A gastronomic tour along the Ecuadorian Coast

Ecuador has four regions, four worlds full of adventure and gastronomy, one of them being the Pacific Coast, an ideal place to enjoy its equatorial weather by the beach and to try its delicious cuisine. Take notes and remember the representative dish of the provinces of this region. A gastronomic trip along the Ecuadorian Coast awaits you with the best flavors of the Gastronomic Map of the country of the four worlds.

Tigrillo

Machala city, in the province of El Oro, it is known as the World Capital of Banana, an Ecuadorian trade product and the basis for preparing the representative dish of this province. Dish of Creole origin and great flavor, which shows the taste of mashed green plantain mixed with egg, cheese and pork rinds. Formerly the green plantain was grilled and when crushed open it exposed the black lines of the grill, that’s the reason for its representative name. Tigrillo is often served with freshly grinded and brewed coffee.

Encocado

Born in a site with the largest amount of coconut palm production, the fruit became the main ingredient to add flavor to freshly caught seafood. In the province of Esmeraldas, this delight is usually prepared with fish or seafood stew along with some dressings made out of local herbs such as “chillangua”, “chirarán” and “oreganón”. Then they add coconut milk to the stew and serve with rice and “patacones”, smashed plantain. Coconut milk is obtained by grating the pulp of the coconut with the help of a black shell.

Encebollado

Born in a site with the largest amount of coconut palm production, the fruit became the main ingredient to add flavor to freshly caught seafood. In the province of Esmeraldas, this delight is usually prepared with fish or seafood stew along with some dressings made out of local herbs such as “chillangua”, “chirarán” and “oreganón”. Then they add coconut milk to the stew and serve with rice and “patacones”, smashed plantain. Coconut milk is obtained by grating the pulp of the coconut with the help of a black shell.

Bocachico Encanutado

This is an emblematic dish from the province of Los Ríos, currently consumed in different restaurants and homes in this area. This meal is prepared with a freshwater fish species called “bocachico”, cooked inside a guadua cane over charcoal fire. This cooking technique goes back to the old days, since pre-Columbian times. Make a gastronomic trip along the Ecuadorian Coast.

Viche

Delight the palate with this millenary soup representative of the province of Manabí. It is a soup of pre-Hispanic origin and is prepared with fish, cassava, corn, ripe and peanut. According to historical data, the soup was consumed thousands of years ago in the Valdivia, Chorrera and Jama-Coaque cultures. This preparation stands out for the use of sea and land products.

Seco de chivo

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A toothsome dish is “seco de chivo”, which displays the ancient recipes of the province of Santa Elena. The goat meat was introduced by the Spaniards and became a traditional food in this area. It is considered a dish of Creole origin, which takes the flavor of the marinade of the meat with “chicha de jora”, orange juice or beer, and at the same time reduces the strong scent of this product. In Muey, a canton of Salinas, tamarind is used for fermentation of the goats.

Barbecue

Al last, in “Santo Domingo de los Tsáchilas”, considered the livestock capital of the country, barbecue is prepared with unique beef cuts. It is a dish of contemporary origin, the inhabitants of the area marinate the meat with salt and pepper to be sealed on the grill at high temperature. In this part of the country, barbecue is often served with cassava and salad.

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