Ecuador’s signature dish (especially for unsuspecting travelers) is cuy, or guinea pig. This tender meat is served roasted. Other staples in the mountainous regions include cereals such as quinoa, potatoes, and rice. A traveler to this area may be served hornado, or roasted pig with potatoes. Corn-based humitas and tamales are also common foods here.
Seafood is prominent along the coastal areas of Ecuador, especially shrimp, prawns, and lobster. Seafood is generally served with a caldo, or soup, and another dish based on plantains or peanuts.
Quito, the beautiful capital city, is quite cosmopolitan and has a range of excellent foods, from international to typical to fusion.