25 Jan Eating Cultures Around the World: Ecuador

I confess that I know little about Ecuadorian culture, though I fantasize about how incredible the country is – one single country that has both Amazon jungles and the Galapagos Islands? Are you kidding me? How cool is that?! Those varying climates make for awesome food!

The diet in Ecuador relies mainly on elevating whole, nutritious, home-grown foods. Different regions of Ecuador (city, coastal, mountainous) vary slightly in terms of the foods they offer. Coastal regions offer more fish, while cities usually have more sophisticated Ecuadorian or international cuisines. Mountainous regions rely heavily on potatoes, quinoa, beans and corn, since other crops have difficulty growing at higher altitudes. Since the climate in Ecuador is so diverse from region to region, Ecuador is able to produce most of their own crops. That means that their food is super nutritious and accessible!

If you’re into Spanish food and culture, then Ecuador is right up your alley – they have some serious Spanish influence over there, including with their cuisine. What’s distinct about Ecuador is how they take that Spanish flavor and apply it to their own native plants and animals to make them the star of the dish. Native plants such as guava, mango, blackberries, strawberries, papaya, potatoes, quinoa, beans, yuca, tomatoes, peppers, corn, peanuts, squash, chocolate, vanilla and avocados are commonly consumed and influence many Ecuadorian classic dishes. Birds, rabbits, deer, guinea pig, and fish are commonly consumed meat sources.

Ecuadorians usually eat 3 square meals a day, with breakfast being anywhere from 6:30 to 9:00 AM. Typical breakfast staples include scrambled eggs, pancakes, rice and potatoes. Native fruits, toast, corn tortillas and coffee are also common breakfast staples. Sometimes a morning snack is enjoyed, which usually consists of dishes like empanadas, tamales, sandwiches or even hamburgers. 

Lunch is typically enjoyed around 12:00 to 2:00PM and is usually the largest meal of the day. Ecuadorian classics such as soups, chicken, pork, cuy (roasted guinea pig), shrimp, lobster, fish, potatoes, beans, corn, rice or quinoa, plantains, yuca, and fresh fruits are commonly served.

Dinner is usually served around 10:00 PM – super late by most American standards – and includes similar food items as lunch, but is typically a much smaller portion size.

Common Ecuadorian desserts include Bien me sabe (a coconut based dessert), flan, or tres leches (milk) cake.

You might be asking yourself how the heck Ecuadorians can eat so much (and so late) and still have a handle on the rising obesity epidemic across the globe?! Their food labeling standards are pretty impressive and they make it super simple for people to understand!

Currently, all pre-packaged and processed foods sold in Ecuador must use the traffic-light food label. The label takes into account the amount of salt, sugar and fat in a certain food item and creates a traffic light label to reflect these additives respective amounts. The label displays 3 categories: red (high amount), yellow (medium amount) and green (low amount). Since the law’s implementation, consumption and purchasing patterns of high fat food items and sugary beverages have decreased.

These kinds of food labels have been proven in many studies to be effective for improving nutrition intake in adults and children alike. So, the next time you’re reaching for a treat, take a cue from Ecuador and the traffic light guidelines – they really work!