Ecuador Recipes... Yum! Yum!

Ecuador Recipes by cities and regions. Ecuador food is considered to be now amongst the most delicious in the world.


Ecuador's traditional gastronomy is renowned for its variety and delicious taste. Typical specialties include meat, chicken, fish, potatoes, corn and vegetables.

Ecuadorian food also includes a great variety of exotic fruits and juices. Different types of plantains and bananas are a treat.

And of course on this page I am including some tasty and easy to do Ecuador recipes.

But first let's figure out what kind of food is the most important in the different Regions of Ecuador. For example:

Food in the Highlands of Ecuador

  • Fritada: Pork fired in it's own grease with mote (white corn), tostado (toasted corn) and potatoes. It has an incredible taste and also it is one of the most popular Ecuador recipes.
  • Llapingachos: Little smashed potatoes pancakes with achiote (a natural red color seed) stuffed with cheese, served with thick red sausages, eggs, lettuce, avocado.
  • Fanesca: It's a soup made with many grains and Cod. It is a very traditional food during Holly Week (around April). This Ecuador recipe is prepared nation wide.
  • Churrasco: This is my favorite... it is composed of rice, meet, eggs, avocado and french fries.
  • Locro: Is a soup made of potatoes, milk, cheese and an avocado to the side of the plate.

Food in the Coast of Ecuador

  • Ceviche: A dish made with fresh shrimp, onions, ketchup, herbs and lemon. Usually served in a small pot.
  • Encebollado: It is soup made of yellow fin Tuna and Yuca. Good for Hangovers. It is a very popular Ecuador food.
  • Guatita: This is cow stomach, with potatoes and peanut sauce. A lot of people from the coast loves this dish because it tastes just great!
  • Caldo de Manguera: A wonderful soup made of pig intestines stuffed with blood and rice. This is also great for hangovers.

Food in the Amazon Rain Forest and Galapagos

Most of their food is very similar to the Coast of Ecuador with the exception that in the jungle a lot of native animals are consumed like guanta, armadillo, monkeys and specially lots of fish, etc.

I'll publish some good Ecuador recipes for this region very soon.



One of the most important and well known Ecuador recipes is the Fanesca, prepared on April during the Christian Holly week, here's the recipe:

  • 1 pound salt cod
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 cup cooked corn kernels
  • 1 cup cooked green beans, cut into little pieces
  • 1 cup light cream
  • 3 hardboiled eggs, sliced
  • 4 tablespoons (1/4 cup) butter
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground cumin
  • freshly ground pepper
  • 1 cup long-grain rice cooked in 1 cup milk and 1 cup water
  • 2-1/2 cups cooked shredded cabbage
  • 2 cups cooked, mashed winter squash
  • 1 cup cooked baby lima beans or fava beans
  • 1 cup cooked green peas
  • 1/2 cup peanuts, ground
  • 4 cups milk
  • 1 cup Spanish fresh cheese or Munster, chopped, salt
  • Parmesan cheese
  • 2 medium onions, finely chopped


A.- Soak the cod in cold water to cover for 12 hours or more, changing the water frequently.

Drain the fish and put it into a saucepan with fresh water to cover.

Bring to a boil, lower the heat, and simmer until the fish is tender, about 15 minutes. Drain, and reserve the fish stock. Remove any skin and bones from the fish and cut it into 1/2-inch pieces. Set aside.

B.- Heat the butter in a large saucepan and sauté the onions and garlic until the onions are soft. Add the oregano, cumin, bay leaf, and several grinds of black pepper and sauté for a minute or two longer.

Add 1 cup water, bring to a boil, and add the cooked rice, corn, cabbage, squash, zucchini, lima or fava beans, peas, green beans, ground peanuts, the fish and fish stock, the milk, and the cream.

Stir to mix and simmer very gently for about 5 minutes to blend the flavors. Add the chopped cheese and salt to taste. The soup should be about as thick as minestrone.

If it seems too thick, thin it with a little more milk and simmer for a few minutes longer.

C.- Pour the soup into a tureen and serve in soup plates. Garnish the servings with sliced hardboiled egg.

Have the grated Parmesan cheese in a bowl on the table to be used as liked. And that's it you have cooked a delicious Fanesca.

LOCRO (Potato Soup) Recipe


  • 4 tablespoons (1/4 cup) butter
  • 1 teaspoon sweet paprika
  • 1 medium onion, finely chopped
  • 4 pounds potatoes, peeled and sliced
  • 1 cup each milk and light cream
  • 1/2 pound Munster cheese, grated and salt


In a large, heavy saucepan heat the butter and stir in the paprika. Add the onion and sauce over moderate heat until the onion is softened.

Pour in 4 cups water, bring to a boil, and the potatoes, and simmer over low heat, uncovered, stirring occasionally.

When the potatoes are almost done, add the milk and cream and continue to cook, stirring from time to time, until the potatoes begin to disintegrate.

Stir the cheese into the potatoes, season to taste with salt, and serve immediately.

Avocado slices are sometimes served with the Locro, on separate plates but to be eaten at the same time.

This is a recipe from Ecuador that you should really try doing it, it's just delicious and very easy to do...

CEVICHE de CAMARON (Shrimp) Recipe


  • 2 pounds medium shrimp, shelled and deveined
  • 2 cups bitter (Seville) orange juice
  • 1 medium onion, finely chopped
  • 1 fresh hot red or green pepper, seeded and finely chopped
  • 1 large tomato, peeled, seeded, and chopped
  • freshly ground pepper and salt


Drop the shrimp into a large saucepan of boiling salted water and boil for 2 or 3 minutes, or until the shrimp are cooked. Drain and mix with the orange juice, onion, hot pepper, tomato, salt and pepper to taste.

Let stand an hour before serving. Serve with Toasted Corn and Popcorn on the side. Ceviche is also part of the most important Ecuador recipes.

LLAPINGACHOS (Potato Cakes) Recipe


  • 2 pounds potatoes, peeled and sliced
  • 4 tablespoons (1/4 cup) butter
  • 2 medium onions, finely chopped
  • 2 cups Munster cheese, shredded lard, butter, or oil
  • salt


Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and sauce the onions until they are very soft.

Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls.

Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes.

In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, sauce the potato cakes until they are golden brown on both sides.

I am always updating this page with the best and most important Ecuador recipes, so come and visit me often or the easiest way is to follow My Web Site's Blog

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