‘I like hamburgers for a change. But to eat, to really eat, soup of cow’s foot.’
—Maria Cristina Carrillo in El Sabor de la Tradición (1996)
WHILE THERE ARE SIGNIFICANT DIVISIONS in Ecuador’s society, food is one thing Ecuadorians can agree on. Ecuadorian food is truly unique. Learning the cuisine and consuming the food of Ecuador will be one of your most interesting and enjoyable experiences in Ecuador. Many of the dishes are a result of the blending of indigenous and Spanish culture over the centuries, although ingredients and preparation methods have remained much the same over time. While numerous North American fast-food franchises have moved into Ecuador (often a great relief to those who are suffering from culture shock), Ecuadorians take great pride in their local cuisine. It’s a strong part of their national identity. I have often heard Ecuadorians conversing on the return flight home about how they can’t wait to get back to eat.
A typical Ecuadorian breakfast may include pancitos (small rolls) with butter, jam and coffee. Ecuadorian coffee is often very thick and not very good but is considered a delicacy because it is expensive. Most Ecuadorians drink instant coffee. Hot chocolate is often part of the breakfast along with various juices. Larger breakfasts are not the norm.
Throughout Ecuador, most people will eat three meals a day. Ecuadorian dishes are often referred to as platos tipicos and can be generally described as hearty fare, substantial and very starchy. Lunch or almuerzo is the main meal of the day. This is probably one of the most enjoyable moments in the day for an Ecuadorian. It may last up to two hours and people often eat at a very slow and leisurely pace. Even when you see Ecuadorians eating in a fast-food restaurant, they may often stay for an hour or more, especially if they are enjoying the company of friends. However, modern living has shortened this tradition. Familiar fast-food friends can all be found here: Taco Bell, Pizza Hut, McDonalds, Baskin Robbins and Burger King, but they are considered expensive by local standards.
Another aspect to eating in Ecuador that has changed, especially among the lower and some of the middle class, is that many families find it cheaper to eat out than to purchase groceries because the cost of groceries has increased substantially. However, don’t assume they are eating out at upscale restaurants. Many of these establishments would be classified as almost the ‘soup kitchen’ variety.
Many restaurants offer an almuerzo, which is often a set meal at a fixed price. It is usually very inexpensive and a way of life for Ecuadorians. Usually the restaurant will have a signboard reading ‘Almuerzo’ and listing the menu. You can be sure that an almuerzo will begin with soup. Soups are so popular in Ecuador you would think that someone named Campbell started a soup company there.
Generally, there are two styles of soup in Ecuador, known as locro and caldo. Locros are usually a heavy type of soup, which will always contain potato and often pig skin. There is a children’s riddle which goes, ‘How do you say soup of potato (soupa de papas) without pursing your lips?’ The answer: ‘Just say locro!’ Caldos are more like a broth. Soup of cow’s foot is called caldo de patas. This broth contains chunks of cow’s feet, knuckles and ingredients such as mote (corn). This is really tasty and considered a delicacy by locals.
The main lunch dish is referred to as seco. In most cases, this will include a portion of meat (beef, chicken, fish or lamb) with potatoes or another vegetable. Rice is often the staple but if you are eating in the Sierra, you may find more potatoes on the plate than rice. Many working Ecuadorians buy their lunch from small stands and have them packed in small pastel-coloured plastic containers.
Dinner may also be called merienda and is often a smaller version of almuerzo. For working-class families, leftovers from lunch are often used for dinner.
This is a sampling of the food you will find during your stay in Ecuador:
This is a seed also referred to anato. It provides much of the colour and flavour found in Ecuadorian food. The Colorado Indians use this for colouring their hair.
Ají sauce: There is not a table in a home or restaurant in Ecuador that doesn’t have some type of ají sauce. This is made of red peppers and is not as hot as hot sauces from Mexico. Ají sauce from the Costa is usually made with onion, cilantro and tomato. The ají sauce in the Sierra is usually thicker, with tomato as the primary ingredient. You may see ají sauce served either in a bottle or in a cup on the table in a home or restaurant. Ají sauce is available at grocery shops. The chillies on the coast of Ecuador are often pickled with carrots, onions and cauliflower in encurtido (banana vinegar). Chillies are also used in a sauce named agrio combined with local chicha (corn beer), cloves, spices and chives to be served with roasted hornado (pig).
