Exotic Ecuadorian Food & Cuisine | Top 7 Delicacies

Exotic Ecuadorian food

Cuy - Guinea Pig

This is one of the most important dishes of Andean food. The cuy grow up in family farms and are minutely elaborated with special seasoning. It takes about 60 minutes to grill, cuy serves with potatoes, salad, corn, and avocado.

Caldo de patas - Cow's Foot Soup

Cow foot soup is a typical Ecuadorian dish, it's made with cow feet, yuca, corn (mote), peanuts, milk, onions, garlic, herbs and species. It's a good soup for hangovers and it takes to cook for about 4 hours in fire wood.

Tripa Mishqui - Chunchullo

Tripa Mishqui is very popular in Ecuador Highlands, it's pork or lamb intestine, which is roasted and cut in small pieces, this dish is served with mote (corn), potatoes tomato, onion, avocado and herbs. They are likely to be seen in La Floresta (Quito).  

Fanesca

Fanesca is a traditional soup served in April during the Holy Week, this dish has 12 different kinds of beans and grains, it also has bacalao (salt cod), sambo and pumpkin (zapallo). The last finishing touches are boiled eggs, maduro (banana) and herbs. 

Chontacuro - Worm

Chontacuro is a typical worm of Ecuador's Amazon region, especially in the province of  Napo. It comes from palms called "chontaduro". This worm can be served fried or grilled, natives consider the delicacy as a good source of protein and fat animal.

Yaguarlocro

Yahuarlocro is a light stew prepared with meat and lamb including intestines, liver, lung, tongue, etc. It's usually served with fried lamb blood, avocado and species. It can be the main dish depending on the size of the plate.

Chicha

Chica de Jora is a corn beer prepared by germinating maize, extracting malt sugars and fermenting in large vessel. The inca used chicha for ritual purposes and consumed during festivities.  


This traditional foods you'll see in Ecuador, would you try these dishes?