Ecuador: 5 Most Bizarre Foods in Ecuadorian Cuisine — Would You Eat Them?

Ecuador is a land of contrasts that also reflects in its food which ranges from world-famous to just outright bizarre. While it has the world's most famous dishes like ceviche and empanadas, it has also gained a reputation for food that might not go well abroad.

When it comes to bizarre foods, Ecuadorian cuisine may have some of the craziest ones in South America, and many believe that this reputation was earned. However, while these dishes might turn off foreigners, they are beloved in many parts of the country.

5 Most Bizarre Foods in Ecuador

Here are five bizarre foods from Ecuadorian cuisine that might turn off some foreigners but are still loved by many in the South American country.

Cuy Asado (Roasted Guinea Pig)

In many parts of the world, guinea pigs are often considered cute pets that people usually take care of.

However, in parts of South America, including Ecuador, these are considered more as livestock, which is treated more like cows and chickens than pets like dogs and cats.

According to Nature Galapagos and Ecuador, one of the most popular ways to prepare guinea pigs is the asado style, which is barbecuing these rodents and then serving them with a side of vegetables, usually potatoes, salad, corn, and avocado.

The taste is often described as similar to rabbits and is also known to be low in fat and cholesterol.

Chontacuro Worms

In the province of Napo, which covers territories in the Amazon rainforest, several indigenous groups love this delicacy called the Chontacuro worm.

While called worms, these are beetle larvae harvested from fallen palm tree trunks called "chontaduro." They are often served fried or grilled and are a good source of protein.

Caldo de Tronquito (Penis Soup)

This one might be more bizarre than the two above, and the name says it all. According to Jamie Oliver, this soup is said to have aphrodisiac properties and is made from a bull's penis.

Tripa Mishqui (Grilled Intestines)

This dish is popular in the highlands of Ecuador and is made from either pork or lamb intestines. These innards are grilled before being cut into smaller pieces and then served with mote, potatoes, tomato, onion, avocado, and some herbs.

Much like grilled intestines all over the world, these are often served as typical street food, particularly in the city of Quito.

Zarapatoca (Turtle Stew)

This is another stew from Ecuador's Amazon region and is popular among indigenous people living there. According to Bacon is Magic, the dish uses river turtles as its base.

This article is owned by Latin Post.

Written by: Rick Martin

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