Ecuadorian Food: 25 Traditional Dishes to Try

When it comes to traditional Ecuadorian foodI didn’t know what to expect before I arrived. It has a reputation for being blandsimilar to what I’d tasted in Colombia. But I have a friend from Ecuador who’s fiercely proud of his country’s foodespecially its use of green plantains.

After six weeks traveling around EcuadorI came to appreciate the comfort of a well-balanced Ecuadorian lunchthe pride behind a dish like hornadoand the subtle seasoning of its food.

This guide breaks down the typical dishes in Ecuador you’re likely to find. I’ve included personal notesquick tipsand a bit of cultural context. Because let’s be honesttrying new foods can be half the fun of travelbut only if you know what you’re eating. 

By the endyou’ll know what to eatwhere to try itand what to expect once it hits your plate so you can taste the food in Ecuador with curiositycultural insightand a healthy appetite.

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Eating Typical Food in Ecuador

Here are a few things I noticed while eating my way through Ecuador. These small details stood outsurprised meor will give you more context about traditional Ecuadorian food.

• Green plantains are everywhere. You’ll find them used to make empanadas de verdebolonestigrilloand tortillas (more on all of those below).
• Achiote is a go-to ingredient. It adds a subtle earthy flavor and gives Ecuadorian dishes a yellow to reddish color.
• Some ingredients go by different names. Pork is chanchopeanuts are maníand beans are sometimes called fréjol. 
• Ají salsa is rarely spicy in Ecuador. It’s served with nearly all dishes but the only time I noticed any heat was at seafood restaurants. This is in contrast to my experience with ají salsa in Peru and Colombia where the spice level varies more.
• Ecuadorians love fried chicken. And so do Ihaha! This one may not be traditional but it’s definitely a part of Ecuadorian food culture today. I saw fried chicken stands and fast food joints all over in the 6 weeks I spent traveling in Ecuador.

Typical Ecuadorian Foods

These are the traditional dishes in Ecuador that you’ll see again and again while traveling around the country. Some are national favoritesothers are more regionalbut all reflect the flavors and ingredients that define everyday food in Ecuador. 

If you’re just starting to explore Ecuadorian cuisinethis is a solid place to start.

1. Encebollado

Encebollado is one of the most iconic dishes in Ecuador. Yesit’s tuna soup but it’s not dryovercooked tuna as you might imagine. The tuna stays tendersimmered in a lightsavory broth with yuca and topped with lots of pickled red onions.

It’s especially popular along the coastwhere it’s often eaten for breakfast. In factlocals swear by it as a go-to hangover cure. What sets it apart isn’t just the ingredientsbut how it’s served—always with a side of chifles (thin fried plantain chips) and with lime and spicy ají salsa to brighten and balance the flavors.

My Ecuadorian friend told me each region has its own takewith slight variations in seasoning or garnishes. I was skeptical at firstbut after my first bowl I understood the hype. It’s a little tangy and surprisingly refreshing.

2. Hornado

Hornado is one of the most traditional dishes in the Ecuadorian highlands—and hard to miss if you’re exploring the markets of Ecuador. 

Whole pigs are slow-roasted until the skin turns deep golden and blisteredthen proudly displayed at market stalls with the entire head front and center. It’s the kind of thing that immediately catches your eye.

As I walked through the markets in Cuencanearly every hornado stand offered me a sample. When I realized I could choose a $3$4or $5 plate depending on my appetiteI didn’t hesitate. 

Hornado is traditionally served with a piece of ultra-crispy skinmote (see next)potatoesand a salad of lettucetomatoand pickled onions. The salad is tossed in a citrusy mix of lime juiceoiland cilantro that helps cut through the richness of the meat.

The pork is salty and flavorful without being greasyand the skin (usually not my thing) was incredible. It was thin and crisp like the top of a crème brûléewith just enough fat underneath to melt on your tongue.

3. Mote Pillo and Mote Sucio

Mote is a staple in Ecuadorian food cultureespecially in the highlands. It’s made from hominy—corn kernels that have been boiled until soft and slightly puffed. On its ownit’s mild and starchybut it shows up in all kinds of traditional dishes as a hearty base or filling side.

