In the menu Today:

Encebollado de Pescado- Ecuadorian

Shrimp Ceviche

An Ecuadorian's day, at least as far as his or her diet is concerned, is centred around lunch, rather than dinner as in Western cultures. Sometimes it is the only main dish in their diet.

There is no one food that is especially Ecuadorian, as cuisine varies from region to region of the country. For example, costeños (people from the coast) prefer fish, beans and plantains (unripened banana like fruits), while serranos from the mountainous regions prefer meat, rices and white hominy mote.

Some examples of Ecuadorian cuisine in general include patacones, unripe plantains fried in oil, mashed up and then refried, llapingachos, a pan seared potato ball, and seco de chivo, a type of stew made from goat. More regionalized examples include ceviches from the Coast, which are different from other ceviches and traditionally is served unprepared, as well as almidon breads, plantains served with crushed peanuts or salprieta, and encebollado, the most popular dish in the Coast, that contains a marinade with large chunks of fish, onions and various regional seasonings.

Beef Jerky comes from the word in the ancient incan language in Quechua. "Charqui"