Culinary Highlights in Ecuador

Ecuador boasts a rich tapestry of culinary delights, reflecting the stark geographical diversity of its four regions. The fusion of Andean flavors, fresh seafood from the coast, Afro-Ecuadorian dishes, and Spanish culinary traditions creates a vibrant and innovative food and drink scene.

While friendly debates over which region serves the best cuisine are common, the strong culinary identity and food-centric culture of Ecuadorians unite all regions. They take immense pride in their national dishes, striving to preserve traditional recipes and share them with the world.

Here’s your guide to the must-try food and drink experiences when visiting Ecuador.

Don’t miss trying chugchucaras in Latacunga

Deeply rooted in Creole heritage and with a legacy of over 70 years, chugchucara stands as a signature dish of the central highlands. Originating from Cotopaxi Province, this hearty meal blends earthy components like mote (hominy), tostado (toasted corn), and boiled potatoes.

At the heart of chugchucara are tender pork and crispy fried pig skin, traditionally cooked in large bronze pots (paila de bronce), which were once common in Ecuadorian kitchens but have largely been replaced by modern cooking tools. To enhance the dish's flavors, it’s served on large circular platters and often includes maduro (ripe plantain) and empanadas.

Where to savor it: Traditional mercados (markets) in Latacunga, the capital of Cotopaxi, offer excellent renditions of this Andean specialty. However, the most favored place to experience it is Chugchucaras La Mamá Negra, a locally recommended wood-adorned restaurant located in central Latacunga.

Combat chuchaqui (hangovers) with a hearty bowl of encebollado

Regarded as one of the finest soups globally, encebollado is a cherished national dish. This flavorful fish stew is a must-try in Guayaquil, Ecuador's second-largest city and its main port.

Often believed to cure hangovers, this delectable stew is typically enjoyed in the morning, though it can be relished at any time of day.

The dish features a base of yucca (cassava) and albacore, topped with pickled onions, coriander, and an array of spices for added flavor.

Where to find it: Choosing where to enjoy a bowl of encebollado can be challenging, as guayacos (locals from Guayaquil) often have differing opinions. Recommendations can range from street vendors to upscale hotel restaurants. Some of the most highly-rated encebollado spots in the city include La Casa del Encebollado and El Pez Volador.

Experience some of the finest chocolate globally

In 2018, researchers discovered evidence of cacao usage dating back at least 5,300 years in what is now Ecuador. Initially believed to have been used in ceremonial rites, cacao has played a significant role in Ecuadorian culture throughout history.

During the 19th and 20th centuries, Ecuador experienced a “cacao boom,” becoming the world's leading cacao exporter, which greatly boosted its economy until agricultural challenges led to a decline in the 1900s.

Thanks to its premium quality, distinctively bitter taste, and floral fragrance, Ecuadorian cacao has recently regained prominence as a key export. Renowned cacao beans and innovative chocolatiers are driving a fresh wave of chocolate craftsmanship in Ecuador.

Where to indulge: If you find yourself in Quito, head to the award-winning República del Cacao, where chocolate delights await, from ice cream to pastries. Alternatively, schedule a tasting at Minka Chocolate in the historic center. In the Coast or Amazon regions, visit organic farms like Kallari, where you can tour and learn about Ecuador's renowned Arriba Nacional bean — complete with samples.

Explore Ecuadorian ceviche

Drawing from the bounty of our oceans and mangroves, Ecuadorian ceviche is a soup-like dish made from raw seafood marinated in lemon, lime, and/or orange juice. Variations exist across provinces, but typical ingredients include shrimp, mollusks, and fish, all marinated in citrus juices.

Served chilled, it is topped with pickled onions, diced tomatoes, and a combination of chifles (fried green plantain slices), tostado (toasted corn), and popcorn.

Regardless of what our Peruvian neighbors might claim, Ecuadorian ceviche is distinctly different from their famous version, which lacks the citrus broth that defines ours. Instead, Peruvian ceviche is usually paired with sweet potatoes, lettuce, and occasionally fresh corn.

Where to sample it: In Guayaquil, visit the upscale Casa Julian. In Quito, savor ceviche at a popular seafood spot among locals, Ceviches de la Rumiñahui. For a gourmet twist and modern take, Pez Bela is an excellent choice.

Savor pork-based specialties

Hornado (roasted pork) and fritada (fried pork in bronze pots) are staples of Ecuadorian cuisine. These dishes vary slightly across the Ecuadorian highlands, but traditional recipes typically feature llapingachos (potato pancakes), mote, and other accompaniments like corn, lettuce, salads, and avocado.

