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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 ...
Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Ecuador. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk. Helados de Paila ( ice cream ): Helado de paila is a sorbet -like specialty that hails from Ibarra.
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Another staple in both Pacific and Caribbean cuisine of the area is rice. It is accompanied by a meat (pork, beef, and chicken), or seafood. Dishes mixed with rice are common throughout the region, an example being gallopinto. The Caribbean coasts of Central America also have a more heavy usage of dishes containing coconut (milk, oil, etc.).
Caribbean cuisine is a fusion of West African, [1] Creole, Amerindian, European, Latin American, Indian/South Asian, Chinese, Javanese/Indonesian, North American, and Middle Eastern cuisines. These traditions were brought from many countries when they moved to the Caribbean. [ 1 ]
Ecuadorian cuisine (3 C, 49 P) Pages in category "Food and drink in Ecuador" This category contains only the following page. This list may not reflect recent changes. Z.
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This is a list of cuisines of the Americas.A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific culture.The cuisines found across North and South America are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe.