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Food of Ecuador

The cradle of the potato — thousands of varieties — with quinoa, ají amarillo and freeze-dried chuño. Peruvian ceviche cured in leche de tigre, anticuchos over coals, pachamanca cooked in the earth.

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From Wikipedia

Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Inca, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, Scandinavian, German, English, and Chinese. Beef, chicken, and seafood are popular in the coastal regions, especially ceviche, and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. In the mountainous regions pork, chicken, beef and cuy are popular and are often served with rice, maize, or potatoes. A popular street food in mountainous regions is Hornado. Some examples of Ecuadorian cuisine in general include patacones, llapingachos, and seco de chivo. A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passion fruit, naranjilla, several types of banana, uvilla, taxo, and tree tomato.

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