MAIN INGREDIENTS
Traditional Ecuadorian fritada is a dish which consists of diced pork boiled down in water and left to fry in its own drippings. Pork is generously seasoned, while onions and garlic are usually cooked alongside the meat. Depending on the region, potatoes, plantains, hominy, fava beans, or corn can be served as side dishes accompanying tender and juicy chunks of pork.
Fritada has been eaten in Ecuador for centuries, and it can be found in many traditional restaurants and typical roadside eateries, popularly called huequitos.
MOST ICONIC Fritada
View moreSeco de chivo is a variety of chivo, a thick Ecuadorian stew that is traditionally served with fried plantains or yellow rice. This version uses goat meat, and the dish is almost always made for special occasions. Originally, seco de chivo was made with chicha, a type of corn beverage, but today, it is more commonly prepared with beer and fruit juices in order to give more flavors to the stew.
MAIN INGREDIENTS
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.
MAIN INGREDIENTS
Originating from Latacunga, chugchucaras is the region's specialty consisting of toasted corn, popcorn, fried bananas, potatoes, crispy pork rinds, and deep-fried pork. The dish is typically accompanied by boiled hominy, called mote, and a hot sauce called aji, consisting of tomatoes, onions, coriander, and chili peppers.
The vegetables used in the dish are variable, depending on what is available in the region and the surrounding areas. It is recommended to garnish the dish with a fried egg on top and to serve it with a cold beverage on the side.
MOST ICONIC Chugchucaras
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.