Ecuadorian Recipes

Ecuadorian cuisine varies dramatically across three distinct geographic zones: the Andean highlands, the Pacific coast, and the Amazon jungle. Potatoes, corn, and grains dominate the sierra, while plantains, seafood, and tropical fruits define the coast. Ceviche ecuatoriano (served with popcorn or chifles), llapingachos (potato patties), and hornado (whole roasted pig) are national favorites. Ají sauce accompanies nearly every meal, and encebollado (tuna and onion soup) is the beloved weekend hangover cure.