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La gastronomía ecuatoriana es una de las más ricas del mundo. Pese a su pequeño tamaño, el país se ve favorecido al estar dividido en cuatro regiones naturales: costa, sierra, región amazónica y la región insular o Islas Galápagos. Cada una conserva sus tradiciones y costumbres con las cuales se originó. Esto implica que también conservan su cocina autóctona.
En la Costa e Islas Galápagos-. Principalmente encontraremos productos frescos del mar, acompañados generalmente de productos derivados del plátano verde tales como: patacones, chifles y tortillas. Sus principales platos son: ceviches y arroces acompañados de mariscos.
En la sierra.- Encontraremos gran variedad de productos que vienen del trabajo en tierra y en los campos principalmente, granos y carnes rojas se destacan. Sus principales platos son: Hornado, Fritada, acompañados principalmente de mote cocido.
En la región amazónica.- Encontraremos gran cantidad de carnes rojas acompañadas con tortillas fritas de yuca o yucas cocidas.
En sí, estos son los platos típicos de cada región pero a su vez, la tradición que el Ecuador guarda como país, es que en la comida del diario, sea la que sea, se la acompaña con arroz y/o algún carbohidrato más.
Ecuadorian Cuisine
The ecuadorian cuisine is one of the most delicious around the world. Nottwithstanding with its small size, the country looks on favor of being divided in four natural regions: Coast, Highlands, Amazon region & Galapagos Islands. Each one conserves its traditions and customs with which they started at first. That entails them to conserve not only the cultural heritage but its traditional cuisine.
In the Coast & the Galapagos Islands.- We will find mainly fress sea products from the "verde" banana such as: "plátanos", "tortillas" and "chifles". The main dishes are: "ceviches" and seafood with rice.
In the Highlands.- We will find a great variety of products that come from farming and the fioelds working, grains and red meats stand out. The main dishes are: "hornado" and "fritada" with boiled "mote" which is a typical grain from our lands.
- In the amazon region.- We will find a great variety of red meats with fried "yuca" chips or boiled "yucas".
These are the typical dishes of each region per sé, but Ecuador keeps a tradition. In the day-by-day food, no matter what the food is, it has to go with rice and any other carbohidrate.
Ecuadorian Cuisine
The ecuadorian cuisine is one of the most delicious around the world. Nottwithstanding with its small size, the country looks on favor of being divided in four natural regions: Coast, Highlands, Amazon region & Galapagos Islands. Each one conserves its traditions and customs with which they started at first. That entails them to conserve not only the cultural heritage but its traditional cuisine.
In the Coast & the Galapagos Islands.- We will find mainly fress sea products from the "verde" banana such as: "plátanos", "tortillas" and "chifles". The main dishes are: "ceviches" and seafood with rice.
In the Highlands.- We will find a great variety of products that come from farming and the fioelds working, grains and red meats stand out. The main dishes are: "hornado" and "fritada" with boiled "mote" which is a typical grain from our lands.
- In the amazon region.- We will find a great variety of red meats with fried "yuca" chips or boiled "yucas".
These are the typical dishes of each region per sé, but Ecuador keeps a tradition. In the day-by-day food, no matter what the food is, it has to go with rice and any other carbohidrate.
Es muy interesante lo que mencionas sobre el hornado que se prepara aquí en el Ecuador, en mi opinión pienso que este plato es la cara de la gastronomía ecuatoriana, no solo por su exquisito sabor, sino también por toda la historia que existe detrás del origen de este plato
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