You’ll often see it served plain alongside meats like hornado or fritadabut there are also more flavorful versions. 

Mote pilloa typical breakfast in Cuencais sautéed with eggsonionsgarlicand a touch of achiote for color. Mote sucio (dirty mote) is tossed in pork lard—a rich and savory upgrade.

4. Ceviche

Ceviche is one of the most famous Ecuadorian foodsthough Ecuador and Peru have a friendly rivalry over who made it first. Both countries claim itand both prepare it differently. 

In Ecuadorceviche is less acidic than the Peruvian version and is usually served with more liquid which is a result of combining the citrus with broth.

The biggest difference is that the seafood is cooked before it’s marinatedwhich surprises a lot of travelers (myself included!) Shrimp is the most commonthough fishoctopusor conch are also usedespecially on the coast. 

Ecuadorian ceviche is typically made with tomatolime juicered onioncilantroand sometimes orange juice for a touch of sweetness. It’s served cold with sides like chiflespopcornor toasted cornwhich add crunch and contrast to the citrusyrefreshing bowl.

5. Llapingachos

Llapingachos are one of the most beloved traditional foods in Ecuador. These Ecuadorian potato pancakes are made from mashed potatoes stuffed with cheesethen pan fried until they’re crisp and golden outsidesoft and gooey inside.

They’re usually served with grilled meat and/or a fried eggand a drizzle of peanut sauce called salsa de mani. In the highlandsespecially around Ambato and Latacungathey’re a regular feature on lunch menus.

I don’t have much else to add except: who doesn’t like mashed potatoes stuffed with cheese and lightly fried?

6. Fritada de Chancho

Fritada is a weekend food tradition in Ecuadorespecially in the highlands. Families head out on Saturday or Sunday mornings to fritaderías—roadside spots in a small town that specialize in this dish.

It’s made by simmering chunks of pork in a mixture of watergarliccuminand orange juice until the liquid evaporates and the meat is left to cook in its own fat. The result is richsavoryand just a little bit sweetwith a texture that’s soft inside and crisp on the outside.

Fritada is almost always served with sides like motellapingachos (potato patties)fried plantainsor a simple tomato-onion salsa. You’ll find it all over the Sierrabut locals will argue passionately about which town or vendor makes the best version.

7. Churrasco Ecuatoriano

Churrasco is essentially Ecuadorian steak and eggs. It’s a hearty plate built around a thingrilled steak topped with a fried egg and served with ricefriesavocadoand a simple tomato-onion salad. It’s fillingstraightforwardand surprisingly versatile.

You’ll find it on menus throughout the daybut it’s especially popular for breakfast and dinner. Who doesn’t love breakfast for dinner?

The steak is usually seasoned simplycooked quickly over high heatand the egg on top ties everything together. It’s comfort food that doesn’t try to be fancy.

The first time I tried Ecuadorian churrasco was after a day of exploring waterfalls in Baños. I hadn’t planned on ordering itbut the waiter recommended it and it turned out to be a great way to refuel. The meat was tenderthe egg yolk ran just rightand the mix of carbs and protein hit every craving I didn’t know I had.

8. Tigrillo

Tigrillo is a classic Ecuadorian breakfast dish made by mashing green plantains and mixing them with cheeseeggsand sometimes bits of chicharrón (fried pork). The mixture is pan-fried until hot and crispy.

Despite the namethere’s no tiger involved. The name tigrillo is said to come from the speckled look of the mashed plantains mixed with other ingredients.

You’ll most often see it on breakfast menus served with a fried egg on top. It’s savoryfillingand one of the most typical things to eat in Ecuador for breakfast.

9. Bolón de Verde

If there’s one thing I learned during the 6 weeks I traveled in Ecuadorit’s that locals love green plantains. And bolónes are one of the ways they express that love.

This is another classic dish for breakfast. It’s made with boiled green plantains that are mashed while hotmixed with cheesechicharrónor bothand then formed into a ball—bolón literally means “big ball.” It’s then pan-fried until crisp on the outside and warm and melty inside.

