Ecuadorian side dishes, each delicious in its own right, have the power to transform any main course into a complete, flavorful meal.
We’ll explore some Ecuadorian side dishes that you can bring to your own table.
From the comforting, cheesy Llapingachos to the tangy Curtido de Cebolla y Tomate, each of these traditional Ecuadorian dishes add a splash of flavor to any meal, and they’re all dishes you can create in your own kitchen.Just want the recipes? Browse our Ecuadorian sides and breads hub for each dish below with its own recipe.
1. Llapingachos
Originating from the Andean highlands of Ecuador, Llapingachos (pronounced yah-pin-ga-chos) are one of the country’s most beloved side dishes.
These mouthwatering stuffed potato patties, crisp on the outside and soft on the inside, are a delightful blend of comfort and indulgence.
Llapingachos are traditionally made from a simple, yet flavorful mix of mashed potatoes, cheese, and occasionally, achiote for that distinctive yellow color.
Once formed into patties, they’re fried to golden perfection, yielding a crisp exterior that encases a warm, cheesy center.
But the magic doesn’t stop there.
Llapingachos are often served with a tangy tomato and onion salsa known as salsa de maní, along with a side of curtido – a pickled salad of red onions and tomatoes.
Some versions even include a fried egg or avocado slices on top, making it an even more satisfying dish.
Making Llapingachos at home may require some effort, especially in shaping the patties and achieving the perfect sear, but the result is a deliciously rewarding dish that can transform any meal.
They are perfect as a side dish with grilled meats or as a hearty snack on their own.
If you’re looking to experience the true essence of Ecuadorian cuisine, start with Llapingachos.
2. Curtido de Cebolla y Tomate
When it comes to bringing a bright and refreshing touch to the Ecuadorian meal table, Curtido de Cebolla y Tomate never disappoints.
This vibrant Ecuadorian side dish, featuring pickled red onions and ripe tomatoes, strikes the perfect balance between tangy and sweet, serving as a wonderful companion to hearty main dishes.
Curtido de Cebolla y Tomate, sometimes just referred to as “curtido“, is a staple in many Ecuadorian households.
The key to its distinctive taste lies in its simple yet flavorful ingredients.
Thinly sliced red onions are “cooked” in a marinade of lime juice, salt, and a bit of boiling water, while ripe tomatoes add a burst of sweetness to contrast the onions’ tanginess.
Occasionally, a dash of chopped cilantro is added for an extra layer of freshness.
One of the unique aspects of this side dish is its versatility.
It pairs wonderfully with a variety of dishes, from grilled meats and fish to the deliciously cheesy Llapingachos we discussed earlier.
Its vibrant color and refreshing taste can elevate even the simplest meals to something truly special.
Making Curtido de Cebolla y Tomate at home is straightforward and requires minimal ingredients, making it an easy way to add a touch of Ecuadorian flair to your meals.
The key is to let the onions and tomatoes marinate for at least a few hours to allow the flavors to fully develop.
3. Mote Pillo
If you’re seeking comfort and familiarity in Ecuadorian cuisine, look no further than Mote Pillo.
This hearty side dish, hailing from the highlands of Ecuador, features hominy corn (known as ‘mote’) gently scrambled with eggs, offering a simple yet fulfilling taste of the Andean region’s traditional cooking.
Mote Pillo has humble origins and is often enjoyed for breakfast or brunch, though it’s also a wonderful accompaniment to main dishes.
Its ingredients are straightforward and its preparation easy, but the result is nothing short of satisfying.
At the heart of Mote Pillo is hominy, a type of dried corn that has been treated with an alkali in a process called nixtamalization.
The hominy is boiled until it’s soft and plump, then lightly sautéed with onions, garlic, achiote, and eggs.
The result is a warm, savory scramble that’s both filling and flavorful. For an added touch of color and freshness, sprigs of coriander or parsley are often sprinkled on top.
Whether you’re serving it alongside a piece of grilled meat or enjoying it on its own, Mote Pillo offers a comforting, delicious bite of Ecuadorian tradition.
4. Patacones
When it comes to the art of transforming simple ingredients into culinary masterpieces, Patacones, or fried green plantains, certainly make the cut.
A popular side dish not just in Ecuador but across Latin America, Patacones offer a perfect blend of crunchiness and subtle sweetness, making them a delightful accompaniment to any meal.
They are made from unripe green plantains that are peeled, sliced, and initially fried until they are golden.
Then, they’re flattened and fried again until they achieve their characteristic crispy texture.
