Ecuadorian Cuisine

Ecuadorian cuisine is one of the most diverse that exists. It varies between regions. It is also associated with the agricultural condition of every region, which changes because of the altitude.According to Gary A. Scott ”Ecuador food is one of the things that makes Ecuador such a wonderful place to visit…and perhaps stay. Ecuador’s people and its food combined become really special.” But whyis this? Because of the change between regions, the exquisite use of condiments, and the nutritional facts of each meal is very healthy.

Ceviche, llapingachos, seco de pollo, pan de yuca, the listof favorites is endless. From a few simple ingredients, Ecuadorian cuisine is unique, delicious, and a reflection of the Ecuadorian people. Ecuadorian food is as diverse at the people and landscape ofthe nation. The country is divided into three main regions: oriente, sierra, and costa. Each area has its own distinct cuisine, and there are further variations from city to city within a region andeven from family to family. One typical dish in the coast is the Ceviche, which is made of shrimp, lemon, and tomato sauce. From the Sierra, a typical dish could be the Fritada, which is porkcooked in its own fat. At the Oriente the yuca is very popular and its used for making Chicha, which is a drink made out of yuca.

Ecuadorian food is known for having lots of condiments. Basicallyevery single dish has to have oil. Other condiments you can find in our dishes are achiote, oregano, garlic, cumin, etc. The regular diet of rice, potatoes, and meat is complimented by another nationalculinary condiment or institution; ají (hot sauce). Most Ecuadorian restaurants and homes have their own version of ají, each with its own intensity of "picante" or spiciness.

Most of Ecuadoriandishes complete the nutritional pyramid. You eat carbohydrate-rich foods like rice in almost every meal; your protein that varies between dishes: it could be fish, meat, or chicken, or pork; your...