You’ll see bolones at street stallscafesand markets across the countryespecially in the coastal and highland regions. They’re often served with a cup of hot coffee and sometimes a fried egg on the sidemaking them a go-to morning meal. 

Heartysaltyand fillingbolón de verde is also one of the most popular street foods in Ecuador. And one that locals never seem to tire of.

10. Locro de Papa

Locro de papa is a thick potato soup that’s a staple in the Sierraparticularly around Quito. It’s warmcomfortingand exactly what you want on a chilly day in the Andes. 

The base is made from soft-boiled potatoes blended into a creamy broth with milkcheeseoniongarlicand a bit of achiote for color.

You’ll find locro de papa on set lunch menus or as a starter at traditional restaurants. It’s one of the most typical Ecuadorian dishes in the highlands and proof that humble ingredients can be incredibly satisfying.

Other Typical Dishes in Ecuador

Dig a little deeper and you’ll find these lesser-known but equally important dishes in Ecuador. Some are not as widely known to travelersbut they’re just as rooted in regional identity and daily life. 

Some are typical for everyday lunchothers are reserved for weekends or holidays. But all add another layer to Ecuadorian food culture.

11. Cuy (Guinea Pig)

Cuy is one of the most traditional dishes in Ecuador and has been part of the Andean highland food culture for centuries. In rural communitiesguinea pigs are raised like small livestock. They are kept inside the home or in a nearby enclosure. 

While visiting the equator line near QuitoI stepped inside a traditional home and saw several guinea pigs in an enclosed area. Our guide explained that traditionallycuy is also believed to have diagnostic powers.

A healeror curanderomight rub a live guinea pig over someone’s body to diagnose illnesswith the animal’s reaction thought to reveal signs of internal disease.

For many Ecuadorianscuy is a delicacy reserved for festivals or special family gatherings due to its high cost. The guinea pig is typically grilled wholeserved with potatoes and smothered in a peanut sauce.

If you want to try cuy in Ecuadorhere are a few things to keep in mind:

• It’s often served whole—headteethfeetand all.
• The skin is crispyand the meat is rich and fattya bit like dark chicken or duck.
• The flavor is often compared to rabbit.
• It contains many small bonesso eating cuy takes some patience.

For a more traditional experienceeat cuy in a small town in Ecuador. In big citiescuy is often raised in a commercial setting. 

12. Guatita

Guatita is a richsavory stew made with beef tripepotatoesand a thick peanut sauce. It’s one of Ecuador’s most traditional dishesespecially popular along the coast.

It’s typically served with riceavocadoand a small salad on the side. While guatita is often a weekend or special occasion dishmany restaurants offer it dailyespecially in coastal towns where it’s part of the local food identity.

I didn’t expect to try it myself since I’m not usually into tripe. But while visiting the cloud forest of Mindo EcuadorI came across a vegan version that swapped the tripe for oyster mushrooms.

The creamy peanut sauce was still the starwith the mushrooms adding a satisfying texture. Even without the traditional ingredientsit was easy to see why guatita is such a beloved part of Ecuadorian food culture.

13. Seco de ChivoPolloor Carne

Despite the nameseco is anything but dry. It’s a saucyslow-cooked Ecuadorian stew known for its rich flavor and tender meat. One theory suggests the name doesn’t come from the Spanish word at allbut from English laborers in Ecuador who referred to it as the second course.

There are several versions of seco depending on the region and protein. Seco de pollo (chicken)seco de carne (beef)and seco de chivo (goat) are among the most common. What ties them together is the sauce made of onionsgarlicachioteand spices. 

Traditionally chica is added to obtain its tangy flavor. But it’s also common to use beer and/or naranjillaa tart tropical fruit. You’ll often find seco for lunch in Ecuadorserved with yellow riceripe plantainsand slices of avocado.

14. Arroz con Menestra

Arroz con menestra is a simple but staple lunch in Ecuador. Lentils or beans are slow-cooked with oniongarlictomatoesand cumin until it becomes a creamy stew. It’s served over rice with your choice of protein: beefporkchickenfishor an egg.

