Ecuadorian cuisine
27 entries in the Ecuadorian Cuisine compendium.
Ecuadorian cuisineEcuadorian cuisine blends Spanish, Inca, and Amazonian influences.Ají (sauce)Spicy Latin American condiment made from ají peppers.AlfajorA sweet confection from al-Andalus, now beloved across the Americas.Amazonian cuisineCuisine of Amazonian peoples featuring manioc, fish, and fruits.Batan (stone)Ancient grinding stone used across South America.BizcochoA pastry term with diverse meanings across Spanish-speaking regions.ChampúsA South American corn drink with regional and ritual variations.ChichaA traditional Latin American beverage with ancient ceremonial roots.ChifleFried plantain chips from Ecuador, Thailand, and Peru.Colada moradaEcuadorian purple drink for the Day of the Dead.Corn nutA crunchy snack made from deep-fried corn kernels.Ecuador maize varietiesEcuadorian maize varieties preserve centuries of farming and cooking heritage.Fried riceA stir-fried rice dish with countless global variations.FufuPounded West African staple made from cassava, plantains, or cocoyam.GuatitaA tripe stew considered a national dish of Ecuador.HorchataSweet plant-based beverages with Spanish and Mexican varieties.HumitaPre-Hispanic fresh corn dish wrapped in husks.Ilex guayusaCaffeinated Amazonian holly tree used for stimulant tea.LlapingachoEcuadorian fried potato pancakes stuffed with cheese and served with peanut sauce.LocroHearty Andean stew, national dish of several South American countries.MojojoyEdible palm weevil larvae of the Amazon and Oriente regions.Mote (food)Boiled grains prepared with alkali, a Latin American staple.Pampa mesaA communal meal on the ground symbolizing solidarity and earth connection.PanelaUnrefined whole cane sugar, a staple of Latin American cuisine.PinolEcuadorian hot beverage made from toasted barley flour and panela.Scorched riceCrisp rice crust prized across many world cuisines.MáchicaAndean toasted-grain flour used in foods and beverages.
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