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"There many ways to make Aji in Ecuador, but one thing is certain, there is always aji on the table. This is a recipe I learned while I was there. Cayenne or similar small red peppers are decent substitutes for the South American Aji peppers from which this delicious (hot) condiment gets its name."

Ingredients: hot red peppers, fresh coriander...

"This is meant to be eaten with plain white rice. No one ever believes me but as soon as they try it they are hooked. My DH loves it. Last time I was lazy and I made it with canned ingredients it was almost as good."

Ingredients: fresh lemon juice, hard-boiled eggs...

"An appetizer, salad or light entree. Think spring and summer!"

Ingredients: sweet pickles, green onions...

"This sweet, creamy drink is named after the long-winged seabirds that breed off the Pacific coast of South America. I found the recipe on the cruisecritic.com website. It uses a sugarcane-based liqueur called Cana Manabita that is produced in Ecuador. If you cannot find Cana Manabita, Brazilian Cachaca is a nice substitute. Or, as a third option,..."

Ingredients: cream, blue curacao...

"Canelazo is a drink that will warm you up on a cold night high in the Ecuadorian mountains. It's made from brown sugar, cinnamon and cloves, orange and lime juice, and the fiery concoction known as aguardiente (or "fire water"). Aguardiente is a broad term for high alcohol content beverages distilled from different things. The kind they..."

Ingredients: cinnamon sticks, dark brown sugar...

"I rub it all over 3-4 pounds of chicken pieces, leave it in the refrigerator for a couple of hours to marinate and then grill it. You could probably bake it, but I haven't tried that. You can substitute cumin for the oregano, but leave out the rosemary. You can add 2-3 serrano peppers, chopped finely, or the jarred yellow peppers from South America,..."

Ingredients: dried oregano leaves, dried rosemary...

"Tangy salty but delicious lots of flavour"

Ingredients: cold water, olive oil...

"This dish is generally known as Seco de Chivo. Goat or lamb is used interchangeably, though in America, lamb is much more commonly eaten and it is easier to find in the supermarket. When made with lamb, this dish is also known as Seco de Cordero or Seco de Borrego. This is great with mashed potatoes or rice. A friend tried this recipe and served it..."

Ingredients: pepper, cumin powder...

"This is a simple Ecuadorian steak dish. According to Laylita of www.laylita.com/recipes (where I found the recipe), this is traditionally served with a fried egg, rice, French fries, ripe plantains, a small salad, avocado slices and hot sauce. Posted for ZWT 2008."

Ingredients: beef steaks, ground cumin...

"While studying in Ecuador, my host mom taught me to make hot chocolate their way. It's a very rich, filling dessert perfect for cold nights! I used the ingredients on hand; you can certainly substitute cocoa powder for the bittersweet or vice versa. Traditionally enjoyed with bread. Cinnamon is not traditional, but I like it. Let me know if you..."

Ingredients: cinnamon, cocoa powder...

"I'm a little obsessed with the possibility of moving to Ecuador. This is a recipe using the tree tomato which looks like a roma tomato, but pointier.
From: http://laylita.com/recipes/2008/03/10/tree-tomato-aji/"

Ingredients: cilantro, lemon juice...

"A quick and easy dish for breakfast or lunch. You can leave out the cheese and eat a couple of slices of queso fresco on the side. Serve with Aji. (Check out Aji (Ecuadorean Hot Sauce) for some great aji!)"

Ingredients: cilantro, white hominy...

"Quinoa was held sacred by the Incas and they referred to it as the mother of all grains. This recipe is from Cafe Shi in Ames, Iowa"

Ingredients: mixed greens, vinaigrette...