Did you know that Ecuadorian soups and stews are some of the country’s favorite dishes? If you decide to get some lunch in this country, they’ll probably serve you soup as the first course, and stew will also be on the menu. Let’s see what the tastiest soup and stew choices in Ecuador are. Ecuadorian soup fanesca is made during Lent and is great for fasting. Caldo de bolas is a soup prepared with plantain dumplings. Encebollado is a fish stew served with onion toppings. Other popular stews are locro de papas (made with cheese and potatoes), caldo de bolas, chupo de psecado, guatita, sopa de quinoa, sancocho quiteno and seco de chivo (made from goat meat).In this post, I’ll list some of Ecuador’s favorite soups and stews, so keep reading if you want to learn more.
Fanesca Soup served with platanos madurosMany national dishes of Ecuador have a strong connection with tradition and religion. Fanesca is one such dish. This cod soup is made during the Lenten fast before Easter.As with many traditional recipes, there are many variations. Every region has some version of this delicious soup, but what remains the same is that it’s a fish soup. Why? It’s made for the last week of Lent, called the Holy Week or Semana Santa. In Christianity, it’s recommended not to eat red meat during this period, so fish is the best alternative.Fanesca is made with salted cod. Although fish soups are usually light meals, this fish soup is different because it uses many ingredients. Indispensable to every fanesca recipe are 12 different grains (e.g., lima beans, peas, corn, etc.). Various vegetables (plantains, zucchini, pumpkins, beans, potatoes) and milk are added to the soup.If this soup sounds delicious and you want to try it, check out my fanesca recipe that guides you step by step. It’s very filling and healthy, so it will come in handy, especially if you’re fasting for Lent.
2. Encebollado
Encebollado Ecuadorian SoupThis stew’s name is tricky to translate into English, but let’s just say it has to do with onions, as “la cebolla” is Spanish for onion. Onion might have given this dish its name, but there’s another staple ingredient: fish. Most people prepare encebollado with tuna. The best type of tuna is albacore or white tuna, but other fish types are also acceptable. Most Ecuadorians prepare this stew with fish (after all, it’s the most popular stew in coastal Ecuador, which loves fish). However, I’ve included here some versions of the encebollado recipe for vegans and carnitarians (those of you who hate fish but like meat) as well as the original recipe.Another essential ingredient is yuca, the cassava plant’s root. Once you’ve cooked your tuna, yuca, veggies, and spices (tomatoes and cilantro are essential), add some onions on the top (hence the soup name) and serve encebollado alone or with side dishes of your choice.
3. Locro de Papa
Locro de Papa SoupLocro de papa, or potato stew, is a traditional recipe in the Andes region, as potato is one of the most important crops in this region. Another essential ingredient is cheese or queso fresco. The potatoes are cooked and mashed. Cheese is mixed with the mashed potatoes and finally added as a stew garnish. As for spices, most cooks use annatto, which tastes like a combo of paprika, nutmeg, and pepper. This popular latin spice gives this stew a nice flavor and its recognizable orange color.
4. Seco de Chivo
Ecuadorian Goat StewThe name of this dish is literally dried goat, owing to the main ingredient. Seco de chivo is a thick stew cooked until there’s little water left. This Ecuadorian meal is made with goat meat marinated in chicha, a sour drink from corn popular in the Amazon region. The meat usually takes more than 2 hours to soften, but I promise this recipe is worth the time.
5. Caldo de Bolas
Caldo de BolasCaldo de bolas literally means ball broth. We know that South America loves its plantains, and the dumplings in this dish are made from green plantains. You can find my recipe for plantain dumplings here. They taste fantastic in soup, but you can also eat them as a side dish for breakfast or lunch. The soup also includes beef and vegetables like onions, garlic, and tomatoes.
6. Chupe de Pescado
Ecuadorian Fish Soup
Chupe de Pescado is a delicious Ecuadorian fish soup that showcases the country’s coastal flavors.
It is made by simmering fish in a broth enriched with tomatoes, peppers, onions and cilantro.
The Ecuadorian seafood dish is often thickened with starchy ingredients like yucca or green plantains, which add texture and depth to the dish.
7. Guatita
Guatita Ecuador Soup
Guatita is a traditional Ecuadorian stew that features beef tripe as its main ingredient.
This dish combines the tender tripe with potatoes and peanuts, creating a rich and flavorful sauce infused with achiote and other spices.
Guatita is a hearty meal typically served with white rice.
8. Sopa de Quinoa
Sopa de Quinoa
Sopa de Quinoa is a wholesome and nutritious soup originating from the Andean region of Ecuador.
It features quinoa, an ancient grain revered for its health benefits, as its main ingredient.
The Ecuadorian soup also incorporates potatoes, cheese and vegetables, which are seasoned with aromatic spices like cumin and achiote.
9. Sancocho Quiteno
Sancocho Quiteno Stew
Sancocho Quiteño is a popular one-pot stew from the capital city of Quito.
This flavorful Ecuadorian dish combines meat (such as chicken, beef, or pork) with a variety of vegetables and starchy roots like yucca or plantains.
The ingredients are simmered together in a flavorful broth until tender, creating a comforting and satisfying meal.
Sancocho Quiteño is a versatile dish that highlights the abundance of fresh ingredients available in Ecuador, making it a favorite among locals and tourists alike.
10. Mote Pata
Ecuadorian Soup, Mote Pata
Mote Pata is a traditional Ecuadorian stew made from hominy (mote), which is hulled and boiled corn kernels and pork (pata) that is cooked with spices and vegetables.
The dish is typically prepared by boiling the pork with onions, garlic, tomatoes and spices like cumin and achiote until tender.
After the meat is cooked, it is mixed with the hominy and allowed to simmer together, creating a flavorful and satisfying meal.
11. Sopa de Mariscos
Ecuador’s Sopa de Mariscos
Sopa de Mariscos, or seafood soup, is a flavorful Ecuadorian dish celebrated along the country’s coast, where fresh seafood is abundant.
This rich, hearty soup typically features an assortment of shellfish and fish, such as shrimp, clams, squid, and sometimes even crab, all simmered in a savory broth.
The broth is infused with tomatoes, onions, garlic, and various spices, which lend it a robust, aromatic base that complements the natural flavors of the seafood.
Often thickened with yuca or plantains, it is served hot and garnished with fresh cilantro and lime.
Final Thoughts on Ecuadorian Soups
Traditional Ecuadorian Soup
Ecuadorian cuisine offers a delicious array of soups and stews that reflect the country’s diverse culinary heritage.
These dishes combine native ingredients like potatoes, quinoa and plantains with flavorful spices such as achiote, cumin and oregano, creating comforting and nourishing meals for Ecuadorians and visitors alike.
Whether you’re an adventurous food enthusiast or simply curious about the flavors of Ecuador, these soups and stews are a must-try for an authentic and unforgettable culinary experience.
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.
