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
MAIN INGREDIENTS
Espumilla is a light and fluffy meringue dessert that is especially popular in Ecuador, although it can also be found in Venezuela, Colombia, Nicaragua, Cuba, and Guatemala. It typically consists of egg whites, sugar, water, and puréed fruit.
Guava is the most common fruit option, but other fruits can also be used, such as lemon, banana, mango, raspberry, and blackberry. Once prepared, espumilla is traditionally served in ice cream cones and topped with sprinkles, shredded coconut, or blackberry syrup called arrope de mora.
MAIN INGREDIENTS
Ceviche de camarón ecuatoriano is the Ecuadorian version of shrimp ceviche. Ceviche is a dish in which seafood is "cooked" in an acidic marinade, typically made of citrus juice. In this instance, fresh shrimp are typically briefly boiled and then cooled.
They are then marinated in lime juice with thinly sliced red onions, chopped tomatoes, and finely chopped coriander. One of the unique touches in the Ecuadorian version is the addition of orange juice, giving it a sweeter, less acidic profile than some other ceviches.
OTHER VARIATIONS OF Ceviche
MAIN INGREDIENTS
Humitas is a dish popular throughout South America, especially in Chile, Argentina, Peru, Bolivia, and Ecuador. The dish consists of corn cakes that are cooked in corn husks. In Argentina, humitas are usually made with corn, onions, and spices, and depending on the region, milk, red peppers, cheese, and spring onions might also be added to the combination, which is wrapped in corn husks and boiled.
In Ecuador, humitas are steamed and are usually made with ground corn, eggs, onions, and variable spices. The Chilean version adds basil and butter to corn and onions, and their humitas are boiled or baked. In Peru and Bolivia, people also prepare sweet humitas with added cinnamon and raisins.
MOST ICONIC Humitas
MAIN INGREDIENTS
Repe lojano is a traditional soup made with a combination of green bananas, milk, cilantro, grated cheese, and onions. The soup is simmered over medium-high heat until all the ingredients become soft. When served, repe lojano is usually accompanied by avocado slices, cheese, or hot ají sauce.
If you want the soup a bit thicker, a few small potatoes can be added to the pot. The word repe in the name of the dish refers to the locals' name for green bananas.
MOST ICONIC Repe
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
T'anta wawa is a sweet Andean roll that is shaped like a baby wrapped in a blanket, made and eaten mostly in Peru, Ecuador and Bolivia. It is traditionally prepared on November 1, or All Saints' Day, and consumed on that day or the day later, depending on the community.
This bread roll is usually filled with candied fruit, anise, raisins, and cinnamon. It was originally used as an offering to dead children, so the tombs of girls were adorned with baby-shaped t'anta wawa, while the boys' tombs were presented with rolls shaped like horses.
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. For the “8 Worst Rated Ecuadorian Foods” list until April 20, 2025, 4,651 ratings were recorded, of which 864 were recognized by the system as legitimate. 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.