Ecuadorian recipe index

Here you will find my most popular traditional Ecuadorian recipes, including recipes from the different regions of Ecuador and holiday recipes. These classic Ecuadorian recipes are easy to make and most include step by step photos. This list breaks out the recipes by category to make it easier to find the recipe you need.

Ecuadorian Drinks & Cocktails

Some of the most popular Ecuadorian drinks are fresh fruit juices and smoothies, called batidos. In the Ecuadorian highlands or Sierra region there are also several warm drinks that are perfect for a cold evening or morning. Chicha style drinks, the most traditional is called chicha de jora and is made from corn. There are also chicha drinks made using oats, rice, yuca or cassava, and fruit. Cocktails tend to use aguardiente, a sugar cane liquor similar to rum, as their main alcohol component. These days you can find a variety of different aguardientes, some are inexpensive mass produced and others are more artisanal/higher quality (ie less hangover).

Tropical fruit smoothie

Easy recipe for a refreshing tropical fruit smoothie made with papaya, banana, pineapple, mango, and orange.

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Homemade pineapple juice {Jugo de piña}

Simple and easy recipe for homemade pineapple juice or jugo de piña made with fresh pineapple, water, sugar/honey, and lime or lemon juice.

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Limonada, lemonade or limeade

Quick and easy recipe for making fresh homemade limonada, lemonade or limeade using the blender

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Ecuadorian fruity oatmeal drink – Colada de avena con naranjilla

Colada de avena is a traditional Ecuadorian fruity oatmeal drink, it is made with oats, naranjilla fruit, panela or brown sugar, water and cinnamon. Colada can be served cold on warm days or warm during cold winter days.

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Morocho or Ecuadorian spiced corn pudding drink

Morocho is a thick sweet drink made with morocho corn, milk, cinnamon, sugar and raisins.

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Colada Morada {Ecuadorian spiced berry drink}

Colada morada or spiced purple corn fruit drink is a traditional Ecuadorian drink made with fruits, spices, and purple corn flour. Colada morada is prepared for the Day of the Deceased celebrations in Ecuador.

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Spiced pineapple drink {Chicha de piña}

Chicha de piña is a spiced pineapple drink made by simmering the pineapple skins and core with hard brown sugar and spices.

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Horchata lojana or herbal tea mix

Horchata lojana is a tea type drink made from a variety of herbs and flowers including escancel or bloodleaf, lemon verbena, lemon grass, mint, chamomile, lemon balm, rose geranium, among others.

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Canelazo and naranjillazo spiced drinks

Canelazo is warm spiced cinnamon cocktail made with cinnamon, water, sugar and aguardiente. Naranjillazo is a version of canelazo made with naranjilla fruit juice.

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Rompope

Rompope is popular Latin American drink that is made with milk, sugar, vanilla, orange peel, egg yolks, condensed milk, cream and aguardiente or rum.

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Hot spiced blood orange cocktail

Hot spiced blood orange cocktail inspired by the Ecuadorian canelazo drink made with blood orange juice, cinnamon, spices, and rum or aguardiente sugar cane liquor.

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Ecuadorian Appetizers and Snacks

We love snacking in Ecuador, it’s very common to arrive at a restaurant or bar and to be served a simple snack inmediately. Sometimes it’s something as simple as popcorn or crunchy Ecuadorian style corn nuts called maíz tostado. There are so many Ecuadorian dishes that made great appetizers. Some of these dishes can also be served as main entrees depending on the meal. Personally I love serving some of the traditional Ecuadorian street food dishes as appetizers. It’s a great way to sample a variety of different flavors in small bites. Other dishes like stuffed avocados and ceviches work great as a single appetizer for any standard three meal course.

Maiz tostado or South American cancha corn nuts

Maiz tostado is a South American snack made by toasting cancha or chulpe corn.

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Chifles or fried green banana/plantain chips

Homemade recipe for chifles, also known as mariquitas, chicharitas, platanutres, platanitos or plataninas, or thin fried green plantain banana chips.

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Pan de yuca or cheese bread

Pan de yuca, also known as cheese bread or yuca bread, are yummy melt in your mouth warm breads made with cheese and yuca or cassava starch

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Vegetarian ceviche de chochos

Ceviche de chochos is a vegetarian ceviche made with chocho beans (lupini beans), onions, tomatoes, cilantro, limes, oranges and tomato sauce. It is served with maiz tostado, chifles or plantain chips, avocados and hot sauce.