It’s a comfortingno-fuss meal that you can find at markets and small restaurants offering almuerzo (a set lunch). The lentils or beans soak into the riceand the meat is usually served on top or to the sideoften with fried plantainsavocadoand a small salad.

The first time I tried it was when I took the bus from Banos to Cuenca. We stopped at a small eatery near AlausiEcuador to eat and stretch our legs. It was ready to gowarmand exactly what I needed after hours on the road. Menestra is the kind of dish that doesn’t try to impress but definitely hits the spot.

15. Carne Colorada

Carne colorada is a traditional dish from Cotacachia town north of Quito just past the famous Otavalo Market. It’s not as widely known as other Ecuadorian dishesbut in this part of the countryit’s a source of local pride.

The dish is made with pork that’s been marinated in achiote (annatto) and spicesthen slow-cooked and smoked over wood. The result is deeply savory meat with a reddish hue and a subtle smoky flavor.

This Ecuadorian dish is served over tostado (crispy roasted corn)alongside moteboiled potatoesslices of avocadoa cheesy sauceand an empanada.

Though it originated in the late 1930scarne colorada has become a symbol of Cotacachi’s culinary identity. Todayit’s still prepared by descendants of the original family who popularized itwith newer generations adding their own twist while keeping the tradition alive. If you’re visiting the areathis is the dish to try.

16. Encocado de Pescado or Camarones

Encocado is a richcoconut-based seafood dish that hails from Ecuador’s Pacific coastspecifically the Esmeraldas region. 

It’s typically made with fish or shrimp simmered in a sauce of coconut milktomatoonionbell peppergarlicachioteand cilantro. The coconut gives the sauce a creamy texture and slightly sweet flavorbalanced by the acidity of tomato.

You’ll find encocado de camarón (shrimp) or encocado de pescado (fish) on the menu at beachside restaurants and those that specialize in food from the coast. It’s usually served with ricefried plantainsand avocado.

The dish is a great example of Afro-Ecuadorian culinary influence. Richcomfortingand full of flavorit’s one of the most iconic dishes from coastal Ecuador.

17. Parrillada

Parrillada is a mixed grill platter of different cuts of meat: beefporkchickenchorizoand/or ribs. It’s typically cooked over charcoal for that unmistakable smoky flavor. 

This is a weekend tradition for many Ecuadorian familiesespecially when there’s something to celebrate. Families order big platters to shareusually accompanied by potatoescornplantainsand ají salsa.

18. Fanesca

Fanesca is a richsymbolic soup served only once a year. You can find this traditional dish in Ecuador during Lent leading up to Holy Week (Semana Santa).

The soup is made with 12 different grains or legumes (representing the 12 apostles)blended with milksquashand spices to create a thickcreamy stew. It’s then topped with fried plantainshard boiled eggslices of chili pepperand mini empanadas de viento.

The other defining ingredient is bacalaoor dried salted codwhich represents Jesus and is common throughout Latin America. The fish is soaked before being cooked and added to the soup. It gives a distinct salty depth that balances the sweetness of the squash and corn.

I happened to be staying in Cuenca Ecuador during this time and got to try it at a local restaurant. If you’re traveling around Easterit’s something to keep an eye out for as you won’t see it on menus any other time of year.

19. Maito

Maito is a traditional dish from the Ecuadorian Amazonwhere fish or other protein is wrapped in large bijao leaves (also called kwan panga) and grilled. The leaves seal in moisture and impart a subtleearthy flavor to the fish as it cooks.

The protein is typically fresh river fishseasoned simply with saltgarlicand sometimes achiote or cilantro. As the packet cooksthe fish steams in its own juicesstaying tender and flavorful. You’ll also find versions with chickenporkor even palmito (heart of palm).

I first saw maito being prepared while visiting Laguna Azul near TenaEcuador—one of the gateways to the Amazon. Maito is deeply tied to Indigenous cooking traditions of Ecuador and remains a staple in Amazonian communities.

