“Ecuador is a compact country with lots jammed in. For nature lovers, you can do everything from chilling on island beaches to climbing snow-capped mountains.” – Survive Travel
Arroz con Pollo
Arroz con Pollo (rice with chicken) is a well-known dish not only in Ecuador but all-over Latin America.
Another variation is
Langostinos (squat lobsters) in garlic butter sauce was our favorite meal in Cuenca. It reminded us of shrimp scampi, but Ecuadorians do not add white wine to this dish as the Italians do.
Our first introduction to Ecuadorian ceviche was in Florida. The family of my students brought this fantastic dish to our house. The uniqueness of the Ecuadorian recipe is that the seafood is cooked first, and then marinated in lime juice.
In all other countries, people marinade raw seafood in lime juice and serve it as is without any cooking. We liked the Ecuadorian ceviche much more because we did not have to worry about getting sick from raw seafood.
The other seafood we loved was
Empanadas are made all over Latin America. They are small pockets of dough which are filled with meat and/or vegetables like carrots, peas, potatoes. In Ecuador, they deep fry empanadas, rather than bake them. We try not to eat greasy food and had just one empanada during the whole trip. It was delicious, but we would prefer if it were baked not fried.
In our hotel on the Napo river, we were served three buffets per day because we were in the middle of nowhere. The hotel was on a high bank of the fast-moving river. Behind the hotel was the jungle.
One of the dinners was especially memorable. The hotel staff prepared
As in Peru, the Ecuadorians eat a lot of potatoes. One of the typical Ecuadorian dishes we loved was
Many restaurants in Cusco and Quito offered lunch special: a combination of chicken, chorizo, fried egg, salad, and
Also, in Ecuador, they serve more than one type of carbs on the same plate too: pasta and rice, pasta and potatoes, potatoes and rice, quinoa and potatoes.
At one of the markets in the Amazon River area, we watched local people eating something bizarre. It was a large beetle larva called
Cuy (guinea pigs)
How about grilled
In Banos, our group stopped in front of the restaurant which specialized in grilled
Standing in front of the restaurant, looking into the closed eyes of the
Everyone agreed that it was tasty. Until this day, I remember the sharp sticking-out teeth better than I remember the taste of
In developed countries, people think of guinea pigs as small cute pets. My best friend has two photographs of herself with her baby guinea pig, called Masha. One picture shows my friend wearing a beautiful white sweater with Masha sitting on the shoulder. On the second picture, taken a couple minutes later, the sweater has a large red stain in the front.
This accident wouldn’t happen if Masha didn’t eat a healthy portion of red beets an hour before. The white sweater was ruined forever, but the before and after photographs are still in the family album.
If you like soups, Ecuador has many varieties of them. We came to this country just before Easter, and we were especially impressed by the traditional soup they make during Easter time. It is called
One of these days, I would like to make it, but I am overwhelmed by the number of ingredients. Fonseca is heaven to eat, but hell to prepare, so I haven’t even tried to make it at home.
Locro soup, on the other hand, is not difficult to prepare. It is a potato soup made with onions, garlic, cumin, achiote powder, and some other spices. Before serving,
The first time we ate it, was after a long bus ride through the mountains. The day was cold, with a light drizzle. Our group was tired and hungry. We stopped at the mountain resort which had a brook running through the whole property, even the reception area. The small pond in the lobby was filled with trout. After we finished
Ecuador is famous for its’ coffee and chocolate. Try to visit one of the cacao plantations. You will see the cacao trees up close. The fruits are growing right from the trunk. Watch the process of cleaning and drying cacao beans, try a piece of chocolate or drink freshly-made hot chocolate.
Before the meal, the hotels treated us to Pisco sour – a traditional alcoholic cocktail made with Pisco brandy, lemon or lime juice, sugar syrup, egg white. We already had Pisco sour in Peru and in Chile.