You’ll Say ‘What Are Thoooose’ To These Dishes, But You Know You’ll Want To Try

We Latinos have been blessed with some of the best food ever. Perhaps the best in the world. And that’s not an overstatement. But let’s talk Ecuadorian dishes specifically, because they’re a little underrepresented and my Ecuadorian self wants to share the food wealth with y’all that don’t already know.

1. We’ll start with Ecuadorian ceviche because it’s often overshadowed by Peruvian ceviche…

Both Peru and Ecuador argue that their ceviche is the best, and while they’re similar, Ecuadorian ceviche tends to be soupier with a lot more tomatoes thrown into the mix, making it more like a salsa. Life!

2. Llapingachos

Llapingachos are a national dish that originated in Ambato, Ecuador, and they are everything you could want in a dish: mashed potato pancaked stuffed with cheese… and then fried. They’re usually served with avocado, peanut sauce, sausage or a fried egg. I told you they were perfect.

3. Fritada

Fritada de chancho is fried pork seasoned with cumin, garlic, salt and deep fried in pig fat. What sets this fried pork apart from the fried porks of our Latino neighbors is that they’re usually served with only mote or llapingachos, as to never take away from the main dish.

4. Fanesca

Better late. #fanesca #ecuadorian #ecuador #frozen #food

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You have to be at the right place at the right time to behold the deliciousness of fanesca. It’s only served and prepared in the Holy Week before Easter. Or, your tía can make it for you whenever. This is a suuuuuper rich soup made with 12 grains and beans to represent the 12 apostles of Jesús, and usually topped with hard-boiled eggs, fried platanos, AND sometimes, tiny empanadas. If you can get through it all, you will be feelin’ real blessed, tbh. *emoji prayer hands*

5. Cuy (yep, guinea pig)

The thing about cuy is that they always insist on serving it in its full rodent form, so it’s not exactly MY taste, but it’s a dish that is pretty unique to the Andean region and is beloved in Ecuador, so I had to give it a shout out. I heard it tastes like chicken…

6. Locro De Papa

Potato soup, everyone. Served with cheese! And avocados! The holy trinity.

7. Quimbolitos

Quimbolitos are a dish really traditional to the Sierra regions in Ecuador and southern Colombia. They’re made from corn flour, orange juice, vanilla and raisins that are then steamed in a corn husk. It’s like a teeny, tiny delicious cake surprise.

8. Tostado

El tostado es una especie de snack ecuatoriano que consiste en un tipo de maíz que se tuesta aliñado con sal, ajo natural y/o cebollin, y que se suele acompañar con chicharrón; aunque también lo sirven con cochino frito (conocida aquí como Fritata), papas sancochadas, e incluso riñones de cerdo, como pueden ver en las fotos. En la calle te lo venden en vasitos servidos a tu gusto, y en casa de los amigos es el perfecto acompañante de unas cervezas bien frías! #tostado #snackecuatoriano #tostadoecuatoriano #cocinaecuatoriana #gastronomiaecuatoriana #comidatipicadeecuador #comidatipicaecuatoriana #mercadodeiñaquito #quito #ecuador #quitoecuador #allyouneedisecuador #venezolanosenecuador #venezolanosenquito #venezolanosenelexterior #venezolanosenelemundo #venezolanosenelextranjero #dospandasenec #latepost

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Corn is a really big deal in Ecuador, and we absolutely love it and will eat it in every form. Most typical Ecuadorian dishes are served with tostado on the side, which is essentially toasted corn nuts that taste like popcorn that hasn’t popped. The best thing about tostado is that it’s an easy snack to take anywhere and everywhere with anything.

9. Bolón De Verde

Bolón de verde is made from mashed green plantains and stuffed with either cheese or chicharrones. Because there’s no such thing as a basic Latino meal, the bolónes alone are usually served at breakfast, but they can also be served as a sopa de verde. They are as incredible as anything combining plantains and cheese can be.

10. Chaulafán

#Chaulafan #FoodNetwork #CookingChannel #InstaFood #InstaGood #FoodLover #Exploring #EcuadorianFood

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Peru experienced an influx of Chinese immigrants in the 1800s, thus they created a cuisine called “chifa,” which also influenced neighboring Ecuador to make its own version of fried rice, chaulafán, and it’s so, so, delish.

