Welcome to a culinary adventure that brings the vibrant flavors of Ecuador right to your kitchen! Whether you’re craving hearty comfort food or fresh, zesty dishes, this collection of 27 authentic recipes makes it easy to explore South American cuisine from home. Get ready to discover delicious new favorites that will impress your family and friends—let’s start cooking!
Encebollado de Pescado
Just when I thought I’d tried every comforting fish stew, a trip to a coastal Ecuadorian restaurant introduced me to Encebollado de Pescado—a vibrant, tangy, and utterly soul-warming bowl that’s become my go-to for chilly evenings. I love how the fresh fish simmers in a broth brightened with lime and tomatoes, while a generous heap of pickled red onions adds a delightful crunch and zing that cuts through the richness. It’s the kind of dish that feels both exotic and familiar, perfect for sharing with friends over a casual dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 pounds skinless, boneless firm white fish fillets (such as cod or halibut), cut into 2-inch chunks
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon ground cumin
– 1 teaspoon ground achiote powder
– 4 cups fish stock
– 2 large ripe tomatoes, seeded and finely chopped
– 1/4 cup freshly squeezed lime juice
– 1 large red onion, thinly sliced
– 1/4 cup white vinegar
– 1 teaspoon granulated sugar
– 1/2 cup finely chopped fresh cilantro
– Kosher salt
Instructions
1. In a small bowl, combine the sliced red onion, white vinegar, granulated sugar, and 1/2 teaspoon of kosher salt; set aside to quick-pickle for at least 15 minutes, stirring occasionally, which will soften the onions and enhance their flavor.
2. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add the finely diced yellow onion and cook, stirring frequently, until translucent and softened, approximately 5–7 minutes.
4. Stir in the minced garlic, ground cumin, and ground achiote powder, and cook for 1 minute until fragrant to bloom the spices.
5. Pour in the fish stock and add the seeded, finely chopped tomatoes; bring to a gentle simmer over medium-high heat.
6. Reduce the heat to medium-low and carefully add the fish chunks, ensuring they are submerged in the broth.
7. Simmer the fish gently for 8–10 minutes, or until the chunks are opaque and flake easily with a fork, being careful not to overcook to maintain tenderness.
8. Stir in the freshly squeezed lime juice and 1 teaspoon of kosher salt, then remove from heat.
9. Drain the pickled red onions and fold them into the stew along with the finely chopped fresh cilantro just before serving to preserve their crisp texture and bright color.
10. Ladle the stew into deep bowls, ensuring each portion has ample fish and broth.
Every spoonful of this Encebollado delivers a beautiful contrast: the tender, flaky fish melts in your mouth, while the tangy, slightly sweet pickled onions provide a refreshing crunch that lifts the rich, cumin-scented broth. I love serving it with a side of toasted corn nuts or plantain chips for added texture, making it a complete and satisfying meal that’s as visually stunning as it is delicious.
Llapingachos
Zesty and comforting, llapingachos are Ecuadorian potato patties that have become a beloved staple in my kitchen, especially on chilly evenings when I crave something hearty yet vibrant. I first discovered them at a small food truck in Queens, and after many attempts to perfect the recipe at home, I’ve landed on a version that balances creamy interiors with a crisp, golden exterior—it’s a dish that always brings a smile, whether I’m cooking for myself or sharing with friends.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds Yukon Gold potatoes, peeled and quartered
– 1/4 cup whole milk
– 1/4 cup unsalted butter, melted
– 1/2 cup queso fresco, crumbled
– 1/4 cup finely chopped white onion
– 2 tablespoons achiote oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup all-purpose flour
– 1/4 cup clarified butter
Instructions
1. Place the peeled and quartered Yukon Gold potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer the potatoes for 15–20 minutes, or until they are fork-tender and easily mashable.
3. Drain the potatoes thoroughly in a colander, then return them to the warm pot to evaporate excess moisture for 2 minutes—this prevents a soggy texture.
4. Mash the potatoes with a potato ricer or masher until smooth and lump-free, then transfer to a large mixing bowl.
5. Add the whole milk, melted unsalted butter, crumbled queso fresco, finely chopped white onion, achiote oil, kosher salt, and freshly ground black pepper to the mashed potatoes.
