Looking for a list of Ecuadorian food names?
You’ve come to the right place!
Traditional Ecuadorian food is a humble culinary style. Its greatest influences are Spanish and indigenous foods.
Ecuadorian cuisine thrives on the diversity of its 4 regions (Coastal, Islands, Mountains, and Jungle).
Ecuadorian Food Names
This list of Ecuadorian foods are a must-try!
Achochas Rellenas (Stuffed Wild Cucumber)
Achochas are small, cucumber-like fruits. They are a cross between a minty cucumber and a green pepper.
The achochas are stuffed with meat, rice, and vegetables. Stuffed achojchas are also popular in Bolivian cuisine. The Peruvian food variation is known as Caigua Rellena.
Aguacate Relleno con Atún (Avocado Stuffed with Tuna)
A “picado” or appetizer.
Aguacate Relleno con Camarones (Avocado Stuffed with Shrimp)
Avocado stuffed with shrimp, onion, radishes, red pepper, celery, hard-boiled egg and aioli or coriander mayonnaise.
Aguado de Gallina (Hen Soup)
A thick chicken soup
Aguardiente translates to “firewater”. Aguardiente is made from cane sugar and, in Ecuador, is left unflavored.
It is a distilled liquor resembling brandy, made from sugar cane.
Ají de Tomate de Arbol (Hot Sauce)
A hot sauce made with tamarillo fruit (tree tomato).
Alfajores (Sandwich Cookies)
Alfajores are dulce de leche sandwich cookies popular in many Latin American countries, including Ecuador, Argentina, Chile, Uruguay, Venezuela, Paraguay, Peru, and Colombia among others.
Caramel candy made with pulled brown sugar (panela) lime, and peanuts.
Arepa (Corn Pancakes)
What makes Ecuadorian arepas special are the extremely unique seafood options that often go into them. Arepas originated in neighboring Colombia.
Arroz con Camarones (Rice with Shrimp)
A rice and shrimp dish typical of the coast in Ecuador and other Latin American countries.
Arroz Con Leche (Rice Pudding)
A popular Latin rice pudding made with rice, milk, cinnamon, sugar, raisins, and condensed milk.
Manta is also known as “The Tuna Capital of the World”
Yellow when ripe and shaped like a torpedo, its sometimes called Champagne Fruit for its refreshing, effervescent taste.
In Ecuador, batidos are made with just fresh fruit, milk, some sugar, and maybe a little vanilla. They come in an endless number of flavors.
Biche de Pescados (Fish Soup)
Viche de Pescado, its a delicious fish soup very typical of the Manabí province on the coast. It features fish, yucca, ripe bananas, corn, peanuts, onion, garlic, coriander and other condiments.
Bistec Encebollado (Steak & Onions)
The Ecuadorian- style beef steak and onions is a popular dish that is generally consumed for lunch or dinner.
Bizcochuelo (Sponge Cake)
This dessert is very simple, it is the main base of a cake. An exquisite dessert with a very characteristic spongy texture, which delights everyone.
Bollos de Pescado (Fish Bun)
This dish is similar to a tamale filled with fish, its a typical dish from the Ecuadorian Coast.
Bolon de Verde (Green Plantain Dumpling)
Green plantain dumplings stuffed with cheese, chorizo, or chicarrones and fried until crispy.
Bonitisimas (Corn Tortillas)
Delicious corn flour tortillas filled with cheese and potatoes.
Buñuelos (Dough Fritter)
A buñuelo is a fried dough fritter popular in Ecuador, Latin America and Spain.
Caldo de Bolas (Dumpling Ball Soup)
A typical soup from the Coastal region made with green plantain balls.
Caldo de Pata (Cow Feet Soup)
A Latin soup made with cow feet, yuca, hominy, cilantro, parsley, onions, and garlic.
Caldo de Salchicha (Sausage Soup)
Also known as hose broth, its one of the most popular soups in Ecuador. The black sausage is stuffed with blood, rice, and pork.
