List of Ecuadorian dishes and foods

The cuisine of Ecuador is diverse, varying with altitude, agricultural conditions, and the ethnic and racial makeup of local communities.

On the coast, a variety of seafood, grilled steak and chicken are served along with fried plantain, rice and beans.

[2] Pork, chicken, beef, and cuy (guinea pig) are served with a variety of carbohydrate-rich foods, especially rice, corn, and potatoes.

A popular street food in mountainous regions is hornado (roasted pig), which is often served with llapingacho (a pan-seared potato ball).

Some examples of Ecuadorian cuisine in general include patacones (unripe plantains fried in oil, mashed up, and then refried), llapingachos, and seco de chivo (a type of stew made from goat).

Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week . [ 1 ]
Ecuadorian ceviche , made of shrimp, lemon, onions, and some herbs. Tomato sauce and orange are used at some places but do not form a part of the basic recipe.
A Guinea pig dish from Ecuador
Hornado (fried pig, cooked whole) in a Cuenca market
Sanduche de Chancho (Ecuadorian pork sandwiches)
Colada morada served with a t'anta wawa