Ecuador Travel
Encanutado de Bocachico

Encanutado de Bocachico

Fish, charcoal and bamboo cane

Los Ríos

has one of the largest hydrographic networks in the country. Its rivers are home to species of fish like bocachico, guanchinche, the Lady, and others that are used in the local cuisine.

Useful Data

The region Located in the Pacific Coast Region, at the center of the country, it is crossed by several rivers and its capital is Babahoyo. This province is renowned for its production of fine Aroma Cacao.

Weather Its average temperature is 27° C

Los Ríos

Dish of pre-Hispanic origin. It is a fish stew made in a soft or semi-hard cane; the “bocachico” is placed in a guadua cane (type of bamboo cane) seasoned with onion, pepper, salt, peanut and artisan annatto; that is previously cooked on firewood, for a day, until you get a mass of annatto used only in the encanutado (traditional dish). You made a base with a bijao leaf and then you cook it in a charcoal grill.

The guadua cane preparation technique was probably used in pre-Columbian times, since at that time there were no pots and they used to cooked food in pots made of guadua cane.

For several years, the encanutado has gained space among the diners in the region; currently sold in restaurants in the North zone, mainly in the canton Mocache canton.

Bocachico (freshwater fish) cooked in wood inside a bamboo cane.

Encanutado de Bocachico

Traditional drink

Chicha de Chontilla It is a drink made with the fruit of the chontilla plant and plantain. Unlike other chichas, it is not fermented or made with liquor.

Encanutado de Bocachico

Other typical dishes of the region

Tigrillo

Plato de origen criollo, preparado con plátano verde majado (cocinado y aplastado) mezclado con huevo y queso, también se puede agregar chicharrón. Su historia proviene de los antepasados zarumeños, quienes…

Encocao

Dish of Creole origin. It is a stew with coconut milk, fish or other type of seafood; onion, pepper and fried garlic; then add coconut milk, boiled, then the fish…

Encebollado

Of contemporary origin, It is a hot soup with albacore, cassava, onion, and cilantro. It is served accompanied by chifles (fried plantains) and in some places with white rice and…

Viche

From Pre-Hispanic origin. It is prepared with fried onions, peppers and garlic; then you add hot water and pumpkin (cut into cubes), beans, grated plantain balls and peanut paste dissolved…

Seco de Chivo

From Creole origin. It is a stew with goat or sheep meat; pieces of meat are browned in a sauce of fried vegetables called refrito, then ferment liquid is incorporated…

Barbecue

The barbecue is a dish of contemporary origin. Santo Domingo de los Tsáchilas is one of the leading producers of beef in the country, due to its climatic characteristics; its…

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