Ecuador

Coastal ceviches and plantain, highland pork feasts and potato soups, finished with purple colada morada. That is the short version of what Ecuador cooks. Look for Encebollado (albacore-and-yuca soup topped with pickled onions; famous hangover cure), Ceviche de camarón (shrimp in tomato-citrus marinade, eaten with chifles and popcorn) and Hornado (slow-roasted whole pork served at markets with llapingachos and mote). Guayaquil’s fish soup of albacore, yuca and pickled red onion, eaten in the morning and treated nationally as a hangover cure. This atlas has 39 Ecuador dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.