Ecuadorian food is a fusion of many products from different provinces and regions, as well as its harmonious combination for the palate with products from other countries, many of which have been inserted in agricultural production. The Ecuadorian gastronomy is characterized by a variety of ingredients.
You must take into account that Ecuador has access to three different types of culinary resources: fish and seafood of the Pacific Ocean, the products of the Andean area and finally a variety of roots, fruits, tubers, and animals of the Amazon rainforest.
In addition to the fusion of food, such as grains, meat and a number of fruits and vegetables, Ecuadorian food uses spices that give it a unique and characteristic taste. Main seasonings are Chili, garlic and achote, but are also accompanied by coriander, parsley, cinnamon, clove odor or aromatic herbs such as laurel and the lemon verbena which are used in the cooking of the food.
Because of its variety of food resources, each region of Ecuador has their own dishes and typical food. The following pages will explore the food of each region.
Several gastronomy experts of the world qualify Ecuadorian food as one of the best.
In few places in the world you can experience the gastronomic variety that can be found in Ecuador.