Avocado: Throughout history, avocado thas been heralded as an aphrodisiac. There are festivals that revolve around the avocado and the avocado tree is revered by many of the indigenous population. Avocado is often prepared in a blender and made into a fluffy sauce, served with boiled potatoes or on plantain chips. It is also often cut in half and peeled or scooped out of its shell and added to soup.
Beans: An integral part of Ecuador’s cuisine, corn and beans are often consumed together in the Andes. They are legendary for giving a satisfied fill. You can still see many of these combinations in the Indian markets. Michelle O Fried, a nutritionist in Ecuador, refers to some of these combinations as ancient fast food. Many beans are sold in huge baskets. They are often combined with scallions and cilantro and served on pieces of newspaper. Some combinations include corn on the cob with fava beans and corn nuts with lupini beans.
Another fresh fish catch for the Chanduy markets.
Bebidas gaseosas: These are soft drinks, often served without ice. International brands such as Coca-Cola, Sprite and Fanta are available. Some Ecuadorians believe that you can catch a cold by drinking this with ice.
Ceviche: Another important national dish, this is usually raw or cooked fish or shellfish (including shrimp, lobster, mussels or oysters) served in a cold soup with small pieces of popcorn on top. It has been said to cure a hangover. Cilantro, lemon and onions are often part of the recipe. Exercise caution, however, as improperly prepared ceviche, especially de concha, may become a primary vector for cholera and other nasty bacterial infection.
Cuáker: This is a drink made with Quaker Oats and is fantastic for breakfast. To be served very cold.
Cuy: One of the most exotic foods of Ecuador, and deemed by some as one of the most disgusting foods in the world, is the legendary guinea pig (known as cuy in South America). The cuy is an important part of the Andean diet and culture. It was probably domesticated in about 5,000 BC and also plays a role in medicinal and religious practices. Two religious or festival purposes of the cuy include the ashanga (whole roasted pork with cuy and rabbit) and castillo (a large, tall pole from which cuy, beer, fruit and potatoes are hung). In Latacunga, there is a huge basket of food that is offered to the city. A roasted pig is placed into a basket and roasted cuy tied to the pig. The basket is carried down the street as onlookers applaud. Roasted cuy is often sold on a stick by street hawkers.
Empanadas de Morocho: This is a white flour-fried tart filled with meat and rice.
Empanadas de Verde: These are plantains not yet ripe, stuffed with cheese and fried.
Fritada: Fried pork. Typical rural dish cooked in a large brass pan.
Fruits: Ecuador is a paradise for fruit. You are in for a treat if you have only tasted papaya or mangos in the United States. When I first sampled these fruits in Ecuador, I couldn’t believe how large, sweet and juicy they were. One my favourites is mora (blackberry), but you need to make sure it’s well-boiled when prepared. It is also a great flavouring in some local ice cream. Other fruits include babaco, maracuya (passion fruit), granadilla (a local and sweeter type of passion fruit), guanábana and ovos. You can also enjoy a large variety of delicious jugos (fruit juices), such as naranjilla (similar to a bitter-sweet orange) and tamarillo (tree tomato).
Numerous tropical varieties of ice cream can be found in Ecuador.
Hornado: A mouth-watering rural dish, this is a slow-roasted, whole pig. Ecuador’s main dish for festivities, it is usually served with a sour/vinegary sauce and a choice of garnishes.
Humitas: This is a wonderful combination of sweet corn off the husk, mixed with grated cheese, eggs and butter. The grated cheese and corn are wrapped in a corn husk and then steamed.
Fanesca: This is a special soup which is made at Easter and is a combination of 12 different types of beans and cod. There always seem to be numerous articles published during Easter about the cost of La Fanesca and the role it plays in Ecuadorian culture.
Llapingachos: This is a very famous dish from the Sierra. It is a fried pancake made up mashed potato and cheese. It is sometimes served with a fried egg on top.
Locro: A chowder made with potatoes, fresh cheese and avocado.
Chugchucaras: These are pastries, made of pork fat, potatoes, lettuce, tomatoes and avocado. This dish is usually served with a fried egg and originates from Latacunga.
