TIPICAL FOOD OF ECUADOR

NAME :DAYANARA CASTILLO

The cuisine of Ecuador is a way of preparing varied dishes, which is enriched by the
contributions of the various regions that make up the country. This is because within
the country are four natural regions-costa, sierra, eastern and insular region or
Galpagos with different customs and traditions. The different main dishes and
ingredients. Ecuadorian food is also known as "local food" Many foreigners come to the
country to serve these delicious dishes. Current Ecuadorian food is thus the result of a
rich culinary tradition, in which substances and habits of several continents, wisely
mixed in the crucible of good taste combine popular.

Ecuador is a country of great beauty in the landscape, which also has a wide range and
variety of natural products, gastronomy certainly allows us to leverage these benefits
correctly. The products we have are mostly unique foods that we only exist in Ecuador
and use them and incorporate them into the cuisine has resulted in an innovative,
different Ecuadorian cuisine and has given us identity.

In Ecuador there are a variety of delicious food on the coast eg have the ceviche in the
Amazon have chicha de yuca in the galapagos we saw prawns and the dish is that the
fry can find anywhere in Ecuador but this dish is more popular in the city of Ibarra this
dish contains fried pork with a variety of flavorings (onion preferably).

Fry is one of the dishes that seduces the palate. Their history and origins remotan the
time of Spanish colonialism in the early 1800s. Accompaniment is accompanied in most
cases of potato pancakes or boiled whole potatoes, mote or cooked corn, pickled
onions and tomato and fried plantain, usually also accompany with cooked beans or
mellocos, the latter being not so common.

Today, as yesterday, our kitchen is delighting locals and visitors. And it would be
impossible not to be moved by our countless delicacies. How not to alegrarce a
delicious stew with exquisite encevollado? Or before a guatita? How to stay put legs or
broth to a light ceviche made from the juices of the sea? And what about the wonderful
fry, splendid, attracting the eyes?

In these words there is no pride but humility recognizing what the Ecuadorian people
marinated with his hands and his wits.