Ecuador Food and Drink
Ecuadorian cuisine reflects the country's remarkable geographic diversity, with distinct culinary traditions emerging from the coast, the Andes and the Amazon. Meals are typically hearty and flavourful, often built around fresh local produce, grains and a wide variety of fruits that thrive in different climates. From ceviche on the coast to warming soups in the highlands, the country offers an appealing blend of indigenous, Spanish and regional influences.
Along the coast, seafood plays a central role. Ceviche made with fish, prawns or mixed seafood is a favourite, often served with plantain chips or toasted maize. Coastal dishes feature coconut milk, green plantains and tangy citrus flavours. In the highlands, traditional meals are more robust, featuring potatoes, maize, slow-cooked meats and rich broths such as locro de papa, a creamy potato soup with cheese and avocado. The Amazon region uses yucca, river fish and tropical fruits, offering visitors a chance to try flavours less familiar to Western palates.
Fresh fruit juices are available everywhere, from street stalls to cafés, and Ecuador's abundant selection of Andean and tropical fruits means that flavours change with the region. Coffee and chocolate are notable highlights: Ecuador produces some of the world's finest cacao, and many cafés showcase high-quality single-origin chocolate and locally roasted coffee.
Tap water safety varies by region, and visitors are generally advised to drink bottled or filtered water. Ice is usually safe in reputable establishments. Food in restaurants and busy markets is typically fresh and safe to eat, but care is advisable when trying raw or street-prepared dishes in less hygienic settings.
Ceviche: A coastal favourite made with fresh fish or prawns marinated in lime juice, often served with red onion, coriander, toasted maize and plantain chips.
Locro de papa: A comforting Andean potato soup enriched with cheese and avocado, commonly eaten in the highlands and loved for its rich, creamy flavour.
Hornado: Slow-roasted pork, typically served with maize, potatoes or hominy. This highland dish is a market classic, often accompanied by a tangy chilli sauce.
Seco de pollo or seco de chivo: A hearty stew made with chicken or goat, simmered with tomatoes, peppers, herbs and a splash of beer or fruit juice for a distinctive tang.
Fanesca: A traditional Easter soup made from a blend of grains, beans, milk and salted cod, symbolising unity and sharing in Ecuadorian culture.
Encocado: A coastal dish of fish or prawns cooked in a fragrant coconut sauce, usually served with rice and fried plantains.
Llapingachos: Fried potato and cheese pancakes often served with sausage, egg and peanut sauce — a highland comfort food staple.
Chocolate: Ecuador is renowned for its fine-aroma cacao, and artisanal chocolate bars, hot chocolate and cacao-based desserts are widely available.
Aguardiente & canelazo: Aguardiente is a strong sugarcane spirit enjoyed throughout the Andes. Canelazo, a warm drink made with aguardiente, cinnamon and sugar, is popular on cool evenings.
Fresh fruit juices: Ecuador's remarkable variety of tropical and Andean fruits, including passion fruit, guanábana, naranjilla and tree tomato, make freshly blended juices a daily pleasure.
Canelazo: A warm, spiced drink made with aguardiente (sugarcane spirit), cinnamon and sugar. It is especially popular in the highlands on cool evenings.
Zhumir: A well-known Ecuadorian brand of aguardiente from Cuenca, widely consumed and recognised nationally.
Craft beer: Ecuador has a rapidly growing craft beer scene, especially in Quito and Cuenca, with local breweries producing Andean-inspired ales and fruit-infused beers.
Tipping practices in Ecuador are relatively straightforward. In many mid-range and upmarket restaurants, a 10% service charge is added to the bill automatically; this is standard and considered part of the final amount. In more casual or local eateries where service is not included, leaving a small tip is appreciated but not mandatory. A gratuity of around 5–10% is typical if service has been good. Tipping is less common in simple market stalls or family-run cafés, though rounding up the bill is a courteous gesture.
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