18 Authentic Ecuatorian Recipes Delicious

Craving bold, vibrant flavors that transport you straight to the heart of Ecuador? Get ready to fall in love with these 18 authentic Ecuatorian recipes—each one a delicious celebration of fresh ingredients, zesty spices, and comforting traditions. From crispy empanadas de viento to hearty seco de pollo, these dishes are perfect for adventurous home cooks ready to spice up their weeknight meals. Let’s dive in!

Llapingachos with peanut sauce

Llapingachos with Peanut Sauce

These crispy Ecuadorian potato patties, smothered in a rich peanut sauce, are the ultimate comfort food—golden on the outside, fluffy inside, and packed with flavor.

Ingredients:

• 2 lbs russet potatoes, peeled and quartered
• 1/4 cup vegetable oil, divided
• 1/2 cup diced white onion
• 1 tsp ground cumin
• 1 tsp salt
• 1/4 cup crumbled queso fresco (or feta)
• 1/4 cup creamy peanut butter
• 1 cup coconut milk
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/4 tsp red pepper flakes

Instructions:

1. Cook potatoes: Boil potatoes in salted water until tender (15–20 minutes). Drain, mash until smooth, and let cool slightly.
2. Sauté filling: Heat 1 tbsp oil in a skillet over medium. Add onion and cook until soft (3 minutes). Stir in 1/2 tsp cumin and 1/2 tsp salt. Fold into mashed potatoes with queso fresco.
3. Shape and fry: Form potato mixture into 8 small patties. Heat remaining oil in the skillet over medium-high. Cook patties for 3–4 minutes per side until crispy and browned.
4. Make sauce: Whisk peanut butter, coconut milk, soy sauce, lime juice, sugar, remaining 1/2 tsp cumin, 1/2 tsp salt, and red pepper flakes in a saucepan. Simmer for 5 minutes, stirring often, until thickened.

The magic here? The crispy-edged patties soak up the velvety peanut sauce, balancing savory, tangy, and nutty flavors in every bite.

Tip: For extra crunch, press a spoonful of mashed potatoes into a thin layer before frying—more surface area means more crispiness!

Encebollado de pescado

This vibrant, tangy fish stew is Ecuador’s ultimate comfort food—packed with tender fish, yuca, and a zesty onion topping that steals the show.

Ingredients:

• 1 lb fresh tuna or cod, cut into chunks
• 1 lb yuca (cassava), peeled and cut into 2-inch pieces
• 1 large red onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp achiote powder (or paprika for color)
• 6 cups water or fish stock
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp vegetable oil
• 1 tsp salt, plus more to taste
• Fresh cilantro and sliced avocado, for serving

Instructions:

1. Sauté the base: Heat 2 tbsp vegetable oil in a large pot over medium. Add the sliced onion and cook for 5 minutes until softened. Stir in the minced garlic, 1 tbsp cumin, 1 tsp achiote, and 1 tsp salt; cook for 1 minute until fragrant.
2. Simmer the yuca: Pour in 6 cups water or stock and add the yuca. Bring to a boil, then reduce heat and simmer for 15 minutes until the yuca is fork-tender.
3. Add the fish: Gently stir in the fish chunks and simmer for 5–7 minutes until cooked through. The broth should turn slightly creamy from the yuca.
4. Finish with lime: Remove from heat and stir in 1/4 cup lime juice. Taste and adjust salt if needed.
5. Serve: Ladle into bowls and top with extra sliced onions, cilantro, and avocado.

The magic here is the contrast between the rich, hearty stew and the bright, pickled onions—every spoonful is a burst of flavor. Tip: For extra tang, let the onions marinate in lime juice and salt while the stew cooks.

Locro de papa with avocado

This creamy Ecuadorian potato soup gets a fresh, buttery finish with ripe avocado—comfort food with a vibrant twist!

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups peeled and diced Yukon Gold potatoes (about 1.5 lbs)
• 4 cups vegetable broth
• 1 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 ripe avocado, diced
• Fresh cilantro leaves, for garnish

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until soft. Stir in 2 minced garlic cloves, 1 tsp cumin, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
2. Add the potatoes and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
3. Use a potato masher to lightly crush the potatoes (leave some texture). Stir in 1 cup whole milk, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 more minutes.
4. Ladle into bowls and top with diced avocado and cilantro leaves.

