Ecuador foods and restaurants?

I am in Spanis 1 and we have to come up with a menu from Ecuador. need to know some kinds of foods from Ecuador as well as a few restaurant names.

The person that helps me out the most will get 20 points!

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  • 1 decade ago
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    ECUADORIAN VEGETABLE SALAD (Ecuador)

    Cooked beets

    Cooked carrots

    Green onions

    Parsley, chopped

    Lettuce leaves

    Lemon juice

    Cook beets, carrots, separately. Cut into small cubes or slices. Season with salt, pepper and lemon juice.

    ECUADORIAN CORN SALAD

    2 cans canned niblet corn or 1 bag frozen corn (just cook to a boil)

    1 sm. can green chopped chilies

    1 red pepper or radishes, chopped

    1 tbsp. mustard

    1/2 c. mayonnaise

    1 tsp. lemon

    3 green onions, chopped

    Salt and pepper

    Mix together mustard, mayonnaise, lemon in bottom of large bowl. Add other ingredients. Salt and pepper to taste. Recipe may be doubled and tripled

    ECUADORIAN TORTILLAS

    Potatoes (1 to 2 per person, depending on size of potatoes)

    Mozzarella cheese

    Cooking oil

    Wash, peel and cut potatoes. Boil in salted water until soft enough to mash. Let mashed potatoes cool a little. Take a handful of potatoes and make a small pocket in the center with your fingers. Stuff it with small pieces of Mozzarella cheese and mold to form a patty. Fry over medium heat in 2 tablespoons oil until brown. Turn over and fry other side, adding more oil as needed.

    SHRIMP COCKTAIL "ECUADORIAN STYLE"

    1 lb. shrimp

    1 1/2 c. orange juice

    6 tbsp. ketchup

    1 red onion (cut in slices and cook for about 3 min. with salt and lime)

    2 tbsp. olive oil

    1 tomato (cut in slices)

    Black pepper, salt and sm. amount of fresh parsley to taste

    Boil shrimp in water with some salt for about 5 minutes, rinse water off (save some of this water), peel them, cut vein out and cut shrimp in half.

    In a large bowl add shrimps, tomatoes, onions, orange juice, olive oil, ketchup, salt, pepper and some fresh parsley; use some of leftover water. Mix them all around and leave in the refrigerator for 1 hour. Serves 6.

    ECUADORIAN SALSA

    1/2 c. diced raw carrots

    1/4 c. diced bell pepper (preferably red)

    1/4 med. onion, diced

    2 med. size juicy tomatoes, deseeded and chopped

    1 garlic tooth

    Juice of 1/2 lime

    10-15 sprigs cilantro (leaves only)

    Salt and chili peppers to taste

    Do not use Italian tomatoes, too dry.

    Blend everything in a blender to a smooth consistency.

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