See Tostones recipe
Tag: Ecuador
Patacones
Seco de Chivo
(Ecuadorian goat stew)
Secos are thick Ecuadorian stews, usually served with yellow rice and fried plantains. Seco de chivo is goat stew and is special occasion food in Ecuador.
Muchines de Yuca
(Ecuadorian stuffed and fried cassava balls)
Muchines de yuca are tasty cassava balls with a crunchy outside protecting a soft, savory filling. Serve as an appetizer or as a side dish topped with little ají hot pepper sauce.
Locro
(Ecuadoran, Peruvian potato-cheese soup)
Locro is a nourishing potato-cheese soup popular in Ecuador and Peru. A perfect way to warm up a chill winter evening.
Llapingachos
(Ecuadorian potato-cheese patties)
Llapingachos (yah-peen-GAH-chos) are a popular side dish in the highlands of Ecuador. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado.
Cuáker
(Ecuadoran oatmeal beverage)
Cuáker is a popular and healthy children's drink in Ecuador. Its name is the Spanish version of the name of the company most famous for selling oats and oatmeal.
Ceviche
(Latin citrus-marinated seafood)
Ceviche originated as a way of preparing fish and seafood in Inca times, first in a fermented corn beverage, and now mostly in the juice of the lemon, lime and Seville oranges.
Cebollas Encurtidas
(Ecuadorian, Mexican pickled red onions)
Pickled red onions are the perfect condiment for all kinds of dishes. In Ecuador, these pickles with the purple hue are at their simplest, tossed with lime juice and a pinch of salt.
Cancha
(Ecuadorian, Peruvian toasted corn snack)
Cancha, a popular snack in Peru and Ecuador, is made with a special type of large-kerneled corn called maíz chulpe or maíz cancha chulpe. A simple sprinkling of salt and the cancha is ready to eat.
Encebollado Ecuatoriano
(Ecuadorian fish and onion stew)
Pickled onions add a pleasant tang to this fresh fish stew recipe from the coastal region of Ecuador.