Must‑taste flavors from Ecuador
Ecuador’s food scene is a celebration of regional ingredients- from fried green plantains on the Coast to potato-based dishes in the Highlands- and these five dishes give you a true taste of the country.
- Encebollado (Coast). A tangy, warming fish stew made with fresh tuna or albacore, yuca, red onion and lime. It is a beloved coastal hangover cure and street‑food staple in port cities like Guayaquil or Manta. It is usually accompanied with plantain chips- known as “chifles”- or a piece of bread in the Coast, but you might also try a it with popcorn and roasted corn in the Highlands.
2. Encocado de Pescado (Coast). Fish simmered in a fragrant coconut sauce with achiote and local spices; this dish highlights Ecuador’s Pacific bounty and the Afro‑coastal culinary tradition. It is served with white rice and fried plantain. There are variations of Encocado prepared with shrimp.
3. Llapingachos (Highlands). Potato patties stuffed with cheese and pan‑fried until golden, often accompanied by a fried egg, sausage, avocado, lettuce, and a beet salad. You will find llapingachos along all of the Highlands’ provinces, though it is original of the Tungurahua province.
4. Bolon de Verde (Coast/Highlands). A dense ball of mashed green plantain mixed with cheese or pork (or both), pan‑fried until crisp; commonly eaten for breakfast or brunch and prized for its filling, travel‑friendly nature. There are versions of the bolon prepared with ripe plantain instead of green plantain, and others that include a type of peanut butter in the mix.
5. Maito (Amazon region). Fish or river protein wrapped in bijao leaves and grilled or steamed with local herbs; this Amazonian technique locks in smoky, herbal flavors and showcases ingredients you will not find elsewhere in Ecuador. It is a great way to experience the Amazon’s culinary tradition.
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