Meat and fowl: Meat was not a significant part of the indigenous diet before the arrival of the Spanish. Meat is often eaten at weekends and is sold in open-air markets. Much of the beef in Ecuador is raised without hormones and is not aged. Hormones are used in the cultivation of chickens. Pork is the dominant meat used in the Sierra, which is also a corn-growing region.
For large family-gatherings, fattened pigs are sacrificed and most of the parts are consumed. Often a neighbourhood party may share in a pig. While this may be traditionally done in the country, I have also experienced these types of gatherings in the suburbs of Guayaquil. The pig is actually killed in front of onlookers and the party begins.
Morocho: This is made from cracked kernels of white corn cooked in water with cinnamon and milk. It is similar to a hot cereal and is delicious.
Patacones: This is plantain which has been cut up and fried in lard. It is then smashed and refried and is often served with fritada, looking like a pancake and cut into one-inch slices.
Plátanos: These are plantains and look like bananas. They may be fried or broiled. Wonderful, especially when served with cream on top. They play a big role in the culture along the coast and are seen by many as a staple.
Potatoes: Without a doubt, potatoes are a mainstay in the Ecuadorian diet. They are indigenous to the highlands and come in numerous sizes and colours. In the highlands, potatoes may be eaten several times a day and are a central source of vitamin C. Potatoes are boiled and served with a chilli sauce, cheese, peanuts or pumpkin seeds. (The pre-colonial inhabitants prepared potatoes in much the same way.)
You will find no end to the varieties of potatoes. Molo is a style of mashed potato that is served with ground peanuts. The oca potato has an unpleasant bitter taste. It becomes sweet after it has been exposed to the sun. The pale oca, which is similar to a bent icicle, is often used as a dessert, cooked with raw cane sugar. It is also used for making pastry and jelly. The stems are good fodder for cattle and horses. Mellocos or butter potatoes don’t require sunning. They have a crisp texture and are often consumed after harvesting. Camote or sweet potatoes are harvested at lower altitudes. This is a true delicacy.
Sandwich stall on 9 de Octubre in Guayaquil.
Onions: Red onions are the predominant onions in Ecuadorian fare. They may be prepared by soaking them in sugar water along with lemon and salt.
Quinua: This is a unique high-protein grain, indigenous to the Andes. Early indigenous groups found that the quinua whole grain could replace a lack of milk or meat in the diet. It has a sweet nutty taste and is high in fibre.
Refrito: This is a combination of ingredients placed into all soups and stews. It is often a mix of red onion, green pepper, tomato, achiote and salt. Garlic may also be included. These items are often chopped up.
Sanduche Mixto (sandwich): When I feel like a fairly light lunch, I go for the sanduche mixto comprising white cheese (melted) with ham on toasted bread.
Tamales: There are numerous types of tamales in Ecuador. They are often made of dough and wrapped in a leaf and then steamed. They are usually stuffed with beef, chicken or pork.
Food Preparation Words
a la brasa |
grilled |
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a la plancha |
from the griddle with oil or butter |
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al vapor |
steamed |
|
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apanado |
batter-fried/breaded |
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brosterizado |
deep-fried |
|
|
encocado |
stewed in coconut milk |
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frito |
pan-fried |
|
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hornado |
roasted |
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|
reventado |
deep-fried |
Many of the regions of Ecuador are known for specific foods. An entire book could be written on the specialities of each province. The Manabí province is known by many Ecuadorians to have the best food. You will see numerous restaurants throughout Ecuador using the name Manabí in the hope of attracting customers. Not to steal the thunder from professional cookbooks on local cuisine, here is a humble sampling of certain specialities along the coast near Guayaquil.
Many of the working-class inhabitants of Guayaquil would travel here at weekends to eat and party. It is known for fritada, pig’s intestines, beer and dancing. (Saturdays and Sundays are often referred to dias feriados or ‘holiday days’.)
This tiny village outside of Guayaquil is a famous stopover for tourists from Guayaquil on their way to or from Salinas and Playas, where there are famous beaches. Many of the people there make their living from the tourist trade. There are numerous stalls or vendors called ambulantes who specialise in meat served on a stick, corn-on-the-cob with white cheese (wrapped in paper) and rellenas (small potato pies). Fritadas are also very popular along with bebidas gaseosas.
This is another small village on the way to Salinas which has a number of small restaurants along the highway that specialise in lamb or seco de chivo. My favourite place in Zapotal is the Chivo Erotico. Chivo means goat and, when I order, I like to jokingly ask to meet the erotic goat but the waitress will always just give me a dirty look.