The result is a double-fried delight that is crispy on the outside and slightly tender on the inside.
Patacones are typically served with a sprinkle of sea salt, but they’re also perfect for dipping.
Aji, a spicy Ecuadorian salsa, and salsa rosada, a mix of ketchup and mayonnaise, are common accompaniments.
But the beauty of Patacones is their versatility – they’re like a blank canvas that can be paired with a variety of latin dips and sauces.
Making Patacones at home is a relatively straightforward process, though it requires a bit of patience to achieve the perfect crunch.
However, once you get a taste of these golden, crispy treats, you’ll find that the effort is well worth it.
Whether you’re looking for a snack to satisfy your mid-afternoon cravings or a side dish that will impress your dinner guests, Patacones are a fantastic option.
5. Arroz con Menestra (Rice and lentils)
Arroz con Menestra, a classic combination of rice and lentils, stands as one of the pillars of everyday Ecuadorian cuisine.
The essence of Arroz con Menestra lies in its simplicity.
It consists primarily of perfectly cooked rice and lentils, simmered with a fragrant mix of onions, peppers, garlic, and cumin.
While the ingredients may seem basic, the dish comes alive through a delicate balance of flavors and textures – the softness of the lentils contrasting with the fluffiness of the rice, and the hearty nature of the dish balanced by a vibrant array of spices.
Despite its simplicity, Arroz con Menestra is a versatile dish that pairs well with a variety of proteins.
It’s often served alongside grilled chicken, beef, or fish, making it a well-rounded meal that’s both nourishing and fulfilling.
Some versions even include a fried egg or slices of ripe plantain for an added layer of flavor and texture.
Preparing Arroz con Menestra at home is a straightforward process, making it a fantastic option for those seeking to explore Ecuadorian cuisine.
The key is to ensure the lentils are perfectly cooked – soft but still retaining their shape – and that the rice is fluffy and not overcooked.
6. Maduros
Maduros, a cherished delicacy in Ecuadorian cuisine, are ripe plantains that are fried until they achieve a beautiful, caramelized exterior.
Unlike their counterpart, patacones (made from green plantains), maduros are sweet, soft, and have a distinct, rich flavor profile.
As plantains ripen, they turn from green to a deep yellow, sometimes with black spots, indicating a heightened sweetness and softer texture.
When sliced and fried, these ripe plantains transform into a dish that brilliantly toes the line between dessert and side dish.
Whether accompanying a plate of arroz con pollo, tucked inside a hearty sandwich, or enjoyed on their own, maduros offer a taste of Ecuador’s culinary heritage in each bite.
7. Empanadas de Viento
Ecuadorian empanadas de Viento (wind empanadas) are a delicious combination of melted cheese with onions resting inside a crunchy fried dough sprinkled with sugar.
They are so light and puffy that you can easily lose count of how many you ate!
They’re practically a must-have side dish when preparing other popular Ecuadorian dishes like fritada (fried chunks of pork) or with fanesca (vegetable chowder made and served only in the week before Easter).
8. Arroz Amarillo
Arroz amarillo, which translates to “yellow rice,” is a vibrant and aromatic dish found in many Latin American cuisines, including that of Ecuador.
The characteristic yellow hue comes from the use of achiote (annatto) seeds or saffron, which not only imparts color but also a subtle earthy flavor.
Preparation often begins with sautéing garlic, onions, and sometimes bell peppers in oil until they are translucent.
The rice is then toasted lightly with the aromatics before being simmered in a broth infused with the chosen colorant.
Depending on regional or family variations, arroz amarillo can also be enhanced with ingredients like peas, carrots, corn, or even bits of meat, turning it from a simple side dish to a more substantial main.
In Ecuador, it’s commonly served alongside stews, grilled meats, or fish, acting as a delightful complement with its fluffy texture and flavorful grains.
The rice dish not only pleases the palate but also adds a splash of color to any meal, making it as visually appealing as it is tasty.
Savoring Ecuador: A Journey Through Side Dishes
From the cheesy delight of Llapingachos to the tangy freshness of Curtido de Cebolla y Tomate, Ecuadorian cuisine truly shines through its array of side dishes.
They showcase the power of simple ingredients and traditional techniques in creating dishes that are not just side notes, but stars in their own right.
Whether you’re new to Ecuadorian cuisine or an established fan, these dishes offer an exciting avenue to broaden your culinary horizons and experience the rich flavors of Ecuador.
Happy cooking, and may your culinary journey be as exciting and flavorful as these wonderful Ecuadorian sides!
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.