6. Mix all ingredients with a spatula until fully combined and the mixture holds together when pressed.
7. Divide the potato mixture into 8 equal portions, rolling each into a smooth ball between your palms.
8. Flatten each ball into a 1/2-inch-thick patty, using gentle pressure to avoid cracking.
9. Lightly dust both sides of each patty with all-purpose flour, tapping off any excess to ensure an even, thin coating.
10. Heat the clarified butter in a large non-stick skillet over medium heat until it shimmers and reaches 350°F, testing with a drop of water that sizzles immediately.
11. Carefully place the patties in the skillet, cooking in batches to avoid overcrowding, which ensures even browning.
12. Fry the patties for 3–4 minutes per side, or until they develop a deep golden-brown crust and are heated through.
13. Transfer the cooked llapingachos to a paper towel-lined plate to drain briefly, keeping them warm in a 200°F oven if needed.
Nostalgic and satisfying, these llapingachos boast a creamy, melt-in-your-mouth center contrasted by a crisp, savory exterior from the achiote oil. Serve them hot with a dollop of avocado crema or a fried egg on top for a brunch twist—the cheesy, onion-infused flavor pairs beautifully with a bright salad or as a side to grilled meats.
Ceviche Ecuatoriano
Tantalizingly fresh and bursting with vibrant citrus notes, Ceviche Ecuatoriano is my go-to summer dish when I want something light yet satisfying. I first fell in love with it during a trip to the coast, where the ocean breeze and simple, bright flavors felt like pure magic. Now, I make it whenever I need a taste of that sunshine, and it never fails to transport me back to those sandy shores.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound fresh, sushi-grade sea bass fillets, skinless and cut into ½-inch cubes
– ¾ cup freshly squeezed lime juice (from about 6-8 Persian limes)
– ¼ cup freshly squeezed orange juice (from about 1 large navel orange)
– 1 small red onion, thinly sliced into half-moons
– 1 large tomato, seeded and finely diced
– 1 jalapeño pepper, seeds and ribs removed, minced
– ¼ cup finely chopped fresh cilantro leaves
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 1 ripe Hass avocado, sliced into thin wedges
– 2 tablespoons extra-virgin olive oil
– Plantain chips, for serving
Instructions
1. Place the cubed sea bass in a large, non-reactive glass or ceramic bowl.
2. Pour the freshly squeezed lime juice and orange juice over the fish, ensuring all pieces are fully submerged.
3. Gently stir the mixture to coat evenly, then cover the bowl tightly with plastic wrap.
4. Refrigerate the fish for exactly 20 minutes, until the flesh turns opaque and firms slightly—this “cooks” it in the citrus acid. (Tip: Avoid over-marinating, as it can make the fish tough.)
5. While the fish marinates, combine the sliced red onion, diced tomato, minced jalapeño, and chopped cilantro in a separate medium bowl.
6. Drain the marinated fish thoroughly in a fine-mesh strainer, discarding the citrus juices.
7. Transfer the drained fish to the bowl with the vegetable mixture.
8. Add the fine sea salt, freshly ground black pepper, and extra-virgin olive oil to the bowl.
9. Using a rubber spatula, fold all ingredients together gently until evenly combined. (Tip: Handle the fish delicately to maintain its tender texture.)
10. Taste and adjust seasoning if necessary, but avoid adding more salt until after the final mix to prevent over-salting.
11. Arrange the ceviche in individual serving bowls or a large platter.
12. Garnish the top with thin wedges of ripe Hass avocado. (Tip: Add the avocado just before serving to prevent browning.)
13. Serve immediately with a side of crispy plantain chips for scooping.
So, what makes this ceviche truly special? The sea bass turns beautifully tender with a slight chew, while the citrus marinade infuses it with a bright, tangy kick that mellows into subtle sweetness from the orange juice. For a creative twist, I love serving it in hollowed-out lime halves or alongside grilled corn on the cob—it’s a refreshing, textural delight that’s perfect for warm evenings.
