BIENVENIDOS A ECUADOR
FOOD, CUISINE & SPECIAL DISHES
The most basic, ubiquitous prepared food is soup, with many variations according to region and ingredients. Coastal fish and coconut milk chowders, sierran potato-based soups, and Amazonian pepper-pot dishes are joined by cream of avocado, and cow's foot and tripe soup.
Ecuador is not only known for its bananas, and all the dishes made from them, but for its starch consumption of products such as potato, bread, rice, and yucca. Traditionally any combination of these foods can be found in either the soup or the rice platter that is served.
Most regions follow the traditional three course meal of sopa (soup), segundo (second dish) which includes rice and protein such as beef, poultry, pork, or fish, then dessert and coffee customarily follow.
All Ecuadorians eat "segundo" around 2pm and this lasts around two hours. Later in the evening dinner is usually a coffee and bread, or another light starch.
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BASIC FOOD
The middle and upper classes follow a European model of diet and dining: the primary meal, dinner, features several courses, is served at 2pm, and may last for two hours.
The first course is the soup, then the segundo (second) or seco (dry) courses. It is a time to gather with family at home, or to meet friends or business acquaintances at a restaurant.
Workers who travel far from home may take along lunch in a vertically compartmentalized lunch bucket, or buy inexpensive hot food from kiosks or street vendors. These foods include potato and meat soups or stews, choclos (corn on the cob), small sausages fried with onions and potatoes, and eggs. Other national favorites from the street to restaurants are empanadas, small meat, vegetable, or corn pies, typical dishes such as locro (potato and cheese soup) and llapingachos (potato-cheese fritters).
MIDDLE & UPPER CLASS FOOD
A variety of special dishes are prepared from fresh ingredients for ceremonial occasions by the woman of the house and her female maids. In the Sierra, a hearty soup that combines numerous beans, grains, and other vegetables cooked in fish broth, is served during the Holy Week. Native people of Amazonia and the Sierra prepare chicha, a brew made of manioc and maize, respectively. This drink is served on all ceremonial occasions, but in Amazonia it also provides daily caloric intake.
For the elite, alcoholic drinks, particularly imported scotch whisky, and imported beer and wine are served on special occasions. As one descends from hierarchy, whisky is replaced by bonded runs and raw cane alcohol, and domestic beer.
On All Saint's Day, the indigenous people take food to the cemeteries. They share and eat with all the family together surrounding the grave of their loved one(s). The remaining food is left on the grave for their dead family member, whom they believe will come out from their grave at night and eat the food their family has left for them.

SPECIAL DISHES
