Ecuador

🇪🇨Sierra (Andean Highlands), Ecuador

Locro de Papa

A thick Ecuadorian potato soup simmered with onion, garlic, achiote and milk, finished with fresh cheese, avocado and ají.

🇪🇨Ecuador

Longaniza Ecuatoriana

Longaniza

A seasoned Ecuadorian pork sausage, coiled or in links, often grilled and served with mote and aji. Spiced with garlic, cumin and achiote.

🇨🇴Colombia

Lulo

Naranjilla

A Colombian tropical fruit (naranjilla) with orange, fuzzy skin and green, tart pulp. Used in juices, champús, and desserts, a national favorite.

🇪🇨Ecuador

Maito

Amazonian Ecuadorian fish, chicken or palm worms wrapped in bijao leaves and grilled over charcoal. A traditional Kichwa dish from the rainforest.

🇪🇨Sierra (Andean Highlands), Ecuador

Melcochas

Chewy Ecuadorian candy of sugarcane molasses pulled until glossy and cut into bite-sized pieces. A traditional sweet from the sierra, especially Baños.

🇪🇨Ecuador

Miel de Panela

An Ecuadorian cane syrup (molasses) from panela, used in desserts and drinks

🇨🇴Colombia

Mora

Colombian blackberry (mora de Castilla), a tart, deep-red berry used in juices, jams, and desserts. A staple of the Andean highlands, served fresh or juiced.

🇪🇨Ecuador

Morcilla Ecuatoriana

Morcilla

Ecuadorian blood sausage mixed with rice, onions and spices, grilled or fried and served with mote, potatoes and llapingachos.

🇪🇨Ecuador

Morocho

Morocho is a thick Ecuadorian drink of cracked morocho corn simmered with milk, sugar, and cinnamon until creamy.

🇪🇨Sierra (Andean Highlands), Ecuador

Mote

Boiled hominy with large, plump kernels served in Ecuador with hornado, fritada and stews.

🇪🇨Ecuador

Mote con Chicharrón

Puffed hominy corn served with crispy fried pork belly and a tomato-onion salsa, a hearty Ecuadorian highland plate.

🇪🇨Cuenca, Ecuador

Mote Pillo

An Ecuadorian Sierra dish of hominy (mote) scrambled with eggs, onions, and milk, a Cuenca and breakfast classic.

🇪🇨Cuenca, Ecuador

Mote Sucio

An Ecuadorian Sierra dish of hominy (mote) fried with pork cracklings and onions, a Cuenca and rustic classic.

🇪🇨Sierra (Andean Highlands), Ecuador

Motepata

An Ecuadorian highland stew of hominy corn with chunks of pork skin, beans and spices. Rustic, filling and traditional in the sierra.

🇪🇨Ecuador

Muchín

An Ecuadorian snack of green plantain dough stuffed with cheese, fried until golden, a coastal and street classic.

🇪🇨Ecuador

Máchica

Máchica is finely milled roasted barley flour stirred into coladas, pinol-like drinks, porridges or simple snacks.

🇪🇨Ecuador

Naranjillazo

An Ecuadorian Andean hot drink of aguardiente, naranjilla juice, cinnamon, and panela, a festive and cold-weather classic.

🇨🇴Colombia

Pan de Yuca

A Colombian baked cheese bread made with cassava flour and cheese, similar to Brazilian pão de queijo. Small, round, and chewy, it is a coastal and Amazonian snack.

🇪🇨Sierra (Andean Highlands), Ecuador

Papas con Cuero

An Ecuadorian Sierra dish of pork skin with potatoes, onions, and spices, a hearty and rustic classic.

🇨🇴Valle del Cauca, Colombia

Pescado Encocado

A Pacific-coast dish of fish cooked in coconut milk with cilantro cimarrón, peppers, and spices. A Chocó and Valle del Cauca specialty, rich and aromatic.

🇪🇨Ecuador

Pristiños

An Ecuadorian Christmas fried pastry, crown-shaped, served with miel de panela, a festive and traditional classic.

🇦🇷Argentina

Quesillo

A soft, fresh Argentine cheese from the northwest, made by stretching curd like mozzarella. Used in empanadas, tarts, or eaten with honey and dulce de cayote.

🇪🇨Sierra (Andean Highlands), Ecuador

Quimbolito

A steamed Ecuadorian corn cake wrapped in an achira leaf, sweet and moist with a delicate corn flavor. A breakfast or snack from the sierra.

🇪🇨Loja, Ecuador

Repe Lojano

An Ecuadorian green banana soup with cheese, cilantro, and eggs, a Loja and regional classic.

🇪🇨Oriente (Amazonian Ecuador), Ecuador

Sacha Inchi

Sacha inchi are Amazonian seeds roasted like nuts, with a crisp shell and rich, oily interior used in snacks and regional foods.

🇪🇨Costa (Coastal Ecuador), Ecuador

Salprieta

Salprieta is a Manabí dry seasoning of ground roasted maize or peanuts, achiote, cumin and salt, sprinkled over plantain and seafood.

🇪🇨Ecuador

Salsa de Maní

An Ecuadorian creamy peanut sauce with roasted peanuts, onions, garlic, and milk, served with llapingachos and meats.

🇪🇨Ecuador

Sancocho

An Ecuadorian soup with meat, plantains, yuca, corn, and vegetables, a hearty and rustic classic.

🇪🇨Costa (Coastal Ecuador), Ecuador

Sango de Camarones

Sango de camarones is a thick coastal Ecuadorian stew of shrimp and green plantain or maize, cooked with refrito until spoon-coating.

🇪🇨Ecuador

Seco de Chivo

An Ecuadorian goat stew with beer, onions, tomatoes, and cilantro, served with rice and plantains, a coastal and national classic.

🇪🇨Ecuador

Seco de Pollo

An Ecuadorian chicken stew with beer, onions, tomatoes, and cilantro, served with rice and plantains

🇪🇨Sierra (Andean Highlands), Ecuador

Tamales Ecuatorianos

Ecuadorian tamales use seasoned corn masa around pork or chicken, wrap it in a corn husk, and steam it until tender.

🇪🇨Ecuador

Tigrillo

An Ecuadorian breakfast of green plantains mashed with eggs, onions, and cilantro, a coastal and hearty classic.

🇨🇴Colombia

Tomate de Árbol (Tree Tomato)

Tomate de árbol

A red-orange Andean tamarillo with tart seed-filled flesh, used for juices, ají, and desserts in Colombia and Ecuador.

🇪🇨Guayaquil, Ecuador

Tonga

An Ecuadorian coastal dish of rice, meat, and plantains wrapped in banana leaves, a Guayaquil and festive classic.

🇪🇨Ecuador

Tortilla de Verde

An Ecuadorian green plantain tortilla with cheese, fried until golden, a coastal and breakfast classic.