Discover the secret to authentic Ecuadorian Guatita! This traditional tripe stew, with its creamy peanut sauce and tender potatoes, is a taste of home. Our easy-to-follow recipe brings this classic dish right to your kitchen.

Seco de chivo, or Ecuadorian goat stew, is a rich and flavorful dish with a tender, melt-in-your-mouth texture. This recipe features goat meat slow cooked in a complex sauce of aromatic spices, vegetables, and a unique combination of chicha, orange juice, and panela. The traditional method, perfected over generations, transforms tough cuts of meat into a deeply satisfying meal.

Fritada is a typical plate from the Sierra or Highlands (Quito, Loja, etc). Even though its full name is “fritada de chancho” which literally translates as pork fry-up, the meat is actually cooked in water and orange juice until the water is reduced and the meat is browned in its own fat. 

Llapingachos are traditional Ecuadorian potato pancakes that are crispy on the outside, fluffy on the inside, and stuffed with a delicious, gooey cheese center. They are often served as part of a hearty meal with fried eggs, chorizo, and a savory peanut sauce called Salsa de Maní.