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).
1
Tropical fruit smoothie
Easy recipe for a refreshing tropical fruit smoothie made with papaya, banana, pineapple, mango, and orange.
Check out this recipe
2
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.
Check out this recipe
3
Limonada, lemonade or limeade
Quick and easy recipe for making fresh homemade limonada, lemonade or limeade using the blender
Check out this recipe
4
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.
Check out this recipe
5
Morocho or Ecuadorian spiced corn pudding drink
Morocho is a thick sweet drink made with morocho corn, milk, cinnamon, sugar and raisins.
Check out this recipe
6
Ecuadorian Colada Morada: a spiced berry and purple corn drink
This Ecuadorian colada morada is a traditional thick drink made with fruits, spices, and purple corn flour. Colada morada is prepared for the Day of the Deceased celebrations in Ecuador.
Check out this recipe
7
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.
Check out this recipe
8
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.
Check out this recipe
9
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.
Check out this recipe
10
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.
Check out this recipe
11
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.
Check out this recipe
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.
12
Maiz tostado or South American cancha corn nuts
Maiz tostado is a South American snack made by toasting cancha or chulpe corn.
Check out this recipe
13
Chifles or thin fried green plantain chips
Homemade recipe for chifles or thin fried green plantain chips. These crunchy chips are also known as mariquitas, chicharitas, platanutres, platanitos or plataninas. You can also make them with very green bananas.
Check out this recipe
14
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
Check out this recipe
15
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.
Check out this recipe
16
Shrimp Stuffed Avocados (Aguacate Relleno con Camarones)
Delicious recipe for shrimp stuffed avocado that consists of avocado boats filled with a shrimp salad made with red onion, radish, bell pepper, celery and cilantro aioli.
Check out this recipe
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.
17
Ecuadorian shrimp ceviche {Ceviche de camarón}
Traditional Ecuadorian shrimp ceviche recipe made with poached shrimp marinated in lime and orange juice with red onions, tomato and cilantro
Check out this recipe
18
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.
Check out this recipe
19
Oyster ceviche
Mouthwatering oyster ceviche recipe made with fresh oysters, lime juice, onions, tomato, bell pepper, cilantro and oil.
Check out this recipe
20
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.
Check out this recipe
21
Mango ceviche
Mango ceviche recipe prepared with fresh mango, onions, lime juice, orange juice, habanero and/or fresno red chili peppers, cilantro, salt.
Check out this recipe
22
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.
Check out this recipe
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.
23
Shrimp potato salad {Ensalada de papas con camarones}
Latin/Ecuadorian style shrimp potato salad made with shrimp, potatoes, carrots, onion, garlic and mayonnaise.
Check out this recipe
24
Ensalada rusa style potato salad
Ensalada rusa is a classic potato salad served throughout Latin America, made with potatoes, carrots, peas, apples, celery, onion, and mayonnaise.
Check out this recipe
25
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.
Check out this recipe
26
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.
Check out this recipe
27
Garden salad with lime cilantro dressing
Delicious and refreshing garden salad recipe made with lettuce, tomato, onion and avocado with a lime cilantro dressing
Check out this recipe
28
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
Check out this recipe
29
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.
Check out this recipe
30
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.
Check out this recipe
31
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.
Check out this recipe
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.
32
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.
Check out this recipe
33
{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.
Check out this recipe
34
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.
Check out this recipe
35
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.
Check out this recipe
36
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.
Check out this recipe
37
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.
Check out this recipe
38
{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.
Check out this recipe
39
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.
Check out this recipe
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.
40
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.
Check out this recipe
41
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.
Check out this recipe
42
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.
Check out this recipe
43
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.
Check out this recipe
44
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.
Check out this recipe
45
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
Check out this recipe
46
Guatita: Ecuadorian tripe stew
Ecuadorian guatita is a traditional dish of beef tripe stew with potatoes cooked in a delicous peanut sauce.
Check out this recipe
47
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.
Check out this recipe
48
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.
Check out this recipe
49
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.
Check out this recipe
Find more Ecuadorian main dishes and also all the recipes for main dishes I’ve shared.
Ecuadorian Side Dishes
50
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.
Check out this recipe
51
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.
Check out this recipe
52
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.
Check out this recipe
Ecuadorian Sauces
53
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.
Check out this recipe
54
Ecuadorian hot sauce recipe {Aji criollo}
Aji criollo is an Ecuadorian hot sauce made with hot peppers, cilantro, garlic, onion and lime
Check out this recipe
55
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.
Check out this recipe
56
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
Check out this recipe
57
Cilantro mayonnaise or aioli {Mayonesa de cilantro}
Recipe for a delicious cilantro aioli mayonnaise sauce made with egg, oil, fresh cilantro, lime and garlic.
Check out this recipe
58
Salsa Rosada – 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
Check out this recipe
Ecuadorian Street Food
59
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.
Check out this recipe
60
Baked ripe plantains with cheese
Easy recipe for homemade baked ripe plantains stuffed with cheese.
Check out this recipe
61
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.
Check out this recipe
62
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.
Check out this recipe
63
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.
Check out this recipe
64
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.
Check out this recipe
65
Chifles or thin fried green plantain chips
Homemade recipe for chifles or thin fried green plantain chips. These crunchy chips are also known as mariquitas, chicharitas, platanutres, platanitos or plataninas. You can also make them with very green bananas.
Check out this recipe
Ecuadorian Breakfast Meals
66
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.
Check out this recipe
67
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.
Check out this recipe
68
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.
Check out this recipe
69
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
Check out this recipe
70
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.
Check out this recipe
71
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.
Check out this recipe
72
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.
Check out this recipe
73
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.
Check out this recipe
Ecuadorian Desserts
74
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.
Check out this recipe
75
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.
