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Ecuadorian food brings together the rich harvests of the Andes, Pacific coast, Amazon rainforest, and the Galápagos region into one remarkably varied cuisine. This collection of Ecuadorian food includes hearty meat dishes, fresh seafood, comforting soups, popular side dishes, and classic desserts that represent the country’s diverse cooking traditions. Ecuadorian food ranges from favorites such as arroz marinero, seco de pollo, churrasco, hornado, and encocado pescado to regional classics like fritada de chancho, locro de papa, encebollado de pescado, and cuy al horno.
Seafood lovers will enjoy ceviche de camarón, while bolón de verde, llapingachos, mote, and fried cheese empanadas showcase everyday Ecuadorian food served across the country. Fresh sides like cebollas encurtidas, choclo asado con queso, ensalada de papas con camarones, ensalada rusa, and chifles complete the savoury selection. Ecuadorian food also features sweet favorites including torta de higo, dulce de leche, suspiros, orejas, and torta de tres. Together, these Ecuadorian food dishes provide an excellent introduction to one of South America’s most varied cuisines.
History Behind Ecuadorian Food
Ecuadorian food has developed over thousands of years through the traditions of Indigenous peoples and the influences of Spanish colonists, African communities, and later immigrants. Long before European contact, communities throughout present-day Ecuador cultivated corn, potatoes, beans, squash, quinoa, cassava, peppers, and cacao while relying on fish, wild game, and tropical fruits. Many of these ingredients remain central to Ecuadorian food and continue to appear in everyday meals throughout the country.
The arrival of the Spanish in the sixteenth century introduced cattle, pigs, chickens, wheat, onions, garlic, rice, and dairy products that permanently changed Ecuadorian food. Local cooks combined these new ingredients with native crops to create recipes that blended European cooking techniques with Indigenous traditions. Dishes such as hornado, seco de pollo, churrasco, and numerous stews reflect this long period of cultural exchange that helped define modern Ecuadorian food.
Regional geography has always played a major role in Ecuadorian food. Along the Pacific coast, seafood, coconut, plantains, and citrus are common ingredients in dishes such as encocado pescado, arroz marinero, ceviche de camarón, and encebollado de pescado. In the Andean highlands, potatoes, corn, cheese, and hearty meats dominate recipes including locro de papa, llapingachos, mote, and cuy al horno. The Amazon region contributes tropical fruits, cassava, freshwater fish, and native herbs that further expand Ecuadorian food beyond the country’s better-known dishes.
African influence is especially visible along Ecuador’s northern coast, where communities helped shape Ecuadorian food through cooking methods centred on seafood, coconut, plantains, and slow-cooked stews. Immigration from Europe, the Middle East, and Asia also added new ingredients and preparation techniques over time. Rather than replacing older traditions, these influences blended into Ecuadorian food while preserving the country’s regional character.
Today, Ecuadorian food remains closely connected to local agriculture and seasonal ingredients. Family recipes continue to be passed from one generation to the next, while regional favourites remain proudly associated with their places of origin. From savoury soups and grilled meats to fresh seafood, potato dishes, sweet pastries, and traditional desserts, Ecuadorian food reflects centuries of history, regional diversity, and cultural exchange. Every meal offers another example of how Ecuadorian food has evolved while remaining deeply rooted in the country’s rich culinary heritage.
25 Great Ecuadorian Recipes
1
Great Ecuador Arroz Marinero
Arroz Marinero is a traditional Ecuadorian seafood rice dish prepared by combining rice with a variety of seafood in a richly seasoned broth. Shrimp, fish, squid, mussels, and other seafood are commonly used, allowing the rice to absorb their flavors during cooking. The dish is especially popular along Ecuador's Pacific coast, where fresh seafood is readily available. Arroz Marinero is often served as a main course with fresh lime and simple accompaniments. Its colorful appearance, generous seafood selection, and rich flavor have made it one of Ecuador's best-known coastal specialties.
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2
Ecuador Seco de Pollo
Seco de Pollo is a traditional Ecuadorian chicken stew made by slowly simmering chicken with onions, peppers, tomatoes, herbs, and spices until the meat becomes tender. The flavorful sauce develops as the ingredients cook together, creating a rich accompaniment for the chicken. Seco de Pollo is commonly served with rice, ripe plantains, avocado, or potatoes, making it a complete family meal. The dish is enjoyed throughout Ecuador, with regional variations found across the country. Its hearty character and comforting flavor have made Seco de Pollo a staple of Ecuadorian home cooking.