For the wellbeing of your intestines, drink only bottled or boiled water. These are easily available throughout the country, are of good quality (some are tapped from Ecuadorian springs) and can come distilled or sparkling. Remember that tap water is used in ice, so, in restaurants, request your beverages ‘sin hielo’ (‘without ice’).
Alcoholic beverages have a long history in Ecuador. I find Ecuadorian beer among the finest in the world. I was not a big fan of beer but this changed when I consumed my first Pilsener. It is excellent. Several years ago Budweiser made a campaign into Ecuador but on my last trip, I saw very little Budweiser being served. Instead, the Ecuadorian beers remain more popular, with the favourite brands being Club and Pilsener. There are a number of other local beers such as Chop, Club Café, Club Verde and Biela, but they are not as widely consumed. (Biela is not popular because it is regarded by many as contributing to the downfall of a major bank in Ecuador, its owner accused of using funds from the bank to finance the beer manufacturing.)
Brandies in Ecuador are derived from fruit flavours and not grapes. They are about 30 per cent in alcoholic content. Some people combine them with fruit juices. One of the local brands is Brandy Naranja.
Chicha was the first alcoholic beverage in Ecuador and used by the Indians. It is made from fermented cassava (yuca) in the Oriente, corn in the Sierra and sometimes rice in the Costa. When sugar is introduced, aguardiente (‘fire-water’), also known as puro or caña, is produced. This is quite potent, with most Ecuadorian brands containing about 50 per cent alcoholic content. There are a number of Ecuadorian brands of aguardiente including Caña Manabita, Cristal, Frontera, Licor del Mono o Guagua Montado and Zhumir.
Anisados are alcoholic beverages flavoured with aniseed. Their alcoholic content is about 35 per cent and they have a sweet flavour. At first, it may not seem like a powerful drink but it sneaks up on you. National brands include Anisado Patito and Tropico. Seco almost tastes like vodka. It is very inexpensive. The best known brands are Patito Seco and Seco Montero.
One area of retailing which has greatly improved in the last several years is shopping at supermarkets. There are basically two chains in Ecuador—Mi Comisariato and Supermaxi. They each have more than 20 outlets locally and own warehouses in Miami. With nearly 100 supermarkets in Ecuador, there are also a number of hypermarkets which have opened and are similar to Wal-Mart type shops. The availability of US products in these supermarkets, popular a few years ago, has diminished, due, in part, to Ecuador’s financial difficulties in the late 1990s. However, there has been a slight rebound and about US$ 29 million-worth of ready-made foods are currently exported to Ecuador from the United States. Pharmacy chains have also played a role in food distribution in terms of snacks, beverages and other supplies for the home.
Megamaxi is part of the Supermaxi chain, both owned by the Wright family.
In my opinion, Supermaxi is as well-run and clean as any large food chain in the United States. The quality of many local products has also improved. Supermaxi offers a discount card. One area that could be improved are the bakeries where the bread sits out and gets hard very fast. Most of the supermarkets are usually open until 8:00 pm.
Much of the shopping in Ecuador is still conducted in open-air markets where many go daily to get the freshest food. However, more and more shopping is done on a once-a-week basis. Two unique products are organic lettuce under the name Andean Organics and a purifier for fruits, vegetables and lettuce called Vitalin. There are several other brands of purifiers but Vitalin doesn’t leave an aftertaste. On a trip back from Ecuador, I met a Mormon missionary who was a health official in his local department of health. He indicated he did not feel commercial products were sufficient to clean food products completely and he uses a mixture of Clorox bleach to rid his food of contaminates.
Here is a short primer: To clean food, he used 1 tsp of Clorox to 2 gallons of water. (You may also use ½ teaspoon to 1 gallon of water.) Into the bucket of mixture, place your fresh fruits and vegetables. Thin-skinned fruits and leafy vegetables require soaking for 15 minutes. Thick-skinned vegetables require 25 minutes.
Then, remove your vegetables and fruit from the Clorox and bathe them in purified water for another 15 minutes. Your food then should be clean for storage and consumption.
