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The seco is a stew typical of Ecuadorian and Peruvian cuisine. It can be made with any type of meat. According to an Ecuadorian popular etymology, the name of seco comes from the Península de Santa Elena in Ecuador, where at the beginning of the 20th century a camp English did oil work in Ancón, when referring to the second course of food, in English "second", the Ecuadorians repeated ...
Dulce de Leche; Come y Bebe (a tropical fruit salad served in orange juice) Ecuador maize varieties – Maize is cropped almost everywhere in Ecuador, with the exception of the Altiplano, the cold desert highlands 3000 meters above sea level. Empanadas de Platano; Empanadas de Viento; Encebollado – a fish stew from Ecuador, regarded as a ...
Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Ecuador. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk. Helados de Paila : Helado de paila is a sorbet-like specialty that hails from Ibarra. It comes in an array of flavors, and it is made with fruit juice, ice, sugar, and ...
Mote pillo is one of three emblematic dishes of the Azuay province, the other two being mote sucio (dirty mote, so-called because the corn is combined with crisp pork crumbs), and Motepata, a hearty soup traditionally prepared for carnival.
Pozole (Spanish pronunciation:; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
An alfajor or alajú [1] (Spanish pronunciation:, plural alfajores) is a traditional confection [2] typically made of flour, honey, and nuts. It is found in Argentina, Paraguay, Bolivia, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia, Venezuela, El Salvador and Chile. [3]
Encebollado (Spanish: onionized, participle of “encebollar” to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. [1] [2] [3] It is served with boiled cassava and pickled red onion rings ...
Fanesca is a soup traditionally prepared only on Easter Sunday and is eaten by households and communities in Ecuador. This dish is an Ecuadorian tradition that is prepared to give thanks to God for the food provided and blessings.