, which you can try only here.
What is eaten in Ecuador?
National recipes in Ecuador differ depending on which region you are in. The difference lies not only in the spices or the method of preparation, but also in the products used for cooking. To a greater extent this is due to the fact that the high terrain is above sea level. In mountainous areas the most popular is the guinea pig meat, which is always served in the "frame" of a side dish rich in carbohydrates: rice, corn or potatoes. In the same regions on the street you can often find dishes from a piglet with potatoes. By the way, in Ecuador fast food is also considered a national food, so do not hesitate to try from street vendors what they offer.
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In cities located in the lowlands, fruits are popular, this is facilitated by their diversity: several types of bananas, tahoe, tamarillo and many other fruits that can not be found on the European market. They often become ingredients of meat and fish dishes, while for Europeans a combination of some may seem impossible, but once you try a dish of poultry or fish with rare fruits, you will remember it for life.
National traditions in cooking
The cuisine of Ecuador is considered to be the only one in Latin America that retained the national motives of the Indians who lived on this territory to the Europeans. For many centuries, Ecuadorians prefer soups, seafood dishes and side dishes from cereals, vegetables and rice. Despite the love of potatoes, in many dishes it is replaced with fried bananas, yuccas or cassava. The appearance of the dishes is no less exotic than their recipe and taste.
Soups in Ecuadorian cuisine
The love of Ecuadorians for soups gave birth to hundreds of recipes for delicious first courses, which are now included in the list of national dishes of Ecuador . The most popular soups are "lokro" from cheese, avocado and potato, and "chupe de pescado" based on fish and vegetables. Those wishing to try something unusual can order themselves in almost any restaurant a soup from the canine genitalia "Caldo de Mangera". Impressive tourists can taste a less extravagant dish - "kalde-de-pata", a broth cooked on the basis of fried calf's hooves.
Beverages
Ecuadorians consider the national drink to be an aguardiente, which translates as "fire water". This is an alcoholic beverage made from sugar cane, so it has something in common with rum. Based on the aguardiente make a hot drink canelaso. An incredible variety of fruits makes it possible to regularly use them in cooking, so the third national drink is drinking yoghurt with fresh fruit, which is used together with warm white bread with cheese filling. Tourists often prefer this dish for breakfast, but at noon it is no less relevant.
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