Seco de Pollo
Huddled in my kitchen on a chilly evening, I found myself craving the comforting warmth of a traditional Peruvian stew, which led me to rediscover Seco de Pollo. This vibrant, herb-infused chicken dish, simmered to tender perfection, has become my go-to for cozy gatherings, reminding me of a memorable trip where I first tasted its rich, cilantro-laden broth.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 2 cups fresh cilantro leaves and tender stems, finely chopped
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 cup ají amarillo paste
– 1 cup dry white wine
– 2 cups chicken stock
– 1 cup evaporated milk
– 2 tbsp clarified butter
– 1 tsp ground cumin
– 1 tsp dried oregano
– Salt for seasoning
Instructions
1. Pat the chicken thighs dry with paper towels and season generously with salt on all sides.
2. In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs, skin-side down, and sear until golden brown and crisp, approximately 6-8 minutes per side, then transfer to a plate. Tip: Avoid overcrowding the pot to ensure proper browning.
4. Reduce the heat to medium and add the diced onion to the pot, sautéing until translucent and soft, about 5 minutes.
5. Stir in the minced garlic, ground cumin, and dried oregano, cooking until fragrant, for 1 minute.
6. Incorporate the ají amarillo paste, stirring constantly to coat the aromatics, and cook for 2 minutes to deepen the flavors.
7. Pour in the dry white wine, scraping the bottom of the pot to deglaze and release any browned bits, and simmer until reduced by half, about 3 minutes.
8. Add the chicken stock and bring the mixture to a gentle boil over medium heat.
9. Return the seared chicken thighs to the pot, along with any accumulated juices, ensuring they are submerged in the liquid.
10. Reduce the heat to low, cover the pot, and simmer for 40 minutes, or until the chicken is fork-tender and easily pulls away from the bone. Tip: Maintain a low simmer to prevent the milk from curdling in later steps.
11. Stir in the finely chopped cilantro and evaporated milk, cooking uncovered for an additional 10 minutes to allow the herbs to infuse and the sauce to thicken slightly. Tip: Add the cilantro at the end to preserve its vibrant color and fresh flavor.
12. Taste and adjust seasoning with salt if necessary, then remove from heat.
13. Transfer the Seco de Pollo to serving bowls, spooning the sauce generously over the chicken.
This stew yields chicken that falls off the bone into a velvety, herbaceous sauce with a subtle kick from the ají amarillo. The creamy texture, balanced by the bright cilantro, makes it perfect for spooning over fluffy white rice or pairing with boiled potatoes for a hearty meal.
Quimbolitos
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My kitchen always smells like a cozy bakery when I make these steamed Ecuadorian treats—they’re like little bundles of cornbread magic wrapped in banana leaves, and they remind me of the first time I tried them at a friend’s family gathering. I love how their sweet, moist crumb pairs perfectly with a morning coffee or an afternoon snack, and I’ve tweaked my recipe over the years to get that just-right fluffy texture. Let’s dive in and make some quimbolitos together!
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups finely ground cornmeal
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup unsalted butter, melted and cooled to room temperature
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– 1 teaspoon pure vanilla extract
– 12 pieces banana leaves, cut into 6-inch squares and briefly passed over a flame to soften
– Kitchen twine for tying
Instructions
1. In a large mixing bowl, whisk together 2 cups finely ground cornmeal, 1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt until fully combined.
2. Add ½ cup melted unsalted butter, 3 lightly beaten pasture-raised eggs, 1 cup whole milk, and 1 teaspoon pure vanilla extract to the dry ingredients.
3. Gently fold the wet ingredients into the dry mixture using a spatula until a smooth, thick batter forms, being careful not to overmix to avoid a dense texture.
4. Place a 6-inch square of softened banana leaf on a clean surface, spoon about ¼ cup of batter into the center, and fold the leaf over to enclose the batter, creating a rectangular packet.
5. Secure each packet tightly with kitchen twine, tying it in a knot to prevent leakage during steaming.
6. Arrange the packets in a single layer in a steamer basket, ensuring they do not touch to allow even heat circulation.
7. Steam the packets over boiling water at 212°F for 45 minutes, checking halfway to add more water if needed to maintain a steady steam.
8. Remove the packets from the steamer using tongs and let them cool on a wire rack for 10 minutes before carefully unwrapping to reveal the cooked quimbolitos.
The quimbolitos emerge with a tender, cake-like crumb that’s subtly sweet and infused with a hint of vanilla, while the banana leaves impart a delicate earthy aroma. I love serving them warm, drizzled with a touch of honey or alongside a dollop of whipped cream for an extra indulgent twist—they’re perfect for sharing at brunch or as a comforting treat any time of day.
