2. Is a tipic ecuatorian plate originally from the
coastal region. They believe that is originated
in the provinces of Manabí, Santa Elena,
Guayas or Los Ríos. It is considered the flag
dish of Ecuadorian cuisine.
3. The Encebollado is a stew or fish stock
containing albacore, yucca, red onion
and cilantro. The encebollado broth is
made with pepper, onion and garlic
liquefied, condiments such as chili
powder, salt, cumin and other species.
It is accompanied by chifles, which are
added to the dish when tasting it.
4. Among Ecuadorians, it is common to attribute to
the encebollado the ability to mitigate the effects
of the hangover caused by the intake of alcohol
