What to Eat in Ecuador

Ecuador’s cooking spans three natural larders: the Pacific coast, the Andes, and the Amazon. Altitude and microclimates shape markets, from plantain and seafood by the shore to potatoes, corn, and dairy in highland valleys. Meals lean on fresh produce and pantry staples preserved by salt or sun.

Daily eating centers on a substantial midday almuerzo and weekend family tables, with breakfast heartier along the coast. Achiote-tinted oils, cilantro, and ají sauces build flavor, while slow braises and quick grills reflect both climate and work rhythms. Markets remain the most democratic place to taste tradition.

Encebollado is a hot tuna-and-yuca soup rooted in the coast, especially loved in Guayaquil and Manta. Cooks simmer albacore or bonito with garlic, cumin, oregano, and green onion to make a clear broth, add chunks of tender yuca, then finish with a sharp curtido of lime-cured red onion, tomato, and cilantro. The result is clean, saline, and citrusy, with silky yuca contrasting flaky fish and crunchy toppings like chifles or popcorn added at the table. Yuca is boiled separately until just soft, the fibrous core removed, and the soup is served steaming with a squeeze of lime and a spoon of ají casero to taste. Vendors often let you customize salt and acidity, reflecting a coastal preference for bright broths that cut through heat and humidity. Traditionally eaten at breakfast or after a long night, it is widely regarded as a remedy for chuchaqui, and remains a cornerstone of market stalls and neighborhood kitchens.

Ceviche de camarón in Ecuador features cooked shrimp marinated in a tomato-citrus jugo rather than raw seafood. Shrimp are briefly poached in salted water, then tossed with lime and orange juice, finely sliced red onion, cilantro, and diced tomatoes; many home cooks enrich the marinade with a touch of mustard or ketchup for body and balanced sweetness. Served chilled, its texture is bouncy and juicy, with a soupy acidity designed for the warm coast; the onions soften in the acids without losing crunch. It is a midday staple at beach kiosks and city markets in Guayaquil and Manta, commonly accompanied by chifles, patacones, or canguil so you can tune tartness, salt, and crunch with every spoonful.

Hornado is the highland art of slow-roasted pork, famously carved in markets around Quito and Cuenca. A whole pig is marinated overnight with garlic, cumin, achiote, salt, and often chicha or beer, then roasted for hours until the meat is succulent and the cuerito (skin) shatters. Sellers slice portions to order and plate them with mote (hominy), llapingachos or simple potatoes, curtido, and a bright agrio sauce built from tomato, onion, chiles, citrus, and herbs. The aroma of achiote and roasted fat draws crowds by late morning, and the contrast of juicy meat, tangy sauces, and starchy sides makes it a satisfying, balanced one-plate meal in the cool Andean climate. Beyond lunch, hornado anchors town fiestas and Sunday gatherings, reflecting Andean thrift and celebration: every cut is used, offal becomes fritada or morcilla elsewhere on the griddle, and the crackling is reserved for those who arrive early.

Fanesca is a once-a-year soup served during Holy Week that blends the Andean harvest with Catholic symbolism. Cooks desalt and flake dried salt cod, then fold it into a creamy base of sambo or zapallo squash, milk, and refrito (onion sautéed in achiote), along with an array of grains and legumes such as chochos, habas, peas, corn, lentils, and beans—often counted as twelve to represent the apostles. Each ingredient is cooked separately to protect its texture, then gently combined so the final bowl is thick yet bright, never muddy. Garnishes matter: hard-boiled egg, queso fresco, fried plantain, parsley, and sometimes tiny empanadas or masitas crown the soup. Families, parishes, and community kitchens prepare it collaboratively, and it is eaten at lunch throughout the country from Quito to coastal cities, usually only in the weeks leading to Easter.

Seco de chivo is a tangy goat stew prized in the southern Andes, with strong followings in cities like Loja. Chunks of goat are marinated with naranjilla juice, beer or chicha, garlic, cumin, oregano, and panela, then browned in a refrito of onions, peppers, and achiote before simmering until fork-tender. The sauce reduces to a glossy, citrus-savory glaze that clings to the meat; aromas of cilantro and toasted spices rise from the pot, while the meat remains distinctly lean and flavorful. A standard plate includes yellow rice, fried ripe plantain, avocado, and sometimes yuca or a crisp salad, creating sweet-sour balance that suits midday appetites. Though you will find seco made with lamb or chicken in other regions, the goat version remains a hallmark of highland Sunday meals and festive lunches, especially when the weather turns brisk.

Mountain cool, tropical coastlines, and rainforest edges give Ecuadorian cooking heirloom potatoes, plantains, seafood, and herbs year-round. Techniques stay simple but precise—refrito bases, long roasts, bright citrus, and ají at the table—so ingredients speak clearly in every bowl. For deeper dives into regional dishes and to plan food-forward trips by season and weather, explore Sunheron.com’s Ecuador pages and broader food guides.