11. Empanadas de Morocho

I know Latinos loooove empanadas of all kinds, but when I first went to visit family in Ecuador, I had never come across ones that were as crispy and light as empanadas de morocho. Morocho is cracked hominy, so it’s like eating a fried ball of grits, which is my kinda thing. Morocho is also used to make morocho de leche, a very typical hot soothing drink served hot with cinnamon and raisins. Yuuuuumm!

READ: Literally Just 11 Mouthwatering Gifs Of Latin American Foods

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These 9 Arroz Con Frijoles Recipes From Latin America Will Change Your Nightly Dinner


These 9 Arroz Con Frijoles Recipes From Latin America Will Change Your Nightly Dinner

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One of the most iconic dishes from Latin America is arroz con frijoles. The mix of rice and beans is a smell and taste that sends every Latino back to their childhood. Mami and abuela always know how to make beans better than we ever can. However, practice makes perfect. Just try these recipes until you finally land on the flavor and texture you remember from childhood.

1. Casamiento Salvadoreño

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Casamiento Salvadoreño is a beautiful marriage of rice, red beans, peppers, and onion. The four different components get added at different times slowly building up until you hit the perfect balance in the flavor and consistency. If you like a savory breakfast, pair it up with some eggs and maduros and enjoy a Salvadoran breakfast.

2. Arroz Congri

Arroz Congri is one of the most quintessential dishes of Cuban cuisine. The mix of the rice and black beans is something you can find in any Cuban home or restaurant. The dish relies on the rice, bell peppers, and beans cooking together with spices until the water is absorbed. The method of cooking is how you can plate it in the iconic thick disc shape that we all know and love.

3. Arroz Com Feijão Preto

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Sometimes, I cook at home in my kitchen. Here is a comforting and ridicously delicious Brazilian Black Bean recipe These black bean beauties are cooked with onions, garlic, and seasoned perfectly with coriander, cumin, oregano, salt and pepper, next garnish with a lime wedge and sprig of cilantro to brighten it all up. They make a great side dish to enchiladas and more. Ingredients: 2 cans Black Beans, drained and rinsed 1/2 Tbls cooking oil 2/3 cups diced, white onion 2-3 garlic cloves, finely minced (I use a microplane zester) 2/3 cups chicken stock or broth 1/4 tspn cumin 1/4 tspn coriander 1/4 tspn mexican oregano salt &pepper to taste 1 lime and sprig of cilantro for garnish Instructions: In a small bowl mix together the cumin, coriander, and mexican oregano and set aside. In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans and broth, and seasonings then bring to a boil. Reduce heat to a low simmer and simmer for about 7-9 minutes, stirring occasionally. Add salt and pepper to taste. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula to lightly mash some of the beans. You don’t want to pulverize all of the beans. The beans will thicken more upon resting. You can add more broth/stock if, they get to thick. Recipe adapted by Our Best Bites I've been making this recipe since 2009. It is my absolute favorite black bean recipe. @utahanaskitchen @ourbestbites #blackbeans #brazilianblackbeans #sidedish #semihomemade #cooking #homecooking

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Arroz com Feijão Preto is Brazil’s answer to the regional love of rice and beans. What really sets these beans apart is the use of bacon to add some flavor and substance to the dish. Of course, there are still some veggies included but the true magic of this Brazilian dish comes from the smoky and salty bacon flavor.

4. Tacu-Tacu

Peru is known to be one of the best food destinations in the world. Tacu-Tacu is just another example of Peru’s superior food status in the world. The most unique, and fun, thing about this arroz con frijoles dish is the shape. To achieve the texture for this you have to remember to let the rice sit in the bean mixture for 15 minutes so that the rice absorbs enough liquid to be malleable.

5. Gallopinto

Gallopinto is another version of arroz con frijoles that requires properly layering and add the ingredients. The rice does cook for a brief moment with the onion until it is coated with the hot oil before adding the water. After the rice is done you add the beans and let the delicious dish cook to perfection.

