Hot drinks from Ecuador to accompany the best dishes

Hot drinks How to accompany them?

Ecuadorian evenings invite us to savor gastronomic delights that accompany hot drinks to appease the cold and warm the body a little. In homes, cafes and restaurants you will always find multiple options such as morocho, coffee, punch, horchata, aromatic waters and more drinks that join the taste of food in unique preparations in the center of the world.

Bolón or green empanada

• The green banana is part of the Ecuadorian diet, its versatility allows to create a variety of flavors, including empanadas and bolones (round shape). It is cooked and filled with a variety of side dishes prepared with vegetables and chicken, shrimp, meat or cheese. They are fried in oil and accompanied with chili pepper. They are consumed in Ecuadorian evenings and mornings with a good cup of coffee

The taste of humita

• In the Ecuadorian Andes, hectares of corn are planted to prepare these delicious wraps. The corn is ground to obtain a dough that will serve to place it inside a corn husk with a large portion of cheese, this is steamed. The humita is sometimes accompanied fried and its enjoyed with the tomato pepper. It is common to drink it with coffee from the south of the country, Loja, one of the most representative nationwide.   

The pre-Hispanic Chiguiles

• They are the representative dish of the province of Bolívar and are part of the culinary heritage merged in the Colonial era. It is prepared with a dough of cornmeal, stuffed with a refried white onion, salt, and cheese. They are wrapped in corn husks. It is believed that its name refers to newborns, called “guagua chigüil” or “chigüilitos”, which were wrapped in girdles as a package

Amazonian flavor, Casabe​​​​​​​

• Cassava is part of the diet of the Amazonian peoples. There are two sweet and bitter types (cultivated by the towns of Siekopaai and Siona). The native women of this area are responsible for carefully preparing this delight that begins by grating the cassava to later be squeezed with the sënoriya, a scarf-shaped instrument made with the fiber of a local tree called sënorijati. The tortillas are cooked one by one in a clay pot. They are flat and smooth. Casabe is part of the daily food.

Wind empanadas​​​​​​​

• These delicacies accompany the sweet morocho. They are prepared with wheat flour, are stuffed with cheese and onion. This delicacy from the Ecuadorian Andes is served by spreading a little sugar, once fried. They are found in a restaurant, hollows and coffee shops. When you fry them you are breaded, they tend to inflate, and they are said to be stuffed with air, so they take on this particular name.