Calentado (Leftovers for Breakfast)
The Ecuadorian calentado or recalentado is a breakfast dish that typically features leftover rice and beans, fried eggs, melted cheese, chorizo, ripe plantain (maduro) or fried green plantain (patacones).
Camarones Al Ajillo (Garlic Shrimp)
Shrimp that’s cooked with a generous amount of garlic in olive oil.
Cancha (Toasted Corn)
The word cancha translates as “toasted corn,” and you’ll find similar versions of this in other South American countries, including Ecuador.
Canelazo (Hot Drink)
A hot alcoholic beverage consumed in the Andean highlands of Ecuador, Colombia, Peru and northern Argentina.
Capuli is a cousin of the black cherry. These round and glossy fruits taste similar to plums, and are maroon, purple, or black in color.
Carambola is a popular fruit in Ecuador. Its origins are Asian.
Carne Asada (Grilled Thin Steak)
Carne asada is classic Latin and Ecuadorian dish of grilled, thin beef steak. It is served with rice on a large plate. And features other typical sides like beans, patacones (fried green plantain) and avocado.
Carne Colorada (Reddish Meat)
La carne colorada es un platillo de carne adobada en achiote (res o cerdo) de la provincia de Imbabura en Ecuador.
The dish gets its name from the red color acquired when the meat is marinated in achiote or annatto seed.
Carne Empanizada (Breaded Steak)
Also known as bistec empanizado or milanesa (the recipe originated in Milan, Italy). It is a typical Latin dish popular in Ecuador.
Carne en Palito (Beef Skewers)
Made with thinly sliced meat seasoned with orange juice, garlic, achiote and cumin.
Cascaritas (Roasted Pig Skin)
The skin is done when it’s thin, crispy and golden. Cascartias can be found in the rustic restaurants located near the roads of Azogues, Biblian, Deleg, Canar and La Troncal cantons.
Ceviche de Pescado (Fish Ceviche)
Ceviche is possibly one of the most recognized Ecuadorian foods. A version of this dish was, apparently, introduced by the Spanish.
Ceviche de Camaron (Shrimp Ceviche)
Shrimp marinated in lime juice with red onions, tomato, and cilantro.
Ceviche de Chochos (Bean Ceviche)
A vegetarian ceviche made with chocho beans (lupini beans), onions, tomatoes, cilantro, limes, oranges and tomato sauce.
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Ceviche de Langostinos (Langostino Ceviche)
A ceviche made with langostinos instead of shrimp or lobster. The langostinos are marinated in lime juice with red onions, tomato, and cilantro.
Ceviche de Pescado (Fish Ceviche)
Common ocean fishes used for ceviche in Ecuador include tuna, shark, swordfish, and corvina — among others. The seafood is marinated in lime juice with red onions, tomato, and cilantro.
Ceviche de Pulpo (Octopus Ceviche)
A common variety of ceviche which uses octopus. You can make ceviche out many firm-fleshed seafood including oysters, calamari, and scallops.
Ceviche Volquetero (Canned Tuna Ceviche)
Ceviche made with canned tuna.
Ceviches de Carreta
Ceviche that is sold by street food vendors. This soupy style of ceviche, found in Ecuador’s coastal regions, is made to order at beachside carts (the carretas).
Chamburo (Mountain Papaya)
The mountain papaya also known as mountain pawpaw, papayuelo, chamburo, or simply “papaya”.
Chaulafan (Fried Rice)
Ecuadorian fried rice with variations featuring vegetables and shrimp, chicken, or pork.
Chifles (Plantain Chips)
Fried plantain chips, are a side dish, snack food, or finger food of Ecuador.
Chimichurri sauce is a popular Argentinian green sauce that is used throughout South America. Ecuadorian chimichurri sauce is made with parsley, garlic, oregano, white wine, onion, red pepper, vinegar, and oil.
Chirimoya, like many other Ecuadorian fruits, is a great fruit to just eat on its own, it doesn’t really need anything else. It can be used to make desserts like ice cream, mousse, pies, and more.