6. Arroz Con Habichuelas

Olives go a long way it making this Dominican dish really stand out. Arroz con habichuelas is a classic Dominican dish that brings together chicken bouillon, olives, rice, and beans together to create something you won’t forget.

7. Arroz Con Queso

Okay, so this isn’t an arroz con frijoles recipe. However, who doesn’t like trying new things. Arroz con queso is a famous Bolivian dish and it is always worth trying something new. Cheese is one of the greatest and most important food groups, tbh so rice with cheese is just…. *chef’s kiss.*

8. Arroz Con Gandules

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Order today #Thursday #ArrozConGandules

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Another rice dish that doesn’t use beans but is still just as delicious. Arroz con gandules is a Puerto Rican dish with pigeon peas that every rice loves needs to try at least once. Just one bite will transport you directly to the Caribbean island and will make you scream “WEPA!”

9. Arroz Con Frijoles Refritos

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These Vegetarian Enchiladas @lasmargaritasbc were AMAZING. You can definitely get one of the protein enchiladas (they have a variety) but I really wanted to try this one. It's Two corn tortillas rolled with cheese, green onions, olives, green peppers, tomatoes. Covered with a mild red enchilada sauce, melted cheese and topped with sour cream. Served with refried beans and mexican rice ($14.95). You honestly, don't even miss the meat! You also get complimentary chips and salsa. I love mexican rice and beans and this definitely hit the spot. Would 10/10 recommend. – – – – – #foodgram#instaeat#eatinvancouver#foodie#foodadventures#instafood#instalike#instafollow#followforfollow#foodgram#foodie#foodphotography#foodcoma#eeeeeats#instafoodie#girllikestoeat#604foodie#enchiladas#vegetarian#mexicanfood#mexicanriceandbeans#vegetarianrecipes#healthyfood

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It’s all about the beans here. They have to be cooked more than once and in more than one way. After all, they are called refried beans so they aren’t just cooked once and done. These are a classic around the world and you have definitely had them whenever you went to a Mexican restaurant.

READ: This Iconic Mexican Food Won The Twitter Battle To Be Named Latin America’s Best Street Food

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Mountain Dew Margaritas Are Apparently A Thing At Red Lobster Now?


Mountain Dew Margaritas Are Apparently A Thing At Red Lobster Now?

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We’ve seen all kinds of takes on the timeless classic that is a Margarita. From frozen Margaritas to ones with cranberry juice and dashes of blue curaçao and twists of basil and ginger beer we’ve literally seen it all. Or so we thought.

Recently, Red Lobster announced that they’re doing a Mountain Dew-take on the beloved and salty tequila cocktail.

Red Lobster’s DEW-Garita promises to set you aglow.

The drink is the first official Mountain Dew cocktail and of course, it is bright lime green. While the cocktail’s recipe is being kept strictly under wraps, like everything at Red Lobster’s, it’s supposed to pair “perfectly” with Red Lobster’s iconic Cheddar Bay Biscuits.

“Red Lobster is thrilled to work with PepsiCo, not only because it has a great portfolio of brands, but specifically because of the food and beverage innovation possibilities,” Nelson Griffin,the Senior Vice President and Chief Supply Chain Officer at Red Lobster said in a statement about the drink.

Red Lobster’s DEW-Garita is due to debut at Red Lobster locations nationwide in September and by the end of 2020.

The Margarita is an iconic Mexican drink related to a drink called Rhe Daisy.

The classic Tequila sour cocktail is one of the most beloved cocktails in the world. According to Wine Enthusiast “One story claims that the drink was created in 1938, as Mexican restaurant owner Carlos (Danny) Herrera mixed it for gorgeous Ziegfeld showgirl Marjorie King. Supposedly, Tequila was the only alcohol that King would abide, so Herrera added lime juice and salt.”

To make your own classic Margarita check out this recipe below


  • Coarse salt
  • Lime wedge
  • 2 ounces white Tequila
  • 1 ounce orange liqueur
  • 1 ounce lime juice


Shake out coarse salt on a plate. Wet the rim of a glass by using the lime wedge. Press the rim of the glass in the plate of salt to coat. Add ice to the glass.

Fill a cocktail shaker with ice and add the rest of the ingredients. Shake well, and pour into the prepared glass over ice.

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