Ecuador is a country full of cultural and culinary richness, and one of its most iconic dishes is Locro de papa, a traditional Ecuadorian potato soup that combines the richness of local ingredients, such as potatoes, cheese, avocado, and a touch of Andean spices. This hearty and comforting dish represents the flavors of the highlands and is perfect for those wanting to dive into Ecuador’s culinary heritage. Besides locro de papa, Ecuador offers a wide variety of dishes that reflect its geographical diversity, from the coastal regions to the mountains.
If you’re looking for a journey that connects you with Ecuador’s cuisine and culture, Machu Travel Peru invites you to explore this country full of flavors, history, and traditions. Come and discover authentic Ecuadorian food and much more in a unique experience you won’t forget.
Join us to discover and enjoy the best culinary experiences
- Locro de Papa
- Mote Pillo
- Humitas
- Seco de Chivo
- Guinea Pig
- Canelazo
- Churrasco
- Bolon Verde
- Quimbolitos
- Llapiganchos
Locro de Papa
Locro de papa, a hearty, rich, and creamy potato soup, is a mainstay of the Andean cuisine. The main ingredient in the soup is potatoes. It also has a creamy texture. This comes from adding avocado, cheese, garlic, and onions. Chicharrón, or crispy pork belly, is sometimes added for taste. This dish is particularly popular on crisp, cool Andean evenings.
Locro de papa is typically served with a little hot sauce for those who like a little spiciness, and it can be served with crusty bread. It’s one of those heartwarming, straightforward, yet incredibly fulfilling dishes.
Mote Pillo
Mote pillo, a traditional Andean breakfast, is made with scrambled eggs and mote (cooked maize). A staple of Andean cooking, corn is frequently cooked to give it a robust, chewy texture.
The dish’s basis is made fresh and tasty by cooking the scrambled eggs with cilantro and onions. It is usually eaten with avocado or fried plantains on the side. Some variations incorporate chicharrón (fried pork) or cheese as an extra garnish. This easy yet delectable dish is a cozy choice for any meal and is ideal for reviving the body in the morning.
Humitas
People call a typical Ecuadorian dish composed mostly of corn humitas. Although the ingredients and procedure vary slightly, they are comparable to tamales. Humitas can be made as a savory or sweet dish. They are usually made with fresh maize. The maize is pounded into a dough-like mix. This mix is combined with cheese, onions, butter, and a little salt or sugar.
After that, the corn dough is encased in corn husks and steam-cooked until it becomes tender and aromatic. Humitas are especially well-liked in the Andes and can be eaten as a breakfast, appetizer, or snack. Humitas can occasionally be served with a fresh salad or mote (cooked corn) or filled with cheese, onion, and herbs for extra taste.
Seco de Chivo
Seco de Chivo is a traditional dish from Ecuador. It is very popular, especially in the highlands and on the coast. It is a hearty stew made with goat meat, which is marinated and simmered to perfection. The meat is first seasoned with garlic, onion, cumin, oregano, and chili, which create a deep and flavorful base. The meat is then simmered in a rich sauce based on tomato, beer, and a little vinegar, which gives it an acidic and flavorful profile.
The key to a good Seco de Chivo is the slow cooking process, which tenderizes the meat and allows the flavors to develop fully. It is usually served with mote, rice, or roasted, accompanied by a salad of tomatoes and fresh onions. This dish is usually enjoyed on special occasions or family gatherings due to the time and effort required for its preparation. The encebollado is a fish dish.
Guinea Pig
Guinea pig, known as “cuy” in Ecuador, is considered a traditional and ancient food of the Andean region, deeply rooted in Indigenous cultures. The meat is tender and lean and has a distinctive taste, which some compare to dark chicken meat.
Traditionally, the cuy is prepared by roasting it over an open fire or frying it, with some variations including marinating it in a mixture of spices like cumin, garlic, and achiote. It is usually served with potatoes, corn on the cob, and a spicy green sauce called aji.
