The Sierra of EcuadorNot only is it visited for its scenic spots and tourism for its mountains and peaks, it is also popular with visitors and travelers who delight in itstypical Ecuadorian gastronomyfrom this region, with fresh ingredients freshly taken from its Andean lands, which gives you a unique and succulent experience in gastronomic terms.
It has a variety of dishes ranging from chicken, beef and pork with ingredients grown from potatoes and corn. But there is more that remains to be known, this is just the tip of the iceberg of the wholetypical foodthisAndean region. If you want to try the best of the best ofThe saw, you should not stop going to the small gastronomic businesses called “the hollow”.
Typical dishes from the regions of the Ecuadorian Sierra
To give you an idea of thegastronomyfrom each region ofThe sawWe have listed some of the most typical traditional dishes in each of them.
1. Typical Ecuadorian dishes from Bolívar
Chocolates and cheeses
- Chocolate milk
- Sandwiches with cheese
chiguiles
- Corn chigüil dish
The traditional sancocho from Campeche
- It is a stew or soup that has varieties of ingredients such as cassava, corn, potatoes, carrots, onion, celery and cilantro, among others.
Typical blue liquor drink
- Typical Bolívar brandy made from sugar cane
2. Typical Ecuadorian dishes from Azuay
Dirty Nickname
- The Mote Sucio mixed with the Mapahuira
The tamal
- It is a very exquisite variety of wraps made from tender corn flour, with chicken and pork, eggs as filling, among others. It is cooked with achira leaves.
Mote Pillo
- Mote Pillo where ingredients such as cilantro, parsley, chives, milk, among others, intervene.
Ataco Plate
- Sangorache dish or recipe for Ataco or amaranth
3. Typical Ecuadorian dishes from Cañar
Cascaritas Plate:
- The pork is roasted and accompanied by chili, llapingacho and mote.
Mellocos:
- Dish prepared with hard-boiled egg, lemon juice, tomatoes, among others.
Popular chicha from Jora:
- Ishpingo, cinnamon, naranjilla juice, flour and other ingredients are involved.
4. Typical Ecuadorian dishes from Cotopaxi
hallulas
- Dish made with a base of yeast, flour and butter.
The Roasted Guinea Pig
- The guinea pig is roasted over charcoal, it is frequently accompanied with sauce and boiled potatoes and is also often called Saquisilí.
Chugchucaras
- A typical dish based on mote, pork, potatoes, canguil, among others.
Llapingacho
- It is a type of tortilla prepared with cheese, potatoes and eggs.
5. Typical Ecuadorian dishes from Chimborazo
pussy
- Chochos based on lemon and orange juice, tomatoes, olive oil, among others.
baked
- Typical dish based on baked and marinated pork, accompanied with potatoes, chiriucho and mote.
eggy chicha
- It is a recipe that contains many vitamins and is usually very aphrodisiac, with eggs and chicha de jora.
Beautiful
- A recipe similar to Colombian and Venezuelan arepas, with cheese, water, pepper and butter.
6. Typical Ecuadorian dishes from Loja
Plate of repe lojano or white repe
- Typical recipe for a soup with onion, green bananas and grated cheese.
The lojano tamale
- Recipe that has pig lard, peeled yellow corn, eggs and butter wrapped in achira leaves.
Horchata Drink
- It is a typical drink based on aromatic herbs, with escancel, lemon verbena and escancel.
7. Typical dishes from Tungurahua
Ambato
- Pinllo Bread: A bread that has been around for decades after decades without losing its tradition for 120 years. With black wheat flour and white whole wheat flour.
- Colada morada: Recipe that dates back to 1920 and has been passed down from generation to generation. It is usually accompanied by empanadas de viento.
- Other dishes are Pinllo chicken, Llanpingachos and Ficoa guinea pigs.
Typical dishes from the Baños region
- Sweet potatoes in broth with meat
- Chicken soup
- Cane, candy and marshmallows game
Typical dishes from the Pelileo region
- Panela-based empanadas in Tiesto are originally from Spain.
- Tzawar Mishki is a plant that has several acronyms in Ecuador such as chaguar, black cabuyo, among others. Agave mead usually comes up, a pleasant and sweet liquid.
- Tamales: It is very popular in Colombia, Venezuela and Mexico, tender corn is cooked wrapped in the same husk of the corn or cob. In each country the recipe is a little different, but it has similar flavors.
Typical Patate dishes
- Wine and grape chicha
- Zapallo Arepas: It has several ingredients in its recipe such as cheese, wheat flour, panela powder, ripe pumpkin, yeast, among others.
Typical dishes from Píllaro
- Quillán trout dish: This fish is usually found in streams in cold climates such as the Andes. It is accompanied by rice, garlic, lettuce and tomatoes with salt to taste and pepper or cumin.
- Ají de Cuy: It is used to accompany most typical Andean dishes of the Sierra, generally in meats. It is worth highlighting other types of chili peppers such as ají de chochos and ají de queso.
8. Typical Ecuadorian dishes from Pichincha
The Rosero Plate
- In this gastronomy of the Sierra, this dish is prepared with mote and aromatic herbs such as: naranjilla pulp and leaves, peeled babaco, peeled chamburo, cooked mote, sugar, among others.
Mortiño dish
- A series of ingredients such as cinnamon, cloves, naranjillas made from black wheat flour, as well as large peaches and many more ingredients.
Other typical dishes
- Baking and frying.
- Potatos with leather.
- Morocho empanadas.
In summary, these are just some of thetypical dishesthat these regions usually have attached to theEcuadorian mountain range. An extensive menu oftraditional dishesThey even keep stories of their ancestors, from the colonization and the arrival of the conquerors and that still remain over time, of course with some variations, but they are undoubtedly worth trying.