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3
Best Ecuador Churrasco
Ecuadorian Churrasco is a popular beef dish featuring a grilled steak served with rice, fried eggs, fries, salad, avocado, and other traditional accompaniments. Unlike churrasco in some neighboring countries, the Ecuadorian version is recognized by its generous combination of side dishes served on one plate. The steak is cooked until tender while maintaining its natural flavor through simple seasoning. Churrasco is commonly enjoyed in restaurants and homes throughout Ecuador as a filling lunch or dinner. Its hearty presentation has made it one of the country's most recognizable everyday meals.
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4
Easy Ecuador Hornado
Hornado is a traditional Ecuadorian roast pork dish prepared by slowly roasting pork until the meat becomes tender and the skin develops a crisp exterior. The slow cooking process allows the flavors to deepen while producing juicy meat beneath the crispy skin. Hornado is frequently served with potatoes, mote, llapingachos, salad, or other traditional Ecuadorian side dishes. It is especially popular during festivals, markets, and family celebrations across the country. Its rich flavor and festive tradition have made Hornado one of Ecuador's signature national dishes.
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5
Ecuador Encocado Pescado
Encocado de Pescado is a traditional Ecuadorian coastal dish made by gently cooking fish in a rich coconut sauce seasoned with herbs, vegetables, and spices. The coconut milk creates a creamy base that complements the delicate flavor of the fish while reflecting the culinary traditions of Ecuador's Pacific coastline. The dish is commonly served with rice, fried plantains, or yuca, creating a satisfying meal. Encocado de Pescado is especially popular in the coastal provinces, where fresh seafood and coconut are abundant. Its creamy texture and coastal heritage have made it one of Ecuador's most celebrated seafood dishes.
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6
Ecuador Fritada de Chancho
Fritada de Chancho is a traditional Ecuadorian pork dish made by slowly cooking pork in water, garlic, onions, cumin, and seasonings until the liquid reduces and the meat fries in its own fat. This method creates tender pork with browned edges and rich flavor. Fritada is commonly served with mote, fried plantains, potatoes, avocado, and pickled onions. The dish is popular at markets, restaurants, and family gatherings throughout Ecuador. Its hearty serving style and long-standing place in Ecuadorian cooking have made it one of the country's most recognized pork dishes.
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7
Ecuador Chaulafan de Pollo
Chaulafan de Pollo is Ecuador's version of chicken fried rice and reflects the influence of Chinese cooking on Ecuadorian cuisine. The dish is made with rice, chicken, vegetables, eggs, soy sauce, and seasonings cooked together in a hot pan. The rice absorbs the sauce while the chicken and vegetables add texture and flavor. Chaulafan is commonly served as a main meal and is widely found in Ecuadorian homes and restaurants. Its quick preparation, filling nature, and mix of local and Asian-inspired ingredients have made it a popular everyday dish across Ecuador.
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8
Ecuador Locro de Papa
Locro de Papa is a traditional Ecuadorian potato soup made with potatoes, cheese, milk, onions, garlic, and achiote. The potatoes break down during cooking, creating a thick and creamy texture. The soup is commonly topped with avocado, fresh cheese, or cilantro before serving. Locro de Papa is especially popular in Ecuador's Andean highlands, where potatoes are a major staple crop. It is often served as a comforting lunch or starter and remains one of the country's most familiar soups. Its simple ingredients and rich texture make it a classic Ecuadorian comfort food.
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9
Ecuador Encebollado de Pescado
Encebollado de Pescado is a traditional Ecuadorian fish soup made with albacore tuna, yuca, tomatoes, onions, cilantro, and spices. The soup is known for its flavorful broth and generous topping of pickled red onions, which gives the dish its name. Encebollado is especially popular along Ecuador's coast and is commonly eaten for breakfast, lunch, or as a hangover remedy. It is often served with lime, chifles, toasted corn, or bread. The combination of fish, yuca, and onions has made Encebollado one of Ecuador's most beloved national dishes.
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10
Ecuador Cuy Al Horno
Cuy al Horno is a traditional Ecuadorian dish made by roasting guinea pig until the skin becomes crisp and the meat is fully cooked. Cuy has been eaten in the Andean region for centuries and remains especially important in Ecuador's highland communities. The dish is commonly seasoned with garlic, cumin, achiote, and other spices before roasting. It is often served with potatoes, mote, salad, or peanut sauce. Cuy al Horno is frequently prepared for celebrations, festivals, and special family meals, making it one of Ecuador's most distinctive traditional foods.
