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Cuisine in Ecuador is a very scrumptious affair as Ecuador is a well known for its fantastic range of exotic fruits, fishes, sea foods and the diverse varieties of Andean potatoes. The Cuisine in Ecuador has a very wide range of delicacies featuring these ingredients. Shrimps battered in lemon juice, toasted corn on the cob and a range of pastries stuffed with different dressings are other delightful Ecuadorian preparations.
If you are open to experiments with your food then Ecuador is a just place for you .You can very well taste the roasted cuy (guinea pig), tronquito (bull penis soup), yaguarlocro (potato soup made with sprinkling of blood) or caldo de pata (a broth containing chunks of boiled cow hooves). The locals believe that the latter increases virility.
The regular diet of the Ecuadorians consists of rice, potatoes and meat (mainly beef and chicken and pork in some places) the meal is complemented with a hot sauce named Aji. The ajis have their own intensity and you can choose the perfect one for you by the 'picante' process (a verb derived from to bite or to sting) The Aji is served along with rice, salad, potatoes or patacones (squashed, fried green bananas) and menestra (beans or lentils).
There are many kinds of soups served in Ecuador. The popular ones are the Locro Soup made with cheese, avocado and potato and the Chupe de pescado, a fish and vegetable soup.
Other dishes include seco de pollo (steward chicken with rice and avocado slices), lomo salteado (thin beaf stickcovered with onions and tomatoes), seco de chivo (goat stew with mound of rice) and Tortilla de maiz (thin corn pancakes). Choclo, the barbecued Andean corn is a great snacks item.
Seafood is found in plenty throughout Ecuador and make popular dishes. The most familiar dish is 'Ceviche", it is a seafood dish marinated in lemon and onion. Lobsters are available at very low cost all over Ecuador.
The endless list of exotic fruits in Ecuador offers some delicious fruit juices (jugos), naranjilla (a cross between orange and tomato), tree tomato, mora (blackberry), guanbana (a thick aromatic sweet white juice)
Chica is a popular Andean country liquor made by fermenting maize, rice or yuca (manioc). Other Andean drinks like, canelazo or canelito is a popular festival drink and hot toddy made of boiled water, sugarcane alcohol, lemon, sugar and cinnamon.
Some common vocabularies related to Ecuadorian Cuisine:
- Apanado: batter-fried/breaded
- A la brasa: grilled
- Brosterizado: deep-fried
- Al vapor: steamed
- Frito: pan-fried
- Reventado: skillet-fried
- Encocado: stewed in coconut
- Seco: stewed meat plate
- Hornado: roasted
So, plan for the Ecuador Tour sampling the Ecuadorian delicacies. The visit to the local restaurants serving an array of delicacies is one of the favored things to do in Ecuador.
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