How Ecuador’s regions taste different
Ecuador is small, but the food changes fast. The Andes lean into comfort and tradition, built around potatoes, pork, and hearty sauces. The Coast is bright and ocean-forward with citrus, plantain, and seafood that shows up everywhere. The Amazon brings smoky, herbal flavors and ingredients you rarely see outside the rainforest. In the Galapagos, simplicity wins: fresh fish, island-style sides, and whatever the ocean delivered that day. Pick a region, try at least one dish, and you’ll understand the local culture instantly.
Top must eats by region
Andes
Comfort-forward food built for high elevation: warm soups, pork specialties, and classic sides.
Must-try: Locro de papa · Fritada + llapingachos · Hornado
Coast
Bright, citrusy, and seafood-heavy with plantain everywhere. Perfect for quick, flavorful meals.
Must-try: Ceviche ecuatoriano · Encebollado · Bolón de verde
Amazon
Smoky, herbal, and rainforest-rooted. Dishes feel close to the forest and the river.
Must-try: Maito · Guayusa tea · Chocolate and cacao drinks
Galapagos
Island simplicity with a seafood focus. Fresh fish, classic sides, and ocean-first flavor.
Must-try: Arroz marinero · Fresh catch of the day · Patacones
Feeling brave
Challenge bites
These are classic “try it once” foods you’ll see in Ecuador. If you want a story, order one and lean in. In the future, this section can include “where to try it” and trusted spots.
Must-try: Cuy asado · Chontacuro
Where to try it (coming soon)
This space is reserved for curated recommendations: neighborhoods, markets, restaurants, and “best version of the dish” picks by region.