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Shrimp stuffed avocado

Delicious recipe for shrimp stuffed avocado made with ripe avocado filled with shrimp, red onion, radish, bell pepper, celery and cilantro aioli salad.

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Ecuadorian Ceviches

Ceviches are very popular in the coastal region of Ecuador. There’s nothing more refreshing than having a bowl of freshly made ceviche by the beach. However, you can also find ceviche in the highlands. Ecuadorian ceviches are not limited to seafood. We have vegetarian/vegan ceviches made with chochos, a type of lupini bean, hearts of palm (palmito), mushrooms, and fruits like mango. In Quito you can also find chicken ceviche (made with fully cooked chicken). In Macara, a city in my province of Loja, you can also find a delicious ceviche made with cooked beef.

Ecuadorian shrimp ceviche {Ceviche de camarón}

Classic Ecuadorian shrimp ceviche recipe: shrimp marinated in lime and orange juice with red onions, tomato and cilantro

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Ecuadorian fish ceviche {Ceviche de pescado ecuatoriano}

Recipe for Ecuadorian fish ceviche {ceviche de pescado ecuatoriano} made by marinating or cooking raw fish in lime juice and mixing it with onions, tomatoes, peppers, and cilantro.

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Oyster ceviche

Mouthwatering oyster ceviche recipe made with fresh oysters, lime juice, onions, tomato, bell pepper, cilantro and oil.

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Vegetarian ceviche de chochos

Ceviche de chochos is a vegetarian ceviche made with chocho beans (lupini beans), onions, tomatoes, cilantro, limes, oranges and tomato sauce. It is served with maiz tostado, chifles or plantain chips, avocados and hot sauce.

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Mango ceviche

Mango ceviche recipe prepared with fresh mango, onions, lime juice, orange juice, habanero and/or fresno red chili peppers, cilantro, salt.

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Tuna fish ceviche {Ceviche volquetero}

Recipe for tuna fish ceviche, also known as ceviche volquetero, an Ecuadorian ceviche made with canned tuna fish, onions, tomato, lime juice, cilantro, and served on a platter with chifles or green plantain chips, chochos (lupini beans), toasted corn nuts, and hot sauce.

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Check out more Ecuadorian ceviche recipes, as wel as all the ceviche recipes on this blog.

Ecuadorian Salads

Salads in Ecuador are usually served as a side dish for a main meal or as an appetizer, though it is becoming more mainstream to have salads served on their own. Salads using seafood, avocado, potatoes, carrots, beans, corn, broccoli, etc are very common. The salad dressings are either lemon/vinegar based or mayonnaise based for potato/vegetable salads.

Shrimp potato salad {Ensalada de papas con camarones}

Latin/Ecuadorian style shrimp potato salad made with shrimp, potatoes, carrots, onion, garlic and mayonnaise.

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Russian (Latin American) potato salad: Ensalada rusa

Ensalada rusa is a classic potato salad served throughout Latin America, made with potatoes, carrots, peas, apples, celery, onion, and mayonnaise.

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Avocado stuffed with tuna salad {Aguacate relleno con atun}

Recipe for avocados stuffed with tuna salad made with peas, corn, carrots, hardboiled egg, tomato, parsley, and salsa rosada.

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Crab salad stuffed avocados

Crab salad stuffed avocados prepared by filling ripe avocados with a salad of crab, red onion, bell pepper, cucumber, radishes, lime juice, olive oil, and cilantro.

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Garden salad with lime cilantro dressing

Delicious and refreshing garden salad recipe made with lettuce, tomato, onion and avocado with a lime cilantro dressing

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Onion and tomato curtido salsa/salad {Curtido de cebolla y tomate}

Recipe for curtido de cebolla y tomate, a Latin style lime pickled red onion and tomato salad or lime marinated onion tomato salsa

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Simple avocado and tomato salad

Easy and simple avocado and tomato salad made with ripe tomatoes, avocado, onion, cilantro/parsley, lime juice, olive oil, and salt.

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Quinoa salad with red pickled onions

Quinoa salad with pickled red onions made with cooked quinoa, cherry tomatoes, cucumber, green onions, lime juice, olive oil, and cilantro.

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Chochos (lupini beans) and green bean salad

Chochos (lupini beans) and green bean salad or side dish made with green beans, chocho beans (lupini beans), potato, tomatoes, onions,olive oil, and fresh herbs.

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Ecuadorian Soups

There are so many Ecuadorian soup recipes, even after years of blogging I still have a long list of soup recipes to share. Soups are usually served as the first course for most Ecuadorian lunches. The main lunch course is called “Segundo” which means second because it’s served after the soup.

