![]() BeachesĮcuador is a beach lover’s haven, with a well-earned reputation for supplying some of the most gorgeous spots on South America’s Pacific coast. ![]() Just south of Quito lies the ‘Avenue of Volcanos’, which includes the country's highest peak, and no less than nine awe-inspiring volcanos. To the west of the city is Pichincha, one of Ecuador’s many spectacular volcanoes.Įcuador is a climbing and mountaineering paradise, with some of the grandest (and most active) volcanoes in the world. Ecuador’s capital, Quito, is located in the north of the country, and is renowned for its colonial architecture. Mantra, Crucita, Canoa and Montanita are among the famous spots, however there are many other national parks and small coastal towns that offer their own variations of beachside bliss. Like many other South American countries, Ecuador’s coastline boasts a large number of pristine beaches. These volcanic islands are famed for their association with botanist Charles Darwin, who spent considerable time studying their incredible biodiversity. Adding to Ecuador’s list of natural wonders are the incredible Galapagos Islands, which lie about 1000 km west of the mainland. Bordering Colombia in the north and Peru in the south, Ecuador contains its own segments of some of South America’s most famous landmarks, such as the Amazon rainforest and the Andes. An indigenous bean called chocho is combined with onions, tomatoes, cilantro (coriander), limes, oranges and tomato sauce, then topped with maiz tostado (toasted corn nut), chifles (plantain chips), avocado and hot sauce.Įcuador is one of the smallest countries in South America, tucked away on the continent’s Pacific coastline. Vegetarians don’t need to feel left out while everyone is feasting on all the ceviche – ceviche de chochos is a vegetarian alternative. It’s diced and then marinated in various ways for flavour. There are many variations of this dish, but just about all of them use seafood as its core ingredient, such as fish, shrimp, octopus, squid, crab, clams or lobster. Usually made with albacore tuna, encebollado is a pickled onion fish soup. EncebolladoĮcuadorians swear this soup is the ultimate hangover food. Locro de papaĪ classic Ecuadorian potato and corn soup, usually served with cheese, corn and avocado. Look for the word ‘encocado’ on menus – it means the dish is served in a coconut sauce. Creamy coconut milk is commonly used to create flavourful sauces. Fresh ceviche, tropical fish (particularly corvina or sea bass) and seafood soups such as encebollado are dietary staples. Seafood and the plantain dominate the coast. High seasons in the Galapagos (June through August, December and January) are generally determined by holiday trends and not by weather conditions.Įcuadorian cuisine is largely shaped by its abundance of fresh produce. From May to December it can be a bit cooler, with more overcast days. It doesn't rain much, but you can expect some downpours at times. The hot and rainy season runs from January to April. The Galapagos and coastal regions are mainly influenced by ocean currents. In the highlands, the dry season is from June to September as well as December. In the Amazon, August and December through March are the driest seasons and April to June are the wettest. The best time to visit is largely dependent on your itinerary, although it should be noted that the Christmas period (December - January) is often the busiest, so be prepared for large crowds. For the most part, Ecuador is a sunny, warm country, and even the wet season will bring its fair share of sunny days. ![]() There are two seasons in Ecuador, wet and dry, and they vary depending on the region you are travelling in.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |