Eat your Way through Latin America: Ecuador
For Hispanic Heritage Month, the “Eat your Way through Latin America” series will feature the top five Latin American countries represented on campus at Elon over the course of the next five weeks. Although we recognize that we are not all of Hispanic heritage at The Edge Magazine, as anthropologists and avid food lovers, we wanted to respect the cultural backgrounds and experiences of our fellow students.
Similarly to the other Latin American countries we’ve covered, Ecuadorian cuisine was deeply shaped by its indigenous peoples, Spanish colonialism and the Atlantic Slave Trade. Along with historical contexts, the food culture of Ecuador is also heavily defined by its terrain. The country has a long Pacific coastline, as well as highlands due to the Andes mountain range and lush Amazonian rainforests. These diverse regions provide varying cuisines with a multitude of ingredients.
The highlands are a mountainous region in Ecuador, so the cuisine tends to be more hearty and wholesome, such as stews and soups. Common sources of protein include meat, like chicken or pork, while the most common starch in the region is potatoes. The highlands are responsible for most of the agricultural production in Ecuador, which provides fresh produce and grains. One of the most popular dishes of this region is cuy asado, or roasted guinea pig. It is served with corn or potatoes as well as salsa. In cities like Banos and Cuenca, you can find cuy as both a high-end, expensive dish and a snack served in street markets. Some other popular dishes in the highlands include bolon de verde and llapingachos. Bolons are little balls of dough with an outer layer of mashed green plantains and an inside stuffed full of pork and cheese. The ball is then fried and is often served with breakfast. Llapingachos are potato patties filled with cheese and fried on a griddle. These are often eaten as a side dish with many pork meals. As demonstrated by the popular dishes, the highlands are known for their warm, heavy, meaty cuisine.
Along the coast, fresh seafood is a staple in nearly every dish, often served with a side of plantains. Some popular dishes include ceviche, sopa de cangrejo, encebollado, and encocados. Ceviche is a dish of shrimp or other shellfish prepared in lime juice with onions, tomatoes, and cilantro. It is typically served with popcorn or fried plantain chips. Sopa de cagrejo is a crab soup, while encebollado, or chuchaqui, is a seafood soup with fish broth. Both soups are usually accompanied by fried green plantains, toasted corn, and various breads. Encocado is corvina, which is a type of saltwater fish that is sought after in South America, cooked in a rich coconut sauce. The cultivation of tropical fruits and fruits and vegetables along the coast, like coconut, is due to the humid climate and fertile soil. Other popular fruits from this region include bananas, melons, guava, passion fruit, jackfruit, star fruit, and rambutan.
The Amazonian region is characterized by its natural resources, like the fish from the freshwater rivers throughout the eastern side of the country. Agricultural production is difficult in this area due to the climate and pests. One of the most common dishes is maitos, which is an Incan-influenced dish in which freshwater fish are tightly wrapped in banana leaves and steamed.
Aside from fish, the dishes of this region usually revolve around starches such as yuca and taro as well. In fact, in indigenous communities, chicha, which is cooked yuca that has undergone fermentation, is consumed. Although it is slightly alcoholic, many drink it at breakfast time as it provides energy throughout the day.
In Ecuador, the regions vary greatly by the ingredients utilized for meals, but the structure of the meal throughout the country remains the same. In each area, the dishes are defined by their staple meats and starches. Eggs and rice are also an important part of the Ecuadorian diet, as well as fresh vegetables and fruits. These meals are not only defined by their ingredients, but also by their traditions. As with other Latin American countries, cuisine in Ecuador is an opportunity for familial gathering and bonding. Throughout Central and South America, food is seen as a sacred part of the culture–each country and region has its own history and traditions associated with its cuisines. Cooking and eating play a large role in national and cultural identity. In order to properly experience a country, we must also embrace traditional foods in order to preserve heritage and respect past experiences.
Stay tuned for the next part of the “Eat Your Way through Latin America” series by following @theedgemag!