Locro de papa {Ecuadorian potato and cheese soup}

Recipe for locro de papa or potato soup, a traditional Ecuadorian soup made with potatoes, onion, garlic, cumin, achiote or annatto, milk, cheese and cilantro.

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{Encebollado de pescado} Ecuadorian tuna fish soup

Encebollado de pescado is an Ecuadorian fish soup made with fresh tuna, yuca or cassava, tomato, onions, cilantro, cumin, hot pepper and topped with pickled red onions.

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Repe lojano {Green banana/green plantain soup}

Repe lojano is a creamy soup made with green bananas or green plantains, onions, garlic, milk, cheese and cilantro.

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Ecuadorian biche or viche fish soup

Biche de pescado, or viche de pescado, is a traditional coastal Ecuadorian soup made with fish, peanuts, yuca, sweet plantains, corn, and other vegetables and spices.

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Quinoa soup with beef

Easy quinoa soup with beef recipe made with onions, garlic, tomatoes, cumin, achiote/annatto, beef, potatoes, peas, parsley and cilantro. Served with avocado, pickled red onions, and hot sauce.

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Ecuadorian chicken rice soup {Aguado de gallina}

Ecuadorian chicken rice soup or aguado de gallina is a thick soup made with chicken, rice, potatoes, onions, peppers, other vegetables, herbs and spices.

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{Caldo de pata} Ecuadorian cow feet soup

Caldo de pata de res or cow feet soup is a traditional Latin American comfort soup made with cow feet, yuca, mote or hominy, cilantro, parsley, onions, garlic, achiote, cumin, peanuts, milk, oregano.

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Ecuadorian green plantain dumpling soup – Caldo de bolas de verde

Caldo de bolas de verde is a typical Ecuadorian soup of green plantain balls or dumplings stuffed with meat and served in a delicious broth with corn and yuca.

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You can explore more Ecuadorian soup recipes and also all the soup recipes currently posted.

Ecuadorian Main Meals

Ecuadorian main meals can be very filling, especially lunch. There’s usually a protein component that could be meat, fish, seafood, poultry. Sides include rice, which could also be part of the dish, and additional starches like potatos, yuca or cassava, plantains, corn, beans. A small side salad might also be part of the main dish. For those who find that there’s an over-abundance of starches, you can choose the one(s) you want when cooking at home.

Seco de pollo {Ecuadorian chicken stew}

Seco de pollo or seco de gallina is an Ecuadorian chicken stew cooked slowly in a sauce of beer (or chicha), naranjilla juice, onions, garlic, peppers, tomatoes, herbs and spices.

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Seafood rice {Arroz marinero}

Seafood rice {Arroz marinero / Arroz con mariscos) is a Latin/South American dish similar to Spanish paella, that is made with rice cooked in seafood broth and sautéed with shrimp, clams, squid, bay scallops, onions, garlic, bell pepper, cilantro and spices.

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Ecuadorian lentil stew {Menestra de lentejas}

Arroz con menestra de lentejas is a traditional Ecuadorian lentil stew simmered with onion, pepper, tomato, garlic, cumin, and cilantro. Menestra is usually served with rice and thin grilled steaks or carne asada.

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Ecuadorian churrasco

Ecuadorian churrasco is a traditional dish made with steaks, grilled , or sometimes fried in an onion and pepper sauce, topped with a fried egg and served with rice, fries, plantains and salad.

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Pescado encocado or fish with coconut sauce

Pescado encocado or fish with coconut sauce is an Ecuadorian coastal dish of fish seasoned with citrus and spices and then cooked in a sauce of cilantro, onions, tomatoes, bell peppers and coconut milk.

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Ecuadorian fritada de chancho

Fritada de chancho a popular weekend dish in Ecuador, in this traditional dish the pork is cooked in a mix of water, orange juice with onion, garlic and cumin until the liquid is gone and the pork browns in the “mapahuira” or mix of its own grease and spices/flavors from the onion/garlic

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Guatita: Ecuadorian tripe stew

Ecuadorian guatita is a traditional dish of beef tripe stew with potatoes cooked in a delicous peanut sauce.

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Chaulafan de pollo: Ecuadorian chicken fried rice

Chaulafan de pollo is an Ecuadorian chicken fried rice made with rice, chicken, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices and herbs.

