Ecuadorian cuisine is diverse, varying with altitude, and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Beef, chicken, and

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

are popular in the coastal regions, especially ceviche, and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. In the mountainous regions pork, chicken, beef and ''cuy'' ( guinea pig) are popular and are often served with rice, maize, or potatoes. A popular street food in mountainous regions is ', consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include ' (green plantain slices fried in oil, mashed up, and then refried), ' (a pan-seared potato ball), and ' (a type of stew made from goat). A wide variety of fresh fruit is available, particularly at lower altitudes, including ',

passionfruit ''Passiflora edulis,'' commonly known as passion fruit, is a vine species of passion flower native to southern Brazil through Paraguay and northern Argentina. It is cultivated commercially in tropical and subtropical areas for its sweet, seedy f ...

, ', several types of

banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguis ...

, ', ', and

tree tomato The tamarillo (''Solanum betaceum'') is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family). It is best known as the species that bears the tamarillo, an egg-shaped edible fruit. It is also known as the tre ...

. The food is somewhat different in the southern mountainous areas, featuring typical food such as ', a soup prepared with green bananas; ', roasted pork; and ', or "'", as dessert. In the

rainforest Rainforests are characterized by a closed and continuous tree canopy, moisture-dependent vegetation, the presence of epiphytes and lianas and the absence of wildfire. Rainforest can be classified as tropical rainforest or temperate rainfores ...

, a dietary staple is the ', elsewhere called cassava. The starchy root is peeled and boiled, fried, or used in a variety of other dishes. Across the nation it is also used as a bread, ''pan de yuca'', which is analogous to the Brazilian pão de queijo and its often consumed alongside different types of drinkable yogurt. Many fruits are available in this region, including

s, tree-grapes, and peach-palms.

Typical meal

Most regions in Ecuador follow the traditional three-course meal of sopa/soup and segundo/second dish which includes rice or pasta and a protein such as meat, poultry, pig or fish. Then dessert and a coffee are customary. Dinner is usually lighter and sometimes just coffee or agua de remedio/herbal tea with bread. For the most part, Ecuador is known not only for its bananas, and all the dishes made from them, but for its starch consumption of products like potato,

bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

, pasta, rice, and yuca. Traditionally any of these ingredients can be found in either the soup or the rice platter that may be served.

Beverages

', a sugar cane-based spirit, is probably the most popular national alcohol. ' is a popular drink made from '. Drinkable yogurt, available in many fruit flavors, is popular and is often consumed with ' (a puffy yet gooey bread roll made from cassava flour eaten hot). One traditional non-alcoholic beverage is ', made using ' (toasted barley flour), ' (unrefined sugar), and spices. Another traditional product tasted was ''pinol'', made with ''máchica'', ''panela'', cinnamon and cloves, among other local ingredients."/ref> Another traditional non-alcoholic beverage is ', which is made with black corn flour, sweetened with ', and flavored with fresh fruit, herbs and spices.

Catholic influence

Besides the regions, there are several typical Ecuadorian dishes consumed on special occasions. ', a fish soup including several types of

bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...

s, lentils, and

corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

, is often eaten during

Lent Lent ( la, Quadragesima, 'Fortieth') is a solemn religious observance in the liturgical calendar commemorating the 40 days Jesus spent fasting in the desert and enduring temptation by Satan, according to the Gospels of Matthew, Mark and Luke ...

and Easter, and is traditionally served all over Ecuador. During the week before the commemoration of the deceased or All Souls' Day, the fruit beverage ' is typical, accompanied by ' which is stuffed bread shaped like children.

Chifa

Chifa (from the Mandarin words 吃饭, meaning "to eat rice") is the Ecuadorian term for Ecuadorian-Chinese food (or for an Ecuadorian-Chinese fusion restaurant). Because many Chinese ingredients are hard to find in Ecuador, the Chinese modified their cuisine and incorporated many Ecuadorian elements (mainly Spanish, Indigenous, and African) into their cuisine, and the popularity of chifa has made it hard to find authentic Chinese cuisine in Ecuador.

Middle Eastern

Since 1875, there has been a constant flow of Lebanese immigrants to Ecuador, first fleeing the Ottoman Empire, and then the aftermath of World War I and II. By 1986, there were 97,500 Lebanese immigrants in Ecuador. Shawarma restaurants have become increasingly popular presenting another instance of fusion cuisine. Since many of the ingredient in

Middle Eastern cuisine Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and ol ...

cannot be found in the country, Lebanese immigrants have made replacements with native ingredients. One dish that has become a staple of the country is kibbeh. One beloved Middle Eastern food that has become synonymous with Ecuadorian cuisine are yogurt drinks. The most famous are "yogures persa" brought by Persian immigrants in the 1900s. These yogurt drinks are most often accompanied by pan de yuca, which are analogous to Brazilian pão de queijo.

Desserts

Alfajores An ''alfajor'' or ''alajú'' (, plural ''alfajores'') is a traditional confection typically made of flour, honey, and nuts. It is found in Argentina, Peru, Chile, the Philippines, Southern Brazil, Southern France, Spain, and Uruguay. The archety ...

: a dessert found in virtually all of Spain's former colonies. It is derived from the versions popular in Spain during the colonial period. The original Spanish recipes, however, have been modified. The basic recipe uses a base mix of flour, margarine, and powdered sugar, which is oven-baked. Alfajores consist of two or more layers of this baked pastry, and is usually filled with dulce de leche (a caramel-colored, sweet, creamy filling made with milk and sugar) Turrones (or nougat) is another originally Spanish dessert. Arroz con leche (rice pudding): Another dessert originally from Spain that can be found in various varieties throughout Latin America. Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Ecuador. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk. Helados de Paila (ice cream): Helado de paila is a sorbet-like specialty that hails from Ibarra. It comes in an array of flavors, and it is made with fruit juice, ice, sugar, and sometimes fruits. All the ingredients are traditionally churned by hand inside a large bronze or copper pot (paila) that is placed on ice. It is said that this frozen treat was initially made with the snow from the glacier on top of the Imbabura volcano. Allegedly, Rosalía Suárez first collected the ice, and her descendants still keep the tradition alive and run an ice cream shop in Ibarra. Panetón or Panettone: is a type of sweet bread with dried fruit. It was popularized by Italian immigrants that arrived in the country in the late 1800s. It is usually served for breakfast around Christmas with a cup of hot chocolate. They used to come in big boxes only with huge panetóns inside but now they also sell personal portions. Because Christmas is the hottest time of year, people often replace the hot chocolate with coffee or a drink that's served cold. Flan: Is a popular custard dessert with a layer of clear caramel sauce.

Drinks

Fioravanti is a fruit-flavored, carbonated soft drink first sold in 1878 in Ecuador. It is notable for being one of the first soft drinks commercially sold. In 1991, it was acquired by The Coca-Cola Company. Güitig is a mineral water widely consumed around the country at times supplanting tap water as the drink of choice.

References

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