Ecuador
4 topics — topics in this category.
Encebollado
The tuna onion soup of the coast: encebollado — albacore tuna soup with yuca, pickled red onions, tomato and cilantro, eaten with chifles (plantain chips) and popcorn — Ecuador's beloved breakfast and famous hangover cur…
Fanesca
The Holy Week cathedral: fanesca — a thick soup of 12 grains and beans (for the apostles), salt cod, pumpkin, milk and cream, made only at Easter (Semana Santa) in the highlands — Ecuador's most symbolic dish. Ingredient…
Llapingachos
The potato cakes: llapingachos — mashed potato patties stuffed with cheese, griddled until golden, served with peanut sauce, chorizo or fritada, fried egg, avocado and curtido — the highlands' favourite plate. Ingredient…
Cuy Asado
The whole guinea pig: cuy asado — roasted guinea pig, crisp-skinned and served with potatoes and peanut sauce at highland celebrations — Andean food for 5,000 years (outsiders take note: this is livestock here, not a pet…
World Cuisines
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