Flavors of Ecuador
Forests, mangroves and beautiful beaches are part of this region where you can find a wide variety of products from earth and sea such as banana, cocoa, shrimp and tuna which is combined with culinary traditions of its people to create the richest and most diverse gastronomy in the country.
It is prepared in all regions of the country with fish and seafood in a different way, but always with a lemon, salt, pepper and onion base.
Some fish and shellfish have been consumed raw since ancient times, but the marinated in lemon which ‘cooks’ the fish or seafood, came at the hands of the Spanish, who had adopted this technique in Asia.
The ceviche is one of the most popular dishes in Ecuador, and is considered an entry or main dish, with different versions, depending on the region, dressings, accompaniments, seafood or fish used is part of the culinary culture of the country.
The shrimp, octopus, conch, fish, squid or a mix of them are the most famous ceviches in our country. It’s served accompanied with fried plantains, chifles, roasted corn or popcorn.
It is a thick purple drink made with black corn flour, commemorating the day of the dead, an ancient custom in the Andes.
It is a referent of pre-Hispanic ancestry and criollizada (tropicalized) by the Spanish priests who knew how to adapt this custom to the Christian celebration of the day of the dead, a date of singular importance in November.
The colada morada, a food that expresses the miscegenation of Ecuadorians, involves cooking herbs added to cornmeal and black chopped fruits such as: pineapple, blackberries, strawberries and babaco. This drink is accompanied by the traditional guaguas de pan.
While the majority of ingredients are produced in the Andean region, its consumption has a huge response throughout the country, merging into its preparation products from different regions.
It’s a dish that is linked to the Catholic calendar and pre-Hispanic celebrations of the grain harvest.
This very thick and creamy soup of Iberian roots is a medieval preparation which could have been introduced during colonial times; in the Andean region the first tender grains crop marks one of the most important moments of the year since immemorial times, so it was easy for Spaniards to syncretize the celebration with the rituals of the Holy week.
The Fanesca is a dish prepared with a variety of grains and dried cod, with a creamy consistency that is served with chopped parsley, sweet plantains, hard-boiled eggs, grated cheese, fried flour balls or small wind empanadas. It is a dish that is prepared during Lent and Holy week mainly in the Andean region, it is possible to find it in restaurants and of course in households, where is made according to different traditions.