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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. Stewed beef and goat are traditional too.
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.
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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.
In 2014, despite food shortages affecting the country, the Venezuelan government created a hallaca with a length of around 400 feet, a Guinness World Record. [14] In contrast to Venezuelan tradition, hallacas are popular year-round in Ecuador, and there are several variants across the country's regions.
Situated in the "middle of the world," Ecuador’s capital, Quito, serves up a wealth of deep cultural experiences. We offer a roundup of the 10 best. Quick guide to Quito: 10 cultural treasures ...
Girls tend to be more protected by their parents than boys, due to traditional social structures. At age 15, girls often have traditional parties called fiesta de quince años. Quinceañera is the term used for the girl, not the party. The party involves festive food and dance.
TURUCU, Ecuador (AP) — In the Indigenous community of Turucu, near the active Cotacachi volcano in northern Ecuador, soccer had always been a man’s thing. The only gleaming green field belongs ...