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Ecuadorian cuisine is very diverse and changes with altitude. Pork, chicken, beef, and cuy (guinea pig) are popular in the mountainous regions, and are served with a variety of carbohydrates, especially rice, corn, and potatoes. Ecuador is known for its fabulous exotic fruits, high-quality fish and seafood, and the countless varieties of Andean potatoes.

Across the country you’ll find a broad spectrum of national and regional dishes, including shrimp, toasted corn and pastries stuffed with spiced meats. The food varies across the country with delicious regional specialties and different typical dishes in the sierra (mountains) and the coast. Most meals in the Andean region consist of meat of some sort, with rice and salad or lentils, or potatoes. On the coast, for obvious reasons, seafood is the most frequent mea. Soups are without doubt Ecuador’s specialty. Most lunches and dinners are accompanied by a savory soup as the first course and is often packed with beans, pasta, vegetables and grains such as quinoa or barley.

Food is generally simple but tasty and rarely spicy. You will usually find chilli sauce ("ají") on the table, so you can add as much spice as you like.  Rice is served with almost everything, including potatoes and many breakfast dishes.  

Breakfast in Ecuador can be quite substantial, for example chicken stew and rice, especially in rural areas where manual laborers need energy for a hard day's work.  

Lunch is usually the main meal of the day..Set lunches ("almuerzos") are available almost everywhere from Monday to Friday. A typical almuerzo consists of a fruit juice, soup, and rice with chicken, meat or, occasionally, fish.  Evening meals for many people in Ecuador consist of coffee and bread or one of the many traditional but time-consuming recipes

This introduction into Equadorian food is sourced frpm the following sites: Please visit them for more information.





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