ECUADORIAN FOOD
SIERRA REGION.-
The Fritada is traditional food in the Sierra region, specifically in the province of Imbabura, Atuntaqui city, its main ingredient is fried pork. It is a traditional dish, and its origins date back to the colonial era, to the beginning of the 19th century. The pork is cooked in boiling water with various spices and then is fried with pork fat in a brass pan over flames. It is generally served with Llapingacho or whole boiled potatoes, mote or cooked corn, pickled onions and tomato, and fried ripe plantains.
The Fritada is a dish nutritious , delicious,of texture bland, taste salty and spicy.
AMAZON REGION.-
The stewed guanta is the typical food of the Amazonian regions, of the cities Lago Agrio and Coca.
Its main ingredients are beef and guanta (big rodent of the region), banana, garlic, in addition to rice or potatoes.
The stewed guanta is a dish of texture bland, juicy, and taste salty, All in all it's delicious.
COAST REGION.-
The Encebollado is the typical food the Coast region of the province Guayas, Guayaquil city. Its the main ingredient is a fish stew. The dish is a soup It is served with boiled cassava and pickled red onion rings. It is commonly prepared with albacore, but also tuna, billfish, or bonito.
This dish, is usually served with banana chips, plantains, popcorn, or bread as side dishes.The Encebollado is a dish of texture mushy and taste salty and sour, it very delicious and nutritious.
This dish, is usually served with banana chips, plantains, popcorn, or bread as side dishes.The Encebollado is a dish of texture mushy and taste salty and sour, it very delicious and nutritious.