Ecuadorian Locro de Papas
During a chilly afternoon much like today, I found myself craving something deeply comforting yet vibrant—a dish that could warm both body and soul. That’s when I stumbled upon Ecuadorian Locro de Papas, a rich potato and cheese soup that’s become a staple in my kitchen for its creamy texture and subtle, earthy flavors. I love how it transforms humble ingredients into a bowl of pure coziness, perfect for sharing with friends or savoring solo on a lazy weekend.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 6 cups low-sodium vegetable broth
– 1 teaspoon ground annatto (achiote)
– 1 cup heavy cream
– 8 ounces queso fresco, crumbled
– 1 avocado, sliced
– 2 tablespoons fresh cilantro, chopped
– Salt, to taste
Instructions
1. In a large Dutch oven over medium heat, warm 2 tablespoons of extra-virgin olive oil until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté until translucent and fragrant, approximately 5–7 minutes, stirring occasionally to prevent browning.
3. Stir in 4 cloves of minced garlic and cook for 1 minute until aromatic, being careful not to let it burn.
4. Tip: For deeper flavor, let the onions caramelize slightly by cooking them for an extra 2–3 minutes until golden.
5. Add 2 pounds of peeled, cubed Yukon Gold potatoes and 6 cups of low-sodium vegetable broth to the pot, ensuring the potatoes are fully submerged.
6. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 20–25 minutes, or until the potatoes are fork-tender.
7. Tip: To thicken the soup naturally, mash about one-third of the potatoes directly in the pot with a fork or potato masher until creamy.
8. Stir in 1 teaspoon of ground annatto (achiote) for a subtle earthy hue and flavor, and simmer for an additional 5 minutes.
9. Gradually pour in 1 cup of heavy cream while stirring continuously to incorporate smoothly.
10. Add 8 ounces of crumbled queso fresco, reserving a small amount for garnish, and stir until the cheese melts into the soup, about 3–4 minutes.
11. Season with salt to taste, starting with 1 teaspoon and adjusting as needed, then remove from heat.
12. Tip: For a smoother consistency, blend half of the soup with an immersion blender before adding the cream, but I prefer leaving it chunky for texture.
13. Ladle the hot soup into bowls and garnish each serving with sliced avocado, chopped fresh cilantro, and the reserved queso fresco.
14. Serve immediately while warm. Revel in the velvety richness of this Locro de Papas, where the creamy potatoes meld with the tangy queso fresco for a comforting yet bright flavor profile. The avocado adds a cool, buttery contrast that elevates each spoonful, making it ideal for a cozy dinner or as a standout starter at gatherings—try pairing it with crusty bread for dipping into every last drop.
Carne Asada with Aji Sauce
Finally, a recipe that brings the vibrant flavors of Latin American street food right to your backyard—this Carne Asada with Aji Sauce is my go-to for summer gatherings, inspired by a memorable trip to a Colombian food market where the aroma of grilled meat and fresh herbs was utterly intoxicating. I love how the bright, spicy sauce cuts through the rich, smoky beef, making every bite feel like a celebration. Trust me, once you try this version, you’ll never go back to plain grilled steak again.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds flank steak, trimmed of excess fat
– ¼ cup extra-virgin olive oil
– 3 garlic cloves, minced
– 2 tablespoons fresh lime juice
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 ripe tomatoes, seeded and finely diced
– 1 small white onion, finely chopped
– 1 jalapeño pepper, seeded and minced
– ¼ cup fresh cilantro leaves, chopped
– 2 tablespoons white vinegar
– 1 tablespoon granulated sugar
Instructions
1. In a medium bowl, whisk together ¼ cup extra-virgin olive oil, 3 minced garlic cloves, 2 tablespoons fresh lime juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to create a marinade.
2. Place 1.5 pounds flank steak in a shallow dish and pour the marinade over it, ensuring the meat is fully coated on all sides.
3. Cover the dish with plastic wrap and refrigerate the steak for at least 30 minutes, or up to 2 hours for deeper flavor penetration—this resting time allows the acids to tenderize the meat without making it mushy.
