The Most Delicious and/or Unusual Dishes to Try in Ecuador

Let’s start with breakfast. And plantains or “platanos” which are an Ecuadorian culinary staple. Plantains are also used to prepare many popular street food dishes like emborrajados and platanos asados. But first thing in the morning, we start with Bolón de verde.

Bolón de verde

This classic Ecuadorian breakfast dish is made from green plantains fried over medium heat until very tender, then mashed into dough, stuffed with cheese or pork, formed into round balls, and then fried again until crispy. They can be greasy so are served with a glass of one of Ecuador’s many amazing fruit juices; naranjilla, guanabana, chicha de pina, passionfruit…usually a combination of sweet and sour.

Ceviche

Ah, Ceviche…my personal favorite. I love to do a cooking class when visiting other countries and this time the “cook and eat” was a delicious white fish and shrimp recipe with lots of fresh cilantro and a kick of naranjilla fruit. It’s the citrus marinating juices that define its unique style. We used raw shrimp and albacore from the abundant Ecuadorian coastal waters, the citrus juice allows it to maintain the most amount of flavor. Traditional recipes include red and green peppers, onions, and seasonings. We prepared a spicy peanut sauce to add to the dish…peanut paste, blended with finely chopped garlic, cilantro, red and green peppers and onion. Delicious!

Llapingachos

Here’s a side dish that I sampled with a variety of fish entrees and one that is enjoyed by both Ecuadorians and travelers. Llapingachos are a potato patty (Ecuador boasts the perfect variety of climates for growing over 400 different varieties potatoes…so they serve them often!) stuffed with cheese and cooked to perfection on a griddle to a crusty golden brown.

Also offered with chorizo, a fried egg, avocado slices, and a salad, they were a staple for vegetarian travelers.

Cuy Asado

Full disclosure…. I didn’t try Cuy Asado but several in my group did and said it tasted like chicken. Fatty chicken. This is Ecuador’s guinea pig, “Cuy”, a highly acclaimed delicacy in Ecuador. You can enjoy a whole cuy or start out with a single or quarter sampling. Served with side of corn or potatoes and with chile and salsa. Every dish in the country is served with a spicy side of some kind.

“The guinea pig is a very important ancient food in Andean indigenous societies, especially for its high protein content so there is no reason to be amazed that Ecuadorians eat guinea pigs, even in ice cream.”

NBC News feature

Locro de Papa

Ecuador is known for its traditional stew dishes, and one to try from the highland region is Locro de Papa. This flavorful stew is made with a potato base (surprise!), cheese, onions, cumin , garlic and a spicy flavoring: annatto, a spice found in South America that adds its own unique flavor. This stew has a creamy consistency, is served with a side of avocado and toasted corn, a condiment often used with any soup or stew.

Tonga de Gallina 

Plantain leaves are a cooking, serving and food transport staple in Ecuadorian cuisine. Foods are baked, smoked, steamed and grilled in the leaves. Fresh leaves are used as placemats, small pieces double as plates. And food is wrapped in leaves tied with palm fibers to be eaten later on.

This dish combines a spicy chicken stew with rice, fried sweet plantains and the country’s unique, spicy peanut paste. It’s a great dish for communal dinners as it transports easily and Ecuadorians, from coast to the highlands, love to celebrate food and community.

Ecuadorian Chocolate

Although Ecuador produces some of the world’s best chocolate, Ecuadorians don’t consume much of it themselves. The vast majority of chocolate made with Arriba beans is exported but several brands produce delicious combinations of local fruits with this fine “arriba” chocolate.

It’s a must try for those of us who are undeniably chocoholics!