Ecuadorian Cuisine
Ecuadorian cuisine is roughly divided into four categories, the cuisine of the coast, the highlands, the southern highlands and the cuisine of the Amazon. Whereby I will discuss the Amazonian cuisine further down. The other three cuisines are very similar. In general, there are many stews that are accompanied by rice. In the highlands, corn and potatoes are added, which, as in all Andean kitchens, play an important role. In general it is no problem to get rice with vegetables in almost every restaurant. Often this is combined with lentils. Just ask politely. But this is only necessary if you have landed in a small village. In Chifas, which are Asian restaurants, cheap food is served. Also here it should not be a problem to get something vegetarian, vegan might be a bit more difficult because of the old known oyster and fish sauces.
Humitas are mostly prepared with eggs and sometimes with cheese, they can be sweet or savory. The rest of the streetfood, except for grilled corn on the cob, is mostly not vegan, but occasionally vegetarian.
Vegan dishes
- Sofrito/refrito (may contain lard or butter)
- Menestra and Arroz Moro
- Chifles
- Come y Bebe (if without cream)
- Cuáker (oat drink)
- Chocolate Caliente (if prepared with water)
- colada morada
- Horchata
