Ecuador
Ecuadorian cuisine is a rich tapestry woven from the country's diverse geography, cultural heritage, and the abundant natural resources available in its coastal, Andean, and Amazonian regions. Each of these regions offers distinct culinary traditions that together create a varied and flavorful national cuisine. In the coastal regions, seafood is a cornerstone of the diet. Fresh fish, shrimp, and shellfish are staples, often prepared in a variety of ways, such as ceviche, a dish in which seafood is marinated in citrus juices and mixed with onions, cilantro, and tomatoes. Coastal dishes also frequently feature plantains and yucca, both of which are versatile ingredients used in soups, stews, and side dishes. One popular coastal dish is encebollado, a hearty fish soup with yucca and pickled red onions. Moving inland to the Andean highlands, the cuisine reflects the cooler climate and altitude. Potatoes, corn, and grains like quinoa are essential components of highland dishes. Llapingachos, which are cheese-filled potato patties, are a beloved comfort food. Another iconic Andean dish is hornado, which consists of slow-roasted pork served with llapingachos, corn, and salad. Soups and stews, such as locro de papa (a potato and cheese soup), are also popular and provide warmth and sustenance in the cooler highland climate. The Amazonian region of Ecuador offers its own unique culinary experiences, often featuring ingredients that are indigenous to the rainforest. Fish from the Amazon River, as well as a variety of tropical fruits and vegetables, form the basis of many dishes. One traditional Amazonian dish is maito, where fish is wrapped in banana leaves and grilled, often accompanied by yucca or plantains. The use of native herbs and spices adds distinctive flavors to Amazonian cuisine. Throughout the entire country, street food plays a significant role in everyday eating habits.