4. While the steak marinates, prepare the aji sauce by combining 2 seeded and finely diced ripe tomatoes, 1 finely chopped small white onion, 1 seeded and minced jalapeño pepper, ¼ cup chopped fresh cilantro leaves, 2 tablespoons white vinegar, and 1 tablespoon granulated sugar in a separate bowl.
5. Stir the sauce ingredients until well blended, then set aside at room temperature to let the flavors meld while you cook the steak.
6. Preheat a grill or grill pan to high heat, approximately 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
7. Remove the steak from the marinade, letting any excess drip off, and discard the used marinade for food safety.
8. Grill the steak for 5–7 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare, using a meat thermometer for accuracy—avoid pressing down on the meat to retain its juices.
9. Transfer the grilled steak to a cutting board and let it rest for 5 minutes to allow the fibers to relax and redistribute moisture.
10. Slice the steak thinly against the grain to maximize tenderness, then serve immediately with the prepared aji sauce spooned over the top.
Juicy and charred from the grill, the carne asada pairs beautifully with the crisp, tangy aji sauce, creating a delightful contrast of smoky depth and fresh acidity. For a creative twist, try serving it over a bed of cilantro-lime rice or stuffing it into warm corn tortillas with a sprinkle of queso fresco—it’s a versatile dish that shines in any setting.
Bolón de Verde
Just when I thought I’d tried every comforting breakfast, a trip to a friend’s Ecuadorian kitchen introduced me to Bolón de Verde—a savory, pan-fried green plantain ball that’s crispy on the outside and wonderfully soft within. I’ve since made it a weekend staple, perfect for lazy mornings with a strong cup of coffee. It’s surprisingly simple to whip up, and the aroma alone is enough to get everyone out of bed.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 large green plantains, peeled and chopped
– 1 cup queso fresco, crumbled
– 4 slices thick-cut bacon, finely diced
– 2 tablespoons clarified butter
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons avocado oil
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the peeled and chopped green plantains to the boiling water and cook for 12–15 minutes, until fork-tender but not mushy.
3. Drain the plantains thoroughly in a colander and transfer them to a large mixing bowl.
4. While the plantains are still warm, mash them with a potato masher until smooth, with only a few small lumps remaining. Tip: Mashing while warm prevents a gummy texture.
5. In a skillet over medium heat, cook the finely diced bacon for 5–7 minutes until crispy and golden brown, stirring occasionally.
6. Transfer the cooked bacon to a paper towel-lined plate to drain excess fat, reserving 1 tablespoon of the rendered bacon fat in the skillet.
7. Add the crumbled queso fresco, crispy bacon, clarified butter, fine sea salt, and freshly ground black pepper to the mashed plantains.
8. Mix all ingredients with a spatula until fully incorporated and the mixture holds together when pressed.
9. Divide the mixture into 8 equal portions and roll each into a tight, smooth ball between your palms. Tip: Lightly oil your hands to prevent sticking.
10. Heat the avocado oil and reserved bacon fat in the same skillet over medium-high heat until shimmering, about 2 minutes.
11. Carefully place the plantain balls in the skillet, leaving space between them, and fry for 3–4 minutes per side until deeply golden brown and crispy. Tip: Avoid overcrowding to ensure even browning.
12. Transfer the fried bolones to a wire rack to cool slightly, about 2 minutes.
13. Serve immediately while hot and crispy.
Soft and pillowy on the inside with a satisfyingly crunchy exterior, these bolones offer a delightful contrast in textures. The salty bacon and mild queso fresco meld beautifully with the plantains’ subtle sweetness. For a creative twist, split them open and stuff with a fried egg or serve alongside a tangy avocado salsa for extra freshness.
Empanadas de Viento
Unbelievably light and airy, these Ecuadorian empanadas de viento are my go-to when I crave something crispy yet delicate—they remind me of the street food I tried in Quito, where the dough puffs up like little clouds. I love making them on lazy weekends; the process is meditative, and the reward is a batch of golden pockets that practically melt in your mouth.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour, sifted
– 1 teaspoon fine sea salt
– ½ cup unsalted butter, cold and cubed
– ½ cup whole milk, warmed to 110°F
– 1 large pasture-raised egg, lightly beaten
– 8 ounces queso fresco, crumbled
– 2 cups vegetable oil, for frying
– 1 tablespoon granulated sugar, for dusting
Instructions
1. In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt.
2. Add the cold, cubed unsalted butter to the flour mixture, and use your fingertips to rub it in until the mixture resembles coarse crumbs.
