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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.
Arroz con gandules, widely regarded as "Puerto Rico's national dish" [1] [2] [3] Puerto Rican cuisine consists of the cooking style and traditional dishes original to Puerto Rico. It has been primarily a fusion influenced by the ancestors of the Puerto Rican people: the indigenous Taínos, Spanish Criollos and sub-Saharan African slaves.
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 ...
Ecuador's national dish is encebollado, a fish stew. It's generally made with albacore tuna, though other types of fish can be used, along with onions, tomatoes, and cilantro in a brothy sauce.
The traditional cuisine consists of food from the Pipil people, with a European twist in most modern dishes. Many of the dishes are made with maize (corn). El Salvador's most notable dish is the pupusa , a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrón (fried pork rinds), refried beans or loroco (a vine ...
In Latin America, dishes may be claimed or designated as a plato nacional, [351] although in many cases, recipes transcend national borders with only minor variations. [ citation needed ] Preparations of ceviche are endemic in Peru and Ecuador , while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay ...
In Puerto Rican cuisine the dish is called hayaca and used to be a popular part of the island's cuisine. Unlike the Venezuelan variety, hayaca s from Puerto Rico are made not with maize but with cassava , stock, milk, pork fat cooked with annatto, and banana leaf, and baked in traditional open-wood-fire.
In Puerto Rico, it is also customary to replace chimichurri sauce with a guava rum sauce made with spices and 7up or Ajilimójili sauce. In Ecuador churrasco is a staple food of the Coast Region, especially Guayaquil.