Chochos (Lupin Bean)
Chocho (Andean Lupin) is a legume that’s been a core component of Ecuadorian and Peruvian cuisine for ages. This dense, white bean is rich in protein (even more than quinoa and soy beans), contains healthy fats (omega-3s) and is high in fiber and minerals.
Choclos Asados con Salsa de Queso (Roasted Corn with Cheese Sauce)
Roasted corn with cheese sauce and coriander. In Ecuador, it is typical to find roasted corn for sale in the streets.
Chocolate Con Queso (Hot Chocolate With Cheese)
Very popular for breakfast or tea time in the Andes region of Ecuador and Colombia. The sweet and salty flavors blend perfectly together.
Chontacuros (Roasted Grubs)
Roasted Palm Weevil Grubs Also Known As Mayones. These Worms Are A Traditional Food Of The Indigenous People Of The Ecuadorian Amazon.
Chugchucaras (Pork Dish)
A local delicacy of Latuncunga, Ecuador and the surrounding area. Consisting of crispy pork rinds, deep-fried pork, empanadas, toasted corn, popcorn, fried bananas, potatoes. The dish is typically accompanied by boiled hominy, and a hot sauce called aji.
Chuleta (Pork Chops)
Pork chops are also commonly eaten in Ecuador at dinner. They can be cooked on the grill, fried, or in the oven.
Churo (Sea Snails)
Small Sea Snails Topped With Onion Coriander And Lime, Served In A Bag For Your Convenience.
Churrasco (Steak Dish)
Grilled steak with fried eggs
Churro (Fried Dough)
A churro is a type of fried dough from Spanish and Portuguese cuisine. They are also found in Ecuadorian and Latin American cuisine.
Chuzos (Beef Skewers)
Thin beef skewers, they are also called palitos or pinchos. They are seasoned with garlic, achiote and cumin.
Ciruelas Con Sal (Plum with Salt)
Ecuadorians love anything sour with salt. These plum can be sour or sweet.
Cocadas (Coconut Balls)
A traditional coconut confection found in Ecuador, Argentina, Bolivia, Brazil, Colombia, Chile, Dominican Republic, Mexico, Panama, Venezuela and other parts of Latin America.
Cocolon (Crunchy Rice)
Toasted Rice That Has Stuck To The Bottom Of The Pot. Also Known As Concon, Concolon, Cucayo, Paste, Or Pegao In Other Latin American Countries.
Colada de Avena (Oatmeal Drink)
A Traditional Ecuadorian Fruity Oatmeal Drink, It Is Made With Oats, Naranjilla Fruit, Panela Or Brown Sugar, Water And Cinnamon. Colada Can Be Served Cold On Warm Days Or Warm During Cold Winter Days.
Colada Morada (Purple Drink)
A drink that is part of Ecuador’s gastronomic culture along with t’anta wawa. It is a purple and thick liquid that is prepared with typical fruits, spices and purple corn flour.
Come y Bebe (Fruit Salad)
Ecuadorian drinkable fruit salad made with papaya, bananas, pineapple and orange juice.
Corviches (Plantain Patty)
Green plantain patties stuffed with cheese. Corviche is a typical delicacy from the Ecuadorian coast , especially from the province of Manabí.
Croquetas de Choclo (Corn Croquettes)
Other popular corn croquettes variations in Ecuador are stuffed with tuna, pork, or chicken.
Croquetas de Papa (Potato Croquettes)
Potato croquettes are often stuffed with either cheese, shrimp, ham, fish, chicken or other protein.
Cuaker (Oatmeal Beverage)
A traditional Ecuadorian oatmeal drink made with oatmeal. It also can feature naranjilla fruit, panela or brown sugar, water and cinnamon. The name cuaker (pronounced “quacker” is from the American Quaker oats brand.
Cueritos (Pork Skins)
Crispy fried or roasted pork skins.
Curtido de Cebollas y Tomate (Pickled Onions & Tomatoes)
Thinly sliced red onions and tomatoes are thinly sliced and marinated in lime juice and salt. This salsa is eaten as a side, typically along with pork and seafood.
