Fritada is a typical dish in

Ecuadorian cuisine 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. Bee ...

. Its main ingredient is braised

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

. It is a traditional dish from the highlands, and its origins date back to the colonial era, to the beginning of the 19th century. The pork is cooked in boiling 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 in a brass pan over flames. It is generally served with

Llapingacho Llapingachos are fried potato pancakes that originated in Ecuador. They are usually served with salsa de maní, a peanut sauce. The potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown. In Ecu ...

which are potato tortillas or whole boiled potatoes, mote or cooked corn, pickled onions and tomato, and fried ripe plantains. It may also be accompanied by cooked

fava beans ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieti ...

or mellocos, though mellocos are rather uncommon.

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Recipe
Ecuadorian cuisine Pork dishes National dishes {{ecuador-stub

See also

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