25 of the most popular traditional Ecuadorian recipes, including holiday recipes. These traditional Ecuadorian recipes are easy to make. Our list breaks out the recipes by categories of Main Courses, Side Dishes, and Desserts. This was to make it easier to find the recipe you need.

If you make your way through Ecuador, from the Andes Mountains caps to the forests of the Amazon to the Pacific coast, you will discover that the inhabitants have a rich and diverse cuisine. Traditional Ecuador recipes is a mixture of those traditional dishes that find their roots in the Incan empire and varieties of flavors from different regions that date back to the arrival of the Spaniards.

The food is appealing to both the inhabitants and visitors. More interesting is that your journey through the country will bring you across diverse versions of national dishes made from ingredients typically found in the region. The diverse terrain found in the country has a huge role to play in shaping the cuisine.

Our Favorite 25 Traditional Ecuadorian Recipes

1. Arroz Marinero Ecuadorian Recipe

Arroz Marinero is a vibrant, seafood-filled rice dish from Ecuador. The rice is cooked with a blend of shrimp, fish, and squid, absorbing the savory flavors of the sea. It’s typically brightened with diced tomatoes, onions, and bell peppers, while a touch of garlic and cilantro enhances the flavor profile. The rice is usually a rich golden color, thanks to the infusion of achiote or saffron. Garnished with lemon wedges and parsley, this dish looks lively with the seafood arranged delicately over the rice, making it a striking plate full of texture and color.

2. Seco de Pollo Ecuadorian Recipe

Seco de Pollo is a classic Ecuadorian chicken stew with a rich, savory sauce. The chicken is braised until tender, and then simmered in a sauce made from tomatoes, onions, garlic, cilantro, and a variety of spices, including cumin and achiote. The sauce has a deep, reddish hue and a thick consistency, coating the chicken pieces. It is often served with a side of rice or fried plantains, which provide a perfect balance to the bold, earthy flavor of the dish. The chicken should appear golden brown and tender, with the vibrant sauce covering it.

3. Churrasco Ecuadorian Recipe

Churrasco is a flavorful Ecuadorian steak dish served with accompaniments like rice, fried eggs, avocado, and plantains. The steak is grilled to perfection, typically served medium-rare, with a slight char on the edges. The dish is vibrant with garnishes such as fresh cilantro, thinly sliced tomatoes, and onions. The rice often appears fluffy and light, and the fried eggs on top have a golden yolk that adds a creamy contrast to the savory beef. A slice of ripe avocado adds a rich, smooth texture, balancing the flavors of the grilled steak.

4. Hornado Ecuadorian Recipe

Hornado is a slow-cooked pork dish, where the pork shoulder is marinated in a combination of spices, garlic, and citrus juices, then roasted to perfection. The skin crisps up while the meat remains tender and juicy. The dish is often served with hominy, a starch that absorbs the savory flavors of the meat. Garnishes include a vibrant salad of tomatoes, onions, and cilantro, offering a fresh contrast to the rich pork. The golden, crispy skin and tender interior make for a mouthwatering presentation.

5. Encocado Pescado Ecuadorian Recipe

Encocado Pescado is a coastal Ecuadorian dish where fish, often white and flaky, is cooked in a coconut milk-based sauce. The sauce is rich and creamy, with hints of garlic, onions, tomatoes, and a mild spiciness from bell peppers. The fish is tender and succulent, with a light golden exterior from being lightly seared before simmering in the sauce. The dish is often served with rice and fried plantains, creating a balanced plate of textures and flavors, with the bright orange coconut sauce covering the fish like a silky glaze.

6. Fritada de Chancho Ecuadorian Recipe

Fritada de Chancho is a dish featuring pork that has been boiled, then fried until crispy and golden. The pork, usually chunks of tender meat, is cooked in a flavorful broth with garlic, onions, cumin, and other seasonings. Once fried, the pork takes on a crispy, golden exterior while retaining its juicy, tender interior. It’s often served with a side of mote (hominy) or rice and topped with a salad of fresh onions, tomatoes, and cilantro. The contrast between the crispy pork and the soft accompaniments is what makes this dish stand out.

7. Chaulafan de Pollo Ecuadorian Recipe

Chaulafan de Pollo is Ecuadorian fried rice made with chicken, a variety of vegetables, and sometimes shrimp. The rice is stir-fried with diced carrots, peas, onions, and bell peppers, all mixed together with seasoned chicken pieces. It’s a colorful dish, with the rice usually appearing golden due to the combination of soy sauce and other seasonings. The dish is often served with a side of fried egg and fresh cilantro, which adds a burst of flavor and freshness. The combination of tender chicken and vibrant vegetables gives this dish a rich, satisfying presentation.

