Ecuadorian Recipes

Our Ecuadorian recipes

Every Friday at the SOLEQ travel office we make some traditional Ecuadorian recipes. As we want you to benefit too, we publish our best Ecuadorian recipes on our website. Do you like to cook and get to know dishes from foreign countries? Get inspired and taste Ecuadorian food like Ceviche, Churrasco, Empanadas and Moroch or drink a traditional Ecuadorian drink like Canelazo.

For a great experience here in Ecuador, check out our Quito Food Tour, where you can visit markets, try fruits and snacks and learn how to make ceviche.

Traditional Ecuadorian Recipes, Cooking at SOLEQ Travel

Ecuadorian Lunch, with traditional Ecuadorian food

Cooking Ceviche, Empanada, Canelazo, Churrasco, Soleq Travel

Cooking traditional Ecuadorian food


Llapingachos - Main course

Llapingachos is a traditional Ecuadorian recipe from the Highlands of Ecuador. Llapingachos is often served with fried egg, salad, avocado and sausage.

6 servingsllapingachos

Ingredients (of the Llapingachos):

  • 4 lb potatoes
  • 1 white onion
  • salt
  • oil to fry
  • 1/2 lb queso fresco (fresh cheese) or feta

Typical side dishes:

  • sausages
  • salad
  • avocado
  • fried eggs


Cook the potatoes (appr. 10 min) until they are soft under pressure. Cut the onion into fine pieces and fry it with some oil. With a cheese grater triturate the cheese and mix it with the fried onion. This mixture later serves as filling for the tortillas which in Ecuador are known are Llapingachos. Once the potatoes are cooked crumple them to a dough and form little balls. Fill them with the onion-cheese mixture, form a tortilla of middle size and fry them with some oil until they are gold from both sites. Enjoy your meal!

Empanadas de Viento - Starter

8 servings empanada-de-viento


  • 1 lb. flour
  • 1 tbsp. baking powder
  • ½ lb. butter or shortening
  • 1 cup cold water



In a bowl, mix the flour with the baking powder and add the butter. Use your fingers to incorporate the butter with the flour. Add the cold water, little by little, until you have a soft dough. Put it on your floured work surface and softly knead it, if it is too wet, add more flour. Cover it and let it sit for 20 minutes. Then roll the dough out to a thin layer and cut it into small circles  with a diameter of about 3 inches (8 cm).

Cheese Filling:
Crumble fresh white cheese, add finely cut green onions and salt.

Meat Filling:

  • 4 tsp. finely cut green onions
  • 2 tsp. chopped parsley
  • 4 ounces ground beef
  • 1 tomato, finely cut
  • 3 tsp. oil
  • 2 hardboiled eggs, finely cut
  • 1 clove of garlic, crushed
  • 1 dash of salt, pepper and cumin

Fry everything together in a pan (except for the eggs), until the  meat is cooked and the liquids have evaporated. Add the eggs and remove from heat.

How to fill the empanadas:
Wet the borders of the dough circles and put a teaspoon of filling in the middle. Fold the dough in the middle and press the borders together. Use the prongs of a fork to seal the empanadas. Then fry the empanadas in lots of hot oil.



Morocho de dulce - Sweet Snack

8 servingsMorocho with cinnamon


  • ½ lb. morocho quebrado (broken snow-white dried corn kernels)
  • 2 liters milk
  • ½ lb. sugar
  • 1 cinnamon stick
  • 3 tbsp. raisins
  • 4 cloves
  • 3 allspice berries
  • 1 tsp. vanilla

Let the morocho soak in lots of cold water over night. On the next day, drain it and put it in a pot.  Add milk and spices and let it cook for about 2 hours, until it’s soft. If it needs more liquid,  add hot milk. Add raisins and sugar and let it thicken. Enjoy it hot or cold.


Maíz tostado - Side dish or snack


  • 1/2 lb Indian corn
  • 3 tsp of vegetable oil
  • 2 pieces of white onion
  • 2 cloves of garlic
  • salt


Put the Indian corn together with the vegetable oil in a pan roast it with a low temperature. Stir it while roasting until it gets the color of coffee. Now add cutted onion and garlic to the Indian corn to get a delicious flavor. After turning off the stove you can add salt as you wish.



Canelazo - Hot Drink


  • 1 cup of sugar
  • 4 cups of water
  • Liqueur as you like
  • 6 Naranjillas
  • 2 cloves
  • 6 cinnamon sticks


First you have to wash and peel the naranjillas. Put the peel into the boiling water and add the cloves, sugar and cinnamon sticks. Let it boil about 10 minutes. In the meantime put the naranjillas in the blender and blend until they are liquid. Strain the naranjillas adding them to the other ingredients. After serving add liqueur as you like and enjoy the hot Canelazo!


Churrasco - Main course

2 servingsEcuadorian Almuerzo


  • 2 eggs
  • 1/2 cup of rice
  • 2 medium sized potatoes
  • 1 avocado
  • 2 slices of beef
  • 4 tomatoes
  • 1/2 onion
  • vinegar
  • juice of one lemon
  • salt
  • pepper
  • cilantro (appr. 1 small bunch)
  • cooking oil to fry
  • 2 cloves of garlic


Cut the potatoes into pieces and fry them in lots of cooking oil until you have french fries. At the same time prepare the rice as described in the manual. To prepare the tomato salad cut the onions and tomatoes into pieces and mix them with salt, pepper, vinegar and coriander according to taste. Lastly you need to fry the two eggs and in another pan roast the beef with oil and cut garlic cloves. Decorate everything on a plate together with a piece of avocado. You may also add mayonnaise and ketchup as you like. Enjoy this typical Ecuadorian dish with the tomato salad!


Ceviche - Main Course

8 servingsceviche


  • 4 lb. Shrimps, peeled and deveined
  • 2 large onions, cut in rings
  • 2 lb. tomatoes, cut in large pieces
  • 2 tbsp. finely chopped green pepper
  • 8 limes, the juice
  • 3 tbsp. ketchup
  • 1 bunch of cilantro, finely cut
  • Salt and oil according to taste


First of all put the onions with a cup of water and 2 tablespoons of salt in a bowl. After 10 minutes wash the onions with cold water.

Now put the shrimps together with a bay leaf and a slice of pepper in a pot of water. Cook and let simmer for 5 minutes. Turn off the heat, sieve, and save the broth.

Put 4 cups of cold shrimp broth with the tomatoes in the blender, mix and then sieve the mixture. Mix peppers, cilantro, lime juice, orange juice, ketchup in a big bowl. Add shrimps and broth-tomato-mix and the onions. Add oil and salt to taste and your ceviche is ready to be enjoyed!

Traditionally, Ceviche is served with popcorn, fried corn (tostado), fried green plantains (chifles) and, if you like, hot chili sauce (ají).


Seco de chivo - Main course

4 servings


  • 1 lb chopped goat meat
  • 1 chopped red onion
  • 1 chopped bell pepper
  • 2 chopped peeled tomatoes
  • 1 naranjilla or lulo
  • Coriander
  • Cinnamon
  • Garlic
  • Sugar
  • Achiote
  • Butter
  • Dressing

Typical side dishes:

  • Red rice (with achiote)
  • Avocado
  • Cooked potatoes


Fry the goat meat with a bit of achiote, garlic, dressing, and butter for about 5 minutes. Add the onion and the bell pepper. Stir the mixture constantly. Then add the tomatoes with the coriander, a bit of sugar and a cinnamon stick.

Liquefy the naranjilla with not too much water, sift and add to the pot. Cook everything until the meat is tender. Enjoy your meal!