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.
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Locro de papa
Creamy potato-cheese soup crowned with avocado. Ready in 20 minutes prep and 40 minutes cooking. Serves 6. A soup &…
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Maito
River fish or grubs wrapped in bijao leaves and grilled over embers. Ready in 30 minutes prep and 30 minutes…
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Morocho
Hot drink of cracked white maize simmered in milk with cinnamon and raisins. Ready in 15 minutes prep and 2…
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Mote pillo
Hominy corn scrambled with egg, onion and milk, from Cuenca. Ready in 15 min prep and 20 min cooking. 4…
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Pájaro Azul
Anise-scented sugarcane spirit macerated with fruit and chicken fat. A wine & spirit recipe from Ecuador.
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Pan de yuca
Chewy cassava-starch and cheese roll eaten hot with a yoghurt drink. Ready in 20 min prep and 20 min cooking.…
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Pristiños
Ribbon-edged fried dough rings soaked in panela and fig syrup. Ready in 40 minutes prep and 30 minutes cooking. About…
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Puntas
Strong clear sugarcane moonshine from the valleys, drunk in shots. A wine & spirit recipe from Ecuador.
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Queso de hoja
Fresh white cheese that peels apart in soft leaves, eaten with casabe. Ready in 45 min prep and 30 min…
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Quimbolito
Steamed sweet cake of maize or wheat flour wrapped in achira leaf. Ready in 40 minutes prep and 45 minutes…