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Braised goat stew {Ecuadorian seco de chivo}

Ecuadorian seco de chivo is a goat stew dish braised in a sauce of garlic, cumin, achiote, oregano, peppers, onions, cilantro, tomatoes, chicha or fermented corn drink, naranjilla or lulo juice, panela and spices.

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Grilled fish with seafood sauce

Recipe for grilled fish with seafood sauce, prepared with grilled fish (cod, halibut, mahi-mahi, etc) topped with a creamy garlic seafood sauce made with shrimp, calamari, scallops, garlic, onion, white wine and cream.

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Find more Ecuadorian main dishes and also all the recipes for main dishes I’ve shared.

Ecuadorian Side Dishes

Fried ripe plantains – Platanos maduros fritos

Easy recipe for fried ripe plantains or platanos maduros fritos, a must-have side dish for so many Latin dishes.

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Lime pickled onions – Cebollas encurtidas

Recipe for lime pickled onions or cebollas encurtidas, these Latin/Ecuadorian marinated or pickled red onions made by marinating thinly sliced red onions with lime juice and salt.

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Patacones or tostones

Easy recipe for homemade patacones or tostones, a popular Latin American appetizer or side dish made with twice fried slices of green plantains.

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Ecuadorian Sauces

Tamarillo or tree tomato ají hot sauce / Ecuadorian ají de tomate de árbol

Tamarillo or tree tomato aji hot sauce is a very tasty hot sauce made from tree tomatoes or tamarillos, hot peppers, onion, cilantro and lime juice.

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Ecuadorian hot sauce recipe {Aji criollo}

Aji criollo is an Ecuadorian hot sauce made with hot peppers, cilantro, garlic, onion and lime

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Passion fruit hot sauce {Ají de maracuya}

Recipe for passion fruit hot sauce, or ají de maracuya, is a mildly spicy creamy salsa made with passion fruit juice, ajies or hot chile peppers, lime juice, olive or avocado oil, and cilantro.

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Onion and tomato curtido salsa/salad {Curtido de cebolla y tomate}

Recipe for curtido de cebolla y tomate, a Latin style lime pickled red onion and tomato salad or lime marinated onion tomato salsa

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Cilantro mayonnaise or aioli {Mayonesa de cilantro}

Recipe for cilantro aioli {Mayonesa de cilantro} style mayonnaise sauce made with egg, oil, fresh cilantro, lime and garlic.

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Salsa rosada or salsa golf

Salsa rosada, also known as golf sauce o salsa coctel, is a popular Latin American sauce made with mix of mayonnaise and ketchup

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Ecuadorian Street Food

Espumillas or guava meringue cream

Espumillas are a a popular street food in Ecuador, this dessert is a meringue cream made with fruit pulp, typically guava or guayaba, egg whites and sugar.

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Baked ripe plantains with cheese

Easy recipe for homemade baked ripe plantains stuffed with cheese.

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Salchipapas {South American style french fries with sausages + topping sauces}

Salchipapas, or French fries with hot dog sausages, are a typical South American snack/street food. These salchipapas are topped with tomato onion salsa and homemade salsa rosada.

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Fried cheese empanadas // Empanadas de viento

Recipe for empanadas de viento or fried cheese empanadas, these delicious traditional Ecuadorian empanadas are filled with cheese, fried until crispy, and served sprinkled with sugar.

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Grilled corn with cilantro queso fresco sauce

Recipe for grilled corn on the cob with a cilantro queso fresco sauce, inspired by Ecuadorian street food of choclos asados con salsa de queso y cilantro.

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Thin beef skewers {Carne en palito/chuzos/pinchos}

Recipe for grilled thin beef skewers, or Ecuadorian carne en palito or chuzos, made with thinly sliced meat seasoned with garlic, achiote and cumin and grilled on skewers.

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Chifles or fried green banana/plantain chips

Homemade recipe for chifles, also known as mariquitas, chicharitas, platanutres, platanitos or plataninas, or thin fried green plantain banana chips.

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Ecuadorian Breakfast Meals

Green plantain patties stuffed with cheese {Tortillas de verde}

Ecuadorian green plantain patties stuffed with cheese, also known as tortillas de verde, made with a dough of green plantains, a cheese filling (or your choice of filling), and cooked on a griddle or frying pan.

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Majado de verde or mashed plantains

Majado de verde is a green plantain mash made with green plantains, onions, garlic, and achiote. Majado is served with fried eggs and cheese slices.

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Bolon de verde or fried green plantain dumplings

Bolon de verde are green plantain dumplings stuffed with cheese, chorizo or chicharrones and fried until crispy.

