Typical food from Ecuador

The Ecuadorian gastronomy is enriched by the different natural regions that make up the country: the costa,
sierra, Galapagos Islands and the eastern region. For this reason, main dishes as well as desserts are
prepared with a wide range of ingredients, from fish and shellfish, to meats, fruits, and herbs. Own natives of
Ecuador are referred to as Creole dishes.

List of main dishes and desserts of the Ecuadorian gastronomy:

The main dishes of Ecuador are characterized by a strong presence of shellfish and fish, mainly because the
country has a wide coastline capable of providing to the country of a large number of marine products. Banana,
as well as various Ecuadorian corns are essential ingredients in the Ecuadorian cuisine. Finally, in terms of
meat, include beef, chicken, the sheep and Guinea pig. In what follows you list most popular entrees of
Ecuador.

1. The bolon of green is considered national dish of the Republic of Ecuador and has as ingredient star
green bananas, of which Ecuador is one of the largest producers worldwide. As its name suggests,
the Green bolon consists of a ball that can be roasted either fried previously. This mass is prepared
manually until Add salt and some additional ingredient, such as cheese or fried meat.
2. The cangrejada, The pangora, the crabs, the Blues and the reds are those used within the
Ecuadorian cuisine, in particular for the preparation of the famous Ecuadorian cangrejada. The
pangora, the crabs, the Blues and the reds are those used within the Ecuadorian cuisine, in particular
for the preparation of the famous Ecuadorian cangrejada. The cangrejada, also tends to be
accompanied by a salad prepared with onions, popcorn and chifles.
3. The steak is another most popular both in Ecuador and in Latin America. Consists of a cutlet of beef
cooked on the grill or grilled and accompanied by eggs, rice, potatoes, onion, garlic, olive oil and other
ingredients, as well as some sauces.
4. Squash, also known as pumpkin is a type of American origin vegetable considered as a Variant within
the same family as the pumpkin family Thus, the cream of pumpkin is a puree made from pumpkin
boiled and then mashed together with chicken or vegetable broth.
5. the Guinea pig roast accompanied by potatoes, are also other dishes in which the Guinea pig is the
ingredient star, namely: locro de cuy, soup of potatoes with Guinea pig, Guinea pig pepper, Guinea
pig with mote, etc.
6. The onions is an original dish of Guayas province, to the southwest of the country. The soup that
came with the fish made from liquefied cassava and can spice with chili powder, cumin and other
spices to taste. The fish used to prepare this dish usually albacore, but it is also possible to use tuna
or palm weevil. To accompany, you can serve rice, popcorn, bread, lemon juice, pepper, etc.
7. Locro, locro of Pope or locro of potatoes with cheese is a classic dish of Ecuador, which consists of a
creamy soup made with potatoes and cheese. Although its main ingredients are, as already
mentioned, the potatoes and cheese, also usually add the following foods: corn, cabbage, fresh corn,
peanuts and shrimp

Desserts: The babaco is an original fruit from South America, specifically in the province of Loja,
Ecuador. The babaco is a kind of syrup made from the cooking of a mature babaco of large size,
which is added a little cinnamon, sugar and water.