Peru
Peruvian version of lemon cured fish, online picture, looks good, the taste is relatively monotonous.
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7. Sopa de Pollo。 Ecuadorians love to drink soup, there are many types of soup, Sopa de Pollo is one of the most common soups in ordinary people's homes, a chicken soup cooked for a long time, added with carrots, potato cubes, green beans, sprinkled with chopped coriander, and some rice and pasta in it, before eating it can be like the locals add fresh lemon juice. This soup is a clear soup and is more suitable for Asian appetites. If you go to the market in the town to drink, the soup given in the small local market will put a large piece of chicken, which is not easy to cut, and many local Indians make you accustomed to solving with a spoon, you can ask the store for a knife and fork.
Ecuador
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9. Encocado。 Fish stew with coconut water (some with fish and mixed with other seafood), a classic dish from Ecuador's coast. Fish or shrimp are cooked in coconut water, which is very fragrant and usually served with white rice.
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9. Hornado。 Home cooked food in the Andes. Pork is one of the protagonists of the meat eating of the Indians. The secret to the deliciousness lies in roasting the whole pig together. Served with salad, boiled corn kernels, avocados, mashed potatoes (almost the same as fritada's side dish). In addition to the restaurant, some sellers at the local "wet market" stalls moved whole roast pigs to the table and cut them for sale, which was a shocking scene.
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10. Sopa de Quinua。 Quinoa quinoa soup (common in Ecuador, Peru and Bolivia). Quinoa is one of the main grains of the Andean people, and the nutritional price is super high, and it is recognized as a "superfood". It is usually added to chicken broth and served with potato cubes and vegetables. Quinoa is also delicious in salads.
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11.Chontacuro。 Amazon rainforest specialties (in fact, this is now an experience and is generally not officially served on the table). A bug in the Amazon is roasted. I still don't dare to try.
Ecuador
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12.. Empanada。 Which country it originated from, there is no debate here. Empanada is everywhere in Latin America, and the practices and tastes vary slightly from country to country. The most common stuffings inside are empanada de queso, beef and chicken and vegetable filling (empanada de pollo). I like to call it "dumplings", and empanada in most countries has a flour crust. Restaurant practices are generally made in ovens, and the street version is deep fried... The restaurant version is shown below:
Empanada de Morocho: Morocho is a white corn that can be used for desserts and ground into flour to make the outer skin of food. The fried morocho dough tastes crispy and mouthful. This should only be available in Ecuador, Quito and sold in almost every restaurant on La Ronda Street in the old town.
13. Plantain: A green plantain. Ecuador and Colombia are two countries due to their climatic geography (coastal, close to the equator), Plantain is produced locally and plays an important role in the diet of coastal people, plantain is cooked in a variety of ways:
a. Place in various soups as toppings.
B. Used to make the outer skin of empanada. empanada de verde：
c. Patacones, a snack used to fry as a side dish, and chifle, a "potato chip" sold in supermarkets.
Patacon: Side dishes
Chifle: It's much thinner than patacones, it's crispy, and it tastes like potato chips. Side dishes
d. Bolon de verde。 Boil and mash into a puree, mix cheese or fry pork cubes in it, and finally fry or fry it in oil and eat it for breakfast or as a snack. On the coast and in the Galapagos, locals like to use bolon de verde for breakfast with a fried egg and goulash goulash for breakfast.
It is highly recommended with pork grains, and the ash is often delicious.
Galapagos restaurant Lo & Lo, the best Bolon con chicharon I have ever had, remember to eat like a local, in the morning!
Quito A restaurant that only sells plantain/green banana food.
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