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Ensebolado: It is undoubtedly the king dish of the Ecuadorian coast, especially in Guayaquil. It is a fish soup with albacore tuna, cassava, onion, tomato, cilantro and spices. People consume it at different times, although many prefer to drink it in the morning after a night of partying to restore energy. According to the Taste Atlas ranking, in 2023, it is the second best fish soup in the world. In addition, by 2024, it is considered the fourth best South American soup.
Ceviche: This is a very diverse dish made of raw fish or seafood marinated in lemon juice, onion, tomato and cilantro. It can be just fish, shrimp, shellfish, crab or all together to make seafood ceviche. It is a classic dish of the coastal regions and is served with French fries or patacón, white rice and avocado.
For the risotto: This delicacy is made of white rice, lentils or bean stew, and grilled meat, ribs, chicken or fish. It is usually served with a fresh salad (onion, tomato, lettuce) and patacona bread. Its peak consumption is usually at dusk.
Green Cake: This is undoubtedly one of the most popular breakfasts on the coast. Its base is fried green plantains, mashed with cheese or chicharrón or both. Old coffee is the drink of choice to go with it, although some prefer orange juice.
stubborn: It is one of the favorite delicacies of the Guayaquileños. According to historian Jenny Estrada, in 1950, eating crabs became a popular custom, with whole families gathering together. Creole crabs are cooked in water with many spices, which gives them a characteristic flavor. It is ideally served with Creole salad, cocoron or cooked white rice.
Korvich: This sandwich is made with green banana dough and peanuts and filled with fish, but shrimp, crab or other seafood can also be used. It is fried in hot oil to create a crispy exterior. It is served with chili or mayonnaise.
Fish Packet: This is a tamale made with green banana dough cooked with peanuts and filled with fish. It is usually wrapped in green banana leaves and steamed. It is very popular on the beaches of the Ecuadorian coast, where sellers sell it. The fish tamale must be accompanied by chili and white rice.
Dry Goat: This is a very popular stew made with onions, tomatoes, peppers, coriander and goat meat. It is served with white and ripe fried rice.
Hot Deborah: This is a cassava and vegetable soup, the main character of which is green banana dough stuffed with beef. Peanuts are essential to this dish and it is served with white rice.
Due to its proximity to the sea, typical dishes of the Ecuadorian coast are based on seafood, in addition to green bananas and peanuts. The mixture of these ingredients creates exquisite combinations that delight both natives and foreigners. We present some of the most popular dishes. Enjoy!
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