The magic here? Smashed potatoes thicken the soup naturally, while cool avocado balances the smoky spices. Tip: For extra richness, swirl in a spoonful of crumbled queso fresco right before serving.

Ceviche de camarón

Bright, zesty, and packed with fresh flavors, this shrimp ceviche is a no-cook wonder that’s perfect for warm-weather gatherings.

Ingredients:

• 1 lb medium shrimp, peeled, deveined, and tails removed
• 1/2 cup freshly squeezed lime juice (about 4–5 limes)
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1/2 cup finely diced red onion
• 1/2 cup diced cucumber
• 1/2 cup diced ripe tomato
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and finely minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Tortilla chips or tostadas, for serving

Instructions:

1. Chop the shrimp into 1/2-inch pieces and place in a glass or ceramic bowl. Pour the lime juice and lemon juice over the shrimp, stirring to coat. Cover and refrigerate for 25–30 minutes, stirring once halfway, until the shrimp turns opaque and slightly firm.
2. Drain off about half the citrus juice (reserve it for adjusting later if needed). Add the red onion, cucumber, tomato, cilantro, jalapeño, salt, and black pepper. Gently toss to combine.
3. Let the ceviche sit for 5–10 minutes to meld flavors, then taste and adjust salt or lime juice if needed.
4. Serve chilled with tortilla chips or tostadas.

The magic here is in the balance—the citrus “cooks” the shrimp while the crisp veggies add refreshing crunch. No stove required!

Tip: For extra flavor, add a splash of orange juice or a diced avocado just before serving.

Seco de chivo

This Ecuadorian Seco de Chivo (braised goat stew) is fall-off-the-bone tender, simmered in a rich, beer-infused sauce with warming spices—comfort food at its finest.

• 2 lbs goat meat (shoulder or leg), cut into 2-inch chunks
• 1 tbsp vegetable oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 (12 oz) bottle light beer (like lager)
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro (for garnish)

1. Sear the goat: Heat 1 tbsp vegetable oil in a Dutch oven over medium-high. Brown goat chunks in batches for 3–4 minutes per side. Transfer to a plate.
2. Sauté aromatics: In the same pot, cook 1 diced onion for 5 minutes until soft. Add 4 minced garlic cloves, 1 tbsp cumin, 1 tsp oregano, and 1 tsp smoked paprika; stir for 30 seconds until fragrant.
3. Deglaze: Pour in 12 oz beer and 2 tbsp apple cider vinegar, scraping up browned bits. Simmer 2 minutes.
4. Braise: Return goat to the pot. Add 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Cover and simmer on low for 2.5–3 hours, stirring occasionally, until meat shreds easily.
5. Finish: Uncover and simmer 10 minutes to thicken slightly. Garnish with 1/4 cup cilantro.

The beer tenderizes the goat while adding malty depth, and the vinegar cuts through the richness—no fancy techniques needed for this soul-warming dish.

Tip: Serve with steamed rice and fried plantains to soak up the sauce.

Fritada de chancho

This rich, garlicky pork dish simmers low and slow until meltingly tender, with crispy edges that add the perfect crunch.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch cubes
• 1/4 cup orange juice
• 1/4 cup light beer or chicken broth
• 6 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 white onion, thinly sliced

Instructions

1. In a large bowl, combine pork, orange juice, beer, garlic, cumin, oregano, salt, and pepper. Marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
2. Heat oil in a Dutch oven over medium-high. Remove pork from marinade (reserve liquid) and sear until browned on all sides, about 8 minutes total. Transfer to a plate.
3. Add onion to the pot and cook until softened, 3 minutes. Return pork and reserved marinade to the pot, bringing to a simmer. Cover and reduce heat to low.
4. Cook for 1.5 hours, stirring occasionally, until pork shreds easily. Uncover, increase heat to medium, and cook 10 more minutes until liquid reduces and edges crisp.

The magic here is the double-textured pork—succulent inside, crackly outside—thanks to that final uncovered fry. Serve with llapingachos or avocado slices for a real treat.

Tip: For extra depth, add 1 tsp achiote powder to the marinade.

