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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Rosero quiteño
Cold drink of hominy, fruit and spices, spooned from a glass. Ready in 40 minutes prep and 1 hour cooking.…
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Seco de chivo
Goat braised with naranjilla and beer, yellow rice alongside. Ready in 30 min prep and 2 hours 30 min cooking.…
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Tigrillo
Scrambled mashed green plantain with egg and cheese. Ready in 15 min prep and 25 min cooking. 4 servings. A…
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Tripa mishqui
Grilled cow intestine on skewers, served with hominy and potato. Ready in 45 minutes prep and 2 hours cooking. Serves…
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Yaguarlocro
Potato soup with lamb offal, topped with fried blood and avocado. Ready in 1 hour prep and 1 hour 30…