Tema: La comida en tu país.

• Temas adicionales:

• Habla sobre la comida de tu país.

La cocina ecuatoriana es abundante y diversa. A pesar de que el Ecuador es un país pequeño en

tamaño, posee una extensa y exquisita variedad de productos de origen natural, que han sido
aprovechados para dar vida a deliciosos platos. 
A continuación, hablare un poco sobre algunos platos tradicionales, tanto de la sierra como de la
costa ecuatoriana
En la cocina costera ecuatoriana, predominan platos como el arroz con menestra y carne,
el seco de pollo, la salchicha; los preparados con verde como el bolón, el tigrillo,
patacones; y por supuesto, los mariscos, camarón, cangrejo, pescado, y muchas
delicias más.
En el caso del arroz con menestra, este plato puede prepararse con distintos ingredientes, desde
la menestra que puede ser de lenteja, fréjol canario, pichuncho, entre otros. Se trata de un plato
de origen español, adaptado con productos autóctonos como el pimiento verde, la cebolla
paiteña y otros.

Los platos tradicionales de la sierra más típicos contienen carne de res, cerdo y pollo,
todo ello combinado con un ingrediente típico de la región, que es la papa y sus típicas
bebidas.
Por ejemplo

El Cuy asado se sirve acompañado con ensalada, papas o choclos.

Mote pillo: Consiste de mote o maíz pelado y cocinado que se fríe con cebolla blanca,
ajo, achiote, huevos, leche, cebolletas y cilantro o perejil.

Yahuarlocro: sopa a base de papas (un locro), que también contiene panza (estómago),
librillo (estómago), hígado y pulmones de borrego, que se acompaña con aguacate,
cebollas y sangre de borrego.

Pese a que Ecuador es un país pequeño en extensión, cuenta con una enorme variedad
gastronómica.
Next, I will talk a little about some traditional dishes, both from the mountains and the
Ecuadorian coast.

In Ecuadorian coastal cuisine, dishes such as rice with menestra and meat, chicken dry,
sausage predominate; those prepared with green such as bolón, tigrillo, patacones; and
of course, shellfish, shrimp, crab, fish, and many more delicacies.

In the case of rice with menestra, this dish can be prepared with different ingredients,
from the menestra that can be lentil, Canary beans, pichuncho, among others. It is a dish
of Spanish origin, adapted with native products such as green pepper, paiteña onion and
others.

The most typical traditional dishes of the mountains contain beef, pork and chicken, all
combined with a typical ingredient of the region, which is the potato and its typical
drinks.

For example

The roasted Guinea Pig is served accompanied with salad, potatoes or corn.

The mote pillo consists of peeled and cooked mote or corn that is fried with white
onion, garlic, achiote, eggs, milk, spring onions, and cilantro or parsley.

The Yahuarlocro is a potato-based soup, a locro, which also contains lamb's belly,
booklet, liver and lungs, which is accompanied with avocado, onions and sheep's blood.

Ecuadorian cuisine is abundant and diverse. Despite the fact that Ecuador is a small country in
size, it has an extensive and exquisite variety of products of natural origin, which have been
used to give life to these delicious dishes.

Next, I Will tak

a liro abaut som
truadichonal diches,
bof from the
Sierra and thi
Ecuadorian coust.
In ecuadorian cousto
Kuisin, diches sach
as ruaes withs a
menestra eands
mit, chiken druai,
saasech predomeneit,
dous preperd withs
gruin sach as
bolón, tigrillo,
patacones, eand of
cors chaofish, shuemp
crab, fish and
meny more
delicacis.

In the keis
of ruaes withs
menestra, this

dish can be
preperd withs
diferent
ingridients,
fron the menestra
that kean be
lento, keneri
bins, pichuncho,
among others.
It is a dish of
Spenesch
Orillen
adaptend
withs neirev
prodocts sach
as griin peper,
peitenia onion
aend others.
the most
tipicou
truadichonal
diches of
the Sierra
contein bif,
pork and
chicken,
all combaind
withs a tipicou
ingrudient
of the ruiyen,

which is the
poteiro and
its tipicou
druinks.
For exempo:
The rousted
guini pig
is serv
acompanid
withs saled,
poteiros or
corn.
The mote
Pillo consists
of piold and
cokd mote
or corn

that is fraid
withs white
onion, garlec,
achioute. eggs,
milk, spring

onions,

and cilantrou

or parsly.

The Yahuarlocro

is a poteiro-beisd

sup a loucro,

which ouso

conteins

lemb’s bely,

buuk-klet,
liver and
langs, which
is acompanid
withs avocado, onions
and ships blaad.

Ecuadorian
kuisin is
Abandent
and daivers.
Despait the
fact that
ecuador is
a small
country
in saiz,
it jas an
extensiv
and exquisit
varuary of
prodocts
of natural
orillen,
which hav
bin iusd
to giv laif
to this
delichos
diches.