Ecuador Travel


Soup of national consumption


Its geographical characteristics, the influence of the Guayas River and the Pacific Ocean have enabled the development of a broad and diverse cuisine.

Useful Data

The region Located southwest of the Pacific coast, its capital Guayaquil is the main seaport in the country. The Gulf of Guayaquil is considered the largest of the Pacific estuary.

Weather Its average temperature is 27° C


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 bread.

It is a traditional dish from the coast, originally from the province of Guayas. The first form of encebollado was cooked in the city of Guayaquil as an economical alternative to the ceviche; around the 1970s, this dish became famous rapidly throughout the city, occupying stalls and corners, gaining popularity such as remedy for the chuchaqui (hangover).

It is one of the most traditional dishes in Ecuador, you can taste it at a national level in huecas (little local restaurants located throughout the city), markets and restaurants.

Fish (tuna or albacore) soup, cooked with cassava and onion, served with chifles, bread or rice.


Traditional drink

Chicha La Resbaladera It is a sweet drink with rice powder-base, milk, and species, it’s served ice-cold; is traditional in parties throughout Guayaquil


Other typical dishes of the region


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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…


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