Traditional Dishes Of Ecuador

TRADITIONAL DISHES OF ECUADOR
Local dishes in the different regions of Ecuador are always worth a try. The traditional recipes are handed down through families with subtle variations in differenttowns. Don't miss these typical regional Ecuadorian specialities:
Typical dishes in Ecuador's highlands (sierra)
Traditional foods of the highland region of Ecuador are often based around potatoes,sweetcorn, cheese and avocadoes. Typical dishes include llapingachos, delicious little fried patties of mashed potato and cheese, often served with a fried egg, avocado, and beetroot and sometimessausage or pork as well. Locro is a filling potato and cheese soup.
Whole spit roast or oven roast pigs (hornado) can often be seen at roadside restaurants and the crackling is fantastic. Fritada, lumpsof deep fried pork, are wonderful with a cold beer and are often served with mote (a type of boiled corn) and a salad of tomato and onion.
Guinea pig, "cuy", is a famous and traditional dish in thehighlands, often reserved for special occasions as they are not cheap. The guinea pigs are bred for the table, they are not pets, and they taste delicious, though there is not actually a lot of meat onthem. You´ll need to eat them with your fingers to get at all the crispy skin and tasty meat, so make sure there's somewhere to wash your hands before settling on the location for your cuy experience.Cayambe, a town northeast of Quito, is known for its regional speciality, bizcochos, a type of buttery biscuit which you can watch being baked in traditional wood-fired oven, and dairy products.Traditional foods of Ecuador's costa or coastal region
Typical dishes in the costa makes use of local ingredients such as plantain (savoury banana), yuca (a type of yam), coconut and rice. There arealso a wide variety of subtropical and tropical fruits (papaya, pineapple, starfruit and many more) though these do not often appear on restaurant menus other than as fresh juices.
Plantain is a...