Cuy (Roasted Guinea Pig)
Cuy is eaten in Ecuador, Bolivia and Peru. It has been a Peruvian delicacy for over 5,000 years. The name “cuy” (pronounced “kwee”) is from the Kichwa language and comes from the sound the animal makes.
Dulce de Guayaba (Jam)
A thick guava jam that can be served as a standalone dessert but is most commonly used as a filling for cakes.
Dulce de Higo (Fig Preserves)
Fig preserves in spiced syrup are made by cooking ripe figs in a syrup of panela/piloncillo or brown cane sugar and spices.
Dulce de Leche (Milk Confection)
A confection from Latin America prepared by slowly heating sugar and milk over a period of several hours.
Emborrajados (Fried Plantains with Cheese)
A delicious banana and cheese dish well known throughout Ecuador.
Empanadas Ecuatorianas (Cheese Patties)
Ecuadorians love empanadas! These are made with the Tropical Ecuadorian cheese brand.
Empanadas de Platano (Plantain Patties)
A green plantain empanada shell stuffed with cheese, chicken or other protein.
Empanadas de Verde (Plantain Patties)
Empanadas Made From Green Plantain Dough And Stuffed With Cheese And Onions.
Empanadas de Viento (Cheese Patties)
Empanadas De Viento Are Ecuadorian Empanadas Stuffed With Cheese And Onion, Then Fried And Sprinkled With Sugar.
Encebollado de Pescado (Seafood & Onion Soup)
A fish soup made with fresh tuna, yuca, tomato, onions, cilantro and spices.
Encocado (Fish/Shrimp with Coconut)
One of the tastiest traditional dishes that you find in the Coastal region of Ecuador.
Escabeche de Pescado (Pickled Fish)
This pickled fish is a traditional food during Easter. Fish or shellfish are eaten in many Christian homes instead of meat.
Espumillas (Meringue Cream)
A popular street food dessert is a meringue cream made with fruit pulp, egg whites, and sugar.
Fanesca (Easter Soup)
Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week.
Flan De Pina (Pineapple Flan)
A custard like dessert made with pineapple, milk, eggs, sugar, vanilla, and rum.
Fritada con Mote (Braised Meat with Hominy)
A typical Ecuadorian por dish served with the yucca, mote, fried plantains on a plate.
Fritada de Chancho (Braised Pork)
A braised pork dish cooked slowly in orange juice with onion, shallot, garlic and cumin.
Gato Encerrado (Fritter)
Also called maduro lampreado. Ripe plantain is cut in half and then fried. The Manabí version adds egg, cheese, sugar, vanilla essence and yellow vegetable coloring to the dough.
Granadilla (Passion Fruit)
A super sweet passion fruit similar to a pomegrante.
Grosellas con Sal (Gooseberries with Salt)
Grosellas are juicy, tart, and subtly grape-flavored. Zesty, zingy, and bright are other words commonly used to describe the fruit. Ecuadorians often sprinkle salt on sour fruits.
Guaba de Machete (Ice Cream Bean)
Also called joaquiniquil, cuaniquil, guama, pepeto, paterna, inga, or “guaba de bejuco (vine)” it is a fruit native to South America.
Guaguas de Pan (Sweet Bread Figures)
Sweet bread shaped liked babies or dolls. They are traditionally eaten during the Day of the Deceased holiday.
Guanabana (Soursop Fruit)
The national fruit of Ecuador is the guanabana. Because of its name, some people confuse this fruit with guava or guayaba.
Guarapo (Sugar Cane Drink)
A fermented alcoholic drink made from sugar cane.
Guatitas (Tripe Stew)
A popular stew in Ecuador, where it is considered a national dish. It’s main ingredient is tripe. The dish is often considered an acquired taste.
There are about 300 types of banana in Ecuador. Ecuador is the world’s largest banana exporter.
