Ecuadorian cuisine

The Ecuadorian community settled in Santiago mostly over the last two decades, downtown, in Independencia and around Vega Central, where it finds the green plantain, peanuts and fish its cooking needs. The first places were lunch cocinerías and stalls at street markets, and from there the offer widened to restaurants with a full menu.

It is a cuisine of two worlds: the coast brings encebollado —a fish and yuca broth that cures any morning—, ceviches with tomato juice and green plantain in all its forms, from bolón to patacón; the highlands bring seco de pollo, llapingachos and hornado. In Santiago it is eaten with canchita and chifles on the table, and with fruit juices found nowhere else.