Ecuador is blessed with a diversity of native ingredients, thanks to its geography. Ecuador has a large coastal region, so seafood is abundant. There's a mountainous strip in the middle of the country, where traditional Andean crops such as potatoes (many different kinds), corn, and grains like quinoa are cultivated. The tropical region produces many exotic fruits.
Potatoes, yuca, rice, beans, seafood, chicken, beef and pork are all staples of the Ecuadorian diet. Aji, a spicy chile pepper hot sauce, seasons everything. Ceviche is very traditional (shrimp ceviche is popular), as are soups and stews.