Ecuadorian Cuisine

Ecuadorian cuisine is as varied as its landscapes, drawing distinct traditions from the coast, the Andean highlands and the Amazon. The coast serves fresh seafood, above all shrimp and fish ceviche and encebollado stew, while the mountains offer hearty fare like locro de papa potato-and-cheese soup, hornado roast pork and llapingachos potato cakes. For the adventurous, roast cuy, or guinea pig, is a traditional Andean delicacy, all rounded off with an abundance of exotic tropical fruit.

What you actually see

• Ceviche - the fresh coastal shrimp and fish ceviche.
• Locro de papa - the hearty Andean potato-and-cheese soup.
• Hornado and llapingachos - the roast pork and potato cakes.
• The tropical fruit - the abundant exotic fruits and juices.

When to go

Year-round; the regional differences mean seeking out coastal ceviche on the coast and hearty soups and roasts in the highlands, and the local markets are the place for cheap, authentic food and fresh-fruit juices.

Honest expectations

The cuisine varies greatly by region, so one area's food is not the whole story, and the famous Andean cuy, or guinea pig, is a traditional delicacy that surprises or discomforts many visitors. It is hearty and comforting rather than fiery. Market food and juices are cheap and good, though take the usual care with water, salads and raw seafood.

Nearby

The coast for seafood, the highlands for soups and roasts, each region with its specialities.