3. Pour in the whole milk warmed to 110°F and the lightly beaten pasture-raised egg, then stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth and elastic, being careful not to overwork it to keep the texture tender.
5. Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes to relax the gluten.
6. While the dough rests, place the crumbled queso fresco in a small bowl and set aside for filling.
7. After resting, roll out the dough on a floured surface to a ⅛-inch thickness, using a rolling pin to ensure even thinness for optimal puffing.
8. Cut the dough into 4-inch circles using a round cutter, re-rolling scraps as needed.
9. Place 1 tablespoon of the crumbled queso fresco in the center of each dough circle.
10. Fold each circle in half over the filling, then press the edges firmly with your fingers to seal, creating a half-moon shape.
11. Crimp the sealed edges with a fork to ensure they are tightly closed and prevent leakage during frying.
12. Heat the vegetable oil in a deep skillet to 350°F, using a candy thermometer to monitor the temperature for consistent results.
13. Fry the empanadas in batches of 3-4 for 2-3 minutes per side, or until they turn golden brown and puff up visibly, adjusting the heat as needed to maintain 350°F.
14. Remove the empanadas with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
15. While still warm, dust the empanadas with granulated sugar for a sweet contrast to the savory filling.
My favorite part is biting into that crispy, flaky crust to reveal the soft, melty queso fresco inside—the sugar adds a subtle sweetness that balances the saltiness perfectly. Serve them fresh with a drizzle of honey or alongside a spicy aji sauce for an extra kick that elevates this simple treat.
Arroz con Menestra y Carne
Last week, after a particularly rainy afternoon left me craving something hearty and comforting, I found myself reminiscing about a trip to Ecuador where I first tasted this soul-warming dish. It’s the kind of meal that fills your kitchen with the most incredible aromas and brings everyone to the table. Let’s make Arroz con Menestra y Carne, a beautiful combination of tender beef, savory lentil stew, and fluffy rice.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 cup green lentils, rinsed and drained
– 2 cups long-grain white rice
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 red bell pepper, finely diced
– 2 ripe tomatoes, seeded and finely chopped
– 4 cups beef stock
– 2 cups water
– ¼ cup extra-virgin olive oil
– 2 tbsp clarified butter
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 bay leaf
– Kosher salt and freshly ground black pepper, to season
Instructions
1. Pat the beef chuck roast cubes completely dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat the extra-virgin olive oil over medium-high heat until it shimmers, about 2 minutes.
3. Working in batches to avoid overcrowding, sear the beef cubes for 3-4 minutes per side until a deep golden-brown crust forms, then transfer to a plate. Tip: Proper searing in batches is crucial for developing rich, complex flavors in the final stew.
4. Reduce the heat to medium and add the clarified butter to the same pot.
5. Add the finely diced yellow onion and cook, stirring frequently, for 5-7 minutes until translucent and softened.
6. Add the minced garlic, diced red bell pepper, and chopped tomatoes, cooking for another 5 minutes until the vegetables have softened and the tomatoes begin to break down.
7. Stir in the ground cumin and dried oregano, cooking for 1 minute until fragrant.
8. Return all the seared beef and any accumulated juices to the pot.
9. Add the rinsed green lentils, bay leaf, and 4 cups of beef stock.
10. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 1 hour and 30 minutes. Tip: A low, steady simmer is key for tenderizing the beef and cooking the lentils evenly without them becoming mushy.
11. After 90 minutes, check the beef for tenderness; it should be fork-tender. If needed, simmer for an additional 15-30 minutes.
12. While the stew simmers, rinse the 2 cups of long-grain white rice under cold water until the water runs clear to remove excess starch.
13. In a separate medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt.
14. Bring to a boil, then reduce the heat to the lowest setting, cover, and cook for 18 minutes without peeking. Tip: Letting the rice steam off the heat, covered, for 5 minutes after cooking ensures perfectly separate, fluffy grains.
15. Remove the pot from the heat and let it stand, covered, for 5 minutes before fluffing with a fork.
16. Season the finished lentil and beef stew with additional salt and pepper to your preference, then discard the bay leaf.
