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Plain bolón: mashed green plantain ball without fillings.
Mashed green plantain bolón with steak and egg.
Ecuadorian-style empanada made with corn flour dough; a stuffed, folded turnover.
Plain cassava tortilla without filling.
Cassava mixed with egg, formed into a tortilla.
Ground corn dough wrapped and steamed in corn husks.
Grated green plantain dough shaped into a savory Ecuadorian tortilla.
Toasted sandwich with sliced ham and melted cheese.
Ham, egg, and cheese layered between slices of bread.
Ripe plantain slices fried to golden brown, served with cheese (maduro con queso).
Ecuadorian-style breakfast of mashed green plantain mixed with cheese and egg.
Traditional Ecuadorian dish of mashed green plantain. Served completo.
Fried green plantains with guacamole.
Fried green plantains with fried pork.
Fried green plantains with cheese and salami.
French fries with sausage.
French fries with sausage and chicken.
Fried chicken with fries and salad.
Ecuadorian-style cassava starch bread.
Egg omelet folded with mixed vegetables, served with a side of potatoes.
Eggs folded into an omelet with ham and melted cheese.
Ecuadorian breakfast: mashed green plantain with steak and egg.
Corn sautéed with eggs, onions, and annatto.
Skirt steak (entraña), a thin, long cut of beef.
Seasoned grilled beef steak served with rice and beans.
Grilled pork chop plate served with rice and beans; a simple, classic combo.
Thin-cut beef steak cooked a la plancha on a flat-top griddle.
Beef steak in a savory jus-style sauce (al jugo).
Chicken breast seared on a flat-top griddle (a la plancha).
Latin-style beef steak topped with sautéed onions.
Stir-fried rice with assorted meats, Ecuadorian chifa style (chaulafán).
Stir-fried beef with onions, tomatoes, and fries.
Surf and turf steak and seafood.
Ecuadorian-style rice with mixed seafood. Arroz con mariscos.
Ecuadorian-style rice with shrimp.
Ecuadorian-style rice with crab.
Ecuadorian-style mixed seafood stew.
Ecuadorian-style fish stew.
Shrimp sauteed in garlic sauce (al ajillo).
Shrimp coated in breadcrumbs and fried until golden (camarón apanado).
Shrimp cooked in a quick sauté on a hot skillet.
Breaded fish fillet with a golden, crunchy crust.
Shrimp seared on a flat-top griddle until lightly browned (a la plancha).
Shrimp fried until golden.
Shrimp ceviche marinated in citrus.
Fish marinated in citrus with onions.
Black clam ceviche marinated in citrus.
Mixed seafood ceviche marinated in citrus.
Jalea-style battered and deep-fried mixed seafood, served crisp.
Mixed seafood soup.
Shrimp soup in a savory broth. Sopa de camarón.
Choice of red snapper: crispy fried or gently stewed in a savory broth.
Ecuadorian-style red snapper in creamy coconut sauce. Pargo encocado.
Ecuadorian green plantain dough with fish. Bollo de pescado.
Shrimp, black clam, fish, and crab ceviche. Ceviche de Camarón, concha, pescado y cangrejo.
Ecuadorian fish and onion soup.
2 seafood types.
Ecuadorian fish fillet in coconut sauce. Encocado de filete.
Ecuadorian-style shrimp in coconut sauce.
Fried sweet plantains.
Green plantains cut into rounds and twice-fried until crisp.
Rice served as a side.
Side order of beans.
French fries, a simple potato side.
Salad served as a side.
Avocado served as a side.
Apple-flavored drink.
Peruvian-style purple corn drink.
Chilled tea served over ice.
Still water.
Naranjilla (lulo) fruit juice.
Tangy, tropical passion fruit juice (maracuya).
Refreshing blackberry fruit juice. Jugo de mora.
Creamy, tropical soursop juice (guanabana).
Orange juice, classic citrus drink. Jugo de naranja.
Strawberries blended with milk into a smooth shake.
Mango blended with milk.
Passion fruit (maracuya) blended with milk.