Courtesy Zazu

While Ecuadorian cuisine doesn’t get the same international recognition of similar cuisines, it stands apart with plenty of regional creativity. The Andes have long had a distinct flavor, blending unique fruits and vegetables (such as granadillas, naranjillas and uvillas) with meats not often eaten (yes, even guinea pig). Today, Ecuador is experiencing a renaissance as more chefs begin to push the boundaries of traditional cooking, incorporating molecular gastronomy and other modern trends into their long-held staples to create an experience not well known as a draw to the country, but one to be appreciated nonetheless.

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