8. Locro de Papa Ecuadorian Recipe

Locro de Papa is a thick, creamy potato soup made with hearty chunks of potatoes, cheese, and avocado. The soup is typically made by simmering potatoes with onions, garlic, and spices until tender, creating a smooth, creamy texture. The addition of fresh cheese and ripe avocado adds richness and creaminess. The soup is often garnished with chopped cilantro and served with a side of crispy fried plantains. The golden yellow soup, speckled with green from the avocado and cilantro, creates an inviting and comforting dish.

9. Ecuador Encebollado de Pescado Recipe

Encebollado de Pescado is a traditional Ecuadorian  recipe for fish stew that combines tender white fish, usually tuna or mackerel, with onions, tomatoes, and cilantro. The fish is cooked in a broth with spices and herbs, resulting in a flavorful and aromatic base. The dish is often served with a side of rice or crispy plantain chips. The fish is typically shredded and mixed into the broth, creating a hearty, yet light, dish. Garnished with fresh cilantro and red onions, the dish has a colorful and vibrant presentation, with the deep red of the tomato broth and the bright greens and purples of the garnishes.

10. Ecuador Cuy Al Horno Recipe

Cuy Al Horno is a traditional Ecuadorian recipe made from roasted guinea pig pieces with the head, a delicacy in the Andean region. The guinea pig is marinated with a blend of spices, garlic, and citrus, then roasted until the skin becomes golden and crispy. The meat is tender, with a flavor similar to rabbit or dark chicken. It’s typically served with a side of potatoes, corn, or a salad of onions and tomatoes. The guinea pig’s crispy exterior and tender meat provide a stark contrast, making it a visually striking and flavorful dish.

11. Ecuador Ceviche de Camaron Recipe

Ceviche de Camaron is a bright, tangy shrimp ceviche from Ecuador. The shrimp is gently cooked in freshly squeezed lime juice, turning a delicate pink. The shrimp is then mixed with finely chopped onions, cilantro, tomatoes, and a touch of garlic, adding layers of freshness. The dish is often served with crispy fried plantain chips or alongside roasted corn kernels. The vibrant pink shrimp contrasts beautifully with the bright green cilantro and red onions, creating a colorful, refreshing dish perfect for a warm day.

12. Ecuador Bolon de Verde Recipe

Bolon de Verde is a hearty Ecuadorian recipe made from mashed green plantains, typically filled with cheese, pork, or other savory fillings. The plantains are boiled until soft, then mashed and shaped into large balls. The bolones are often deep-fried until golden brown on the outside, creating a crispy, savory exterior with a soft and slightly sweet interior. The golden color and crispy texture make it an eye-catching dish. Bolon de Verde is often served with a side of tomato and onion salad, which adds freshness to complement the richness of the plantains.

13. Ecuador Llapingachos Recipe

Llapingachos are Ecuadorian potato patties filled with cheese. These golden, crispy patties are made from mashed potatoes mixed with cheese and fried until golden and slightly crispy on the outside. The cheese melts inside, creating a delightful contrast in texture. Typically served with a fried egg on top, avocado slices, and a side of sausage or pork, Llapingachos are a comforting and satisfying dish. This Ecuadorian recipe offers bot  crispy exterior and soft, cheesy interior make these patties both visually appealing and delicious.

14. Ecuador Fried Cheese Empanadas Recipe

Fried Cheese Empanadas are golden, crispy pockets of dough filled with soft, melted cheese. The dough is typically made from corn flour, creating a slightly crunchy outer layer. Once fried, the empanadas have a golden, crispy texture on the outside, while the warm cheese inside oozes out when bitten into. These empanadas are often served with a fresh tomato or avocado salad, adding a burst of color to the plate. Their golden appearance and cheesy interior make them both a comforting and visually appealing dish.

15. Ecuador Mote Recipe

Mote is a traditional Ecuadorian dish made from hominy (dried corn kernels that have been treated to remove the hulls). The corn is soft, plump, and chewy, and is often served as a side dish with meats or stews. Mote can appear in a simple, pale yellow or white color, and it’s sometimes garnished with cilantro, onions, or avocado. It’s often served as a starchy base that pairs perfectly with the rich, flavorful sauces of Ecuadorian main dishes. The texture and neutral flavor of mote allow it to complement a wide range of Ecuadorian recipes.

16. Ecuador Cebollas Encurtidas Recipe

Cebollas Encurtidas are slices of pickled onions, often served as a garnish or side dish in Ecuador. The onions are sliced thin and soaked in a mixture of vinegar, water, salt, and sometimes a touch of sugar, giving them a tangy, slightly sweet flavor. The onions turn a vibrant pink or purple color from the vinegar, making them visually striking on the plate. This Ecuador recipe is often served alongside rich, savory meats or seafood dishes, offering a crunchy, sharp contrast to balance out the richness of the main dish.

