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Ecuador Cuisine
 
 
 

Cuisine in Ecuador is diverse, varying with altitude and associated agricultural conditions. Pork, chicken, beef and cuy (guinea pig) are popular in the mountain regions and are served with a variety of grains (especially rice and corn) or potatoes. A popular street food in the mountain regions of Ecuador consists of potatoes served with roasted pig (hornado). Fanesca, a fish soup including several types of bean, is often eaten during Lent and Easter. During the week before the commemoration of the deceased or día de los muertos, the fruit beverage colada morada is typical, accompanied by guaguas de pan, which is stuffed bread shaped like children.

The food is somewhat different in the southern mountain area, featuring typical Loja food such as repe, a soup prepared with green bananas; cecina, roasted pork; and miel con quesillo or cuajada, as dessert. A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of bananas, uvilla, taxo and tree tomato.

Seafood is very popular at the coast, where prawns, shrimp and lobster are key parts of the diet. Plantain- and peanut-based dishes are the basis of most coastal meals, which are usually served in two courses. The first course is caldo soup, which may be aguado (a thin soup, usually with meat) or caldo de leche, a cream vegetable soup. The second course might include rice, a little meat or fish with a menestra (stew), and salad or vegetables. Patacones are popular side dishes with coastal meals.

Some of the typical dishes in the coastal region are ceviche, pan de almidón, corviche, guatita, encebollado and empanadas. In the mountain region, the typical dishes are hornado, fritada, humitas, tamales, llapingachos, lomo saltado and churrasco.

In the rainforest, a dietary staple is the yuca, elsewhere called cassava. The starchy root is peeled and boiled, fried, or used in a variety of other dishes. Many fruits are available in this region, including bananas, tree grapes and peach palms.

Aguardiente, a sugar cane-based spirit, is probably the most popular national alcohol. Drinkable yogurt, available in many fruit flavours, is extremely popular and is often consumed with pan de yuca, which is a light bread filled with cheese and eaten warm.

 

 
 

 



 


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