Ecuadorian side dishes

A list of easy to make recipes for traditional Ecuadorian side dishes
Cebollas encurtidas: Cebollas encurtidas are Ecuadorian lime pickled red onions

Choclo asado con salsa de queso: Grilled corn with a cilantro queso fresco sauce

Curtido de cebolla y tomate: Lime marinated red onion and tomato salsa

Chifles: Chifles or tajadas are chips made by frying green plantains or green bananas.

Ecuadorian style rice: Basic recipe for cooking rice Ecuadorian style, both basic white rice and arroz amarillo or yellow rice.

Ensalada de papas con camarones: Ecuadorian or South American potato salad with shrimp, carrots, onion, garlic and mayonnaise.

Ensalada mixta: Delicious and refreshing salad recipe made with lettuce, tomato, onion and avocado with a lime cilantro dressing

Ensalada rusa: Ensalada rusa is a classic salad and side dish served throughout Latin America, made with potatoes, carrots, peas, apples, celery, onion, and mayonnaise.

LLapingachos: Llapingachos are potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown and served with peanut sauce, fried egg, tomato and onion curtido, avocado slices and hot sauce.

Llapingachos de mote: Hominy corn patties stuffed with pork or cheese, cooked on a hot griddle, and served garnish with peanut sauce, pickled red onions and aji criollo hot sauce. A great way to use pork fritada or pork carnitas leftovers.

Mote or hominy: Basic instructions for cooking mote or hominy corn.

Mote refrito en salsa de hornado: Mote blanco refrito en salsa de hornado, also known as mote sucio, is white corn hominy sautéed in pork gravy

Papitas al perejil: Fingerling potatoes tossed with butter, parsley and salt

Patacones: Patacones, or tostones, are a popular Latin American appetizer or side dish of thick green plantain chips.

Platanos asados con queso: Ripe plantains baked and stuffed with cheese.

Platanos maduros fritos: Sweep ripe plantains fried and topped with cheese

Tostado: Maiz tostado is a South American snack made by toasting cancha or chulpe corn.