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Encebollado is the national dish of Ecuador, a fish soup that is characterized by a large amount of onions. Very useful in curing hangovers, the dish is made with fresh tuna meat, cassava root, tomatoes, onions, coriander, and various spices. Tomatoes, onions, chili, coriander, and cumin form a pungent mix and a base for the soup, called sofrito, while pickled onions go either on top of encebollado or into it, giving it its name that is literally translated to onioned.
The soup originates from Ecuador's coast during the time when the fishers were out at sea and made the soup out of necessity. As they had some spices, and fresh fish was readily available, encebollado was created and became widely consumed throughout the country.
MOST ICONIC Encebollado
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Conchitas asadas is a popular Ecuadorian seafood dish, typically consisting of black clams (concha negra) grilled in their half-shells, often seasoned with a combination of garlic, lime, and perhaps other ingredients like butter or a touch of spicy pepper.
They are frequently presented on their shells and can be garnished with herbs or accompanied by various sides or sauces, especially in upscale restaurants.
MOST ICONIC Conchitas asadas
Guatita is Ecuador's national dish, a hearty, thick stew consisting of tripe simmered in a sauce of peanuts and potatoes. The name of the dish can be translated as little guts. Tripe must be cleaned a few times with lemon juice and water, then chopped and fried with onion and spices before being combined with potatoes and peanut butter.
The dish is traditionally served with white rice, pickled onions, avocado slices, and hot sauce on the side.
MOST ICONIC Guatita
Caldo de bolas is a traditional dumpling soup originating from Ecuador, and it's also popular in the Tumbes region in Peru. In order to prepare the dumplings, cooked ripe plantains are mashed, mixed with eggs and shaped into a ball. The dumplings are filled with a combination of ground beef, garlic, peanut butter, onions, and bell peppers.
The soup is made with a combination of oil, onions, bell peppers, stock, cumin, tomatoes, salt, and hot peppers. The dumplings are then dropped into the simmering broth and cooked until tender. Once done, caldo de bolas is usually garnished with chopped coriander and served hot.
MOST ICONIC Caldo de bolas
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Ecuadorian ceviche de conchas negras is made with the black clams harvested in the country's mangrove forests. Unlike the Peruvian version, which uses ají limo peppers and diced onions, the Ecuadorian style incorporates tomatoes and sliced onions.
It doesn't feature ají limo peppers. After marinating, the ceviche is typically served with fried green plantains, known as tostones, and rice, among other things.