GASTRONOMY

The gastronomy of Ecuador is as diverse as its culture and its variety of climates that can be evidenced through its 4 natural regions. It acquires its own way of preparation according to the place where each dish is offered.

To talk about Ecuadorian gastronomy, it is necessary first to understand its great diversity, which is why the dishes are prepared using the products of each area; for example, we can talk about the highlands and its most recognized typical dish, as is the case of the famous Fritada that is prepared along the entire Inter-Andean alley and is prepared in almost the same way, except for some variations that include among other things the incorporation of bananas that despite not being produced in the highlands is used as an accompaniment. And for this reason, it is one of the most popular dishes for its variety of flavors that make up a perfect mixture that harmonizes perfectly with the geographical location of each area and that is just the special touch that Ecuador's cuisine offers to the delight of locals and strangers.

PACIFIC COAST

In the coastal region, we have a total of 7 provinces where the main ingredients consist of fish, bananas, coconut, etc.

MANABI
GUAYAS

MANABI

This province is located in the coastal profile of the country, and in the highlights of its wide gastronomy, we can mention dishes containing seafood such as ceviche, encebollado (star dish), empanadas de Verde, bolones, corviches, all accompanied by the typical and spicy aji costeño

GUAYAS

This province is located in the central part of the coast, and among the most representative typical dishes are the encebollado, the Caldo de manguera, etc. The encebollado in this part of the country is served with bread.

ANDES

We have 10 provinces located along the Inter-Andean Alley, and below we detail the typical dishes of each of the provinces that make up the Sierra.

PICHINCHA

Fritada and hornado. Mote with chicharon. Quimbolitos, tamales and humitas de choclo. We can also mention in Quito the typical dish that represents the delicious potato Locro served with soft cheese and avocado, all accompanied by the traditional chili.

CARCHI

It is the northernmost province and is the northern border of the country. Here we can highlight among its main dishes the famous hornado and roasted guinea pig. But it is worth mentioning that the hornado prepared in this sector has a difference in the preparation, since the one offered in this place looks different, and its texture is softer and juicier compared to the one prepared in the province of Pichincha.

CHIMBORAZO

This province is located in the south central part of the Sierra region. Among the best known typical dishes we have the hornado riobambeño that has another form of preparation, in this case it is similar in texture to roast pork, also the cholas, which are small breads filled with mapahuira, also include drinks such as chicha huevona, shampoo, guinea pig and rabbit.

CAÑAR

This province is among the southern provinces of Ecuador. Its typical dishes are the grains and products from the low and warm zones, such as coffee, rice, sugar cane, etc. Cascaritas: roasted and browned pork skin accompanied by mote, llapingacho, salt, and chili to taste. Another typical dish of importance is the famous cascaritas, which is roasted pork skin.

LOJA

This province is the last of the provinces of the Sierra; within its gastronomy, we can mention the famous “cecina de carne” which is a charcoal-grilled beef. Also, we can mention the tamales, and the repe lojano, a thick plantain soup.

IMBABURA

This province is located in the northern part of the country, south of the province of Carchi. Within its gastronomy, we can mention the guinea pigs from the town of Chaltura that differ in their preparation due to their crunchy texture. We can also mention the town of

COTOPAXI

It is located in the heart of the Sierra. Within its gastronomy, we can mention the chugchucaras, a dish containing mote, potato, pork skin, pork meat, canguil, and mini wheat empanadas, accompanied by chicha. They are also famous allullas and cheese leaves.