17. Ecuador Choclo Asado con Queso Recipe

Choclo Asado con Queso is a simple yet flavorful Ecuadorian recipe consisting of roasted corn on the cob, often served with a slice of fresh cheese. The corn, known as choclo, is larger and starchier than typical corn, giving it a hearty texture. Once roasted, the corn takes on a slightly charred, smoky flavor. The slice of cheese, typically a fresh, crumbly variety, adds a rich, creamy contrast to the smoky corn. The vibrant yellow corn kernels and white cheese create a visually appealing and flavorful combination.

18. Ecuador Ensalada de Papas con Camarones Recipe

Ensalada de Papas con Camarones is a potato salad made with shrimp and vegetables, dressed in a creamy mayonnaise-based dressing. The potatoes are tender and bite-sized, mixed with cooked shrimp that is pink and succulent. The salad often includes peas, carrots, and hard-boiled eggs, adding pops of color and texture. The creamy dressing binds the ingredients together, creating a smooth, indulgent salad. This Ecuador recipe is often served chilled, and its colors — white from the potatoes, pink from the shrimp, and green from the peas — make it visually appealing.

19. Ecuador Ensalada Rusa Recipe

Ensalada Rusa, also known as Russian Salad, is a creamy potato salad that includes a mix of boiled potatoes, peas, carrots, and mayonnaise. The salad is usually a pale yellowish color due to the potatoes and carrots, with small pops of green from the peas. This Ecuador recipe is often served chilled and can be garnished with a few slices of hard-boiled egg or parsley for added color and freshness. The dish has a smooth, creamy texture with tender vegetables, making it a comforting and visually balanced salad.

20. Ecuador Chiflies Recipe

Chiflies are fried plantain chips that are thin, crispy, and golden. The plantains are sliced very thinly and fried until they reach a light golden brown color, becoming crunchy on the outside while maintaining a soft texture inside. Chiflies are often served as a side dish or snack, with a sprinkle of salt and sometimes accompanied by salsas or dips. Their golden color and crispy texture make them a perfect contrast to the soft dishes they are paired with.

21. Ecuador Torta de Higo Recipe

Torta de Higo is a traditional Ecuadorian recipe for fig cake made with ripe figs and a variety of sweet spices. The cake has a dense, moist texture and is typically a dark brown color, with bits of fig visible throughout. The figs give the cake a natural sweetness and a slightly chewy texture. The cake is often dusted with powdered sugar or served with a dollop of whipped cream to balance the sweetness. The combination of the rich, dark cake and the sweet figs makes for a visually appealing and indulgent dessert.

22. Ecuador Dulce de Leche Recipe

Dulce de Leche is a rich, creamy caramel spread made from condensed milk. The sweet spread has a smooth, thick consistency and a deep golden-brown color. It is often served as a topping for desserts or drizzled over cakes, cookies, or fruit. The glossy, caramel-like appearance and the sweet, indulgent flavor make it a favorite treat in Ecuador, where it is enjoyed as a sweet topping or eaten by the spoonful.

23. Ecuador Suspiros Recipe

Suspiros are meringue-based Ecuadorian cookies that are light, airy, and sweet. These cookies are crisp on the outside with a soft, marshmallow-like interior. Their pale, white color makes them look delicate and inviting. Often topped with a small swirl of dulce de leche or sprinkles of coconut, Suspiros have a light and sweet appearance that is as delightful to eat as they are to look at.

24. Ecuador Orejas Recipe

Orejas is a Ecudor recipe are crisp, golden, flaky pastries that are shaped like ears (hence the name). The dough is typically made from a buttery, flaky pastry that is rolled into a spiral shape before being deep-fried to golden perfection. The pastries have a light, crisp texture on the outside while remaining soft inside. They are often dusted with sugar or cinnamon, which adds sweetness and texture to the crunchy exterior. Their golden-brown color and delicate shape make them an appealing dessert or snack.

25.  Ecuador Torta de Tres Recipe

Torta de Tres is a traditional three-layered cake that consists of sponge cake soaked in a sweet milk mixture, topped with whipped cream and a dusting of cinnamon. This Ecuador recipe is rich and moist, with each layer absorbing the sweet milk, creating a slightly creamy texture. The whipped cream topping is light and fluffy, and the cake is often decorated with a sprinkle of cinnamon or a few decorative fruits. The contrast between the layers of sponge and the creamy topping creates a beautiful, indulgent dessert.