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11
Ecuador Ceviche de Camaron
Ecuadorian Ceviche de Camarón is a shrimp ceviche made with cooked shrimp, citrus juice, tomatoes, onions, cilantro, and seasonings. Unlike some raw seafood ceviches, Ecuadorian shrimp ceviche commonly uses cooked shrimp mixed into a chilled, tomato-based citrus sauce. It is often served with chifles, popcorn, tostado, or rice, depending on regional preference. The dish is especially popular along Ecuador's coast, where seafood is widely available. Its bright flavor, cold serving style, and balance of shrimp, citrus, and vegetables have made it one of Ecuador's most recognized seafood dishes.
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12
Ecuador Bolon de Verde
Bolón de Verde is a traditional Ecuadorian dish made from green plantains that are cooked, mashed, and shaped into large balls. The mashed plantains are commonly mixed with cheese, pork, or both before being fried until the outside becomes lightly crisp. Bolón de Verde is especially popular for breakfast or as a filling snack and is commonly served with coffee, eggs, or aji sauce. It is strongly associated with Ecuador's coastal regions, where green plantains are widely used. Its hearty texture and simple ingredients have made it a familiar everyday food across the country.
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13
Ecuador Llapingachos
Llapingachos are Ecuadorian potato patties made from mashed potatoes mixed with cheese, shaped into rounds, and cooked until golden on the outside. The patties are especially associated with Ecuador's Andean region, where potatoes are a major staple crop. Llapingachos are commonly served with peanut sauce, chorizo, fried eggs, avocado, salad, or curtido. The cheese melts inside the potato mixture during cooking, creating a soft center with a browned exterior. Their role as both a side dish and a main meal component has made Llapingachos one of Ecuador's most beloved traditional foods.
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14
Ecuador Fried Cheese Empanadas
Ecuadorian Fried Cheese Empanadas are pastries filled with cheese, sealed into half-moon shapes, and fried until golden. The dough becomes crisp on the outside while the cheese filling softens during cooking. Some versions are lightly dusted with sugar after frying, creating a contrast between sweet and savory flavors. Cheese empanadas are commonly served as snacks, breakfast foods, or street foods throughout Ecuador. They are often enjoyed with coffee, hot chocolate, or aji sauce depending on the region and occasion. Their simple filling and portable shape make them a popular everyday food.
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15
Great Ecuador Mote
Mote is a traditional Ecuadorian preparation of hominy corn that is boiled until tender and served as a side dish or base for other recipes. It is widely used in Ecuadorian cooking, especially in the Andean highlands, where corn is a staple ingredient. Mote is commonly served with fritada, hornado, eggs, cheese, or soups, and it can also be used in salads and stews. Its mild flavor allows it to pair well with rich meats and sauces. Mote remains one of Ecuador's most important traditional staple foods and appears in many regional meals.
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16
Ecuador Cebollas Encurtidas
Cebollas Encurtidas are Ecuadorian pickled red onions commonly made with thinly sliced onions, lime juice, salt, and sometimes cilantro. The onions soften as they marinate and develop a bright, tangy flavor that pairs well with rich meats, seafood, and fried foods. This condiment is widely served with dishes such as hornado, fritada, encebollado, and ceviche. Its sharp flavor helps balance heavier foods while adding color to the plate. Cebollas Encurtidas remain one of Ecuador's most common table accompaniments and are found in homes, markets, and restaurants throughout the country.
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17
Ecuador Choclo Asado con Queso
Choclo Asado con Queso is a traditional Ecuadorian snack made with roasted Andean corn served with fresh cheese. Choclo has large kernels and a mild flavor that pairs well with salty or creamy cheese. The corn is typically roasted or grilled until tender, then served hot as a simple street food or side dish. It is especially common in Ecuador's highland regions, where corn is a major staple crop. Choclo Asado con Queso is often enjoyed at markets, fairs, and roadside stands as a filling and straightforward Ecuadorian food.
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18
Ecuador Ensalada de Papas con Camarones
Ensalada de Papas con Camarones is an Ecuadorian potato and shrimp salad made with cooked potatoes, shrimp, vegetables, and a creamy dressing. The potatoes provide a soft base while the shrimp add seafood flavor and texture. Common additions include onions, peas, carrots, cilantro, or mayonnaise-based dressing, depending on the recipe. This salad is often served chilled as a side dish, appetizer, or light meal. It is especially suited to coastal meals where shrimp is widely used. The combination of potatoes and seafood reflects Ecuador's mix of Andean and coastal ingredients.
