Top 3 Ecuadorian Breakfasts

Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country. It can be made only of corn or have additional ingredients like sugar, water, milk, salt, butter, cheese, and oil. They are typically prepared by street vendors and are either fried or griddled (in Nicaragua, they’re cooked between two banana leaves!) and characterized by a sweet-savory flavor. They can be eaten plain with a beverage, wrapped around a filling, or topped like an open-faced sandwich with things like cheese, shredded pork, sour cream, and eggs. They can be eaten any time of day, but typically they're eaten for breakfast, as a snack, or a quick dinner.Expand

Bolón de verde is a dish of green plantain fritters that are typically filled with cheese, chicharrónes, or chorizo. It is a traditional and national Ecuadorian dish that’s usually eaten for breakfast. The name translates to big green ball since the main ingredient is green plantains. The preparation starts with cooking or frying the plantains, which are then mashed, seasoned, mixed with the filling, and shaped into balls. They are usually then fried once again to make them crispy. The fritters should be eaten while still hot or warm and are usually served with a fried egg and coffee. Expand

Tigrillo is an Ecuadorian casserole-style dish made with a combination of mashed green plantains, cheese, and eggs. There are as many recipes as there are cooks, so some versions of tigrillo might include milk, ají hot sauce, or chicharrones (fried pork rinds). Queso fresco is one of the most popular choices for the cheese, and when served, tigrillo can also be served with a fried or poached egg on top. The dish is traditionally served for breakfast in Ecuador.Expand