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Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week. [1] 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 ...
A popular street food in mountainous regions is hornado, consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include patacones (green plantain slices fried in oil , mashed up, and then refried), llapingachos (a pan-seared potato ball), and seco de chivo (a type of stew made from goat ).
Llapingachos originated in Ambato, Ecuador. [citation needed] It consists of fried mashed potatoes seasoned with onions, cumin and achiote for a bright orange colour [2] and stuffed with cheese, typically queso fresco. It is characterized by its crispy exterior, creamy interior and a peppery hint from the achiote.
Chifles in the 2017 Encebollado World Cup (Esmeraldas, Ecuador) Gastronomy of Ecuador Chifles in the 2015 Encebollado World Cup (Esmeraldas, Ecuador) Round homemade chifles in Guayaquil, Ecuador Detailed close-up of chifles Ecuatorial plantain. Chifles, fried plantain chips, are a side dish, snack food, or finger food of Ecuador, Thailand, and ...
In Ecuador, "mote" refers to corn kernels that have been boiled and cooked, which are served peeled. They often accompany popular dishes such as hornado and fritada. They are used in many soups, including caldo de patas. It is also the main ingredient in dishes typical of the city of Cuenca, such as mote pillo, mote sucio and mote pata. [2]
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This is a list of snack foods by country, specific to or originating in a particular community or region. Snack food is a portion of food often smaller than a regular meal, generally eaten as snacking between meals. [1] Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home.
Encebollado (Spanish: onionized, gerund of “encebollar” to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. [1] [2] [3] It is served with boiled cassava and pickled red onion rings. A ...