Gastronomy of Ecuador 

Sierra region

Ecuador is a country with a big culture like tipical dances, turistics places, traditional dress and others aspects, but in this blog we're going to talk about the gastronomy it means typical food. 

If we talk about the Sierra food we're going to find a lot of dishes. There we show six traditional dishes:

• “Fanesca”

During Holy Week, it is recommended to try a delicious fanesca, a dish of grains and dried fish that is prepared only in the Ecuadorian highlands, symbolizing the tradition and respect for the Catholic religion, it is suggested to share this dish with family and friends, living a great experience.

• "Yahuarlocro":

Yahuarlocro is a light Ecuadorian soup with potatoes, milk and lamb meat including lamb intestines, liver, lung, tongue, etc.

• “FRITADA”

Fritada is a typical dish of Ecuadorian gastronomy. Its main component is pig meat. It is a traditional food of the highlands region. It is accompanied by mote, corn, fried maduro, among others.

• “LOCRO DE PAPA”

It's common to serve locro de papas during family celebrations, especially on national holidays or important gatherings.Locro de papas is a comforting and flavorful dish, perfect for enjoying on chilly days in the Ecuadorian highlands. The principal ingredients are potatoes, milk, salt

• "Ecuadorian Cevichocho"

Ecuadorian Cevichocho is a traditional dish from Ecuador that is known for its fresh and nutritious flavor, and usually includes ingredients such as tomato, onion, coriander, lemon, and roasted corn. It is a popular choice in the Ecuadorian highlands and is enjoyed both as an appetizer and as a main course. This ceviche is perfect to share at a gathering with friends or family

"LLAPINGACHO"

Llapingachos are a typical dish originating from the central Andean region of Ecuador. They are also consumed in southern Colombia due to the expansion of Ecuadorian cuisine in that area. They are basically fried tortillas made from mashed cooked potatoes, with cheese, achiote and white onion.