Ecuadorian Food: 25 Traditional Dishes to Try

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

After six weeks traveling around Ecuador, I came to appreciate the comfort of a well-balanced Ecuadorian lunch, the pride behind a dish like hornado, and the subtle seasoning of its food.

This guide breaks down the typical dishes in Ecuador you’re likely to find. I’ve included personal notes, quick tips, and a bit of cultural context. Because let’s be honest, trying new foods can be half the fun of travel, but only if you know what you’re eating. 

By the end, you’ll know what to eat, where to try it, and what to expect once it hits your plate so you can taste the food in Ecuador with curiosity, cultural insight, and 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 out, surprised me, or will give you more context about traditional Ecuadorian food.

• Green plantains are everywhere. You’ll find them used to make empanadas de verde, bolones, tigrillo, and 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 chancho, peanuts are maní, and 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 I, haha! 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 favorites, others are more regional, but all reflect the flavors and ingredients that define everyday food in Ecuador. 

If you’re just starting to explore Ecuadorian cuisine, this is a solid place to start.

1. Encebollado

Encebollado is one of the most iconic dishes in Ecuador. Yes, it’s tuna soup but it’s not dry, overcooked tuna as you might imagine. The tuna stays tender, simmered in a light, savory broth with yuca and topped with lots of pickled red onions.

It’s especially popular along the coast, where it’s often eaten for breakfast. In fact, locals swear by it as a go-to hangover cure. What sets it apart isn’t just the ingredients, but 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 take, with slight variations in seasoning or garnishes. I was skeptical at first, but 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 blistered, then 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 Cuenca, nearly every hornado stand offered me a sample. When I realized I could choose a $3, $4, or $5 plate depending on my appetite, I didn’t hesitate. 

Hornado is traditionally served with a piece of ultra-crispy skin, mote (see next), potatoes, and a salad of lettuce, tomato, and pickled onions. The salad is tossed in a citrusy mix of lime juice, oil, and cilantro that helps cut through the richness of the meat.

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

3. Mote Pillo and Mote Sucio

Mote is a staple in Ecuadorian food culture, especially in the highlands. It’s made from hominy—corn kernels that have been boiled until soft and slightly puffed. On its own, it’s mild and starchy, but 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 fritada, but there are also more flavorful versions. 

Mote pillo, a typical breakfast in Cuenca, is sautéed with eggs, onions, garlic, and 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 foods, though Ecuador and Peru have a friendly rivalry over who made it first. Both countries claim it, and both prepare it differently. 

In Ecuador, ceviche 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 marinated, which surprises a lot of travelers (myself included!) Shrimp is the most common, though fish, octopus, or conch are also used, especially on the coast. 

Ecuadorian ceviche is typically made with tomato, lime juice, red onion, cilantro, and sometimes orange juice for a touch of sweetness. It’s served cold with sides like chifles, popcorn, or toasted corn, which add crunch and contrast to the citrusy, refreshing 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 cheese, then pan fried until they’re crisp and golden outside, soft and gooey inside.

They’re usually served with grilled meat and/or a fried egg, and a drizzle of peanut sauce called salsa de mani. In the highlands, especially around Ambato and Latacunga, they’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 Ecuador, especially 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 water, garlic, cumin, and orange juice until the liquid evaporates and the meat is left to cook in its own fat. The result is rich, savory, and just a little bit sweet, with a texture that’s soft inside and crisp on the outside.

Fritada is almost always served with sides like mote, llapingachos (potato patties), fried plantains, or a simple tomato-onion salsa. You’ll find it all over the Sierra, but 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 thin, grilled steak topped with a fried egg and served with rice, fries, avocado, and a simple tomato-onion salad. It’s filling, straightforward, and surprisingly versatile.

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

The steak is usually seasoned simply, cooked quickly over high heat, and 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 it, but the waiter recommended it and it turned out to be a great way to refuel. The meat was tender, the egg yolk ran just right, and 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 cheese, eggs, and sometimes bits of chicharrón (fried pork). The mixture is pan-fried until hot and crispy.

Despite the name, there’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 savory, filling, and 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 Ecuador, it’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 hot, mixed with cheese, chicharrón, or both, and 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 stalls, cafes, and markets across the country, especially in the coastal and highland regions. They’re often served with a cup of hot coffee and sometimes a fried egg on the side, making them a go-to morning meal. 

Hearty, salty, and filling, bolón 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 Sierra, particularly around Quito. It’s warm, comforting, and 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 milk, cheese, onion, garlic, and 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 travelers, but they’re just as rooted in regional identity and daily life. 

Some are typical for everyday lunch, others 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 communities, guinea pigs are raised like small livestock. They are kept inside the home or in a nearby enclosure. 

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

A healer, or curandero, might rub a live guinea pig over someone’s body to diagnose illness, with the animal’s reaction thought to reveal signs of internal disease.

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

If you want to try cuy in Ecuador, here are a few things to keep in mind:

• It’s often served whole—head, teeth, feet, and all.
• The skin is crispy, and the meat is rich and fatty, a bit like dark chicken or duck.
• The flavor is often compared to rabbit.
• It contains many small bones, so eating cuy takes some patience.

For a more traditional experience, eat cuy in a small town in Ecuador. In big cities, cuy is often raised in a commercial setting. 

12. Guatita

Guatita is a rich, savory stew made with beef tripe, potatoes, and a thick peanut sauce. It’s one of Ecuador’s most traditional dishes, especially popular along the coast.

