Introduction - Adventure Guide to Ecuador and the Galapagos Islands - page 29

Cuisine
Ecuador is a country of diversity. From the Andes to the
Amazon to the coast, its varied topography offers a deli-
cious range of cuisine. As a staple, expect to find rice and/
or potatoes with most meals. Aji , or hot sauce, is served
throughout the country with most meals and adds a bit of spice, but
you may want to stick with the bottled hot sauce at the less tourist-
oriented restaurants (to avoid potential health problems). Bananas ,
prepared inmany ways, are served all over, and Ecuador remains the
world's largest banana exporter. Commonly, a large, green banana
relative called the plantain ( platano ) is cooked and served with typi-
cal dishes. And one of my favorites, the readily available avocado
( paltas ) often complements local cuisine.
On the coast, themore exotic dishes include seafood cooked in coconut
milk, or agua de coco . Ceviche is a typical coastal dish, served as an
appetizer or a light meal itself, with shellfish and seafood “cooked” or
marinated in sliced onions, spices and lemon juice. In fact, it is the cit-
ric acid that “cooks” the seafood. Be careful though, as cevichemay in-
clude raw seafood and shellfish, which are not recommended because
they can carry strains of cholera. Stick with restaurants that cater to
the foreign traveler if you are uncertain. Other typical dishes you
may see on a menu include camarones (shrimp), corvina or
pescado (a sea bass or fish), conche (shellfish), langosta (lobster),
and mixto (mixed seafood).
In the Andes potatoes and other tubers tend to replace rice as the sta-
ple side to anymeal. Llapingachos are pancake-like potatoes gener-
ally made with onions and cheese and are a delicious accompaniment
to any meal. Various potato soups, called sopas or caldos , are also
common, with some form of meat. The softened avocado in the soup is
a wonderful touch. Mais (corn) and quinua , a type of grain, are also
very important native dishes. Quinua is actually an extremely nutri-
tious source of protein and fiber. Although sacred to the Incas, it is un-
fortunately being replaced in modern life with much less nutritious
substitutes such as pasta and fast food. A typical Andean plate is the
churrasco , made with beef, veggies, potatoes and rice, a slice of avo-
cado, and an egg. Another is the fritada , which includes pork,
llapingachos and usually corn or another side dish. If you are ex-
tremely adventurous, try cuy , or roasted guinea pig. These “pets”
were the staple meat supply in the Andes in pre-Columbian days and
are still considered a delicacy by the common highland folk. Good
luck.