Guitig (Mineral Water)
Guitig is a bottled, natually carbonated mineral water. Snow melting in the Ecuadorian Andes is bottled at The Tesalia Springs fountains in Machachi, Ecuador.
Also known as Hallacas or ayacas are similar to tamales cakes prepared with cornmeal. They originate from Venezuela.
Helados de Paila (Ice Cream)
Made by blending fruits with a little bit of sugar. Prep involved the use of a giant copper paila placed on top of a large quantity of ice and salt (preferably sea salt).
Helados de Palo (Popsicles)
In Ecuador, people beat the heat with ice cream on a stick. Typically made with local fruits.
Helados de Salcedo (Popsicles)
Creamy Salcedo ice creams are a favorite of kids and grown-ups alike in Ecuador. Fruit and cream layers are frozen in a cup with a stick. The ice cream itself is shaped like the cup.
Higos con Queso (Figs with Cheese)
A popular sweet and savory dessert.
Horchata Lojana (Tea)
A tea make from herbs and flowers including: bloodleaf, lemon verbena, lemon grass, mint, chamomile, lemon balm, and rose geranium among others.
Hornado (Slow Roasted Pig)
A roast pig, cooked whole, in Ecuadorian cuisine. It is often served in highland markets. it is generally accompanied by llapingacho, mote, and vegetables.
Huevitos Chilenos (Donut Holes)
Ecuadorian doughnuts known as “Little Chilean Eggs”. They are a popular street food and found in fairs.
Huevos Pericos (Scrambled Eggs)
A breakfast dish originating in Colombia, huevos pericos are scrambled eggs with sautéed diced onions, bell pepper, and tomatoes.
Humitas (Steamed Corn Cakes)
Similar to tamales, they are made with fresh corn (choclo) pounded to a paste and wrapped in a fresh corn husk. And then slowly steamed or boiled in water. Humitas are also popular in Bolivia, Chile, Peru, And Northwest Argentina.
Jugo de Naranjilla (Fruit Juice)
A beverage made with naranjilla pulp, sugar and water. It is lightly blending it to produce a light foam. Naranjilla fruit tastes like a cross between a pineapple and a lemon.
Jugo de Piña (Pineapple Drink)
A cold drink made with pineapple.
A very popular cold drink in Ecuador to beat the heat and thirst prevailing at different times of the year. It’s made with lemons, sugar/honey, and water.
Llapingacho (Fried Potato Cakes)
Llapingachos are fried potato patties or thick pancakes that originated in Ecuador. They are usually served with salsa de maní (peanut sauce). They are stuffed with cheese and cooked on a hot griddle until crispy.
Locro De Papa (Potato And Cheese Soup)
A hearty potato soup with added cheese, onions, garlic, and cilantro.
Lomo Salteado (Sirloin Stir Fry)
Also known as Lomo Saltado. It’s a popular, traditional Peruvian stir fry that typically combines marinated strips of sirloin with onions, tomatoes, french fries, and is commonly served with rice.
Also known as naranjilla, lulo means “little orange” in Spanish. The light-green, jelly-like juicy flesh of the lulo is aromatic and has a taste similar to pineapple or lemon.
A fruit of the Andes, in Ecuador, the tree is called lugma. The Chilean lucuma fruit is sweeter, and has a more intense flavor, and as a result the fruit is more popular and more widely grown.
Máchica is a type of flour made from ground toasted barley or other toasted grains. It is also used in Bolivian and Peruvian cuisine.
Maduro Lampreado (Sweet Plantain Fritter)
Also called gato encerrado. Ripe plantain is cut in half and then fried. The Manabí version adds egg, cheese, sugar, vanilla essence and yellow vegetable coloring to the dough.
Maduros Asados (Baked Sweet Plantains)
Baked ripe plantains with cheese
Maiz Tostado (Toasted Corn Nuts)
Also chulpi in Ecuador and cancha in Peru. It’s a side dish and snack food made of large roasted or deep-fried corn kernels.
Majado De Verde (Mashed Green Plantain)
A green plantain dish with onions, garlic, and achiote. Majado is typically served with fried eggs and cheese slices.
