Encebollado
Soup of national consumption
Guayas
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
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…
Encanutado de Bocachico
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…
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
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