The 5 must-try traditional dishes of Ecuador you shouldn't miss

Did you know that Ecuador has one of the tastiest and most diverse cuisines in South America? That’s right — it stands out as one of the most varied gastronomies in the region, thanks to the influence of its different regions (coast, highlands, Amazon, and Galápagos).

Each region brings unique ingredients and culinary traditions. For example, the coastal cuisine is known for its use of fresh fish and seafood, reflecting the marine life of the area. In the highlands, potatoes, corn, guinea pig, and pork take center stage in Andean culture. Meanwhile, in the Amazon, cuisine is known for exotic ingredients and jungle cooking techniques, like maito (which we’ll explain below).

If you're planning a trip to Ecuador (or dreaming of one), here are 5 dishes we recommend you try

Ecuadorian Ceviche

Although many think ceviche only comes from Peru, Ecuador has its own version, often made with seafood like shrimp or fish, marinated in lime and sour orange juice, and mixed with onion, tomato, cilantro — and sometimes served with chifles (thin fried green plantain slices) or patacones (fried green plantain rounds). If you visit Ecuador’s coast, this dish is a must — it brings together all the fresh flavors of the sea and is one of the most iconic dishes of the region.

Ecuadorian Ceviche

Fritada

Fritada is a traditional dish from the highlands, made by cooking pork and then frying it in its own fat until it’s golden and juicy. It’s typically served with mote (boiled corn), llapingachos (potato patties), fried ripe plantain, avocado, and a tomato-onion salad.

Fritada

Llapingachos (yapingachos)

These delicious potato patties are filled with cheese and grilled until golden and crispy on the outside and soft on the inside. While they often appear as a side dish, when served as a main course, they come with sausage, a fried egg, tomato salad, pickled onions, avocado, and a peanut sauce. This dish showcases Ecuador’s creativity with potatoes — and it might just surprise you with its flavor.

Llapingachos (Yapingachos)

Encebollado

This traditional soup is made with fish (mainly albacore or tuna), yuca, onion, tomato, cilantro, and spices. It’s served at all hours — you can have it for breakfast, lunch, or dinner. In fact, it’s famous for being a hangover cure, which is why you’ll find it early in the morning. Its fresh, revitalizing flavor makes it a much-loved dish throughout Ecuador.

Encebollado

Maito de pescado

This dish from the Amazon stands out for its ancestral technique: the fish is wrapped in bijao leaves and steamed slowly, allowing it to absorb a unique flavor and aroma. It’s served with yuca and plantains. What makes it special isn’t just the preparation, but the seasoning — with spices, lime, garlic, and onion giving the fish a rich, delicious taste.

Maito de pescado

Ecuadorian cuisine is a reflection of its identity, history, customs, and traditions — and each region brings its own culinary magic. If you’re a food lover, Ecuador’s flavors, creativity, and techniques will surprise you. But these five dishes are just a small taste of the country’s rich culinary world.

All images were generated with AI.