Description
Please note that the content of this book primarily consists of articles
available from Wikipedia or other free sources online. Ecuadorian
cuisine is diverse, varying with altitude and associated agricultural
conditions. Pork, chicken, beef, and cuy (guinea pig) are popular in the
mountain regions and are served with a variety of carbohydrate-rich
foods, especially rice, corn and potatoes. A popular street food in
mountain regions is hornado, consisting of potatoes served with roasted
pig. Some examples of Ecuadorian cuisine in general include patacones,
unripe plantains fried in oil, mashed up and then refried, llapingachos,
a pan seared potato ball, and seco de chivo, a type of stew made from
goat. A wide variety of fresh fruit is available, particularly at lower
altitudes, including granadilla, passionfruit, naranjilla, several types
of bananas, uvilla, taxo, and tree tomato.
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