When thinking about how to describe Ecuadorian food it's difficult to pin down, it's so different, diverse and varied in different regions. But I think the words quietly brilliant sum it up best.
Not as in your face, loud or brash as Colombian food, the meals we had in Ecuador on the surface looked and seemed pretty basic but somewhere along the line they'd hit you with something totally unexpected. A subtle spice, herb or garnish (banana in soup) or a strangely placed ingredient (guinea pig yes please!). These things made the seemingly bland dishes incredibly tasty.
Like in Colombia I think the food says a lot about the country itself and the people and culture within it. Ecuador is a smaller and quieter country than Colombia, but what it lacks in size it sure makes up for in amazing culture and jaw dropping natural beauty.
The people seem a lot more reserved than their Colombian neighbours, not unfriendly but quietly going about there day and getting on with the daily routines. It's like they don't have to shout and brag about how great their country is, they just know. So the country is kind of like the food, quietly brilliant.
Seco de chivo (goat stew)
Yaguarlocro (tripe soup with dried blood and avocado garnish)
Ilapingachos (fried cheesy balls with chorizo and egg)
Arroz con camarones (fried rice with prawns)
Chugchucara (various roasted and fried meats with chips, corn and plantain)
Arepa con costilla (arepa with bbq ribs)
All you can eat crab (coz we be ballerz)
Ponche de leche (warm eggy milk drink)
Ecuadorian ceviche (raw fish cooked in lime juice with onions, ketchup and mustard)
Hornado (whole roasted pig with onion salad and corn)
Chupe (creamy seafood stew with battered fish)
Cuy (spit roasted guinea pig)
Camarones de mani (prawns in a peanut and coconut curry)
Canelazo (warm lemon drink with shot of sugar cane alcohol)
Thanks for reading,
Haz
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