Highlands
In the highlands, dishes are served mostly hot because of the cold weather. You will find that most dishes include beans and corn, as well as potatoes and other grains, because these products are mostly grown in the highlands. Some of these dishes are:
 Llapingacho
Llapingachos are made from mashed potatoes, with cheese in their interior. They are generally served with sausages and fried eggs, although you will find them in other meals such as “Churrasco”.
 Fanesca
Fanesca is a traditional soup in Ecuador, only prepared and served a week before Easter. It’s made out of fig leaf gourds, pumpkin and twelve different kinds of grains, representing the disciples of Jesus, because of the belief that you must not eat meat during this period.
 Chugchucaras
The chugchucaras are local of Latacunga and the surrounding area. They consist of deep fried pork, plantains, hominy, potatoes, fried plantains, empandas and pork rinds. Accompanied by ají, a spicy sauce made with hot peppers, tomatoes, cilantro and onions.
 Humita
Humitas are made of flour and corn, slowly cooked in oil and wrapped around the corn’s leaves. It’s served with hot coffee and ají sometimes.
 Locro
This is a soup made out of potatoes and some other secondary ingredients. It’s served with avocado and pieces or grated cheese on the side. A very well known soup throughout Ecuador, it also has some variations like the Yaguarlocro.
 Fritada
The Fritada is a typical dish of Ecuadorian gastronomy. It consists mostly of cooked pork meat fried in its own lard in a pan. It is served with llapingachos, boiled corn, onions, pickled tomatoes, beans, fried plantains and Andean white corn.
 Special Mention- Ají
Ají is a spicy sauce made out of hot peppers with tomatoes, cilantro and onions. You will find variations of ají all throughout Ecuador. | |
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