Ecuador has a vibrant, plentiful, and varied gastronomic culture. Ingredients, seasonings, and influences from elsewhere in South America, Europe, and other parts of the world have blended to create some unique tastes. Unlike the much spicier Mexican cuisine to the north, Ecuadorians generally do not like highly spiced food. The Ecuadorian “salsa picante” or “Ají” is made of chili peppers and is served in a small side dish.
Ecuadorians typically eat a diet rich in carbohydrates. In addition to potatoes, Ecuadorians cook and serve meals with corn, quinoa, barley, and hominy. Some varieties of corn have large kernels, and these often round out simple, rustic meals. Soups and stews are served as a main dish or appetizer. Ceviche, a local favorite, is a cold seafood soup soaked in lemon juice. Roasted and fried pork, fish, potato pancakes, and grilled steak are also typical.
A typical and most delicious way to serve potatoes is in thick soup with cheese and avocados that is called “Locro de Papas.” Corn (maíz) is another staple usually served on the cob (Choclo) or boiled large-grained corn with a light texture (Mote). Another traditional meal is cornmeal seasoned and steamed in the corn leaf known as “humitas,” which is like a kind of tamale.
We take excellent care of your health and will give you recommendations of what is safe to eat and what is not.
