Do you know the variety of foods that exist on the Ecuadorian coast?

Well you don't know what you're missing

The Ecuadorian Coast region is one of the four geographical subdivisions of Ecuador. This region has a remarkable amount of rivers and seas where most of the seafood is found, which are the main characteristics of the coast since all the dishes that are made there carry any type of seafood.

Below I will show you several of the typical dishes of our Ecuadorian coast:

ENCEBOLLADO

 In no other region of Ecuador will you find a good encebollado as in the Costa, one of the flagship dishes of Ecuadorian gastronomy. It consists of a fish broth (albacore) with cassava, onion, pepper, lemon, tomato and herbs. It is accompanied with bread, chifle or canguil, and drink can not miss a good orange juice.

This dish is consumed as breakfast and, sometimes, in the early morning as a remedy to cure chuchaqui (hangover).

CEVICHES

You can find ceviches with different seafood: fish, shrimp, shell, octopus, mixed (mixture of some seafood). In this dish, seafood is marinated in a mixture of lemon and orange juice, adding cilantro, pepper, tomato, red onion and chili.

There are those who add tomato sauce to the mixture, but it all depends on tastes. Of course: you can accompany it with canguil, toasted corn or chifle.

BOLÓN DE VERDE

It consists of a ball of green banana mixed with cheese, pork rinds or both (mixed). It is mainly consumed as breakfast.

In Ecuador you can find bolones of three types: green, mature or pintón. These correspond to the stages of the banana that give it its flavor: while the green is saltier, the pintón is sweeter.

TIGRILLO DE VERDE

It is a dish similar to bolón, but to the mashed cooked banana dough egg and milk are added to create a creamier dough. To this mixture is then added cheese, pork rinds or both (mixed). The origin of this coastal dish dates back to the province of El Oro, specifically in Zaruma. Hence, if you come to Ecuador, you may hear about the popular tigrillo zarumeño.

SANGOS DE VERDE

Sangos de verde are thick, brothy dishes made from green banana and peanuts. The seafood used in the sangos de verde can be shrimp, fish, mixed (with additional shellfish such as shell, octopus or crab) or tuna.

In addition, they are served with white rice, lemon, patacones or roasted ripe.