Hornado pastuso is an Ecuadorian dish with Creole origins. It consists of pork that's slowly roasted in a clay oven over a fire that's usually made with eucalyptus because it burns slowly. The pork is accompanied by a savory gravy made with a combination of onions, garlic, salt, and pepper.

Once prepared, the meat is served with mote, lettuce, and cooked potatoes or potato tortillas on the side. You can find this traditional dish in restaurants and markets, especially on weekends.