page_title: List of Ecuadorian dishes and foods
section_title: Ecuadorian dishes and foods
hierarchical_section_title: List of Ecuadorian dishes and foods / Ecuadorian dishes and foods
caption_attribution_description: English: Ecuadorian ceviche, made of shrimp, lemon and tomato sauce Español: Ceviche ecuatoriano, hecho con camarón, limón y salsa de tomate
context_page_description: This is a list of Ecuadorian dishes and foods. Ecuadorian cuisine, the cuisine of Ecuador, is diverse, varying with altitude, and associated agricultural conditions. Pork, chicken, beef, and cuy is really popular in the mountainous regions, and are served with a variety of carbohydrate-rich foods, especially rice, corn, and potatoes. A popular street food in mountainous regions is hornado, which is often served with llapingacho. Some examples of Ecuadorian cuisine in general include patacones, llapingachos, and seco de chivo. A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of bananas, uvilla, taxo, and tree tomato finally a drink made from fruits known as the colada or even the colada morada.
context_section_description: Alfajor
  Ceviche
  Chifle
  Chugchucaras – a local delicacy of Latacunga, Ecuador, and the surrounding area prepared with deep fried pork and several other ingredients
  Churrasco
  Churro
  Dulce de Leche
  Come y Bebe (a tropical fruit salad served in orange juice)
  Ecuador maize varieties – Maize is cropped almost everywhere in Ecuador, with the exception of the Altiplano, the cold desert highlands 3000 meters above sea level.
  Empanadas de Platano
  Encebollado – a fish stew from Ecuador, regarded as a national dish.
  Escabeche
  Fanesca
  Fritada
  Guatitas
  Guinea pig
  Hornado
  Humita
  Ilex guayusa
  Llapingacho
  Locro
  Mote
  Panela – unrefined whole cane sugar
  Plantain soup – Caldo de bolas de verde (green plantain dumpling soup) is from coastal Ecuador
  Roscas
  Sancocho
  Sango de Platano Verde
  Salchipapas
  Seco
  Refrito – referred to as refrito in Ecuador, and it is made of Spanish onions, cubanelle peppers, fresh tomatoes, roasted garlic, cilantro and ground toasted cumin
  Lechon (Suckling pig)
  Bolón de verde
  T'anta wawa
  Uchu Jacu
caption: Ecuadorian ceviche, made of shrimp, lemon, onions, and some herbs. Tomato sauce and orange are used at some places but do not form a part of the basic recipe
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