Other Popular Food in Ecuador

Some of the best food in Ecuador isn’t found in restaurants—it’s served from cartsmarket stallsand sidewalk grills. These dishes are fastaffordableand part of daily life. From savory to sweet snackskeep your eye out for these popular foods in Ecuador.

20. Humitas

Humitas are a traditional Ecuadorian snack made with fresh cornoniongarliceggscreamand cheese. The mixture is wrapped in corn husks and steamed until set. The result is more like a savory corn cake—soft and moist with sweet corn flavor.

They may look similar to tamalesbut they’re quite different. Humitas aren’t stuffed with fillingsand since they use fresh corn rather than dried masathey’re sweeter and more delicate. You’ll find humitas served for breakfast or as an afternoon snack with coffee.

21. Tortillas de Verde

Tortillas de verde are thickpan-fried patties made from green plantains. The plantains are boiled and mashed to create a dough. Then they are shaped into roundsstuffed with cheesechorizoor chicharronand cooked on a hot griddle until crisp and golden.

They’re most commonly eaten for breakfast or as a late afternoon snackespecially in coastal regions like Manabí and Esmeraldas.

22. Empanadas de Verde

Empanadas de verde are savory pockets made with a dough of mashed green plantains instead of flour or corn. The dough is firmslightly starchyand crisps up beautifully when fried. These empanadas are typically stuffed with cheesethough you’ll also find versions with meat or even seafood along the coast.

The plantain dough gives them a subtleearthy flavor that balances the salty filling. They’re most commonly eaten for breakfast or as a snackespecially in the coastal and highland regions where green plantains are a staple.

23. Empanadas de Viento

Empanadas de viento are largeairy empanadas that are filled with cheese and deep-fried until crisp. Then they’re sprinkled with sugar for an addicting combo of salty and sweet.

The crust is light and bubblywith just enough chew to hold in the melted cheese. And viento means “wind,” referring to the way they puff up as they fry. You’ll find them at market stallsbus terminalsand local restaurantsoften served hot with a small cup of coffee or tea.

24. Bizcochos

Bizcochos are a sweetbuttery treat baked in a wood-fired oven and typical of Cayambe Ecuador. They are best described as a crumbly shortbread with a subtle hint of anise.

Typically they are served with a cheese stick and a small dish of cajeta (goat’s milk caramel).The mix of salty and sweet is part of the traditionand dipping them in caramel is practically required. I found bizcochos to be drier than I expectedso I definitely recommend eating them with hot chocolate or coffee.

You’ll find them sold in cafés along the highway that runs through Cayambe. If you’re planning to visit the Otavalo Market from Quitothis is a great place to stop along the way.

25. Cevichochos

A favorite in the highlandscevichochos is a refreshingvegetarian version of ceviche made with chochos (lupini beans) instead of seafood. The beans are marinated in lime juice with tomatoesonionsand cilantrothen served in a cup or bowl and topped with chifles for crunch.

Lupini beans are firm and slightly chewywith a mildnutty taste that soaks up the citrus marinade. It’s a lightprotein-packed dish that’s especially popular in cities like Quito and Ambato where you can find it in the plazas.

26. Pan de Yuca

Pan de yuca is a small bread made with yuca flour (aka cassava) and cheese. The dough is rolled into balls and baked until puffed and lightly golden. The result is soft and stretchy on the insidewith a crisp shell and a mildcheesy flavor.

It’s most commonly eaten as a snack or light breakfastoften paired with a fruity yogurt drink. You’ll find it in bakeries and cafésespecially in the Sierra and Amazon regions where yuca is widely used. Warm and easy to grab on the gopan de yuca is one of the most popular snacks in Ecuador.

Questions About Ecuadorian Food

Wrapping Up the Food in Ecuador

These traditional Ecuadorian foods reflect the country’s three regions: from seafood dishes on the coast to slow-roasted meats in the highlands to steamed river fish in the Amazon.

Whether you’re eating hornado at a market or trying an empanada in a small town caféuse this guide as a starting point. Then follow your nose and taste what catches your attention in the moment.