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  2. List of Ecuadorian dishes and foods - Wikipedia

    en.wikipedia.org/wiki/List_of_Ecuadorian_dishes...

    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 ...

  3. Churrasco {Ecuadorian Steak and Eggs with Green Chili Sauce}

    www.aol.com/food/recipes/churrasco-ecuadorian...

    Heat remaining tablespoon of oil in a large cast iron skillet (or heavy, oven-safe skillet) over medium high heat. Once shimmering, add steak and brown (without touching) for 5 minutes.

  4. Ecuadorian cuisine - Wikipedia

    en.wikipedia.org/wiki/Ecuadorian_cuisine

    Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish , Andean , and Amazonian cuisines and to a lesser degree Italian , Lebanese , African , and Chinese .

  5. Guatita - Wikipedia

    en.wikipedia.org/wiki/Guatita

    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 ...

  6. Muchines de yuca - Wikipedia

    en.wikipedia.org/wiki/Muchines_de_yuca

    Muchines de yuca are a typical dish from Ecuador. Its main component is cassava, a tuber with high energy properties, which grows in the coastal region of Ecuador. Although it is widely present in the coastal region, it is very popular in Ambato, where it is consumed as part of breakfast.

  7. Espumilla - Wikipedia

    en.wikipedia.org/wiki/Espumilla

    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.

  8. Fanesca - Wikipedia

    en.wikipedia.org/wiki/Fanesca

    The oldest reference to a Fanesca recipe could be from 1882, described by Juan Pablo Sanz in his book "The Cook's Manual" [4] Currently, Fanesca is most popular in the northern highlands of Ecuador. Its popularity decreases to the south and the Coastal region. The Manabí province is where Fanesca is lees important. [5] [6]

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