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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 ...
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.
Guatita ([little] gut or [little] belly, from Spanish: Guata; "Gut/Belly"), or guatita criolla, is a popular dish in Ecuador, where it is considered a national dish, and in Chile. It is essentially a stew whose main ingredient is pieces of tripe (cow stomach), known locally as "guatitas". The tripe is cleaned several times in a lemon-juice ...
Combine all the ingredients in a blender with 2 tablespoons of water. Blend until smooth, adding more water a tablespoon at a time if too thick. Transfer to a sealed container and set aside. Salsa ...
Espumilla is a traditional Ecuadorian meringue and popular street food. [1] [2] [3] The word "espumilla" means "foam" in Spanish. [3] [4] It possibly is dated back to 1907 with records mentioning its existence. [1] [4] It is made with egg whites, sugar, and fruit pulp, often guava, frequently whipped by hand to achieve the right texture.
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Situated in the "middle of the world," Ecuador’s capital, Quito, serves up a wealth of deep cultural experiences. We offer a roundup of the 10 best. Quick guide to Quito: 10 cultural treasures ...
Fritada is a typical dish in Ecuadorian cuisine.Its main ingredient is braised pork.It is a traditional dish from the highlands, and its origins date back to the colonial era, to the beginning of the 19th century.