I’ve gathered 25 traditional Ecuadorian dishes that will completely transport your kitchen straight to South America. Every single one is absolutely bursting with flavor, and honestly?
They’re way easier to pull off at home than you’d ever guess. Let’s jump right into this delicious adventure, shall we?
1. Ecuadorian Shrimp Ceviche (Ceviche de Camarón)
This shrimp ceviche is simple, vibrant, and completely addictive. Shrimp, onion, tomato, orange juice, and cilantro come together in a total flavor symphony.
The bright acidity of the oranges gets mellowed by the tomatoes and cilantro, while the onions bring that sweet crunch to balance it all out. One bite and you’ll be back for more, guaranteed.
2. Corviches
Corviches are crispy patties of mashed plantains with a surprise inside: delicate tuna or shrimp, gently seasoned with onion, garlic, and peanuts. That crunchy exterior wrapped around succulent seafood creates a texture contrast that’s completely delightful.
3. Fried Sweet Plantains
Fried sweet plantains might just solve all your healthy snacking dilemmas. They’re naturally sweet and firmer than bananas, so they keep their shape beautifully in the pan instead of turning to mush. Crispy, caramelized, and finished with cinnamon sugar, this is the kind of sweet treat you can feel great about inhaling.
4. Pan de Yuca (Cheese Bread)
Pan de yuca is called cheese bread, but really it’s more like a muffin. Fluffy and sweet inside with a delicate crunch on the outside.
Yuca flour and cheese are the stars, creating a medley of flavors and textures that’s just delightful. Slathered with butter, it’s a baking project you’ll want to make time for.
5. Tigrillo
Tigrillo starts with sweet plantains gently cooked in butter, then gets a scatter of chopped scallions for a little bite of freshness. After that, you crown the whole thing with eggs and melted cheese. Crazy delicious, right?
6. Pescado Encocado (Fish in Coconut Sauce)
Fish in coconut milk is one of my all time favorite pairings, and pescado encocado does it so well. The creamy sauce brings a gentle sweetness that hugs the mild fish perfectly.
And that gorgeous red color? It’s not tomato, it’s achiote powder working its magic.
7. Tres Leches Cake
Tres leches cake is a South American icon for a reason. A trio of milks—evaporated, condensed, and regular—soaks into the cake, making it so moist you’ll actually swoon.
It’s creamy, rich, and wonderfully sweet. Plus, thanks to all that milk, it stays dreamy in the fridge for days.
8. Dulce de Higos (Fig Preserves in Syrup)
Dulce de higos is a stunning dessert that’s surprisingly straightforward to make for your next dinner party. Caramelized figs in syrup get insanely sweet, sticky, and fruit forward.
And you don’t even have to peel them. It’s that easy.
9. Ecuadorian Churrasco
Ecuadorian churrasco is a mouthwatering mash up of steak and spices. Think American steak and eggs met a full English breakfast, and I am so here for it.
This is a meal that fuels you way past lunch. I love making it on the weekend, when I can kick back and digest happily afterward.
10. Espumilla (Ecuadorian Meringue Cream Dessert)
Espumilla is a dreamy Ecuadorian dessert that swirls fluffy meringue with soft fruit pulp. The flavors meld together in the most heavenly way.
Guava and passion fruit peek through with a gentle sweetness. It’s like taking a big, happy bite of summer.
11. Muchines de Yuca (Cassava Ball)
Get ready for something truly incredible: muchines de yuca. Yucca and cheese come together into a cassava ball that’s both creamy and crunchy in every bite. They’re fantastic served with lightly seasoned beef, but honestly, I could snack on them all on their own.
12. Morocho (Ecuadorian Spiced Corn Pudding Drink)
Morocho is a spiced corn pudding drink. Yes, a drink, and it’s wonderfully fun.
It’s creamy and sweet, humming with warm cinnamon spice, and the corn gives it this playful texture, almost like bubble tea. It’s a sip of pure cozy.
13. Ecuador Encebollado de Pescado (Fish Soup)
Encebollado de pescado is a seafood soup you really don’t want to skip. The bowl is loaded with tangy pickled onions, juicy tomato salsa, and the most tender, flaky fish.
