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Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Beef, chicken, and seafood are popular in the coastal regions, especially ceviche, [1] and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain.
This is a 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.
Originally from downtown Quito, it is now sold by street vendors across Ecuador, including schools, plazas, and fruit markets. [1] [2] [3] Espumilla can vary in flavor and garnishes, sometimes topped with syrup called arrope de mora. [1] The two most common flavors are guava and blackberry in Ecuador. [2]
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 ...
Quito, Ecuador Quito offers incredible value for travelers in January and February. Boutique hotels and hostels slash rates by up to 40%, with prices starting at only $10 per night.
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.
Guatita ([little] gut or [little] belly, from Spanish: Guata; "Gut/Belly"), or guatita criolla, is a popular dish in Ecuador, where it is considered a national dish, and in Chile. It is essentially a stew whose main ingredient is pieces of tripe (cow stomach), known locally as "guatitas". The tripe is cleaned several times in a lemon-juice ...
These days, about 500 mountaineers attempt the summit each year, according to Santiago Granda, the Undersecretary of Promotion at Ecuador’s Ministry of Tourism. He says just over half of them ...