Ecuadorian food: fritada
Fritada is one of the most well-known dishes in the country when it comes to typical food. Fritada can be translated as an Ecuadorian braised pork dish from the Andes region.
My aim through this post is to share with you what is this traditional dish and so many Ecuadorians love eating it.
If you are in South America I would love to see your pictures.
What is it and how it’s prepared
The origins of fritada date back to the colonial era, when flavors from the Andes where mixed and resulted in this tasty dish.
To prepare fritada, pork is cooked in boiling water with a combination of orange juice, onion, garlic and cumin. Afterwards, the pork is fried with pork fat in a brass pan over flames.
Most of the times, fritada is served with Llapingacho and or whole boiled potatoes, fried ripe plantains, mote and with a tasty sauce made with pickled onions and tomato. This sauce is mostly poured on top of the pork to add flavor to it.
Making this dish requires some ingredients easy to get in Ecuador and abroad, so I have found this recipe in case you want to make your own fritada at home.
How to eat it
This dish comes ready to eat!
The best part, most restaurants in the highlands with traditional Ecuadorian food will offer fritada.
Have you tasted other exciting dishes while visiting Ecuador or South America?
Let me know about it.
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Want to Learn to make some of these dishes and many more? This book: Gran Cocina Latina: The Food of Latin America, comprises 500 well-written recipes from all Spanish-speaking countries in Latin America, providing great information and recipes of the exciting food you can prepare at home while you plan your visit to South America.
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