Ecuador’s rich and diverse culinary landscape is a true reflection of its varied geography, from the coastal shores to the high Andes mountains, and the lush Amazon rainforest. Each region offers something unique to the table, with flavors that are bold, comforting, and full of history. Whether you’re exploring the bustling markets of Quito, enjoying coastal delicacies in Guayaquil, or experiencing the rural charm of the Andes, these traditional Ecuadorian dishes, drinks, and sweets are a must-try for anyone visiting.
Here are the top 15 traditional Ecuadorian foods, beverages, and sweets that will make your trip unforgettable:
1. Ceviche de Camarón
A coastal classic, Ceviche de Camarón is a refreshing and tangy dish made with shrimp (or other seafood), marinated in citrus juices, tomatoes, onions, cilantro, and served with chifles (plantain chips) or popcorn. This dish is popular throughout Ecuador, especially along the coast.
Where to try it: Manta, Esmeraldas, or any coastal town.
2. Locro de Papa
This creamy, comforting potato soup made with Andean potatoes is a beloved highland dish. It’s traditionally served with a generous helping of avocado and is the epitome of Ecuadorian comfort food.
Best found in: Quito or the Sierra region.
3. Fanesca
A hearty, rich soup made only during Easter, Fanesca contains twelve different grains and beans (representing the twelve apostles), salted cod, squash, and peanuts. It’s a unique and culturally significant dish for the season.
Try it during: Holy Week (Semana Santa) in Quito or Cuenca.
4. Hornado
A slow-roasted pork dish marinated with garlic and local spices, Hornado is crispy on the outside and tender on the inside. It’s typically served with hominy (mote), fried plantains, and fresh salad.
Insider tip: Find it at weekend markets or plazas de comida (food courts).
5. Encebollado
This savory fish stew is often considered Ecuador’s ultimate hangover cure. Made with yuca, pickled onions, and a flavorful broth, Encebollado is most commonly eaten for breakfast, especially on the coast.
Best enjoyed in: Guayaquil or coastal regions.
6. Seco de Chivo
A slow-cooked goat stew, marinated in beer or chicha (fermented corn drink), Seco de Chivo is packed with flavor. It’s served with rice, avocado, and fried plantains, making it a perfect hearty meal.
Try it in: Loja or the southern highlands.
7. Llapingachos
These cheesy potato patties are crispy on the outside and soft inside. Usually served with chorizo, fried egg, avocado, and a peanut sauce, Llapingachos are a highland favorite.
Best found in: Latacunga and Ambato.
8. Cuy Asado (Roasted Guinea Pig)
A cultural delicacy in the Andes, Cuy Asado is a roasted guinea pig typically served with potatoes and aji (spicy salsa). It’s a dish with deep roots in Ecuador’s indigenous traditions.
Try it in: Cuenca, Baños, or rural towns in the Andes.
9. Colada Morada y Guaguas de Pan
A special treat for the Day of the Dead (Día de los Difuntos), Colada Morada is a thick, purple drink made with black corn flour, fruits like naranjilla and babaco, and herbs. It’s paired with guaguas de pan—bread shaped like dolls, often filled with guava jam or chocolate.
Cultural tip: This dish honors loved ones who have passed.
10. Canelazo
This warm alcoholic drink is made with cinnamon, sugar, naranjilla juice, and aguardiente (sugarcane liquor). It’s a beloved beverage in the highlands, perfect for chilly evenings or festive gatherings.
Best enjoyed during: Christmas, New Year’s Eve, or at a highland fiesta.
11. Tree Tomato Juice (Jugo de Tomate de Árbol)
Made from the tangy tree tomato (tomate de árbol), this refreshing juice is a popular drink, especially in the Andes. It has a citrus-like flavor and a hint of sweetness.
Try it in: Any local market or restaurant in the Andes.
12. Jugo de Naranjilla (Naranjilla Juice)
Naranjilla juice is another tangy drink that is beloved throughout Ecuador. The fruit’s slightly sour, citrusy flavor makes for an incredibly refreshing beverage.
Best enjoyed in: The highlands and Amazon regions.
13. Ají – Ecuador’s Essential Hot Sauce
No Ecuadorian meal is complete without aji, a homemade chili sauce that varies from mild to fiery. It’s made with tree tomato (tomate de árbol), cilantro, and onions and pairs perfectly with most dishes.
14. Quesadillas
These sweet treats are made with cheese and sugar, fried to a golden crisp. They’re soft on the inside and slightly crunchy on the outside, making them a perfect snack or dessert. Traditionally enjoyed with coffee, they’re a popular sweet in the highlands.
Try it in: Ambato, Latacunga, or other highland towns.
15. Higo con Queso
This disappearing traditional sweet features figs stuffed with cheese, offering a delightful contrast of sweetness and creaminess. Although it’s becoming rare, it’s still cherished in some regions.
Best enjoyed in: The highlands, though it’s gradually disappearing from menus.
Final Thoughts
Ecuador’s cuisine is as diverse as its landscapes, offering an array of dishes, drinks, and sweets that showcase the country’s rich cultural heritage. Whether you’re enjoying fresh ceviche by the coast, savoring hearty stews in the highlands, or indulging in unique desserts, Ecuador’s food is sure to leave a lasting impression. Don’t forget to pair your meal with a refreshing juice or a warm canelazo—Ecuador’s culinary delights await!
Hungry to try these dishes for yourself?
Contact us to learn more about our Quito food and market tours, where you’ll get to taste many of these traditional Ecuadorian dishes, meet local vendors, and experience the flavors of Ecuador firsthand!
Hungry for more information check our post Where to Eat and Drink in Quito
