Ecuador

Rompope is a dairy-based alcoholic drink similar to eggnog made using milk, sugar, spices, egg yolks, vanilla and rum. The milk and sugar are heated up to infuse with the spices. The egg yolks are beaten first, before adding into the milk mixture and the alcohol is added last. Rompope is most often associated with …

Guarapo is a traditional Latin American drink made from sugarcane juice. It is a refreshing beverage that is popular in Mexico, Cuba, Colombia, Venezuela, Panama, the Dominican Republic, Ecuador, Bolivia, Peru, Puerto Rico and Brazil.  To make guarapo, fresh sugarcane stalks are crushed to extract the juice. The juice is then served as a natural, …

Fanesca, also known as Easter Soup, is a creamy Ecuadorian soup made with salted cod, peanuts, and seasonal vegetables including squash, corn, and an assortment of beans. This dish is only prepared during Lent and Easter celebrations and is often eaten as lunch on Good Friday.  This soup varies between households as most families will …

Churrasco is a traditional Latin American barbecue technique where chops of beef, veal, lamb, pork and chicken are skewered and then grilled over a wood fire. It is a very popular dish in Brazil but is also a widely followed cooking method in many other countries, like Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, Cuba …

Fritada (also known as Fritada de Chancho) is a traditional Ecuadorian dish consisting of fried pork cooked in spices and served with potatoes, Llapingacho, mote or other sides. In Ecuador especially, Fritada has been consumed for centuries and can be found easily in many typical roadside eateries, traditional restaurants, food festivals and fairs. It should …

The cuisine of Ecuador is particularly diverse for a small country, owing to its varying geography that includes the Amazon, the Pacific coast and the Sierra. Usage of ingredients such as seafood, rice and coconut milk are much more prevalent near the coast. So the dishes you will find in these parts will be vastly …