Empanadas de verde

These Ecuadorian-style Empanadas de Verde are savory-sweet pockets of joy, with a tender green plantain dough hugging a gooey cheese filling—perfect for handheld snacking or a fun appetizer.

• 2 large green plantains, peeled and chopped
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated cotija cheese
• 1 tbsp butter, melted
• 1/2 tsp salt
• 1/4 tsp ground cumin
• Oil for frying (about 2 cups)

1. Boil the plantains: In a pot, cover plantains with water, add 1/2 tsp salt, and boil for 15 minutes until fork-tender. Drain and mash into a smooth dough while warm.
2. Season the dough: Mix in 1 tbsp melted butter and 1/4 tsp cumin until combined. Let cool slightly.
3. Fill and shape: Roll dough into 8 balls. Flatten each into a 4-inch circle, add 2 tbsp mozzarella and 1 tsp cotija in the center, then fold and seal edges tightly.
4. Fry: Heat 1 inch of oil in a skillet to 350°F. Fry empanadas in batches for 3–4 minutes per side until golden and crisp. Drain on paper towels.

The magic here? The plantain dough fries up crispy yet stays soft inside, with the salty cheeses oozing in every bite—like a cross between a dumpling and a cheese stick!

Tip: For extra crunch, brush empanadas with oil and air-fry at 375°F for 10 minutes, flipping halfway.

Yaguarlocro with blood sausage

This Ecuadorian-inspired potato stew gets a rich, smoky twist with blood sausage—comfort food at its most flavorful.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 lb Yukon Gold potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup whole milk
• 1/2 lb blood sausage, casing removed and crumbled
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 avocado, sliced (for serving)

Instructions

1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic, 1 tsp cumin, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
2. Add potatoes and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
3. Stir in 1 cup milk and blood sausage. Simmer for 10 minutes, breaking up sausage with a spoon.
4. Ladle into bowls and top with queso fresco, cilantro, and avocado slices.

The creamy potatoes and smoky sausage melt together into a stew that’s hearty without feeling heavy—perfect for spooning over crusty bread.

Tip: For extra depth, sear the blood sausage in a separate pan before adding it to the stew.

Hornado with mote and curtido

This Ecuadorian roast pork dish is a showstopper—crispy skin, tender meat, and tangy curtido (pickled slaw) make it a feast for the senses.

Ingredients:

• 4 lbs pork shoulder (skin-on)
• 2 tbsp achiote oil
• 1 tbsp ground cumin
• 1 tbsp salt
• 4 garlic cloves, minced
• 1 cup orange juice
• 2 cups cooked mote (hominy)
• 2 cups shredded purple cabbage
• 1/2 cup thinly sliced red onion
• 1/4 cup apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp dried oregano

Instructions:

1. Marinate the pork: Rub pork all over with achiote oil, cumin, salt, and garlic. Pour orange juice over it, cover, and refrigerate overnight.
2. Roast: Place pork skin-side up on a rack in a roasting pan. Bake at 325°F for 4 hours, basting hourly, until fork-tender. Increase heat to 450°F for 15 minutes to crisp the skin.
3. Make curtido: Toss cabbage, red onion, vinegar, sugar, and oregano. Let sit 30 minutes, stirring occasionally.
4. Serve: Slice pork and serve with mote and curtido on the side.

The magic here is the contrast—juicy pork, chewy mote, and crunchy curtido create a party in every bite.

Tip: For extra-crispy skin, pat it dry with paper towels before roasting.

Cuy asado with potatoes

This Ecuadorian-style roasted guinea pig is a showstopper for adventurous home cooks, with crispy skin and tender meat paired with golden potatoes.