Panaderias (bakeries) are great here! You can get hot, freshly baked rolls for US$ 0.10–US$ 0.25 and a tasty empanada (pastry) for $1. Bakeries often have fresh products. Many families will purchase their bread on a daily basis from a local bakery. A number of bakeries will be owned by or have employees from Ambato, which is known to have the best bakers in the country.
Street Stands
The meat from street stands may not be thoroughly cooked, so be careful. Even if there is a respectable crowd around the stand, I have learned from bitter experience that the food may still be contaminated.
Here are a few tips:
Smoking is allowed in most restaurants. Someone might ask before they light up but it would be rude to say ‘No’ or to ask someone not to smoke. Some hotels have adopted a policy of non-smoking rooms.
Ecuadorians dine out later than is customary in the United States but earlier than other places in Latin America, such as Argentina. A dinner time of between 7:00 pm and 9:00 pm is quite common in most parts of Ecuador. Some people complete a long evening out by going to a hotel coffee shop.
In most cases, there is a service charge on the bill. However, it is common to give a tip of between 5 per cent and 10 per cent, especially if the service was good.
In Quito, it is appropriate to dress up when dining in a ‘nice’ restaurant.
If you are driving to a restaurant, you should park in front of the eatery so that someone can watch your vehicle. When you leave, you should pay these ‘car guardians’ a small amount (usually under a dollar). Valet parking is not common here. Make sure the person watching your car looks as if he regularly works the area.
If you are residing in one area of Ecuador for an extended period of time, it is a good idea to find a restaurant you like and frequent on a regular basis. You will find that, by being a good customer and tipper, the level of service you receive will be greatly increased.
Allow yourself a bit of time to adjust to the local cuisine. It would be wise to consume small amounts of food at the beginning and make sure it is well cooked. Always be cautious with uncooked vegetables and lettuce.
Do not assume that water is safe to consume unless it is bottled. Ask for bottled water, either agua pura or agua con gas. Make sure you see the bottle opened in front of you if you are in a restaurant. Many Ecuadorians will often clean the top of the bottle with a napkin. Waters and colas are often consumed with straws. The safest way is to boil the water yourself. Once the water cools, it can be recontaminated, so keep purified water in a covered container. Iodine tablets are an alternative when boiling is impractical.
The classic food-poisoning culprits are salads and fruit. Fruit that must be peeled first, such as bananas, pineapples and oranges, are usually safer. Organic lettuce should still be purified and this is more popular now in many foreigner or gringo-orientated restaurants.
Ecuador’s restaurants range from the very basic to some of the most elegant in Latin America. In the province of Pichincha (where Quito is), there are more than 1,800 restaurants. Guayas province (where Guayaquil is) has more than 1,500. Here is a guide to some of my favourite restaurants in Ecuador, with an emphasis on Quito. One of my favourite delicatessens is El Español, which can be found in several of the shopping centres both in Guayaquil and Quito. One of these branches in Quito is in the tourist area at Juan León Mera 863. This is also one of the few restaurants in Ecuador where the employees wear gloves whilst handling the food.
La Herradura. Avenida Remigio Crespo in the Zona Rosa. This restaurant specialises in Argentinean dishes and sausages. A full dinner costs about US$ 7.50 and US$ 10 without alcohol. It is decorated in a traditional Argentinean motif.
Rancho Chileno is located at Avenida España near the airport. It has been operating for 30 years and specialises in unique meat dishes from Chile. Meals go for between US$ 3 and US$ 5.
Tuto Tutto L’ Originale. Remigio Crespo 453 y Miguel Díaz. A small, casual Italian restaurant. Meals average US$ 6.
Cielito Lindo. Jorge Pérez Concha 623 between Ficus and Monjas. Located in the Urdesa neighbourhood. Excellent traditional Mexican dishes combined with a good family atmosphere.
Hotel Continental Coffee Shop. Chile y 10 de Agosto. This is a great place to eat at any hour of the day and is one of my favourites after a long night of dancing. It is still very popular and has been around for years. Can be very crowded.
La Fontenella. P Icaza y Pedro Carbo. An excellent choice for lunch when downtown and not visited by many foreigners (currently being remodelled)
La Parrillada del ñato. Avenida Victor Emilio Estrada 1219 y Laureles in Urdesa. This has been one of the best steak houses in Guayaquil for a number of years. The main dining rooms are not air-conditioned but there is always a breeze floating through this establishment. I have eaten here a number of times year after year. It should not be missed.
