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Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Ecuadorian cuisine is an amalgamation ofSpanish,Inca, andAmazonian cuisines and to a lesser degreeItalian,Lebanese,African, andChinese.Beef,chicken, andseafood are popular in the coastal regions, especiallyceviche,[1] and are typically served with carbohydrate-rich foods, such asrice accompanied withlentils,pasta, orplantain. In the mountainous regionspork, chicken, beef andcuy (guinea pig) are popular and are often served with rice,maize, orpotatoes. A popularstreet food in mountainous regions isHornado, consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general includepatacones (greenplantain slices fried inoil, mashed up, and then refried),llapingachos (a pan-seared potato ball), andseco de chivo (a type of stew made fromgoat). A wide variety of fresh fruit is available, particularly at lower altitudes, includinggranadilla,passionfruit,naranjilla, several types ofbanana,uvilla,taxo, andtree tomato.
The food is somewhat different in the southern mountainous areas, featuring typicalLoja Province food such asrepe, a soup prepared with green bananas;cecina, roasted pork; andmiel con quesillo, or "cuajada", as dessert. In therainforest, a dietary staple is theyuca, elsewhere calledcassava. The starchy root is peeled and boiled, fried, or used in a variety of other dishes. Across the nation it is also used as a bread,pan de yuca, which is analogous to the Brazilianpão de queijo and often consumed alongside different types of drinkableyogurt. Many fruits are available in this region, including bananas,tree-grapes, andpeach palms.
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Most regions in Ecuador follow the traditional three-course meal of sopa/soup and segundo/second dish which includes rice or pasta and a protein such as meat, poultry, pig or fish. Then dessert and a coffee are customary. Dinner is usually lighter and sometimes just coffee or agua de remedio/herbal tea with bread.[2]
For the most part, Ecuador is known not only for itsbananas, and all the dishes made from them, but for its starch consumption of products likepotato,bread,pasta,rice, andyuca. Traditionally any of these ingredients can be found in either the soup or the rice platter that may be served.[3]
In a 2023 study, the most consumed Ecuadorian dishes were found to beencebollado,ceviche andhornado.[4] Also, small variations were found among demographics, except for the representations between the Coast and Highland regions which had low correlation.
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Arroz con leche (rice pudding): Another dessert originally from Spain that can be found in various varieties throughout Latin America. Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Ecuador. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk.
Helados de Paila (ice cream): Helado de paila is asorbet-like specialty that hails from Ibarra. It comes in an array of flavors, and it is made with fruit juice, ice, sugar, and sometimes fruits. All the ingredients are traditionally churned by hand inside a large bronze or copper pot (paila) that is placed on ice. It is said that this frozen treat was initially made with the snow from the glacier on top of the Imbabura volcano. Allegedly, Rosalía Suárez first collected the ice, and her descendants still keep the tradition alive and run an ice cream shop in Ibarra.[5]
Pristiños and buñuelos are two distinct, yet related, fried dough desserts popular in Ecuador. Both are typically served warm, often drizzled with a sweet panela (unrefined whole cane sugar) syrup known asmiel de panela. Pristiños are characterized by their delicate, crispy, ribbon-like or spiral shape, often dusted with sugar and cinnamon. Buñuelos, on the other hand, are soft, often irregularly shaped fritters, sometimes incorporating cheese or other ingredients into the dough, giving them a more substantial and sometimes savory-sweet profile.[6] While both are especially eaten during festive seasons like Christmas and Holy Week, they are available year-round in bakeries and traditional food stalls across the country.
Panetón orPanettone: is a type of sweet bread with dried fruit. It was popularized by Italian immigrants that arrived in the country in the late 1800s. It is usually served for breakfast around Christmas with a cup of hot chocolate. They used to come in big boxes only with huge panetóns inside but now they also sell personal portions. Because Christmas is the hottest time of year, people often replace the hot chocolate with coffee or a drink that's served cold.
Flan: Is a popular custard dessert with a layer of clear caramel sauce.
Alfajores is a dessert found in virtually all of Spain's former colonies. It is derived from the versions popular in Spain during the colonial period. The original Spanish recipes, however, have been modified. The basic recipe uses a base mix of flour, margarine, and powdered sugar, which is oven baked. Alfajores consist of two or more layers of this baked pastry, and is usually filled withdulce de leche (a caramel-colored, sweet, creamy filling made with milk and sugar)
Turrones (or nougat) is another originally Spanish dessert.
Aguardiente, asugarcane-based spirit, is probably the most popular national alcohol. Important brands of aguardiente areCaña Manaba,Zhumir,Cantaclaro,Pájaro Azul, Norteño, and Trópico Seco. Since sugar cane is the base of the alcoholic drinks, rum is also highly popular with local brands like Rum San Miguel or Ron pon pon.[7] During the holidays of Quito,canelazo is a popular drink made fromaguardiente.[8]
Drinkableyogurt, available in many fruit flavors, is popular and is often consumed withpan de yuca (a puffy yet gooey bread roll made from cassava flour eaten hot). One traditional non-alcoholic beverage ispinol, made usingmáchica (toasted barley flour),panela (unrefined sugar), and spices.[9] Another traditional non-alcoholic beverage iscolada morada, which is made with black corn flour, sweetened withpanela, and flavored with fresh fruit, herbs and spices.[10]
Fioravanti is a fruit-flavored, carbonated soft drink first sold in 1878 in Ecuador. It is notable for being one of the first soft drinks commercially sold. In 1991, it was acquired by TheCoca-Cola Company.[11]
Güitig is amineral water widely consumed around the country at times supplanting tap water as the drink of choice.[12]
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Besides the regions, there are several typical Ecuadorian dishes consumed on special occasions.Fanesca, a fish soup including several types ofbeans,lentils, andcorn, is often eaten duringLent andEaster and is traditionally served all over Ecuador. During the week before the commemoration of the deceased orAll Souls' Day, the fruit beverage colada morada is typical, accompanied by a "guagua de pan" which is stuffed bread shaped like children.[13]
Chifa (from the Mandarin words 吃饭, meaning "to eat rice") is the Ecuadorian term for Ecuadorian-Chinese food (or for an Ecuadorian-Chinese fusion restaurant). Because many Chinese ingredients are hard to find in Ecuador, the Chinese modified their cuisine and incorporated many Ecuadorian elements (mainly Spanish, Indigenous, and African) into their cuisine.[14]
Since 1875, there has been a constant flow of Lebanese immigrants to Ecuador, first fleeing theOttoman Empire, and then the aftermath of World War I and II. By 1986, there were 97,500 Lebanese immigrants in Ecuador.Shawarma restaurants have become increasingly popular, presenting another instance of fusion cuisine. Since many of the ingredients inMiddle Eastern cuisine cannot be found in the country, Lebanese immigrants have made replacements with native ingredients.[15]
Otra elaboración tradicional que se degustó fue el pinol, realizado con máchica, panela, canela y clavo de olor, entre otros ingredientes de la zona.["Another traditional product tasted waspinol, made withmáchica,panela, cinnamon and cloves, among other local ingredients."]