Zesty and deeply satisfying, this dish offers a wonderful contrast: the beef is meltingly tender, the lentils are creamy yet intact, and the rice provides a perfect, fluffy base. For a vibrant presentation, serve it family-style with the stew spooned generously over the rice, and consider adding a side of curtido (pickled red onion) or slices of ripe avocado for a fresh, cool counterpoint.
Fanesca
Venturing into the rich culinary traditions of Ecuador, I discovered Fanesca—a complex, soul-warming soup traditionally prepared during Holy Week. My first attempt was a labor of love that filled my kitchen with the most incredible aromas, and now it’s a cherished recipe I make to celebrate the arrival of spring. It’s the perfect project for a leisurely weekend, yielding a dish that feels both ancient and comforting.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 120 minutes
Ingredients
– 1 cup dried salt cod, soaked and shredded
– 1/2 cup clarified butter
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 tsp ground achiote
– 1 cup fresh fava beans, shelled
– 1 cup fresh peas
– 1 cup corn kernels
– 1/2 cup lupini beans, shelled
– 1/2 cup chochos (lupini beans), soaked and peeled
– 1 plantain, peeled and diced into 1/2-inch cubes
– 1 cup pumpkin, peeled and diced into 1/2-inch cubes
– 1/2 cup white rice
– 8 cups vegetable broth
– 1 cup evaporated milk
– 1/2 cup heavy cream
– 3 pasture-raised eggs, lightly beaten
– 1/4 cup fresh cilantro, finely chopped
– Salt for seasoning
Instructions
1. Soak the dried salt cod in cold water for 24 hours, changing the water twice, then drain and shred it into fine pieces.
2. In a large Dutch oven over medium heat, melt the clarified butter until it shimmers.
3. Add the finely diced yellow onion and sauté for 8-10 minutes until translucent and fragrant.
4. Stir in the minced garlic and ground achiote, cooking for 1 minute until the oil turns a vibrant red hue.
5. Incorporate the shredded salt cod and cook for 5 minutes, stirring occasionally to blend the flavors.
6. Add the shelled fava beans, fresh peas, corn kernels, shelled lupini beans, soaked chochos, diced plantain, diced pumpkin, and white rice to the pot.
7. Pour in the vegetable broth, ensuring it covers the ingredients by about 1 inch.
8. Bring the mixture to a boil over high heat, then reduce to a low simmer, covering the pot partially.
9. Simmer for 90 minutes, stirring every 20 minutes to prevent sticking, until the grains and legumes are tender.
10. In a separate bowl, whisk together the evaporated milk, heavy cream, and lightly beaten pasture-raised eggs until smooth.
11. Temper the milk mixture by slowly ladling 1 cup of the hot soup broth into it while whisking constantly.
12. Gradually pour the tempered mixture back into the Dutch oven, stirring continuously to avoid curdling.
13. Simmer for an additional 15 minutes over low heat until the soup thickens slightly, then remove from heat.
14. Fold in the finely chopped fresh cilantro and season with salt to balance the flavors.
15. Ladle the Fanesca into warm bowls and serve immediately.
Just ladled into bowls, this soup boasts a luxuriously creamy texture from the tempered dairy, with each spoonful revealing the tender bite of legumes and the subtle saltiness of the cod. For a creative twist, I love garnishing it with crispy plantain chips or a drizzle of aji amarillo sauce to add a hint of heat that cuts through the richness beautifully.
Ecuadorian Chaulafan
Finally, after my trip to Quito last spring, I’ve been craving the vibrant, comforting flavors of Ecuadorian chaulafan—a fried rice dish that’s a staple in many households. I love how it transforms simple pantry ingredients into a colorful, satisfying meal, perfect for using up leftover rice and proteins. Today, I’m sharing my take on this beloved recipe, which I often whip up on busy weeknights when I need something hearty yet quick to pull together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups long-grain white rice, cooked and cooled
– 1 lb boneless, skinless chicken thighs, cut into ½-inch cubes
– ½ cup uncured bacon, diced
– 1 cup white onion, finely diced
– ¾ cup red bell pepper, finely diced
– ¾ cup green bell pepper, finely diced
– 3 cloves garlic, minced
– 2 pasture-raised eggs, lightly beaten
– ¼ cup clarified butter
– 2 tbsp soy sauce
– 1 tsp ground cumin
– ½ tsp achiote powder
– ¼ cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat a large skillet or wok over medium-high heat and add the clarified butter, swirling to coat the surface evenly.
