The other day, I couldn’t help but notice that one of my peers wrote an article on the “Top 5 Peruvian Foods You Must Try.” From the moment I read the article, something inside me compelled me to write a similar article myself. After all, she had said that Peruvian food “beats them all.” As an Ecuadorian, this irked me to no end. This feeling was only exacerbated by the fact that many dishes that Peruvians are famous for are also done by Ecuadorians, and better in every way. This comes as no surprise as Ecuador and Peru are next to each other, and so, cultural similarities are inevitable. So today, not only am I going to name my top eight favorite dishes, but, I’m also going to explain why Ecuadorians do it best.

1. Llapingacho

It has everything you could want from an entrée. Llapingacho consist of a fried potato patty filled with cheese, fried eggs and sausages; these are the main ingredients to any llapingacho, but depending on the part of Ecuador you’re in, it varies. Some people choose to serve it with a peanut sauce, fried plantains (which makes for a great contrast between the savory ingredients of the dish) or avocado. If you’re a fan of savory dishes, this is definitely the plate for you. Not only that, but it’s easy to make. Only dedicate a bit of time to making this dish and you will have not only a satisfying lunch, but a delectable one at that.

2. Cazuela

While many Latin American countries are known for making cazuelas, Ecuadorians make it different. Cazuela gets its name from the pot it is cooked, and that is why there are so many variations of the dish. In Ecuador, a cazuela is made from green plantains, peanut butter and your choice of seafood, be it shrimp or fish. This is then baked and served in the same cazuela pot that it was baked in. Additionally, you can squeeze a bit of lemon juice for extra flavor. I know this combination sounds a bit strange, but it comes together to make an assortment of flavors.

3. Fritada

Fritada is a pork dish that is cooked by boiling the pork with some garlic and cumin in water and orange juice. Once all the liquid has evaporated and the meat has become golden brown, it is ready to serve. The pork is accompanied by some mote (a type of corn), fried plantains and potato. Again, depending on what region of Ecuador you’re in, some of the side dishes vary. For example, it can also be served with boiled potatoes or a fried potato patty.

4. Caldo de Bola de Verde

This is a very complex and time consuming dish, so I will spare you of most of the details however, Caldo de Bola (for short) is a soup made with cassava, green beans, carrots, corn and cilantro. While this does not seem different from any other stock, what separates it from other soups is the “bola” that floats in the soup itself. This ball is made from green plantains and filled with a mix of beef, peanut butter, raisins, cilantro and boiled eggs. That’s the gist of it anyways. I know it seems like a just a giant mess of ingredients, but when you try it out, it all comes together in a harmonious flavor. If you ever have the opportunity to go to Ecuador, you should definitely try it out.

5. Seco de Chivo

This dish is a stew that is typically made in the Ecuadorian coast. The goat is cooked in a combination of naranjilla (a tomato-like fruit), onions, tomato and a bit of cilantro. It is usually served with a side of yellow rice and fried plantains. These side dishes are essential to experience. The tangy stew, savory rice and sweet plantains coalesce to become the perfect meal, bringing an array of flavors your rarely find in other dishes.

6. Bolon de Verde

If you haven’t noticed yet, the Ecuadorian diet largely consist of green plantains, especially if you’re in the coast. This dish is made from just that, green plantains. The green plantains are fried and mixed with queso blanco and chicharron, then rolled into a ball. Since this list is in no particular order, this is probably one of my favorite dishes from the bunch and is good for breakfast, lunch or dinner.

7. Ceviche

In contrast to the well known Peruvian ceviche, our ceviche is somewhat like a soup. Ceviche can consist of either fish or shrimp. For ceviche made with shrimp, the liquid the shrimp is cooked in is used for the soup and in it goes red onions, tomatoes, ketchup and lime juice. If made from fish, then it is “cooked” with the lime juice instead. Although, the shrimp seems to be more popular. This is then served with white rice, cangil (popcorn and kernels) and/or fired green plantains.

8. Lomo Saltado

Our lomo saltado is a little different from what you would see at a Peruvian restaurant. While you have probably seen lomo saltado served with fries, Ecuadorian lomo saltado incorporates the potato into the dish itself. This along with beef, red onion, tomatoes, green or red peppers, worcestershire sauce and cilantro make for an appetizing dinner. Of course, like almost any Hispanic dish, it is not complete without a serving of white rice.

Of course, there’s many more amazing Ecuadorian dishes out there, but there are far too many to name. This also goes for the cuisine of any other country, like Peru. Like every country, it has its delicious dishes and brings something different to the table. It should go without saying that while some dishes share names and characteristics, they all offer different experiences and as such, no dish is superior over the other.