National Classics

• Ceviche: Ecuadorian-style shrimp or fish ceviche, often served with onions, tomatoes, and popcorn or corn cakes—thicker and soupier than the Peruvian version.
• Encebollado: A tuna soup with cassava and pickled onions, a common coastal breakfast also known as a hangover cure.
• Hornado: A whole roasted pig, served with potato patties (llapingachos) and corn, a festive and market favorite in the highlands.
• Locro de papa: A thick potato and cheese soup with avocado, a hearty and affordable Andean staple.
• Seco de chivo: A rich stew of goat (or chicken) with rice, flavored with cilantro and beer.

Specialties and Snacks

• Cuy: Roasted guinea pig, a traditional Andean festive dish—adventurous eaters can try it at markets.
• Bolón: Mashed green plantains mixed with cheese or fried pork skin, a common coastal breakfast staple.
• Empanada de verde: Fried dough pockets made from green plantains, a street snack available in both sweet and savory versions.
• Ecuador is a world-renowned producer of premium cocoa; chocolate made from Arriba cocoa is worth taking home.

Practical Tips

• Local set meals (almuerzo) typically include soup, a main dish, and a drink, offering great value—most common during weekday lunch hours.
• Markets and street stalls are cheap, but choose busy, fast-turnover vendors and check food freshness.
• Coastal cuisine features more raw or cold dishes—those with sensitive stomachs should be cautious. Stick to bottled water and avoid raw foods or questionable ice.
• Restaurant bills may include a service charge; tipping isn’t mandatory but rounding up about 10% is appreciated for good service.

Where to Eat

• Quito Old Town and La Floresta: From local market eateries to creative restaurants, great for trying highland dishes and seafood.
• Guayaquil Riverside District: A hub for coastal flavors, especially ceviche and fresh seafood.
• Cuenca and Baños: Affordable market snacks and daily set meals, perfect for eating on the go.
• Otavalo Market: A place to experience Indigenous cuisine and crafts, with specialties like roasted guinea pig.

Ecuador’s cuisine varies significantly by altitude and region: the coast focuses on ceviche and fish soups, the highlands on roasted pork, potatoes, and corn, while the Amazon rainforest highlights cassava, banana leaves, and river fish. Exploring by region offers the best way to experience the country’s distinct east–west flavors.