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Mote pillo or hominy with eggs

Ecuadorian mote pillo consists of hominy corn sautéed with onions, garlic, achiote, eggs, milk, chives and cilantro or parsley, and served with hot black coffee and slices of fresh cheese

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Fried cheese empanadas // Empanadas de viento

Recipe for empanadas de viento or fried cheese empanadas, these delicious traditional Ecuadorian empanadas are filled with cheese, fried until crispy, and served sprinkled with sugar.

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Humitas or steamed fresh corn cakes {My mom’s recipe}

Recipe for humitas or savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside corn husks and steamed.

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Ecuadorian fruity oatmeal drink – Colada de avena con naranjilla

Colada de avena is a traditional Ecuadorian fruity oatmeal drink, it is made with oats, naranjilla fruit, panela or brown sugar, water and cinnamon. Colada can be served cold on warm days or warm during cold winter days.

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Skilled of fried plantains with melted cheese

Easy recipe for a skillet of fried plantains with melted cheese, made with sweet ripe plantains topped with grated quesillo or grated mozzarella.

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Ecuadorian Desserts

Tropical fruit salad

Come y bebe is an Ecuadorian fruit salad. This simple and refreshing tropical fruit salad is made with papaya, pineapple, banana and orange juice.

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Alfajores: Dulce de leche sandwich cookies

Recipe for making homemade alfajores or dulce de leche sandwich cookies. These Latin American cookies are made with all purpose flour, cornstarch, butter, baking powder, egg yolks, sugar, lemon zest, milk, and vanilla. They are filled with caramel and decorated with coconut or icing sugar.

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Dulce de higos or fig preserves in syrup

Dulce de higos or fig preserves in spiced syrup are made by cooking ripe figs in a syrup of panela/piloncillo or brown cane sugar and spices.

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Arroz con leche {Latin style rice pudding}

Easy recipe for homemade arroz con leche, a classic Latin American rice pudding dessert made with rice, milk, cinnamon, sugar, raisins, and condensed milk.

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Flan de piña or pineapple flan

Pineapple flan, also known as flan de piña or queso de piña, is a custard like dessert made with fresh pineapple juice, sugar, milk, eggs, vanilla and rum.

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Manjar or dulce de leche – traditional stovetop preparation

Recipe for homemade manjar or dulce de leche, a traditional Latin dessert made by caramelizing milk and sugar.

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Mango yogurt popsicles {Helados de mango y yogurt}

Quick and easy recipe for creamy mango yogurt popsicles made with yogurt, ripe mangoes, and honey.

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Layered flag popsicles

Easy recipe for layered gelatin flag popsicles made with flavored gelatin or jello, water, and sugar. The perfect treat for your World Cup party.

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Fruit popsicles – Helados o paletas de frutas

Recipe for homemade tropical fruit popsicles made with papaya, pineapple, banana and orange juice.

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Ecuadorian Holiday Food

Fanesca or Ecuadorian Easter soup

Recipe for fanesca, an Ecuadorian soup or stew made only during Lent and Easter. This soup is made with bacalao or salted cod, squash, fava beans, chochos, corn, peas, porotos or fresh beans, rice, onions, garlic, cumin, achiote, peanuts, milk, cream and cheese.

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Molo or Ecuadorian mashed potatoes

Molo is an Ecuadorian version of mashed potatoes made with milk, cream, queso fresco and a refrito of onions, garlic, and achiote or annatto. Molo is served with lettuce leaves, hard boiled eggs, hot pepper slices, avocados, scallions, cilantro or parsley, tomato and onion curtido and aji or hot sauce.

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Colada Morada {Ecuadorian spiced berry drink}

Colada morada or spiced purple corn fruit drink is a traditional Ecuadorian drink made with fruits, spices, and purple corn flour. Colada morada is prepared for the Day of the Deceased celebrations in Ecuador.

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Guaguas de pan or bread figures

Guaguas de pan are traditional Ecuadorian sweet bread figures, shaped liked babies or dolls, that are part of the Day of the Deceased holiday.

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Hornado de chancho – Roasted Pork Leg

Whole roasted pork leg or hornado de pierna de chancho, prepared by marinating the pork in a sauce of beer, garlic and spices. Slow roasted with butter and spices.

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Rompope

Rompope is popular Latin American drink that is made with milk, sugar, vanilla, orange peel, egg yolks, condensed milk, cream and aguardiente or rum.

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Pristiños

Pristiños are traditional Christmas fried pastries that are served with panela syrup or candied figs.

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