Ecuadorian cuisine

Two of the most well known dishes served in Ecuador are very unique to their region and style. However, no matter what part of the country people might be, these two dishes are recognized moreover for their function.

Ecuadorian tradition holds a unique habit when it comes to serving meals and that consists of two dishes, a soup and a rice platter. For the most part, Ecuador is known not only for its bananas and all the dishes made from them, but for its starch consumption of products like potato, bread, rice, and yucca. Traditionally any of these factors can be found in either the soup or the rice platter that may be served. As mentioned preciously, depending on the region of the country the use of these products varies, but for most Ecuadorians there are two that stick out, “Un Encebollado” along side “Un Churrasco.”

The background behind these two dishes consists on their ingredients. As noted later on this article, the use of the ingredients are basically the same but create two very different dishes. The simplicity of the types of ingredients used as well as the preparations taken to each show the true roots of these dishes, their native culture. Many cultures are very popular to be identified for their foods, (such as Italy with pizza/pasta, Portuguese flamed roasted meat.. etc.) and in most cases dealing with the products they have an abundance of resource of, well these are Ecuador’s. Interestingly enough these dishes are known as the “poor mans dish” for its is very inexpensive to buy or make, increasing the popularity of the dishes due to rough economical statutes of the country and mainly because these were created by the common people for themselves. The names of these plates, “Encebollado” and “Churrasco” originate from the native language spoken in Ecuador and other regions of South America, quechua. Encebollado refers the main ingredient in the soup with is cebollas meaning onions. Churrasco on the other hand refers to a type of meat which is charred or fried. Finally, the reason these two dishes have also grown to its popularity in the country has been for its functionality, “ THE HANGOVER CURE.” Most of the times, the reason these two dishes are served congruently is as follows. The potent taste of the soup served with traditional hot sauce helps with the upset stomach of a hangover, and the follow up of the rice platter involving a combination of meat rice and salad help fill the stomach to rid of hunger and help absorb the alcohol in the system.

Main Menu

See Also

Main Menu