If you travel to Ecuador, you will be amazed by the abundance and variety of soups eaten there. In all restaurant menus and in every Ecuadorian household's kitchens, it is common to find a soup every day. Not only that, but you will see these dishes present at any time of the day, whether for breakfast, lunch, or dinner.
According to recent statistics, Ecuador ranks as the second country in the world with the greatest variety of different types of soup. Depending on the native products of each region of the country, the style of the dish varies in each place. Whether in the highlands, the jungle, the coast, or even in the very Galápagos Islands, soups are fundamental to the diet of almost everyone. Whether in cities or rural areas, they are always present.
In cities near the Pacific Ocean coast, it is common to include different types of fish or crabs. In the highland provinces, it is more common to find vegetable locros, with a thicker and greasier texture. Among the country's most famous dishes are fish sancocho, potato locro, repe lojano, sausage broth, fish viche, or shrimp soup, among many others.
Although each region of the country differs in the ingredients used, clearly influenced by the available inputs in each region, all of Ecuador is united by a culinary thread that groups diversity together: soups.
