How do Ecuador’s coastal and highland cuisines differ?

Ecuadorian cuisine reflects the country's diverse geography, with distinct culinary traditions developing in the coastal and highland regions.

Coastal Cuisine

Coastal cooking is heavily influenced by marine resources and tropical ingredients. A signature dish is seviche, which is prepared using shrimp, shellfish, or mushrooms pickled in lemon juice, cilantro, and onions. The coastal diet also frequently features deep-fried plantains and a variety of rice-based dishes.1

Highland Cuisine

Highland cuisine is centered on hearty, nutrient-dense staples suited to the Andean environment. It relies heavily on grains and tubers, including quinoa, barley, potatoes, oca, and melloco. These ingredients are typically combined into complex soups and stews that may also include beans, broad beans, corn, and squash. Additionally, the consumption of guinea pig is a traditional practice in the highlands.12

While these regions maintain distinct culinary identities, some dishes, such as the national soup fanesca, serve as a culinary bridge by incorporating ingredients from both the highlands and the lowlands.1