Fanesca is a soup traditionally prepared and eaten by households and communities inEcuador duringHoly Week.[1]
This is alist of Ecuadorian dishes and foods. The cuisine ofEcuador is diverse, varying with altitude, agricultural conditions, and the ethnic and racial makeup of local communities. On the coast, a variety of seafood, grilled steak and chicken are served along with fried plantain, rice and beans. Stewed beef and goat are traditional too. The most traditional seafood dishes are ceviche (shrimp, mussels, oysters, fish, and others) and fish soup. Also, there are a variety of soups based on local vegetables, like sopa de queso (vegetables and white cheese) and caldo de bolas, a soup based on plantains.
In the mountains the most culturally consensuated dishes areencebollado,hornado andfritada, while in the coast they areceviche, encebollado andviche [es].[2]Pork,chicken,beef, andcuy (guinea pig) are served with a variety of carbohydrate-rich foods, especiallyrice,corn, andpotatoes. A popularstreet food in mountainous regions ishornado (roasted pig), which is often served withllapingacho (a pan-seared potato ball). Some examples of Ecuadorian cuisine in general includepatacones (unripeplantains fried inoil, mashed up, and then refried),llapingachos, 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 ofbananas,uvilla,taxo, andtree tomato, along with a drink made from fruits known as the colada or even thecolada morada.
Ecuadorianceviche, made of shrimp, lemon, onions, and some herbs. Tomato sauce and orange are used at some places but do not form a part of the basic recipe.AGuinea pig dish from EcuadorHornado (fried pig, cooked whole) in aCuenca marketSanduche de Chancho (Ecuadorian pork sandwiches)
Refrito – referred to asrefrito in Ecuador, and it is made of Spanish onions, cubanelle peppers, fresh tomatoes, roasted garlic, cilantro and ground toasted cumin
