The Ecuadorian kitchen varies from one area to another, simple
but tasty, it is adapted to the products of each area.
In
the sierra, Indians continue to accompany their dishes by corn
and of potatoes, the meat consumption rare, is rather reserved
for the feastdays. One can taste there celebrates it Cuy (guinea-pig),
puts extremely appreciated of Incas, which is eaten roasted
or smoked. The chicken, the pig and the ox are glossy in various
forms. Each city has a particular type of cakes, of which most
famous are the adoquines of Cuenca and the allulas of Latacunga.
The
area of the East coast bathed by water of the Pacific, and it
is normal that a large variety of fish and seafood are the uncontested
high-speed motorboats of the menus that one proposes there.
The ceviches are délicieusement glossy in the majority
of the restaurants of this area. The Ecuadorians and the Peruvians
dispute the paternity of this tasty traditional dish prepared
with seafood or some varieties of fish which one lets marinate
in a mixture of onion and green lemon juice.
The
products of the hunting of fishing are the principal ingredients
of the Amazonian kitchen. One can eat there jabali (wild wild
boar), monkey or even of the snake.
Many exotic fruits use the composition of juice: guava, chérimole,
tomato of tree, fruits of passion...