Mangos Con Sal (Mangos With Salt)
Ecuadorians love green sour mangos with salt. And basically any sour fruit with salt.
Maracuya (Passion Fruit)
Yellow passion fruit, is grown mainly in Manabí, Esmeraldas, Los Ríos and Guayas.
Mayones (Roasted Grubs)
Also called Chontacuros, large palm weevil grubs are a traditional food of the indigenous people of the Ecuadorian Amazon.
Masapánes (Bread Figurines)
Not all these these bread figurines are edible. Calderón is a town associated with this artwork, bread dough and is traditionally used by the local Ecuadorian artisans.
Melcochas de Natilla (Sour Cream Candies)
Melcochas are a special kind of super sweet candy handmade in many places around the country, though mainly produced in the small town of Baños in the highlands.
Melloco (Root Vegetable)
A tuberous root vegetable that grows in the Andes from Venezuela to Northern Argentina. Throughout Ecuador, this beloved vegetable is pronounced meh-zshoco or meh-yoco.
Mil Hojas (Strudel)
A flakey, strudel like dessert made with stacked layers of puff pastry, filled with creme patissiere; cream; dulce de leche; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate.
Mojarra Frita (Fried Tilapia)
The name ‘mojarra’ is used in Latin American countries as a name for species of fish in the cichlid family such as the tilapia.
Mora (Andean Blackberry)
Tangy and sweet, mora is a type of blackberry very common in the Ecuadorian highlands.
Morocho (Corn Drink)
A thick sweet drink made with cracked corn, milk, cinnamon, sugar and raisins.
In Ecuador, “mote” refers to corn kernels that have been boiled and cooked, which are served peeled. They often accompany popular dishes such as hornado, fritada, and caldo.
Mote Con Chicharron (Hominy with Pork)
An inexpensive fried pork belly dish served with hominy.
Mote Pillo (Hominy with Eggs)
Mote pillo consists of hominy sauteed with onions, garlic, achiote, eggs, millk, chives, and cilantro. It is served with hot, coffee and cheese. It is a typical dish found in Cuenca.
Muchin de Yuca (Yuca Fritters)
Muchines de yuca are cassava balls with a crunchy outside and savory filling. They are served as an appetizer or side dish.
A fruit that tastes like a cross between a pineapple and a lemon.
A very popular variation of canelazo (drink), this Ecuadorian drink uses a local fruit called naranjilla.
Also called loquat, nance, or mispero. It is a tropical fruit that’s native to Asia and is now widely grown in South America.
Orejas (Puff Pastry)
Popular in Ecuador, Mexico and other Latin American countries, orejas are sweet treats made by spreading cinnamon sugar on both sides of a sheet of puff pastry.
Ovos Con Sal (Pickled Eggs with Salt)
Pickled eggs with lemon and salt.
Palmitos (Hearts of Palm)
Palmitos are harvested from the inner core and growing bud of certain palm trees. Ecuador is the largest exporter of palm hearts worldwide, this exotic product is produced throughout the year in Ecuador.
Palta (Avocado Stuffed with Tuna)
A “picado” or appetizer. Made with peas, corn, carrot, hard-boiled egg, tomato, parsley and pink sauce.
Pan de Yuca (Yuca Bread)
Ecuadorian pan de yuca are small cheesy breads made with yuca flour and cheese.
Panela (Unrefined Cane Sugar)
Panela is unprocessed brown sugar that is made from sugar cane juice. In Ecuador, it is mainly sold in the shape of small bricks.
Potatoes are ubiquitous in Ecuadorian cuisine. They were first cultivated in South America by the Incas and as a result there are over 4,000 varieties of potatoes growing in the Andean highlands of Ecuador, Bolivia and Peru.
Patacones (Twice Fried Plantain)
Patacones or tostones are twice-fried plantain slices commonly found in Ecuadorian and Latin American cuisine.
Pavo Horneado (Roast Turkey)
Roasted turkey is a must have for Christmas dinner in Ecuador.
