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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 are popular in the coastal regions, especially ceviche, [1] and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain.
This is a list of Ecuadorian dishes and foods. The cuisine of Ecuador is diverse, varying with altitude, agricultural conditions, and the ethnic and racial makeup of local communities. On the coast, a variety of seafood, grilled steak and chicken are served along with fried plantain, rice and beans. Stewed beef and goat are traditional too.
Ecuador is a multicultural and multiethnic nation, with the majority of its population is descended from a mixture of both European and Amerindian ancestry. The other 10% of Ecuador's population originate east of the Atlantic Ocean, predominantly from Spain, Italy, Lebanon, France and Germany.
Ecuador's mainstream culture is defined by its Hispanic Mestizo majority, and like their ancestry, it is traditionally of Spanish heritage, influenced in different degrees by Amerindian traditions, and in some cases by African elements. The first and most substantial wave of modern immigration to Ecuador consisted of Spanish colonists ...
The traditional cuisine consists of food from the Pipil people, with a European twist in most modern dishes. Many of the dishes are made with maize (corn). El Salvador's most notable dish is the pupusa , a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrón (fried pork rinds), refried beans or loroco (a vine ...
The tradition dates to the 17th century, and the long noodles symbolize longevity and prosperity. In another custom called mochitsuki , friends and family spend the day before New Year’s ...
Quechua people cultivate and eat a variety of foods. They domesticated potatoes, which originated in the region, and cultivated thousands of potato varieties, which are used for food and medicine. Climate change is threatening their potato and other traditional crops but they are undertaking conservation and adaptation efforts.
The art of Indian cooking is just as pertinent to the way of life as the traditions that culminate in eating the food. In India, there are food practices upheld across myriads of households that ...