TECHNICAL UNIVERSITY OF AMBATO

ENGLISHNames:• Morales Jennifer• Real Viviana• Vallesteros Maritza• Vasconez Gabriela

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Ecuadorian Food

Ecuadorian food is diverse.Each of the country’s three geographic regions, the Amazon, the Sierra, and the Pacific Coast features its own array of local delicacies.

Rice with chicken and rice with shrimp are both traditional dishes found throughout Latin America.

Ceviche is a mix of raw seafood and shellfish “cooked” in citric juices, especially lime juice.

Common ingredients include:  white fish, shrimp, crab, clams, squid (calamari), and onions.

Guinea Pig Easy to keep, feed, and suited to cold montane conditions, the Cuy is still farmed and consumed by high Andean peoples and tourists on a daily basis in many parts of the Ecuador.

LibrilloIs the cooked and chopped stomach lining of a cow. It can be prepared and served a variety of ways, usually with rice. It’s popular in the mountain regions of Ecuador.

LlapingachosAre one of Ecuador’s best known, and most beloved, dishes. They are potato patties made with cheese, and cooked on a griddle until golden brown.

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the most popular drinks in a bar

Mojito

Cosmopolitan

White Russian

Margarita

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People who Works in a Restaurant/Hotel

HOTEL STAFF

WAITER

RESTAURANT STAFF

CHEF

BARTENDER

MAITRE