Canelazo
Canelazo is a beloved hot drink originating from Ecuador’s highland regions, designed to warm you up on chilly evenings. The beverage is made by boiling cinnamon sticks with sugar and water, often combined with citrus juice such as naranjilla, an Ecuadorian fruit that adds a tangy sweetness. A strong local liquor, typically aguardiente (a sugarcane-based spirit), is added to the mixture, giving the drink a distinct kick.
Canelazo is especially enjoyed during the colder months or at festive gatherings, such as festivals and celebrations, and is considered a comforting, energizing drink. In addition to its warmth and flavor, canelazo is also believed to help with altitude sickness, making it a practical choice for those visiting the high Andes.
Churrasco
Churrasco is a hearty Ecuadorian dish that features a well-seasoned, grilled steak, served with an array of accompaniments. The tender, flavorful beef is typically marinated in garlic, lime, and spices, before being grilled to perfection.
A plate of churrasco is usually served with rice, fried eggs, avocado, and crispy fried plantains, creating a well-balanced meal that combines various textures and tastes. Often, a fresh salad of tomatoes, lettuce, and onions is included as well.
This dish is particularly popular for lunch or dinner and can be found in many restaurants across Ecuador, from street food stalls to more upscale eateries. It reflects the love Ecuadorians have for meat and fresh, local ingredients, making it a staple comfort food in the country’s culinary culture.
Bolon Verde
Bollón verde, or “bolones de verde”, is a cherished dish in Ecuadorian cuisine, made with green plantains that are first boiled until soft and then mashed. The mashed plantains are mixed with savory ingredients such as cheese, pork, or sometimes chicken, and then shaped into balls. These balls are fried until golden and crispy on the outside, offering a satisfying contrast between the crunchy exterior and soft interior. The dish can be eaten on its own or paired with other items like a fresh salad, fried eggs, or a side of salsa.
Bollón verde is a very popular breakfast food but can also be enjoyed at any time of the day. Its simple yet rich flavors make it an essential part of Ecuador’s gastronomic heritage, particularly in rural regions.
Quimbolitos
Quimbolitos are delicious Ecuadorian steamed cakes made from corn flour, sugar, butter, and eggs, creating a soft, light texture. They are typically flavored with cinnamon or a bit of orange zest to add depth and sweetness. Before steaming, the mixture is wrapped in corn husks, giving the cakes their traditional appearance and a unique moist texture.
Quimbolitos are commonly served as a snack or dessert, and they are a beloved treat at local markets or during celebrations. Sometimes, they are accompanied by a warm drink, such as coffee or hot chocolate, to balance their sweetness. The versatility and delightful flavor of quimbolitos have made them a favorite across Ecuador, and they can be found in many households during holidays and special events.
LLapiganchos
Llapiganchos are a delicious and satisfying Ecuadorian dish made from mashed potatoes. The mashed potatoes are seasoned with cheese, onions, and spices, then formed into patties or cakes and fried until golden brown and crispy. These savory potato cakes have a soft and creamy interior that contrasts perfectly with the crispy, crunchy exterior.
Llapiganchos are typically served with a dipping sauce, such as a fresh tomato salsa or peanut sauce, which adds an extra layer of flavor. In some variations, they can be filled with meat or cheese, making them even heartier. Llapiganchos are a popular street food and are often eaten as a snack or served alongside main dishes. Their simple ingredients and rich taste make them a staple in Ecuadorian homes, particularly in the highland regions.
“LIFE IS NOT MEANT TO BE LIVED IN ONE PLACE”
Ecuadorian tourist attractions and food offer a wide variety of flavors, colors, and experiences. With the experts of Machu Travel Peru, you will get to know all that this place has to offer.
Peru has so much to offer, and it can be hard to know where to start. With many years of experience in the tourism sector, Machu Travel Peru is happy to help with anything regarding your trip to Machu Picchu and any tours around it. Make your Machu Picchu experience an unforgettable one!
