Alimentacion
La Comida (Espanol):
Ingredientes comunes de cocina ecuatoriana:
Las Papas: Es importante en muchos platos ecuatorianos y los cultivos más simples de la gente del Andinos durante miles de años. Algunas recetas que incluyen patatas son Llapingachos y Locro Soup. Yuca es un tipo de patata populares en las tierras húmedas. Que está hecho de almidón y puede hervirse y frito o convertido en El Pan de Yuca.
El Maíz: Rey de la cosecha con las patatas y yuca. Se llama “Choclo” en Ecuador y es comúnmente utilizado de tamales de maíz.
El Arroz: El arroz es fuente importante de alimento y es por lo general se como un plato de acompañamiento. Un plato común es el arroz y el pollo.
Comida Del Mar: Una fuente básica de alimentos para la gente de la costa. Con una variedad tan grande de comida el mar como camarón y pescado. Ceviche es uno de los más famosos platos elaborados.
Las Frutas: Tierras bajas ecuatorianas plantar una gran variedad de frutas. Ecuador planta un montón de plátanos junto con guanabanas y naranjillas y las piñas.
Las Carnes: Pollo y cerdo y carne de vaca se utilizan en una gran cantidad de platos ecuatorianos. También se puede comer conejillos de indias.
Cuisine (English):
Common ingredients for Ecuadorian cuisines:
Potatoes: Is important in many Ecuadorian dishes and the most basic crops of the Andean peoples for thousands of years. Some of the more popular recipes revolving around potatoes are the Llapingachos and Locro Soup. Yuca is a type of potato popular in the humid lowlands. It is rich in starch and can be boiled, fried, or made into Yuca Bread.
Corn: King of the crop along with potatoes and yuca. It is known as “Choclo” in Ecuador, and is commonly used for corn tamales among many other dishes.
Rice: Another common ingredient, its ease in cultivation makes rice an important food source and is usually eaten as a side dish. A well known dish is Rice and Chicken.
Seafood: This was a basic food source among the coastal people. A large variety of seafood such as shrimp and fish are grilled, boiled, and prepared in many different ways. Ceviche is one of the more well known ones.
Fruits: Ecuadorian lowlands are ideal places to plant a large variety of fruits. Ecuador is known for plantains, which can be made in many different ways along with guanabana, naranjilla, pineapples, and other fruits that can be eaten raw or used to make desserts.
Meats: Chicken, beef, and pork are meats used in a number of Ecuadorian dishes. Cuy, also known as guinea pigs, are considered a delicacy from the Andes and are often eaten by curious tourists.
Popular Appetizers and Street Foods include:
Ceviche: raw seafood marinated in citrus juice. Cevichochos is a vegetarian ceviche of chocho beans, it is native to Ecuador and very nutritious.
Choclo: A large local Andean, roasted corn kernels that makes a crunchy snack.
Churo: Small sea snails topped with diced onions, coriander, and lime in a bag.
Empanadas: baked or fried pastries with fillings.