Where to enjoy it: For the best hornado pastuso, a version served with the pork's flavorful juices, visit the traditional markets in Carchi Province. If you're in Quito, take the Ruta Viva highway southwest to Sangolquí. Skip the large restaurants and head straight to the stands at Mercado de Sangolquí, where caseras (vendors) will offer you a sample before you choose where to purchase.

For fritada, the most authentic recipe can be found at Fritadas Amazonas in Atuntaqui or Doña Hacienda in Cayambe. For a more upscale experience, try Mercado Mixtura and Zerdo in Quito.

A taste from the Highlands: llapingachos

Commonly enjoyed in the Andean Highlands, llapingachos are delicious patties made from mashed potatoes, tinted with achiote, filled with cheese, and fried until golden and crispy on both sides.

In Riobamba and Ambato, llapingachos are served with fried eggs, chorizo, and fresh salads. In Quito and nearby areas, they come with caucara (beef), beet salad, and avocado.

Where to taste it: In Ambato and Riobamba, visit the traditional markets Mercado Central de Ambato and Mercado de la Merced for the most authentic Central Highlands’ llapingachos.

Savor the flavors of plantain dishes

Tigrillo, bolones, patacones, chifles – the array of beloved plantain-based dishes is extensive. Those living in Ecuador's coastal region, home to most of the country’s plantain and banana farms, enjoy these treats daily.

These dishes are considered staples of Ecuadorian cuisine, all featuring green plantain as the main ingredient but presented in various ways. For example, tigrillo blends mashed green plantain with cheese, eggs, and chicharrón (fried pork belly). Bolón, on the other hand, is a deep-fried ball of mashed green plantain mixed with cheese and chicharrón. Where to try it: You can find green plantain dishes almost anywhere in Ecuador, especially in restaurants run by manaba (Manabí locals) and guayacos. If you notice a line at a small stand, it’s worth stopping by. For a creative twist, visit King Cone in Guayaquil, where they serve plantain cones filled with seafood, chicken, and even ceviche.

Delectable sweets

Whether you're wandering the streets of Ibarra or relaxing on the beach, you're likely to encounter a variety of desserts and sweet treats.

For those with a sweet craving, the choices are limitless – from the bronze pot-made helado de paila (ice cream) and helados de Salcedo (ice cream sticks) to delightful quimbolitos (leaf-wrapped pastries) and humitas (steamed corn cakes).

Where to try it: Visit Salcedo, a quaint town in the Cotopaxi province, to savor their renowned helados de Salcedo — or simply pick them up at your local grocery store. In Quito, don’t miss popular cafes and sweet shops in the historic center, such as Cafetería Modelo, Dulcería Colonial, or the restaurant at Casa Colonial Quito.

What options are available for vegetarians and vegans in Ecuador?

While dedicated vegetarian and vegan menus are uncommon, those with specific dietary needs won't go hungry in Ecuador.

Dishes centered around corn and plantains, along with soups like locro de papa, sopa de fideo, and sopa de quinua, usually do not contain meat — just be sure to confirm.

Due to the fertile soil and ideal climate, a wide variety of vegetables are available year-round, and salads are a staple in Ecuadorian diets. Many meals can also be prepared without meat or substituted with a fried egg.

Ecuadorians have a deep appreciation for food and hospitality, so you'll likely find ways to ensure everyone enjoys a delicious meal. As long as you ask politely and make reasonable requests, they will often accommodate your needs.

However, keep in mind that requesting special pricing or items not on the menu is usually not possible in most cases.

A Year in Cuisine

Ecuadorians have a natural passion for food, making it fitting that many of their celebrations are accompanied by dishes specially created for those events. Consequently, some of the country's most beloved culinary delights are only available during specific seasons.

March–April

Traditionally consumed during Holy Week, fanesca is a rich pumpkin soup that blends up to 12 varieties of grains, including fresh corn, beans, peas, and chocho beans. The dish is topped with a boiled egg, small empanadas, and dried fish — though you can skip the fish if preferred.

October–November

On Día de los Difuntos (November 2), Ecuadorians enjoy colada morada (a rich beverage made from red fruits and black corn) alongside guaguas de pan (literally 'baby bread'). This traditional drink and snack are deeply rooted in syncretism, linked to indigenous rituals honoring the deceased that date back to pre-colonial times.

Continue planning your journey to Ecuador:

Here are essential destinations to include in your Ecuador itinerary If you have a vehicle, discover Ecuador's top road trips Check out these 13 tips from locals before visiting Ecuador Learn about the ideal times to visit Ecuador