🇪🇨Ecuadorian Recipes

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

2 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 · Main Courses

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

Hornado is Ecuador’s beloved slow-roasted pork, seasoned with garlic, cumin, achiote, and chicha de jora until tender with burnished edges. It is served with mote, agrio, llapingachos, and aji criollo at markets and family gatherings.

275 min 8 610 cal

🇪🇨Ecuadorian Recipes

🧂 Essential Pantry

📂 Browse by category

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

🌍 Related Cuisines

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