Pepino Dulce (Sweet Cucumber)
This fruit tastes like a mixture of honeydew and cucumber.
Pernil Lojano (Roast Pork Loin)
Pork marinated in bitter orange juice, onion, garlic, achiote, cumin, and spices, then slow roasted in an oven.
Piloncillo (Unrefined Sugarcane)
Unrefined whole cane sugar. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice.
Everybody loves pinchos, or kebabs, in Ecuador. They are one of the favorite street foods that you can find in every corner.
Pinol (Hot Drink)
A traditional hot beverage of Ecuador, made from máchica (toasted barley flour) and panela (unrefined sugar) mixed with spices and combined with liquid, usually milk. The term pinol may also refer to the dry mix itself.
Pitahaya (Dragon Fruit)
Yellow pitahaya, is mainly grown in Latin America, specifically in Ecuador. Ecuador is famous for the yellow version of dragon fruit, which is sweeter than its red counterpart.
Caldo De Bolas De Verde (Green Plantain Dumpling Soup) Is From Coastal Ecuador
Platanos Maduros Asados (Baked Sweet Plantains)
Baked ripe plantains with cheese.
Platanos Maduros Fritos (Fried Ripe Plantains)
Fried sweet plantains are a popular street food in Ecuador.
Pristiños (Fried Pastry)
Pristiños are a traditional Christmas dessert in Ecuador. These fried pastries are served with miel de panela or piloncillo syrup.
Quesadillas Quitenas (Swet Snack)
Traditional sweet quesadillas from the city of Quito, Ecuador’s capital. They are a sweet/savoury snack to accompany hot chocolate with mozzarella.
Quesillo Con Miel (Cheese with Honey)
A simple dessert he Loja region. It consists of a slice of fresh local cheese with a crumbly texture, called quesillo, that is drizzled with sweet chancaca syrup made from sugar cane.
Quimbolitos (Sweet Tamales)
The Ecuadorian quimbolitos are a type of sweet steamed cakes very traditional sweets of Ecuador. They are typical steam cakes made with wheat flour along with corn flour, eggs, butter, sugar and milk. Other South American countries have their own unique tasty versions
Refrito (Seasoning Paste)
Refrito is an onion, garlic, spices and achiote paste that Ecuadorians use as the basis for many recipes.
Reina Claudia (Plum)
Medium rounded fruit, green in color, fine and juicy pulp, with a characteristic flavor.
Repe Lojano (Green Plantain Soup)
A creamy soup made with green bananas or green plantains, onions, garlic, milk, cheese and cilantro.
Romicia (Romanesco Cauliflower/Broccoli)
An exotic cauliflower/broccoli hybrid that tastes like cauliflower.
A Spanish and Portuguese bread dish eaten in Ecuador, Mexico, South America, and other areas. It is made with flour, salt, sugar, butter, yeast, water, and seasonings.
Roscon de Reyes (Sweet Bread)
A soft sweet bread, decorated with glazed fruits and almonds. It is made to celebrate the arrival of the Magi on January 6.
Rosero Quiteño (Drink)
A popular Ecuadorian cold drink. This refreshing naranjilla and rose water drink originates from the city of Quito, the capital of Ecuador.
Rosquitas de Mantequilla (Butter Bread)
A Peruvian snack, popular in Ecuador. The Ecuadorian version sometimes features Nutella or fruit jams that go well with tea or coffee.
Salchipapas (Sausage & French Fries)
It is common to find the classic salchipapas at fairs and parties. It is a very rich starter of fries with sausages.
Salsa de Mani (Peanut Sauce)
A traditional warm sauce made with peanut butter, milk, onion, cumin, achiote, cilantro and hard-boiled egg.
Salsa Rosada (Pink Sauce)
A popular Latin American and Ecuadorian sauce made with mayonnaise and ketchup. It’s also known as Salsa Golf or Salsa Coctel.
