Editing Ecuador (section)

===Cuisine===
{{see also|List of Ecuadorian dishes and foods}}
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| footer = ''Ceviche ecuatoriano'' (Ecuadorian-style [[ceviche]]) and ''Cuy asado'' (grilled [[guinea pig]]) are some of the typical dishes.
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[[Ecuadorian cuisine]] is diverse, varying with the altitude, associated agricultural conditions, and ethnic/racial communities. Most regions in Ecuador follow the traditional three-course meal of soup, a course that includes rice and a protein, and then dessert and coffee to finish.

In the coastal region, seafood is very popular, with fish, shrimp, and ''[[ceviche]]'' being an integral part of the diet. Beef is also notably consumed in the coastal region, traditional dishes are [[churrasco]] and arroz con menestra y carne asada (rice with beans and grilled beef) served with [[Tostones|fried plantain]]. The latter is an emblematic dish of the city of [[Guayaquil]]. Meat based dishes have their origins in the cattle ranching culture of the [[Montubio]] people.

[[Ceviche]] is an indispensable coastal dish with pre-incan origins. It is often served with fried plantain ([[chifle]]s or patacones), popcorn, or [[tostada (tortilla)|tostado]]. [[Plantain (cooking)|Plantain]]- and peanut-based dishes are quite frequent in the coastal region reflecting the West African roots of many of its citizens. Encocados (dishes that contain a coconut sauce) are also very popular in the northern coast centering around the city of [[Esmeraldas, Ecuador|Esmeraldas]]. The coast is also a leading producer of [[banana]]s, [[cocoa bean]]s (to make chocolate), shrimp, [[tilapia]], [[mango]], and [[Passiflora edulis|passion fruit]], among other products.{{citation needed|date=November 2014}}

[[Pan de yuca]], analogous with the Brazilian [[pão de queijo]], is served with "yogur persa" and is often eaten as a snack in many coastal cities. Its origin comes from the Persian and Middle Eastern populations that settled the coast.<ref>{{cite web | url=https://emprendimientoshoy.com/comida-y-bebida/yogurt-persa-de-ecuador-a-argentina-y-latinoamerica/ | title=Yogurt Persa: De Ecuador a Argentina y Latinoamérica | date=August 2021 | access-date=19 March 2023 | archive-date=25 March 2023 | archive-url=https://web.archive.org/web/20230325202523/https://emprendimientoshoy.com/comida-y-bebida/yogurt-persa-de-ecuador-a-argentina-y-latinoamerica/ | url-status=live }}</ref>

In the highland region, various dishes of pork, chicken, and ''cuy'' (guinea pig)<ref>(Perez, M. (2019) Eat Like a Local – Ecuador, CZYK Publishing, p. 24, {{ISBN|9798607903664}})</ref> are popular and are served with a variety of grains (especially rice and [[Mote (food)|mote]]) or potatoes.<ref>{{Cite journal |last1=Duarte-Casar |first1=Rodrigo |last2=Robalino-Vallejo |first2=Jessica |last3=Buzetta-Ricaurte |first3=María Fernanda |last4=Rojas-Le-Fort |first4=Marlene |date=12 May 2022 |title=Toward a characterization of Ecuadorian ceviche: much more than shrimp |journal=Journal of Ethnic Foods |volume=9 |issue=1 |pages=16 |doi=10.1186/s42779-022-00131-w |s2cid=248725703 |issn=2352-6181|doi-access=free }}</ref> The consumption of "Cuy" or [[Guinea Pig]], de rigueur in mostly indigenous communities, reflects the predominantly native character of the highlands. Considered a delicacy it is often characterized as having a mild pork flavor.

In the Amazon region, a dietary staple is the ''yuca'', elsewhere called [[cassava]]. Many fruits are available in this region, including [[banana]]s, [[Cyphostemma juttae|tree grapes]], and [[Bactris gasipaes|peach palm]]s.<ref>{{Cite web|title=Ecuador's Exports – Fruit Galore|url=https://www.ecuador.com/blog/ecuadors-exports-fruit-galore/|access-date=22 April 2021|website=Ecuador.com|language=en-US|archive-date=22 April 2021|archive-url=https://web.archive.org/web/20210422235059/https://www.ecuador.com/blog/ecuadors-exports-fruit-galore/|url-status=live}}</ref>