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Chifa (from the Mandarin words 吃饭, meaning "to eat rice") is the Ecuadorian term for Ecuadorian-Chinese food (or for an Ecuadorian-Chinese fusion restaurant). Because many Chinese ingredients are hard to find in Ecuador, the Chinese modified their cuisine and incorporated many Ecuadorian elements (mainly Spanish, Indigenous, and African ...
Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week. [1] 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 ...
Espumilla is a traditional Ecuadorian meringue and popular street food. [1] [2] [3] The word "espumilla" means "foam" in Spanish. [3] [4] It possibly is dated back to 1907 with records mentioning its existence. [1] [4] It is made with egg whites, sugar, and fruit pulp, often guava, frequently whipped by hand to achieve the right texture.
After conquering Ecuador, Huayna Capac imposed upon the tribes the use of the Quechua (or Kichwa) language, lingua franca of the Inca and still widely spoken in Ecuador. The Cañaris were the strongest, and fiercest group in Ecuador to fall, and after their collapse and subsequent assimilation, the conquest of lands north became easier.
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 ...
Llapingachos originated in Ambato, Ecuador. [citation needed] It consists of fried mashed potatoes seasoned with onions, cumin and achiote for a bright orange colour [2] and stuffed with cheese, typically queso fresco. It is characterized by its crispy exterior, creamy interior and a peppery hint from the achiote.
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.
Colada morada served with a t'anta wawa. Colada Morada is a drink that is part of Ecuador's gastronomic culture along with t'anta wawa bread dolls. It is a purple and thick liquid that is prepared with typical fruits of Ecuador, spices and corn flour.