Conventional Ecuadorian breakfast dishes will win over even the pickiest eater with encebollado, tigrillo, empanadas, majado, bolon de verde, hayaca and so many ceviches.
I’m not a breakfast individual. I don’t like pancakes or waffles and a lot of the savory dishes can go too.
After I first visited Ecuador in 2010 I spotted that I used to be a breakfast individual, I used to be simply consuming the unsuitable breakfast.
What I like about breakfast on this small South American nation is that it’s so numerous.
What’s a Typical Breakfast in Ecuador
All through the nation, staples like empanadas, bolon de verde (inexperienced plantain dumplings), and colada de avena (oatmeal drink) however you’ll see small variations primarily based on native substances.
Within the Andean highlands, hearty dishes like mote pillo (hominy with eggs) and tigrillo (inexperienced plantain mash) are common, offering a filling begin to the day.
Coastal areas supply an array of seafood-based breakfasts, corresponding to encebollado (fish and onion soup) and ceviche de pinchagua (pinchagua fish ceviche), showcasing the bounty of the Pacific Ocean.
Within the Amazon, breakfasts usually function substances sourced from the rainforest, together with unique fruits, yuca, and contemporary fish.
Conventional Ecuadorian Breakfast
It was troublesome to restrict this checklist to solely 23 Ecuadorian breakfasts and so I included the commonest, most beloved alongside others that aren’t as widespread.
1. Hayaca | Hallaca
There are SO MANY Ecuadorian meals which might be wrapped in some type of leaf or husk. Outsiders name all of them tamales however in Ecuador they every have their very own title.
Hayacas are made with cornflour and crammed with beef, hen or pork, greens, egg and steamed in banana leaves.
They corn flour consists of broth, which flavours the cake-like texture and lard blended with achiote/annatto provides it a reddish hue.
You’ll discover variations everywhere in the nation and it’s most typical to see throughout Christmas in Ecuador, significantly within the Andes.
Hallacas have been initially a Venezuelan meals that traveled all through Latin America and the Caribbean with Spanish invaders.
It’s a standard Japanese Cuban meals, and generally known as pastelle in Trinidad.
2. Bandera | Flag
Bandera means flag and Ecuador is just not the one nation to serve a dish to signify its flag. Though to not the purpose of mimicking its colours as discovering blue meals in Ecuador can be difficult.
As an alternative bandera is a hearty meal on a plate. On the coast it nearly all the time has guatita, ceviche and one different dish.
It could be a second ceviche (like above), seco de chivo or no matter else is on the market that day.
Costeños are recognized to make the most effective rice and also you’ll all the time get wonderful native avocado on the aspect.
3. Quimbolitos | Quimbolitos
Quimbolitos are candy, steamed muffins wrapped in achira or plantain leaves. They’re made with corn flour, wheat flour, eggs and cheese or raisins.
Neighboring Andean international locations have comparable dishes, it’s a standard Colombian meals and is much like Peru’s Humitas dulces.
This can be a widespread Ecuadorian breakfast within the Andes in addition to nice for a day snack with espresso.
4. Perico | Scrambled Eggs
Perico is a straightforward but beloved scrambled eggs dish, usually blended with tomatoes and onions.
It’s not initially Ecuadorian however is a well-liked Colombian breakfast meals that made its strategy to Ecuador’s coast in cities like Puerto Lopez.
This dish displays European influences and colonization. You’ll discover it throughout Ecuador, from Andean highlands to coastal areas, normally served with contemporary bread within the Andes or tostones alongside the coast..
5. Tortillas and Morocho | Corn Pancakes and Spiced Corn Drink
This isn’t like a tortilla you’ll discover in Mexico.
Ecuadorian tortillas are made with numerous substances, together with completely different sorts of corn. They are often candy or savory.
Within the Andes they’re served with a conventional Ecuadorian drink referred to as morocho. I had these in Paute, a small group exterior Cuenca.
Morocho is a heat mixture of cracked corn, cinnamon, sugar, raisins and milk. Typically it’s so thick you want a spoon.
This breakfast displays the sturdy Indigenous roots in Ecuador. It’s why you’ll additionally see comparable dishes all through Mexico and Central America.
6. Tamals Lojano | Loja-style Tamales
After all you’ll find tamals throughout Ecuador, however the metropolis of Loja is legendary for the tamal Lojano because it’s only a bit completely different.
Conventional Ecuadorian tamales use maiz sabroso, which is a cornstarch primarily based flour. It’s cooked in an achira leaf and is usually a bit crumbly.
Hen, pork, beef and contemporary cheese are widespread substances, however for those who eat one in Loja I feel the most effective half are the accompanying dipping sauces.
7. Mote Pillo | Hominy with Eggs
Mote pillo combines hominy corn with scrambled eggs, a dish with deep indigenous roots. It’s seasoned with onions and garlic, reflecting Spanish affect.
