🇪🇨Ecuadorian Recipes

Explore Ecuadorian cuisine — ceviche, encebollado, llapingachos, locro de papa, and coastal-Andean-Amazonian cooking.

5 recipes

Ecuadorian cuisine divides between the coast (seafood ceviches, encebollado fish stew, green plantain), the Andean sierra (locro de papa potato soup, llapingachos cheese-potato patties, hornado roast pork), and the Amazon. Distinct from Peruvian ceviche through its softer, citrus-and-tomato style served with chifles and popcorn. Aji criollo salsa accompanies most meals.

🧂 Essential Pantry

PotatoesGreen & ripe plantainsYuca (cassava)Aji (chili)CilantroAchiotePeanutsCheese (queso fresco)Shrimp & fishHominy (mote)

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All (5)Main Courses (2)Soups (2)Stews (1)

easy
Ecuadorian · Main Courses
Scrambled Hominy and Eggs (Mote pillo) — Ecuadorian Highland Breakfast
Mote pillo is a comforting combination of cooked mote, eggs, scallions, and achiote from Cuenca and Ecuador's southern highlands. Enjoy it for breakfast or as a hearty accompaniment to fritada or hornado.
25 min 4 320 cal

🌍 Related Cuisines

🇵🇪 Peruvian 🇨🇴 Colombian 🇧🇴 Bolivian

Ecuadorian · Stews

Ecuadorian Peanut Tripe Stew (Guatita) — Creamy Potato and Peanut Stew

Guatita is an Ecuadorian comfort stew of tender beef tripe, potatoes, achiote refrito, and maní peanut sauce. It is commonly served with white rice, avocado, ají criollo, and sometimes chifles.

180 min 6 492 cal

🇪🇨Ecuadorian Recipes

🧂 Essential Pantry

📂 Browse by category

Scrambled Hominy and Eggs (Mote pillo) — Ecuadorian Highland Breakfast

🌍 Related Cuisines

Ecuadorian Peanut Tripe Stew (Guatita) — Creamy Potato and Peanut Stew

Fanesca (Fanesca) — Ecuadorian Holy Week Cod and Grain Soup

Ecuadorian Roast Pork (Hornado) — Slow-Roasted Achiote Pork

Ecuadorian Tuna Encebollado (Encebollado ecuatoriano) — Coastal Yuca and Tuna Soup