It’s typically served with rice, avocado, and a small salad on the side. While guatita is often a weekend or special occasion dish, many restaurants offer it daily, especially 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 Ecuador, I came across a vegan version that swapped the tripe for oyster mushrooms.

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

13. Seco de Chivo, Pollo, or Carne

Despite the name, seco is anything but dry. It’s a saucy, slow-cooked Ecuadorian stew known for its rich flavor and tender meat. One theory suggests the name doesn’t come from the Spanish word at all, but 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 onions, garlic, achiote, and spices. 

Traditionally chica is added to obtain its tangy flavor. But it’s also common to use beer and/or naranjilla, a tart tropical fruit. You’ll often find seco for lunch in Ecuador, served with yellow rice, ripe plantains, and 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 onion, garlic, tomatoes, and cumin until it becomes a creamy stew. It’s served over rice with your choice of protein: beef, pork, chicken, fish, or an egg.

It’s a comforting, no-fuss meal that you can find at markets and small restaurants offering almuerzo (a set lunch). The lentils or beans soak into the rice, and the meat is usually served on top or to the side, often with fried plantains, avocado, and 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 Alausi, Ecuador to eat and stretch our legs. It was ready to go, warm, and 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 Cotacachi, a town north of Quito just past the famous Otavalo Market. It’s not as widely known as other Ecuadorian dishes, but in this part of the country, it’s a source of local pride.

The dish is made with pork that’s been marinated in achiote (annatto) and spices, then 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 mote, boiled potatoes, slices of avocado, a cheesy sauce, and an empanada.

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

16. Encocado de Pescado or Camarones

Encocado is a rich, coconut-based seafood dish that hails from Ecuador’s Pacific coast, specifically the Esmeraldas region. 

It’s typically made with fish or shrimp simmered in a sauce of coconut milk, tomato, onion, bell pepper, garlic, achiote, and cilantro. The coconut gives the sauce a creamy texture and slightly sweet flavor, balanced 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 rice, fried plantains, and avocado.

The dish is a great example of Afro-Ecuadorian culinary influence. Rich, comforting, and full of flavor, it’s one of the most iconic dishes from coastal Ecuador.

Traveling to Ecuador? Discover the most traditional Ecuadorian drinks, both alcoholic and non-alcoholic.

17. Parrillada

Parrillada is a mixed grill platter of different cuts of meat: beef, pork, chicken, chorizo, and/or ribs. It’s typically cooked over charcoal for that unmistakable smoky flavor. 

This is a weekend tradition for many Ecuadorian families, especially when there’s something to celebrate. Families order big platters to share, usually accompanied by potatoes, corn, plantains, and ají salsa.

18. Fanesca

Fanesca is a rich, symbolic 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 milk, squash, and spices to create a thick, creamy stew. It’s then topped with fried plantains, hard boiled egg, slices of chili pepper, and mini empanadas de viento.

The other defining ingredient is bacalao, or dried salted cod, which 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 Easter, it’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 Amazon, where fish or other protein is wrapped in large bijao leaves (also called kwan panga) and grilled. The leaves seal in moisture and impart a subtle, earthy flavor to the fish as it cooks.

The protein is typically fresh river fish, seasoned simply with salt, garlic, and sometimes achiote or cilantro. As the packet cooks, the fish steams in its own juices, staying tender and flavorful. You’ll also find versions with chicken, pork, or even palmito (heart of palm).

I first saw maito being prepared while visiting Laguna Azul near Tena, Ecuador—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 carts, market stalls, and sidewalk grills. These dishes are fast, affordable, and part of daily life. From savory to sweet snacks, keep your eye out for these popular foods in Ecuador.

20. Humitas

Humitas are a traditional Ecuadorian snack made with fresh corn, onion, garlic, eggs, cream, and 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 tamales, but they’re quite different. Humitas aren’t stuffed with fillings, and since they use fresh corn rather than dried masa, they’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 thick, pan-fried patties made from green plantains. The plantains are boiled and mashed to create a dough. Then they are shaped into rounds, stuffed with cheese, chorizo, or chicharron, and cooked on a hot griddle until crisp and golden.

They’re most commonly eaten for breakfast or as a late afternoon snack, especially 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 firm, slightly starchy, and crisps up beautifully when fried. These empanadas are typically stuffed with cheese, though you’ll also find versions with meat or even seafood along the coast.

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

23. Empanadas de Viento

Empanadas de viento are large, airy 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 bubbly, with 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 stalls, bus terminals, and local restaurants, often served hot with a small cup of coffee or tea.

24. Bizcochos

Bizcochos are a sweet, buttery 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 tradition, and dipping them in caramel is practically required. I found bizcochos to be drier than I expected, so 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 Quito, this is a great place to stop along the way.

25. Cevichochos

A favorite in the highlands, cevichochos is a refreshing, vegetarian version of ceviche made with chochos (lupini beans) instead of seafood. The beans are marinated in lime juice with tomatoes, onions, and cilantro, then served in a cup or bowl and topped with chifles for crunch.

Lupini beans are firm and slightly chewy, with a mild, nutty taste that soaks up the citrus marinade. It’s a light, protein-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 inside, with a crisp shell and a mild, cheesy flavor.

It’s most commonly eaten as a snack or light breakfast, often paired with a fruity yogurt drink. You’ll find it in bakeries and cafés, especially in the Sierra and Amazon regions where yuca is widely used. Warm and easy to grab on the go, pan 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 café, use this guide as a starting point. Then follow your nose and taste what catches your attention in the moment.