2. Add the diced bacon and cook for 4–5 minutes until crisp and golden brown, stirring occasionally to prevent burning.
3. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving the rendered fat in the skillet.
4. Increase the heat to high and add the chicken cubes to the skillet, searing for 6–7 minutes until browned on all sides and cooked through.
5. Remove the chicken and set aside with the bacon, keeping the skillet on high heat.
6. Add the white onion, red bell pepper, and green bell pepper to the skillet, sautéing for 4–5 minutes until softened and slightly charred at the edges.
7. Stir in the minced garlic, ground cumin, and achiote powder, cooking for 1 minute until fragrant to bloom the spices.
8. Push the vegetable mixture to the sides of the skillet and pour the beaten eggs into the center, scrambling for 2–3 minutes until fully set and fluffy.
9. Incorporate the cooked rice into the skillet, breaking up any clumps and tossing to combine with the eggs and vegetables.
10. Return the bacon and chicken to the skillet, pouring in the soy sauce and stirring continuously for 3–4 minutes until everything is heated through and well-coated.
11. Remove from heat and fold in the chopped cilantro just before serving to preserve its fresh aroma.
12. Serve immediately with lime wedges on the side for squeezing over the top.
Just out of the skillet, this chaulafan boasts a delightful contrast of textures—tender chicken, crispy bacon, and fluffy rice with a subtle smokiness from the achiote. The bright acidity from the lime cuts through the richness, making each bite perfectly balanced. For a creative twist, I sometimes top it with a fried egg or serve it alongside a simple avocado salad for added creaminess.
Humitas
Picture this: a cozy Sunday afternoon, the kind where the kitchen feels like the heart of the home, and I’m craving something that wraps comfort in a neat little package. That’s when I turn to humitas, a traditional South American dish that’s like a warm hug from a corn husk—it’s my go-to for a satisfying, hands-on meal that always impresses.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
- 8 ears of fresh sweet corn, kernels cut from the cob (about 4 cups)
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons clarified butter
- 1/4 cup heavy cream
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 12 dried corn husks, soaked in warm water for 20 minutes until pliable
- Kitchen twine for tying
Instructions
- In a large skillet over medium heat, melt the clarified butter until it shimmers, about 2 minutes.
- Add the finely diced yellow onion and sauté until translucent and fragrant, approximately 5 minutes, stirring occasionally to prevent browning.
- Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it burn.
- Add the fresh sweet corn kernels to the skillet and cook for 8 minutes, until they release their natural juices and soften slightly.
- Pour in the heavy cream and season with fine sea salt and freshly ground black pepper, then simmer for 3 minutes until the mixture thickens to a cohesive consistency. Tip: For a richer flavor, you can blend half the corn mixture briefly before adding the cream.
- Remove the skillet from heat and let the filling cool to room temperature, about 10 minutes, to make handling easier.
- Drain the soaked corn husks and pat them dry with a clean kitchen towel. Tip: Select the largest, most intact husks for wrapping to prevent tearing.
- Place 1/3 cup of the corn filling in the center of each corn husk, shaping it into a log.
- Fold the sides of the husk over the filling, then roll tightly from the bottom to form a neat packet.
- Secure each humita with kitchen twine, tying it firmly but not too tight to allow for slight expansion during cooking. Tip: If the husks are stubborn, a quick dip back in warm water can make them more pliable.
- Arrange the humitas in a steamer basket over simmering water, cover, and steam for 25 minutes until the husks are tender and the filling is set.
- Carefully remove the humitas from the steamer and let them rest for 5 minutes before serving.
You’ll love the creamy, slightly sweet texture of the corn filling, which pairs beautifully with a dollop of tangy crema or a sprinkle of cotija cheese for contrast. I often serve these as a main dish with a simple green salad, but they’re just as delightful as a handheld snack straight from the steamer—each bite is a little taste of sunshine.
Conclusion
Packed with vibrant flavors, this collection brings Ecuador’s rich culinary traditions right to your kitchen. We hope you feel inspired to try these recipes, share your favorites in the comments, and pin this article to your Pinterest boards for your next cooking adventure. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