Ingredients

• 1 whole guinea pig (about 2.5–3 lbs), cleaned and butterflied
• 1.5 lbs Yukon Gold potatoes, quartered
• 3 tbsp achiote oil (or sub 2 tbsp olive oil + 1 tbsp paprika)
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1.5 tsp salt
• 1 tsp black pepper
• 1/2 cup beer (lager or pilsner)
• 2 tbsp chopped cilantro (for garnish)

Instructions

1. Marinate: Rub guinea pig all over with 2 tbsp achiote oil, minced garlic, 2 tsp cumin, 1 tsp salt, and 1 tsp black pepper. Cover and refrigerate for at least 4 hours (or overnight).
2. Roast: Preheat oven to 375°F. Arrange potatoes in a roasting pan and toss with remaining 1 tbsp achiote oil and 1/2 tsp salt. Place guinea pig skin-side up on a rack over potatoes. Pour beer into the pan.
3. Cook: Roast for 1 hour 15 minutes, basting guinea pig with pan juices every 20 minutes, until skin is crackly and internal temperature reaches 160°F at the thigh.
4. Serve: Let rest 10 minutes, then garnish with cilantro. Serve with potatoes, spooning pan drippings over everything.

The magic here is in the beer-steam method—it keeps the meat juicy while the skin turns glassy-crisp. Tip: For extra crunch, broil for 2–3 minutes at the end (watch closely!).

Churrasco ecuatoriano

This Ecuadorian-style grilled steak is marinated in bright citrus and garlic, then served with crispy fries and a fried egg for a hearty, flavorful meal that feels like a celebration.

Ingredients:

• 1.5 lbs skirt steak (or flank steak)
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 4 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 2 eggs (for serving)
• 2 cups frozen french fries (cooked as directed)

Instructions:

1. In a bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 4 minced garlic cloves, 1 tbsp soy sauce, 1 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Place the steak in a shallow dish and pour marinade over it. Cover and refrigerate for at least 2 hours (or up to 8 hours).
2. Heat 2 tbsp vegetable oil in a grill pan or skillet over medium-high heat. Remove steak from marinade (shake off excess) and cook for 4–5 minutes per side for medium-rare, or until desired doneness. Let rest 5 minutes before slicing thinly against the grain.
3. While steak rests, fry 2 eggs sunny-side-up in the same pan.
4. Serve sliced steak over a pile of crispy french fries, topped with the fried egg.

The magic here is in the contrast: juicy citrus-kissed steak, salty fries, and that rich yolk tying it all together. It’s Ecuador’s answer to steak frites!

Tip: For extra flavor, sprinkle chopped cilantro and a dash of hot sauce over the egg just before serving.

Arroz con menestra y carne asada

This Ecuadorian-inspired Arroz con Menestra y Carne Asada is a hearty, flavor-packed meal that brings together tender grilled steak, savory lentils, and fluffy rice—perfect for a satisfying weeknight dinner.

• 1 cup long-grain white rice
• 1 cup dried brown lentils, rinsed
• 1 lb flank steak
• 1 small yellow onion, finely diced (divided)
• 3 cloves garlic, minced (divided)
• 1 red bell pepper, finely diced
• 1 tsp ground cumin (divided)
• 1 tsp smoked paprika
• 2 tbsp olive oil (divided)
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 4 cups chicken broth
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

1. Cook the lentils: Heat 1 tbsp olive oil in a pot over medium heat. Add half the diced onion and half the minced garlic; sauté for 2 minutes until soft. Stir in lentils, 1/2 tsp cumin, smoked paprika, and 4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender. Season with salt and pepper.
2. Prep the steak: Rub flank steak with soy sauce, lime juice, remaining 1/2 tsp cumin, 1 tbsp olive oil, salt, and pepper. Let marinate for 15 minutes.
3. Grill the steak: Heat a grill or skillet over high heat. Cook steak for 4–5 minutes per side for medium-rare. Rest for 5 minutes, then slice thinly against the grain.
4. Cook the rice: In a saucepan, combine rice with 2 cups water and a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes. Fluff with a fork.
5. Sauté the peppers: In a small pan, sauté remaining onion, garlic, and red bell pepper in 1 tsp olive oil until softened, about 3 minutes. Stir into cooked lentils.

The magic of this dish lies in the smoky-sweet lentils against the bright, citrusy steak—it’s a balance that keeps every bite exciting.

Tip: For extra depth, char the red bell pepper directly over a gas flame before dicing!

Caldo de bolas de verde

This comforting Ecuadorian soup features tender green plantain dumplings stuffed with savory beef, swimming in a rich, aromatic broth—perfect for warming up on a chilly evening.

