My Favorite Ecuadorian Dishes (after living there for 2 years)
Recipes in this Video
Encebollado is a traditional Ecuadorian dish, particularly popular along the coastal regions. This hearty fish stew is often enjoyed as a remedy for hangovers, showcasing the country's rich maritime resources. Typically made with fresh fish, yuca, and a vibrant onion sauce, it reflects the fusion of indigenous and Spanish culinary traditions. Today, Encebollado is celebrated not only in Ecuador but also among Ecuadorian communities worldwide, each adding their own twist to this beloved recipe.
Ingredients
- ●fresh fish
- ●onions
- ●tomatoes
- ●cilantro
- ●lime
- ●garlic
- ●bell peppers
- ●yuca
- ●cumin
- ●oregano
- ●black pepper
- ●salt
- ●water
- ●olive oil
- ●hot sauce
Instructions
- 1Heat olive oil in a large pot over medium heat until shimmering.
- 2Sauté onions and garlic until translucent, about 3-4 minutes.
- 3Add bell peppers and tomatoes, cooking until softened, about 5 minutes.
- 4Stir in cumin, oregano, black pepper, and salt, cooking for 1-2 minutes until fragrant.
- 5Pour in water and bring to a boil.
- 6Add yuca and cook until tender, about 10-15 minutes.
- 7Add fresh fish and cook until just opaque, about 5-7 minutes.
- 8Stir in cilantro and lime juice just before serving.
- 9Serve hot with additional lime and hot sauce on the side.
Ingredient Alternatives
fresh fish
Healthier: tofu
Cheaper: canned fish
Tofu provides a plant-based option, while canned fish is more affordable.
yuca
Healthier: sweet potatoes
Cheaper: potatoes
Sweet potatoes offer similar texture with added nutrients, while potatoes are often more budget-friendly.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has similar health benefits, while vegetable oil is typically less expensive.
hot sauce
Healthier: salsa verde
Cheaper: chili flakes
Salsa verde adds flavor without extra calories, while chili flakes are a cost-effective spice.
Techniques
Equipment
Also Known As
Hornado is a traditional Ecuadorian dish, particularly popular in the Andean region, where it is often served during festive occasions and family gatherings. The dish showcases the rich flavors of marinated pork, slow-roasted to perfection, and is typically accompanied by fresh sides like avocado and aji sauce. Today, Hornado is enjoyed not only in Ecuador but has also found its way into Latin American communities worldwide, celebrated for its savory taste and communal spirit.
Ingredients
- ●pork shoulder
- ●garlic
- ●cumin
- ●oregano
- ●beer
- ●salt
- ●pepper
- ●bay leaves
- ●onion
- ●orange juice
- ●corn husks
- ●coriander
- ●tomato
- ●avocado
- ●cabbage
- ●aji sauce
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Marinate the pork shoulder with crushed garlic, cumin, oregano, salt, and pepper for at least 4 hours, preferably overnight.
- 3Place the marinated pork in a roasting pan and add bay leaves, onion, and orange juice.
- 4Pour beer over the pork and cover the pan with aluminum foil.
- 5Roast in the preheated oven for 2-3 hours, basting occasionally until the meat is tender.
- 6Remove the foil and increase the oven temperature to 400°F (200°C).
- 7Continue roasting for another 30-45 minutes until the skin is crispy and golden brown.
- 8Let the pork rest for 15 minutes before carving.
- 9Serve with corn husks, chopped tomato, avocado, cabbage, and aji sauce.
Ingredient Alternatives
pork shoulder
Healthier: chicken thighs
Cheaper: pork belly
Chicken thighs are lower in fat and calories, while pork belly is often less expensive.
beer
Healthier: non-alcoholic beer
Cheaper: apple cider
Non-alcoholic beer provides similar flavor without alcohol, while apple cider adds sweetness.
aji sauce
Healthier: salsa verde
Cheaper: hot sauce
Salsa verde offers a fresh flavor, while hot sauce is widely available and inexpensive.
Techniques
Equipment
Also Known As
Fanesca is a traditional Ecuadorian soup typically prepared during Holy Week. It symbolizes the blending of indigenous and Spanish culinary traditions, featuring a variety of grains and vegetables that reflect the country's agricultural diversity. Today, Fanesca is enjoyed not only during Easter but also as a comforting dish throughout the year, with families often passing down their unique recipes.
Ingredients
- ●pumpkin
- ●zucchini
- ●green beans
- ●peas
- ●lentils
- ●chickpeas
- ●rice
- ●onion
- ●garlic
- ●cumin
- ●milk
- ●cheese
- ●hard-boiled eggs
- ●avocado
- ●cilantro
- ●salt
- ●black pepper
Instructions
- 1Prepare the lentils and chickpeas by soaking them overnight.
- 2Boil the lentils and chickpeas in a pot of water until tender, about 30-40 minutes.
- 3In a separate pot, cook the rice according to package instructions.
