While Ecuador is a relatively small country in context of the rest of South America. Its terrain is diverse with mountainous, coastal and rainforest regions and due to the climate and food available, the cuisine varies from region to region. And while most meals have two principal components: a soup course and a main course with rice, what comprises those two dishes can vary dramatically.

What makes Ecuadorian food so delicious is that the country embraces its indigenous roots and there is still a strong indigenous population and influence in the country.

Many of the dishes that are eaten today are very traditional and have not changed much over generations.

Meat does figure heavily into meals but vegetarians should have no issue finding rice and lentils or beans, and many dishes such as menestra, a lentil stew or locro soup, made with cheese, avocado and potato, are traditionally meatless.

If you are planning a trip to Ecuador, or just want to experience your own culinary adventure at home, check out these typical dishes from Ecuador’s various regions.

Mountainous Areas

Cuy
One of the more traditional meats from the mountainous areas is cuy, also known as guinea pig. While it can be fried, as often seen in Peru, it is more often roasted over a spit. This creates a tender piece of meat with lots of flavour. In Banos there are many restaurants that serve cuy for under $20 or you can ask to get a quarter of it with sides for only $3. It definitely worth trying once.

Hornado
A popular street food that does not have a vegetarian option. Roasted pig atop potatoes and if you are lucky you will also get a piece of crispy skin.

If you head to the central market in Cuenca you can find an entire end of the market dedicated to this delicious dish where roasted pigs line stalls.

Llapingachos
These mashed potato and cheese balls are often served with hornado. They are crispy on the outside from being seared on high heat but then maintain their soft, creamy interior. Get the recipe for llapingachos.

Mote
More commonly known to many as white hominy, mote is often on tables as a condiment for soup, accompaniment to hornado or combined with corn and shredded pork as a snack.
 
Coastal Areas

Not surprisingly near that water you are more likely to eat fish and seafood. Bananas and plantain often replace the potato, appearing in many different forms on the side of your plate. Patacones, are a very popular way to eat plantains as they are sliced and deep-fried.

Ceviche
Ecuador has its own distinct recipe for shrimp ceviche and is most often made with tomato sauce, giving it a less acidic taste than its Peruvian cousin. Interestingly the shrimp are usually cooked before being added to the sauce, which is reassuring if you are worried about eating raw seafood. When you order ceviche you are often given a side of popcorn or plantain chips. Get the recipe for Ecuadorian ceviche.

Encocados
The coast is famous for cooking fish with coconut milk, giving a unique twist to Ecuadorian cuisine making it feel much more Caribbean.