Try tuna or mahi mahi. Finish it with creamy avocado and a good squeeze of lime, and it’s pure soup heaven.
14. Ecuadorian Seco de Chivo (Braised Goat Stew)
Seco de chivo is, in my book, one of the most fascinating and delicious stews from Ecuador. It’s a braise of bone-in goat meat with garlic, bell peppers, onions, tomatoes, and a parade of lively spices. Naranjillas can be tricky to find, but trust me, the final dish is worth every bit of hunting.
15. Llapingacho Recipe (Ecuadorian Potato Pancakes)
Move over, boring potatoes. Llapingachos (yah-peen-GAH-chos) are the side dish of the summer.
They’re a mix of mashed potatoes, cheese, onions, garlic, and spices, fried until they’re super fluffy inside with a crispy, golden crust. I reach for mature cheddar for the best flavor punch, but honestly, any good cheese works beautifully.
16. Aguado de Gallina (Ecuadorian Chicken Rice Soup)
Aguado de gallina is more than just a creamy comfort soup. It’s a whole symphony of spicy, savory notes that’ll have you going back for spoonful after spoonful. First, your nose catches all those fragrant seasonings, then your mouth meets that gentle spicy warmth, juicy chicken, and spoon tender potatoes.
17. Menestra de Porotos (Ecuadorian Bean Stew)
Menestra de porotos is soul satisfying in the best way. Tomatoes, onions, garlic, chili powder, and hearty beans simmer with warming cilantro and cumin for a perfectly balanced, rich flavor.
The textures in this stew really make it stand out. You’d be crazy not to give it a try!
18. Carne en Palito/Chuzos/Pinchos (Thin Beef Skewers)
These thin beef skewers will make your taste buds do a happy dance. The beef strips soak up a marinade of orange juice, achiote powder, garlic, and cumin.
Wow, right? A quick sear over an open flame gives you that melt in your mouth tenderness and the fullest, boldest flavor.
19. Humitas (Steamed Fresh Corn Cakes)
Humitas might be a South American secret, but you absolutely need to know about them. Think sweet corn, savory cheese, and fresh, herby coriander all blended into a steamed cake that melts in your mouth.
They’re kind of like cheese and corn tamales, yet totally their own wonderful thing. I just know you’ll fall for them.
20. Bolón de Verde (Ecuadorian Green Plantain Fritters)
Bolón de verde has absolutely become my weekend obsession. The dough is just mashed green plantains, butter, salt, and queso fresco, so it starts out heavy and dense.
But once it hits that hot oil, magic happens. The edges get all crispy and golden while the inside turns shockingly light.
21. Mote Pillo (Hominy with Eggs)
Mote pillo is a guaranteed crowd pleaser. It’s just hominy and eggs, but that simple combo makes it a go to any night of the week. The hominy is hearty and nourishing, while the eggs bring extra protein and a cozy, satisfying feel.
22. Ecuadorian Fritada de Chancho (Pork Fritada)
Fritada de chancho is pork that’s been braised in water and orange juice with onions and garlic, which means it soaks up so much flavor while staying incredibly succulent. Then it gets this gorgeous, tasty crust from the wok. Garlic and cumin work their magic, and honestly, it’s a weekend dinner dream come true.
23. Empanadas de Viento (Fried Cheese Empanadas)
I am completely smitten with these empanadas de viento. Picture a deep fried pocket of cheese, where the dough is somehow both tender and shatteringly crispy, giving way to the most irresistible gooey cheese and sweet onion filling. Every single bite is a tiny revelation.
24. Vegan Locro De Papa (Ecuadorian Potato and Cheese Soup)
Locro de papa is Ecuador’s answer to potato and cheese soup, and the kicker? It’s totally vegan. You only need a handful of ingredients to pull together one incredible, soul warming bowl.
25. Fanesca (Ecuadorian Easter Soup)
Fanesca is a wonderfully hearty and festive soup made for Easter. It’s packed with an intriguing mix: squash, cod, corn, hard-boiled eggs, cannellini beans, and green peas. Cumin, parsley, and garlic tie it all together into something completely crave worthy.