Check out this recipe
76
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.
Check out this recipe
77
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.
Check out this recipe
78
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.
Check out this recipe
79
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.
Check out this recipe
80
Mango yogurt popsicles {Helados de mango y yogurt}
Quick and easy recipe for creamy mango yogurt popsicles made with yogurt, ripe mangoes, and honey.
Check out this recipe
81
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.
Check out this recipe
82
Fruit popsicles – Helados o paletas de frutas
Recipe for homemade tropical fruit popsicles made with papaya, pineapple, banana and orange juice.
Check out this recipe
Ecuadorian Holiday Food
83
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.
Check out this recipe
84
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.
Check out this recipe
85
Ecuadorian Colada Morada: a spiced berry and purple corn drink
This Ecuadorian colada morada is a traditional thick drink made with fruits, spices, and purple corn flour. Colada morada is prepared for the Day of the Deceased celebrations in Ecuador.
Check out this recipe
86
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.
Check out this recipe
87
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.
Check out this recipe
88
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.
Check out this recipe
89
Pristiños
Pristiños are traditional Christmas fried pastries that are served with panela syrup or candied figs.
Check out this recipe
Hi Laylita!
Your website and recipes are great!. I decided to try your recipe for Plantains, the one that you boil first and then fry, as you said your brother’s secret!. My first time trying this, I had one problem, not sure why maybe you can help?. I boiled them for about 20 minutes. When I went to mash (flatten them) they crumbled on me :(. Was it maybe the plantain was not ripe enough?. I continued anyway, and they were actually very good in taste, but appearance was well sad…
Any suggestions ideas?.. Thanks so much for sharing your wonderful recipes and your culture!
Hi Theresa – It could have been that they were too green, for the boiling method it does help if they are “pintones”, which means still green but starting to ripen. You could also try boiling for a little longer to help them soften up a bit more.
Thank you so much, I think the problem was they were too green most definitely… I am going to give it another try l!!!. Thanks again!
I am going to try some of your recipes, they look so delicious. I was born in Quito, Ecuador and my husband is Greek, we love making Greek and Ecuadorean dishes at our parties. However, I was not able to print any of the recipes, I would love to buy your recipe book, please let me know where I can buy it.
Querida Laylita,
Felicitaciones por su website porque realmente indica paso a paso las recetas de nuestra rica comida ecuatoriana felicidades de verdad. Quiciera saber si es posible hacer quimbolitos sin utilizar las hojas de achira ya que vivo en Inlaterra y es imposible conceguirlas. Muchas gracias y espero su contestacion.
Hola Janeth – Se puede usar hojas de guineo (a veces las venden congeladas en los mercados latinos y asiaticos). Tambien se puede papel aluminio en su lugar o papel pergamino.
Hi laylita
The food on this website looks amazing if there made by you then I know your a good cook cause I’ve tried to look for good Ecuadorian recipes online but none look good. So I’m happy I found yours now I can start making authentic ecuadorian food. I just want to ask you if you ever cook sango de Camaron or if you have ever heard of it just wondering cause I don’t see it in the cookbook. Please reply thank you. : )
Love Maria
Love your site — there’s a nice difference from other Latin foods. We eat a lot of hard cooked eggs so it was nice to see your suggestions.
I would make one suggestion. Eggs do not have to be “boiled” to cook them. If one does boil them, at and above 212 deg F, l00 deg C, this is when they become overcooked and you can get the green color to the yolk where it borders the white. I try to get people to start calling them hard cooked rather than boiled so people will start thinking they don’t really have to be “boiled” to be safe. Eggs are safe at 160 deg F, 72 deg C and above. The higher you go, the more likelihood you’ll get the Green Monster Ring the closer you are to and above the boiling temperature. Because eggs are dense, you have to keep them in the 160-180/ 72-80 degree zones but NOT above. As soon as water begins to simmer, showing the little bubbles in the water, that is hot enough. Put a lid on them, turn off the heat and leave for 10-15 minutes. Done with no Green Ring Monsters. A little salt in the water is said to help with the peeling. I don’t know because I do them in my pressure cooker and have NO problem with shelling even the freshest of eggs. But that is a lesson for another day. I’m getting light-headed from this soapbox so I’m over and out.
Thanks, Judith – That’s actually how I cook eggs: put them in the water, bring to a boil, turn it off and let them rest for 15-20 minutes. I think it’s just more of habit to call them “hard boiled eggs” even though they aren’t technically boiled.
Hi Laylita,
I just found your web site. It’s beautiful and I’m anxious to try some of your recipes that I remember from my 2 years in the Peace Corps in the coast of Ecuador in the early 1960’s and that I’ve eaten on return trips, especially the humita casserole.
Thanks for this wonderful site.
Billie
I found your post on pinterest and as an Ecuadorian living abroad all I have to say is thank you!!! You are the first food blog I’ve found showcasing Ecuadorian food the right way.
Hi Laylita,
I wanted to let you know, I found your site while researching recipes for my blog, which follows my efforts to cook one meal from every nation on Earth. Every recipe I used for the week came from your site! It was really hard to decide what to use because it all looked so delicious.
I’ll be posting the entry tomorrow and I gave you much kudos and a link back to your website. I hope my readers will stop by and see what else you have to offer. Your blog is really wonderful! Thank you!
Hi Laylita, I love your blog! I was wondering if you had a recipe for quimbolito? I can’t find any good recipes/desciptions online. Thanks so much!
Quimbolito recipe is coming soon (I know I keep saying that, but it’s for real this time).
i am so excited that i found a link to your website on pinterest!!! i spent a year living in Ambato as an exchange student in high school, and there are times i’d be willing to cut off my right arm for some ceviche or locro de papas! GRACIAS! :-)