Sancocho Quiteno (Stew)
A traditional Ecuadorian beef and vegetable stew very popular in many Latin American countries, such as Ecuador, Colombia, the Dominican Republic, Puerto Rico, Venezuela and other Latin American countries.
Sanduche de Puerco Hornado (Roasted Pork Sandwich)
A roast pork sandwich with lettuce, red onions, tomato slices. The red onions and tomato are usually marinated in lime and salt before assembling.
Sango de Platano Verde (Green Plantain Stew)
Also known as Sango Verde.
Sango de Camaron (Shrimp Stew)
A traditional Ecuadorian dish consumed with white rice. Sango features pureed green plantains cooked in a refrito with shrimp.
Seco de Chivo (Goat Stew)
Seco is a popular stewed goat meat plate served in Ecuador and Peru.
Seco de Gallino (Hen Stew)
A chicken stew cooked slowly in a sauce of beer (or chicha), naranjilla juice, onions, garlic, peppers, tomatoes and spices.
Sopa Marinera (Seafood Soup)
A traditional seafood soup made in Ecuador and other South American countries.
Suspiros are melt-in-your mouth meringue cookies that are very easy and fun to make. They are crispy and light, and oh so good. Suspiro means “sigh” in English.
T’Anta Wawa (Sweet Roll)
A type of sweet roll shaped and decorated in the form of a small child or infant. They are generally made of wheat and sometimes contain a sweet filling. They are made and eaten as part of ancestral rites in Andean regions of Ecuador, Bolivia, Peru, the south of Colombia, and the north of Argentina, mainly on All Souls’ Day and Christmas.
Tamarillo (Tree Tomato)
A small fruit originally from South America. It was first cultivated in Ecuador, Peru, Boliva,Chile, and Argentina.
A small long fruit, sometimes compared to a small banana but straight. The skin is yellow to orange when ripe, and the inside has many seeds covered with orange pulp.
The mountain papaya also known as mountain pawpaw, papayuelo, chamburo, or simply “papaya”
Tortilla de Maíz (Corn Pancake)
Tortillas de maiz con queso are the best little bites of Ecuadorian street food. A thin, flat pancake of cornmeal or flour, eaten hot or cold, typically with a savory filling.
Tortilla de Papas (Potato Pan Cakes)
Also called llapingachos, or yapingachos, they are the quintessential Ecuadorian side dish. Consisting of mashed potato tortillas stuffed with cheese, which are then cooked in a pan until golden brown.
Tortillas de Tiesto (Corn Flatbread)
Corn tortillas toasted in a clay pot/pan without oil. Toasted tortillas are traditional for Ecuador and especially for the Andean Kichwa people. Tortillas de tiesto are also part of lunch box culture in Ecuador.
Tortillas de Verde (Plantain Flatbread)
These delicious thick tortillas are prepared with a green banana dough and filled with cheese.
Tostados (Toasted Corn Nuts)
Toasted corn nut typically served with ceviche or as a snack. Maiz tostado is usually made with cancha or chulpe corn varieties.
Tropical Soda (Carbonated Beverage)
Tropical Soda de Fresa is a popular strawberry flavored Ecuadorian soda.
Tumbo (Passion Fruit)
Also known as Giant Granadilla, its one of the largest of all the passion fruit varieties. Native to the highland plains, valleys and Amazon jungle region stretching from Bolivia to Peru and Ecuador, and up to Colombia.
Tuna (Prickly Pear Fruit)
This cactus-fruit, can make your hands sting if you don’t remove the peel with caution, but it is deliciously sweet, juicy and with its little seeds, crunchy.
Uchu Jacu (Flour)
A traditional flour produced from six different grains, originating from the Cayambe region in the northern part of the Ecuadorian province of Pichincha.
Uvillas (Golden Berry)
Uvilla is a Spanish word that means “little grape”. Also known as cape gooseberry, ground-cherry, uchuva, and Inca berry.
A sweet fruit also spelled “sapote” and known as mamey sapote, red mamey, or marmalade tree.
Sapote is native to Central America but cultivated as far north as the southeastern United States.
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