Ecuador

Ecuadorian cuisine reflects the country’s diverse geography, from the Andes to the coast and Amazon. Signature dishes include ceviche made with fresh seafood marinated in citrus, and hearty potato-based soups like locro de papa, served with cheese and avocado. In the highlands, roasted cuy (guinea pig) is a traditional delicacy, while plantains and yucca are staples in Amazonian dishes. Ecuadorian food is a blend of indigenous flavours and Spanish influences, offering a taste of the country’s rich natural bounty.