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19
Ecuador Ensalada Rusa
Ensalada Rusa is a potato salad widely served in Ecuador and many other Latin American countries. Ecuadorian versions commonly include potatoes, carrots, peas, mayonnaise, and sometimes beets, chicken, or hard-boiled eggs. The vegetables are cooked until tender, diced, and mixed with the dressing to create a creamy side dish. Ensalada Rusa is commonly served with roasted meats, fried foods, holiday meals, and family gatherings. Its mild flavor and colorful appearance make it a frequent addition to larger plates. The dish remains popular because it uses simple ingredients and can be prepared ahead of time.
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20
Great Ecuador Chifles
Chifles are thin slices of green plantain fried until crisp and lightly salted. They are a popular Ecuadorian snack and are often served with ceviche, encebollado, seafood dishes, or aji sauce. Green plantains are sliced very thin so they fry into crunchy chips with a mild, starchy flavor. Chifles are widely sold in markets, stores, restaurants, and street food stalls throughout Ecuador. They are especially common in coastal regions where plantains are heavily used. Their crisp texture, simple seasoning, and easy pairing with soups and seafood make Chifles a familiar part of Ecuadorian food culture.
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21
Ecuador Torta de Higo
Torta de Higo is an Ecuadorian fig cake made with figs, flour, sugar, eggs, and baking ingredients that create a moist dessert. The figs add natural sweetness and a soft texture throughout the cake. Some versions include spices, nuts, or syrup to deepen the flavor. Torta de Higo is commonly served as a dessert with coffee or tea and is often prepared for family gatherings or special occasions. Its use of figs reflects the role of preserved and fresh fruits in Ecuadorian sweets, making it a familiar homemade dessert in many households.
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22
Ecuador Suspiros
Suspiros are light meringue cookies made from whipped egg whites and sugar baked at a low temperature until crisp. The name means sighs in Spanish, referring to their airy texture and delicate bite. Ecuadorian Suspiros are commonly served as sweets for celebrations, dessert trays, and family gatherings. Some versions are flavored with vanilla, citrus, or food coloring, but the basic recipe remains simple. Their crisp exterior and melt-in-the-mouth texture have made Suspiros a familiar treat in Ecuadorian bakeries and home kitchens.
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23
Ecuador Orejas
Orejas are crisp, sweet pastries made from puff pastry folded into a shape that resembles ears, which gives the pastry its Spanish name. The dough is rolled with sugar, folded, sliced, and baked until golden and caramelized. Orejas are known for their flaky texture and crisp sugar-coated surface. They are commonly sold in Ecuadorian bakeries and are often enjoyed with coffee, hot chocolate, or tea. Their simple ingredients, recognizable shape, and crunchy texture have made Orejas one of the most familiar bakery sweets in Ecuador.
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24
Ecuador Torta de Tres
Torta de Tres, commonly referring to Tres Leches Cake, is a sponge cake soaked with three kinds of milk to create a moist, rich dessert. The three milks commonly include evaporated milk, condensed milk, and cream or whole milk. After soaking, the cake is usually topped with whipped cream or meringue. In Ecuador, Tres Leches Cake is commonly served at birthdays, family gatherings, and celebrations. Its soft texture and sweet milk mixture have made it one of the most popular Latin American cakes, with many Ecuadorian bakeries and households preparing their own versions.
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Laurel Rodgers is a recipe collector and co-founder of World Travel Recipes. Since 2014, she and John Rodgers have traveled to 165 of the 195 countries, gathering over 5,000 recipes directly from local cooks, markets, and small restaurants. Laurel participates in cooking classes, works with host families, and documents recipes as they are prepared. She manages recipe organization and ensures each recipe is written so it can be followed in a real home kitchen.
Recipes are gathered in person and written for real-world cooking conditions.
Recipes are gathered in person and written for real-world cooking conditions.
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2 comments
I cant believe they didnt include Llapingachos in their list of favorite Ecuadorian recipes! Its a classic dish that deserves a spot alongside Arroz Marinero and Churrasco. What a missed opportunity!
I cant believe they didnt include my favorite Ecuadorian dish, llapingachos! How can they leave out those cheesy potato patties? Thats a sin in my book. Whats your go-to Ecuadorian recipe that didnt make the cut?
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