Though you’ll find mote all through the Andes, I feel they take it most severely in Quito the place eating places solely serve variations of mote corresponding to Los Motes de San Juan in this video.
My favorite is mote sucio the place the hominy is blended with pork lard referred to as mapahuira.
Though some suppose the Mexican snack esquites are comparable, it really makes use of corn as a substitute of hominy.
8. Tigrillo | Inexperienced Plantain Mash
The bottom recipe of tigrillo is a savory mash of inexperienced plantains, contemporary cheese, and eggs.
However the actually nice locations additionally add secos, meat cooked in sauces).
It’s initially from the gold mining metropolis of Zaruma within the El Oro province.
Because it was initially a dish to offer sustenance to gold miners it’s about as hearty as you may get. That is positively a breakfast in Ecuador you’ll wish to cut up.
And whereas there’s a well-known restaurant vacationers go to to eat tigrillo, locals go to a hole in the wall called Cafe Tigrillo.
10. Bolon de Verde | Inexperienced Plantain Balls
Bolon de verde are softball measurement balls of plantain usually filled with cheese or pork. They’re one of many few Ecuadorian breakfast dishes you’ll find everywhere in the nation.
My favourite are on the coast, for those who discover a kitchen with an Esmeraldas prepare dinner strive asking properly in the event that they’ll make one with shrimp.
Whereas distinctive to Ecuador, they’re considerably much like West African fufu.
11. Arroz con Leche Sandwich | Rice Pudding Sandwich
The Arroz con Leche Sandwich is a candy twist on a traditional, turning rice pudding right into a sandwich filling. Influences are a mix of Spanish and indigenous.
I ate it in Gualaquiza on the market the place it was blended with cinnamon and panela (unprocessed sugar cane) and served in a delicate roll.
Whereas rice pudding is international, this sandwich kind is exclusive to Ecuador. It’s a novel deal with present in numerous areas, usually loved as a dessert.
12. Ceviche de Pinchagua | Pinchagua Fish Ceviche
There’s a lot debate over the origin of ceviche and whereas Peru insists it’s initially a Peruvian dish that might be debated.
In any case, we’re speaking about centuries in the past when borders have been completely different than at this time.
But in addition Ecuadorian historians have made a robust argument that iche is an Indigenous phrase distinctive to the Manabi province on the coast of Ecuador.
That is evidenced in lots of phrases like corviche, corviche, troliche. And naturally, ceviche.
However the methodology of preparation isn’t distinctive to South America, as poke in Hawaii, kokoda in Fiji and the Filipino kinilaw recipe are comparable.
And so it’s finest to not argue over the previous and as a substitute benefit from the scrumptious current. Ecuador has so many sorts of contemporary fish and shrimp ceviche.
Ceviche de pinchagua is lesser recognized exterior Manta, Manabi. It’s a contemporary, tangy ceviche thought-about to be an aphrodisiac.
These native sardines are a far cry from what we all know in low cost tins. They’re introduced in every day by fishermen and the most effective ceviche is on the market.
Right here they serve it in a controversial manner that should be tried. Including mustard, ketchup and peanut paste sounds odd however is wonderful on this ceviche.
13. Catzos | White Beetle
For one thing a bit completely different head to Otavalo for a uniquely Ecuadoran breakfast. On the nook of Don Caldron and 31 de Octubre you’ll discover locals flocking to distributors promoting catzos.
These fried white beetles are the scale of small kidney beans. They’re ready with onions and spices, creating a pleasant crunch paying homage to a flavorful chip.
They’re usually paired with tostado (roasted corn) and doused in aji de tomate de árbol scorching sauce that provides a fruity kick, balancing the dish’s saltiness.
Get there early as distributors sometimes promote out by mid-morning, so arriving early is important. It’s only a greenback a bag and well worth the tasty shock.
14, Majado | Mashed Plantains
Majado is a hearty dish of mashed inexperienced plantains, usually blended with cheese or pork.
You may suppose that tigrillo and majado are the identical. However they don’t seem to be.
Whereas each used mash inexperienced plantains and contemporary cheese, majado doesn’t use eggs or milk.
It’s a coastal Afro-Ecuadorian dish, much like the Caribbean’s mangú. And the most effective recipes will even use a seafood seco (cooked in sauce).
I’ve solely seen majado in Esmeraldas, whereas eating at Atacames beach. Nevertheless it blew me away and I want it was nonetheless protected to journey in Esmeraldas so I may return.
Fingers down the most effective seafood is from Esmeraldas.
It’s why if somebody from Esmeraldas is cooking in a restaurant elsewhere within the nation they all the time point out negrita/negrito to sign the most effective meals.
15. Encebollado | Fish and Onion Soup
Encebollado is a hearty fish soup with onions, tomatoes and yuca.
