What Do They Eat in Ecuador?
While cuisine in Ecuador varies from region to region, expect to find these standards:
Encebollado is a hearty soup that’s considered a restorative and cure-all. While you’ll find it throughout the country, it’s especially popular in the coastal regions, where it’s made with tuna—and sometimes other seafood—along with yuca and onions.
Humitas, a type of corn cake, is a beloved street food made of corn and cornmeal, onions, eggs, and cheese stuffed into fresh corn husks and steamed.
For the adventurous there is Cuy, a.k.a. guinea pig. It’s beginning to show up in South American restaurants in the U.S., but if you want to sample it on its home turf, Ecuador is the place to do it. Considered a delicacy reserved for special occasions, it is roasted whole and served with potatoes and various side dishes. Roll up your sleeves and eat it with your fingers. It’s messy but good!
One more culinary cultural nugget: While you may gobble up popcorn by the handful at the movies, in Ecuador you’ll find it used as a garnish on dishes including ceviche and soups.