Ingredients:

• For the dumplings: 3 large green plantains, peeled and chopped
• 1/2 lb ground beef
• 1/4 cup finely diced white onion
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 tbsp vegetable oil

• For the broth: 6 cups chicken stock
• 1/2 cup diced white onion
• 2 garlic cloves, minced
• 1 tsp achiote powder
• 1/2 tsp salt
• 1/4 cup chopped cilantro

Instructions:

1. Make the filling: Heat 1 tbsp vegetable oil in a skillet over medium. Add 1/4 cup diced onion, 1 minced garlic clove, and 1/2 lb ground beef. Cook for 5 minutes until browned. Stir in 1 tsp cumin and 1/2 tsp salt. Set aside.
2. Prepare the dough: Boil plantains in salted water for 15 minutes until fork-tender. Drain, mash into a smooth dough, and let cool slightly.
3. Form dumplings: Take golf-ball-sized portions of dough, flatten into discs, and place 1 tbsp beef filling in the center. Seal tightly into smooth balls.
4. Cook the broth: In a pot, sauté 1/2 cup diced onion and 2 minced garlic cloves until soft. Add 6 cups chicken stock, 1 tsp achiote, and 1/2 tsp salt. Simmer for 10 minutes.
5. Finish the soup: Gently add dumplings to the broth and simmer for 15 minutes until firm. Stir in 1/4 cup cilantro before serving.

The magic here is in the contrast between the slightly sweet plantain dumplings and the deeply savory broth—each spoonful is a little surprise.

Tip: For extra flavor, sear the dumplings in a bit of oil before adding to the broth for a caramelized crust.

Tigrillo with eggs and plantains

This Ecuadorian Tigrillo with Eggs and Plantains is a hearty, savory scramble that’s equal parts comforting and vibrant—perfect for a lazy weekend brunch or a quick dinner fix.

• 2 ripe plantains (black skin preferred), peeled and diced into ½-inch cubes
• 4 large eggs
• 2 tbsp unsalted butter
• 1 small white onion, finely chopped
• 1 clove garlic, minced
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp crumbled queso fresco (optional)

1. Melt 1 tbsp butter in a large nonstick skillet over medium heat. Add the plantains and cook for 5–7 minutes, stirring occasionally, until golden and slightly caramelized. Transfer to a plate.
2. In the same skillet, melt the remaining 1 tbsp butter. Add the onion and sauté for 3 minutes until translucent. Stir in the garlic, cumin, salt, and black pepper; cook for 30 seconds until fragrant.
3. Push the onion mixture to one side of the skillet. Crack the eggs directly into the pan, scrambling lightly with a spatula until softly set, about 2 minutes.
4. Fold the plantains back into the skillet, stirring gently to combine. Cook for 1 minute more to warm through.
5. Remove from heat and sprinkle with cilantro and queso fresco (if using).

The magic here? Sweet, caramelized plantains balance the savory eggs and spices, while the queso fresco adds a creamy tang. Serve with hot sauce for an extra kick!

Tip: For crispier plantains, press the cooked cubes with a spatula to flatten slightly before caramelizing.

Canelazo with cinnamon and naranjilla

This fragrant, citrusy drink is like a hug in a mug—spiced cinnamon syrup meets tangy naranjilla (or sub oranges for a twist) for the ultimate comforting brew.

Ingredients:

• 4 cups water
• 1 cup granulated sugar
• 2 cinnamon sticks (or 1 tbsp ground cinnamon)
• 4 ripe naranjillas (or 2 large oranges, peeled and sliced)
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup aguardiente or white rum (optional)

Instructions:

1. In a saucepan, combine 4 cups water, 1 cup sugar, and 2 cinnamon sticks. Simmer over medium heat for 10 minutes, stirring occasionally, until the sugar dissolves and the syrup thickens slightly.
2. Add naranjillas (or oranges) and simmer for another 5 minutes, gently pressing the fruit to release juices. Remove from heat and let steep for 10 minutes.
3. Strain the mixture into a pitcher, discarding solids. Stir in 1/4 cup lime juice and 1/4 cup aguardiente (if using).
4. Serve warm in mugs, garnished with a fresh cinnamon stick.

The magic here? Naranjilla’s tropical tartness balances the caramelized cinnamon syrup—sip slowly to appreciate the layers.

