Ecuador Travel
Amazon

Amazon

Jungle, waterfalls, crystal clear rivers, and a rich flora and fauna, are combined with the diversity of indigenous cultures that maintain a traditional local cuisine, mixing the aromas and flavors of the Ecuadorian Amazon.

Ayampaco

It’s a wrap of pre-hispanic origin, present in the Center and South of the Amazon; to prepare it, the chicken or fish is placed on the bijao, banana, palm trees…

Maito fish fillet

It’s a wrap of Pre-hispanic origin, with river fish (catfish, bocachico, tambaqui, pintadillo) wrapped in bijao, banana, palms or shiguango leaves tied in with a natural fiber and cooked in…

Uchumanka

From Pre-hispanic origin. It’s a spicy soup with fish or smoked chicken and chili, which is complemented with patas muyo, palmito and kallamba (wild mushrooms). It is served with cassava,…

Fish Maito

From Pre-hispanic origin.The word mayto means wrapped. To prepare it, is recommended to use five bijao leaves and put them to fire to make them flexible. SThe fish is placed…

Casabe de yuca

Its origin is Pre-hispanic, and it is about consistent cassava tortillas. The siekopaai and sionas native women are in charge of its preparation, which is meticulous; First the cassava is…

Caldo de corroncho

Caldo nutritivo de origen prehispánico. Una de las preparaciones consiste en condimentar el pescado y hervirlo hasta que se concentre su sabor, luego se añade maní y huevo; se sirve…