Ecuador, more than being a country with a great diversity of flora and fauna, has a great tradition of food, some of which come from before the arrival of the Spanish, typical dishes of the Inca culture. That is why in addition to being able to travel by motorcycle one of the countries with the greatest visual appeal, we can proudly offer you a gastronomic route worthy of any King. So lets get this Ecuador food motorcycle tour!
Regional delights vary across Ecuador; here’s a glimpse of iconic dishes from different areas for your culinary exploration.
Loco de papa / potatoe soup
Mountain rangeLocro / potatoe soup One of the most delicious dishes of Ecuadorian gastronomy is, without a doubt, El locro de papas. This dish is ubiquitous across Ecuador’s highlands, with slight variations in combinations from Ibarra to Loja. Delectable potato soup, optionally with cheese or fried pork skin, served with avocado and toasted corn for extra flavor. Ecuador’s creamy, flavorful soup is a delicacy worth savoring during your visit, offering an unparalleled culinary experience. Without cheese and pork skin, it transforms into a superb vegetarian dish or a healthy vegan alternative.
Llapingachos
Tasty tortillas stuffed with cheese, potatoes, served with peanut sauce, chorizo, egg, salad, and avocado. Highly recommended for tourists: try this Ambato specialty, especially during your visit to the city. A must-try!
Coast Ceviche
Ceviche or shrimp ceviche is a paramount tradition in Ecuador, especially in the country’s coast. Of course is one of the most important food in this Ecuador food motorcycle tour. A great option for a snack on the beach. While shrimp ceviche reigns supreme for its quality, Ecuador offers famous variations including shellfish, fish, and diverse seafood ceviches. While seafood ceviche remains highly sought-after, in the mountains, vegetarian options like chochos, hearts of palm, and mushrooms satisfy non-meat eaters.
In the mountains and along the coast, shrimp ceviche varies, with each region infusing unique spices into the lemon-cooked shrimp. Be sure to try this delicious and light dish, which is very well accompanied with chili and a very cold national beer, as well as a garnish of chifles (thin slices of fried green plantains), patacones (flattened fried pieces of green plantains), kangaroo (popcorn) or roasted (roasted corn).
Bolones de verde
Indulge in the experience of savoring a delicious bolón de verde, whether filled with cheese, pork rind, or both in a mixed bolón. The most recommended place to try them is in the province of Manabi.
Prepare bolón de verde by cooking and mashing green plantains into dough, which you can then fill with your preferred ingredients. Then, fry, bake, or roast the dough to complete the preparation. Bolones, typically a breakfast staple, are so delicious they often grace dinner tables or complement other dishes. Bolones are usually accompanied by dried meat, fried or scrambled egg, and, of course, a cup of black coffee. It also offers the energy and stamina for your riding day.
Amazon Chontacuro / Pincho de Mayones
This is a snack not suitable for the heart-fainted, a delicious native delicacy of the jungle.
It is nothing more and nothing less than a worm that grows and lives in the chonta (coconut) tree. The adventurous can enjoy them live by the grill, cooking them simply with salt, or daringly, in pure jungle style. In addition to having a very good flavor, it has healing properties for respiratory problems.
Maito de pescado
Embrace the authentic Aboriginal tradition with this exquisite dish: local river fish wrapped in bijao leaf, slow-cooked over coals. Dish includes Ecuadorian chili, cassava, and fried plantains, representing the area’s culinary essence.
Chicha de Yuca / Cassava juice
This drink is characteristic of the area, a refreshing drink and full of traditions.
It is used as a seal of friendship, an ancient drink that is consumed on special occasions of the towns, this you see the process firsthand carried out by the aborigines, try it and be part of this ancient tradition. It is made based on cooked cassava and then scratched, to then combine it with water and at the end a little sweet potato is added to let it ferment for a few days. Every town has their own flavor and thanks to the locals that knows their ways, we can assure you that you will be treated with the best Ecuador has to offer you while riding your motorcycle from one delicacy to the next.
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