Estofado is from the Spanish word estofar which means to braise in a covered pan. There are diffenrent types of this braised or stewed meat, like many dishes, estofado comes in several variations -- from beef to pork to chicken. This estofado de pollo is made with chicken.

Seco de pollo is an Ecuadorian chicken stew cooked slowly in a sauce of beer, naranjilla, onions, garlic, peppers, tomatoes, herbs and spices. There are a number of different kinds of seco: chicken, beef, lamb and cow stomach. As with most Ecuador food secos are not spicy, this Ecuadorian variant...

Llapingachos also called yapingachos are potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown and served with peanut sauce, fried egg, tomato and pickled onion and tomato salad. The dish is a side dish for many Ecuadorian main courses, make a great breakfast or...

If you are not a vegetarian, you can’t visit Ecuador without tasting the delicious “hornado”, which is a roasted pig, carved freshly and served with fried plantain, salad, or the tasty, traditional fried potato cakes. Though this dish is usually found at larger events to family gatherings, you can...

Fanesca is a soup, a chunky, sacred stew, made of, among other ingredients, squash, and a variety of beans, like lentils, and corn traditionally prepared and eaten by households and communities in Ecuador during Holy Week before Easter.. The components of fanesca and its method of preparation vary...

Similar to the shish kebab, carne en palito is made by placing thinly sliced meat seasoned with orange juice, garlic, achiote, achiote and cumin before it is grilled on to wooden skewers. This Ecuadorian food is commonly found at food stalls at fairs and local event, at the feria, an annual fair or...

Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish that originated in Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers or other seasonings, including chopped onions, salt, and coriander.

Seco is a popular stewed meat plate served in Peru and Ecuador. Seco de chivo is a Ecuadorian goat meat stew dish braised in a sauce of garlic, cumin, achiote, oregano, peppers, onions, cilantro, tomatoes, chicha or fermented corn drink, naranjilla or lulo juice, panela and spices. It can be made...

Mote pillo is one of the most typical dishes from Cuenca, the Azuay province and the whole southern highlands in Ecuador. The name of the dish comes from kichwa and means "wrapped corn". The cooked corn grains are wrapped in delicately cooked eggs with a touch of milk. The classic recipes mote...

Encebollado is a fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. It is served with boiled cassava and pickled red onion rings. Encebollado is usually served with banana chips, plantains, or...

Pescado encocado is an Ecuadorian dish fish with coconut sauce. This delicious coastal dish consists of fish seasoned with citrus and spices and then cooked in a sauce of cilantro, onions, bell peppers and coconut milk. In Ecuador this dish is made with corvina, a type of sea bass. there are...

Bolon de verde is a dish made of mashed green plantain dumplings or balls stuffed with cheese and/or chicharrones (or chorizo or bacon) and fried until crispy. It is another traditional Ecuadorian recipe from the coastal region. These bolones or stuffed dumplings can be served for breakfast or...