It’s most frequently a tuna soup that’s coated in contemporary onion, therefore the title encebollado because it’s coated in cebolla.
Encebollado is Ecuador’s nationwide dish. I discovered in Canoa that’s often known as the proper hangover remedy in Ecuador.
Within the Andes it’s extra widespread to see catfish, which doesn’t fairly seize the identical essence. It’s price ready for a go to to the coast to strive the actual factor.
Typically served with a aspect of plantain chips alongside the coast, popcorn in Cuenca or bread in Quito – though there’s a lot debate over whether or not bread and popcorn are acceptable.
16. Pan de Yuca | Yuca Bread
Pan de yuca, or yuca bread, is a tacky, gluten-free bread made out of yuca flour. It’s influenced by each Indigenous and European cuisines.
Just like Brazilian pão de queijo Pan de Yuca is a standard snack or Ecuadorian breakfasts on the go along with a espresso.
17. Picante de Pescado | Spicy Fish
Picante de pescado is a conventional dish that includes fish seasoned with a spicy sauce made out of chili peppers and different native spices.
This dish has Indigenous and Spanish influences, showcasing Ecuador’s numerous culinary heritage.
Whereas spicy seafood dishes are widespread in lots of coastal international locations, Picante de pescado is distinct to Ecuador’s coastal delicacies, celebrated for its fiery but flavorful profile.
It considerably appears like a fish ceviche. I’ve solely ever seen this dish in Olon on the fish market.
18. Empanada de Verde | Inexperienced Plantain Empanadas
Though Ecuador isn’t as well-known for empanadas as Venezuela or Argentina, they’ve a number of sorts made with completely different grains.
Empanada de verde is much like different Latin American empanadas, however with a singular plantain twist. It consists of inexperienced plantain dough crammed with cheese or meat, then fried.
These are a well-liked breakfast within the coastal areas like Salinas, beloved for his or her crispy exterior and savory filling.
They’re usually served with a vinegar primarily based coleslaw that balances the fried dough.
Loja can be recognized to have its personal distinctive empanadas with wonderful dipping sauces.
19. Colada de Avena | Oatmeal Drink
Colada de avena is a heat, spiced oatmeal drink, thickened to a creamy consistency.
It’s often known as Quaker – as in Quaker Oats, which was the dominant provider of oats in Ecuador for a few years.
The strategy of constructing it’s influenced by Indigenous traditions of constructing hearty breakfasts in Ecuador. Within the Andes breakfast must be heat and sustaining.
This drink is common at this time though usually an on the spot combine. However you’ll nonetheless discover distributors in native markets making it the standard manner.
21. Colada de Cuy | Guinea Pig Broth
Colada de cuy is a conventional broth made out of guinea pig, a staple protein in Indigenous Andean tradition.
It’s principally cooked guinea pig served in a gravy like soup.
You gained’t discover something like this Ecuadorian breakfast anyplace – not even Peru or Bolivia. Cuy continues to be widespread for Ecuadorians to eat cuy within the Andes; nonetheless, I’ve solely seen this Ecuadorian breakfast on the Cotocachi market.
The seller mentioned she’s there each Saturday however you should come early because it’s sells out every morning.
21. Champus y Pan | Fruit Mash and Bread
Champus is a conventional Ecuadorian fruit mash made with maize, pineapple and spices. It’s nearly all the time served with bread.
This dish has Indigenous origins and continues to be widespread to search out in Cotocachi in northern Ecuador.
It’s a typical breakfast within the Andean highlands, loved for its candy and comforting style.
22. Humitas | Steamed Corn Muffins
Humitas are steamed corn muffins, much like Mexican “tamales,” however are sweeter and sometimes served with espresso.
Like most corn primarily based Ecuadorian meals, they’ve Indigenous origins.
In Ecuador, Humitas might be discovered each within the Andes and the coastal areas, loved as a heat breakfast deal with.
23. Churrasco Ecuatoriano | Ecuadorian Steak
Churrasco Ecuatoriano is a hearty breakfast that includes grilled steak, eggs, fries, and avocado.
It displays a mix of Indigenous and European influences. Just like Brazilian “churrasco,” however served as a breakfast plate.
This filling meal is widespread all through Ecuador though I first tried it in Macas, the biggest metropolis in Ecuador’s Southern Amazon.
It gives a protein-packed begin to the day.
BONUS: Guayusa Tea | Guayusa Tea
Ecuadorians name it the Amazonian Purple Bull, guayusa tea is a caffeinated natural tea made out of the leaves of the guayusa plant, native to the Amazon rainforest.
Indigenous Peoples within the Amazon have consumed this Ecuadorian drink for generations. Whereas it’s not technically a breakfast meals, this energizing drink is consumed all through Ecuador as a part of breakfast.
