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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.
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 ...
Cook until a toothpick goes through easily, about 10-15 minutes. Remove with a slotted spoon or bamboo skimmer and let drain on a paper towel-lined baking sheet. Let cool completely.
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 ...
Slow-roasted pork, ceviche and other authentic Ecuadorian specialties at a new diner celebrate the food and culture of the South American country.
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The traditional Ecuadorian recipe is served hot and accompanied by potatoes and a peanut sauce. The dish is often considered an acquired taste. Because of its strong taste, it is sometimes served in small quantities. In Ecuador, it is believed that guatita helps relieve hangover symptoms.