Tip: No naranjilla? Use 1 cup pineapple juice + 1 tbsp lemon zest for a similar tangy kick.

Chocolate ecuatoriano caliente

Warm up with a cup of Chocolate Ecuatoriano Caliente—a rich, spiced Ecuadorian hot chocolate that feels like a cozy hug in a mug.

• 4 cups whole milk
• 1 (3.5 oz) bar Ecuadorian dark chocolate (70% cacao), finely chopped
• 2 tbsp granulated sugar
• 1 cinnamon stick
• 1/4 tsp ground cloves
• 1/4 tsp vanilla extract
• Pinch of salt

1. In a medium saucepan, combine the whole milk, chopped dark chocolate, 2 tbsp sugar, cinnamon stick, 1/4 tsp ground cloves, and a pinch of salt. Warm over medium-low heat, whisking frequently, until the chocolate melts completely (about 5 minutes).
2. Reduce heat to low and simmer gently for 10 minutes, stirring occasionally, to let the spices infuse. Remove the cinnamon stick.
3. Stir in 1/4 tsp vanilla extract, then froth with a whisk or handheld frother until slightly bubbly.
4. Pour into mugs and serve warm.

What makes this hot chocolate special? The cloves and cinnamon add a subtle warmth, while the Ecuadorian chocolate delivers a deep, fruity richness you won’t find in standard cocoa mixes.

Tip: For extra indulgence, top with whipped cream and a sprinkle of cinnamon.

Quimbolitos steamed in banana leaves

These fluffy, sweet little cakes are steamed in fragrant banana leaves, giving them a subtle earthy aroma that pairs perfectly with their tender crumb.

Ingredients:

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 6–8 banana leaf pieces (8×8 inches each), softened in warm water

Instructions:

1. In a large bowl, whisk together 1 cup fine cornmeal, 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
2. In another bowl, mix 1/2 cup melted butter, 3/4 cup whole milk, 2 eggs, and 1 tsp vanilla extract until smooth. Pour into the dry ingredients and stir until just combined.
3. Drain the banana leaves and pat dry. Spoon about 1/4 cup batter into the center of each leaf, then fold the edges over to form a tight packet. Secure with kitchen twine if needed.
4. Arrange the packets in a steamer basket (seam-side up) and steam over simmering water for 25 minutes, or until a toothpick inserted comes out clean.

The banana leaves infuse the cakes with a delicate herbal note, making them taste as special as they look—like little edible gifts!

Tip: No banana leaves? Use parchment paper, though the flavor won’t be quite the same.

Colada morada with guaguas de pan

This Ecuadorian spiced fruit drink paired with sweet bread figurines is a comforting, aromatic treat—perfect for celebrating Día de los Difuntos or cozy autumn evenings.

Ingredients:

• 4 cups frozen mixed berries (strawberries, blackberries, raspberries)
• 1 cup pineapple, diced
• 1/2 cup dried purple corn (or blue cornmeal)
• 1 cinnamon stick
• 4 whole cloves
• 1/4 cup brown sugar
• 2 tbsp cornstarch
• 4 cups water
• Store-bought guaguas de pan (sweet bread figurines) for serving

Instructions:

1. In a large pot, combine frozen berries, pineapple, purple corn, cinnamon stick, cloves, and water. Bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes, stirring occasionally.
2. Remove the cinnamon stick and cloves. Carefully blend the mixture with an immersion blender (or transfer to a countertop blender in batches) until smooth. Strain through a fine-mesh sieve back into the pot.
3. Whisk cornstarch with 1/4 cup cold water until dissolved, then stir into the strained liquid along with brown sugar. Simmer for 5–7 minutes, stirring constantly, until thickened like a thin pudding.
4. Serve warm in mugs with guaguas de pan for dipping. The drink will thicken slightly as it cools, creating a lush, spoonable texture.

Tip: For extra fragrance, add a strip of orange zest or a star anise pod while simmering—just remember to remove it before blending!

Conclusion

There you have it—18 authentic Ecuadorian recipes bursting with flavor and tradition! Whether you’re craving hearty stews, fresh ceviche, or sweet treats, this list has something for every home cook. We’d love to hear which dish becomes your favorite—drop a comment below and don’t forget to share the love on Pinterest. Happy cooking!