- 4In a large pot, heat oil over medium heat and sauté chopped onion and garlic until translucent.
- 5Add diced pumpkin, zucchini, and green beans to the pot and cook for 5-7 minutes.
- 6Stir in the cooked lentils and chickpeas, followed by the peas and cumin.
- 7Pour in the milk and bring the mixture to a simmer, cooking for an additional 10 minutes.
- 8Season with salt and black pepper to taste.
- 9Serve the soup hot, garnished with crumbled cheese, sliced hard-boiled eggs, diced avocado, and fresh cilantro.
- 10Enjoy with a side of bread or tortillas.
Ceviche is a traditional Peruvian dish that showcases the country's rich marine resources. It is often served as an appetizer and is popular in coastal regions. The dish is celebrated for its fresh flavors and is a staple in Peruvian cuisine, often enjoyed during festive occasions and gatherings. Ceviche's preparation involves marinating raw fish in citrus juices, which 'cooks' the fish through acidity, making it a refreshing choice in warm climates.
Ingredients
- ●fresh fish
- ●lime juice
- ●onion
- ●cilantro
- ●chili peppers
- ●salt
- ●pepper
Instructions
- 1Cut the fresh fish into small cubes.
- 2Marinate the fish in lime juice for about 15 minutes.
- 3Add thinly sliced onion and chopped cilantro to the fish.
- 4Incorporate diced chili peppers for heat.
- 5Season with salt and pepper to taste.
- 6Serve chilled, garnished with additional cilantro.
Ingredient Alternatives
fresh fish
Healthier: sustainable seafood
Cheaper: canned fish
Canned fish can be more affordable and still nutritious.
lime juice
Cheaper: lemon juice
Lemon juice is a budget-friendly alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb black clams
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●1/2 cup white wine
- ●1/4 cup fresh parsley, chopped
- ●1/2 tsp red pepper flakes
- ●1 lemon, juiced
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Rinse the black clams under cold water to remove any sand or debris.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- 4Pour in the white wine and bring to a simmer.
- 5Add the black clams to the skillet and cover with a lid.
- 6Cook for about 5-7 minutes, or until the clams have opened up.
- 7Stir in the chopped parsley, red pepper flakes, lemon juice, salt, and black pepper.
- 8Remove from heat and discard any clams that did not open during cooking.
- 9Serve the clams hot, garnished with additional parsley if desired.
Equipment
Ingredients
- ●2 lbs goat meat, cut into chunks
- ●2 tbsp vegetable oil
- ●1 large onion, chopped
- ●4 cloves garlic, minced
- ●2 medium tomatoes, chopped
- ●1 bell pepper, chopped
- ●1/2 cup cilantro, chopped
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●2 cups beef broth
- ●1/2 cup beer (optional)
- ●1 bay leaf
- ●1-2 green chilies, chopped (optional)
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onion and garlic, sauté until the onion is translucent.
- 3Add the goat meat to the pot, browning it on all sides.
- 4Stir in the chopped tomatoes, bell pepper, cilantro, cumin, paprika, black pepper, and salt.
- 5Pour in the beef broth and beer (if using), and add the bay leaf.
- 6Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 7Let it simmer for about 1.5 to 2 hours, or until the meat is tender.
- 8If using, add the chopped green chilies during the last 30 minutes of cooking.
- 9Once cooked, remove the bay leaf and adjust seasoning if necessary.
- 10Serve hot with rice or potatoes.
Equipment
Locro de Papa hails from the Andean region of Ecuador, where potatoes are a staple food. Traditionally enjoyed during cold weather, this comforting soup reflects the country's rich agricultural heritage and is often served during family gatherings or celebrations. Modern variations may include different toppings or spices, making it a versatile dish beloved by many.
Ingredients
- ●potatoes
- ●onions
- ●garlic
- ●cheese
- ●milk
- ●cilantro
- ●avocado
- ●vegetable broth
- ●butter
- ●corn
- ●black pepper
- ●salt
- ●lime
Instructions
- 1Peel and dice the potatoes into small cubes.
- 2Chop the onions and mince the garlic.
- 3Melt butter in a large pot over medium heat.
- 4Add onions and garlic; sauté until translucent, about 5 minutes.
- 5Add diced potatoes and vegetable broth; bring to a boil.
- 6Reduce heat and simmer until potatoes are tender, about 15 minutes.
- 7Blend the mixture until smooth using an immersion blender.
- 8Stir in milk and cheese until melted and creamy.
- 9Season with salt and black pepper to taste.
- 10Serve hot, garnished with cilantro, avocado, and a squeeze of lime.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast adds a cheesy flavor with fewer calories.
milk
Healthier: almond milk
Cheaper: water
Almond milk provides creaminess with fewer calories.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds flavor.
potatoes
Healthier: sweet potatoes
Cheaper: regular potatoes
Sweet potatoes add nutrients and a different flavor.
Techniques
Equipment
Also Known As
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