Red Crab. Victor Emilio Estrada y Laureles 1208 in Urdesa. A casual and excellent source for all types of seafood dishes.
Morocho. Portete y 39. This is a small stand in Guayaquil. When I used to live near Portete Street, I loved to go down on a Sunday night to get a small bowl of morocho. There are many such stands along Portete.
Hotel Oro Verde. 9 de Octubre y García Moreno. ‘El Patio’ coffee shop has been vastly improved. The Oro Verde is now under the management of Argentineans. They have Argentinean beef shipped in just for the hotel.
Gran Hotel Guayaquil. Boyaca entre Clemente Ballen y 10 de Agosto. For 25 years, I have eaten in the coffee shop and always found it to be reliable with both Ecuadorian and American dishes. A number of the employees have worked there for 20 years or more.
La Querencia. Eloy Alfaro 2530 y Catalina Aldaz
La Choza. Av. 12 de Octubre 24-551 y Cordero
Las Menestras. This restaurant had no address when I last ate there. It is about three doors down from the hotel Mansion de Angel, which is located at Wilson E5-29 y Juan León Mera. It serves excellent Ecuadorian cuisine and seats 25 people at the most. On paydays, which are the 1st and about the 15th of the month, this place is packed at lunchtime.
La Viña. Isabel La Catolica y Cordero
Avalon. Orellana 155 y 12 de Octubre. Expensive by Ecuadorian standards.
La Terraza del Tartaro. Veintimilla 1106 y Amazons. Great view with good quality meat and fish.
Pims. Isabel la Catolica y Cordero. Has a great atmosphere and is very popular.
Clancy’s. Salazar y Valldolid. Great food and is very cosy.
La Escondida. General Roca N33-29 y Bosmediano. It features Californian cusine.
La Boca del Lobo. Calama 284 y Reina Victoria. It is very good but only open at night.
Le Grain Café. Baquedano y Juan León Mera. It is rated well and has a very inexpensive lunch.
El Cafecito. Cordero y Reina Victoria.
Il Risotto Pinto 209 y Diego de Almagro. It is closed on Mondays.
Pavorotii. Av 12 de Octubre 1955 y Cordero. This is a high-end restaurant.
El Arcate. Baquedano 358 y Juan León Mera. It serves excellent pizza and great pasta. It is closed on Mondays.
La Briciola. 1255 y Luis Cordero.
Sake. Paul River N30-166. This is an upscale sushi establishment.
Mexican
Mero Mero. Suiza 343 y República de El Salvador. This is not Tex Mex or Sonoran-style.
El Rincon de Francia. Roca 779 y 9 de Octubre. This establishment was founded nearly 25 years ago and is still excellent. It has a very elegant setting but is not extravagant. It is clearly upscale as many businessmen and famous personalities dine here. The service is exceptional.
Mare Nostrum. Foch y Tamayo.
Las Redes. Amazonas y Veintimilla.
San Telmo. Portugal 570 y 6 de Diciembre.
‘Dutch Treat’ (‘Going Dutch’) or ‘plan americano’ is not often practised in Ecuador. The general rule is that, if you invite, you pay. This is especially true if you’re inviting a woman somewhere. If someone invites you to a dinner or meal, the custom is that you should invite and host that person in the future. Invitations are expected to be reciprocated. One social event in which Ecuadorians use ‘Dutch Treat’ is called hacer una baca or literally to ‘make a cow’. This is often a group event when friends or acquaintances decide to go out to eat as a group and each person pays for his own meal.
Good table manners involve keeping your hands above the table. This is difficult for many people from the United States since we have been taught to keep our hands below the table. Many locals will eat with their arms lightly resting on the table and use the right hand to eat. European norms apply here.
When eating as a guest, you should leave a little on your plate at the end of the meal. If you finish everything, the host will assume you didn’t have enough to eat and will offer you more. This is also true with drinking. I once visited a local’s home and the hostess was serving beer in her finest glassware. It was a hot afternoon and I had no trouble drinking a full glass. I noticed as soon as it was emptied she would fill it back up, and I thought that, as a good guest, I should finish that as well. I soon found myself slightly intoxicated and realised that it is good manners for locals to fill up their guest’s empty glass. So, if you’ve quenched your thirst, leave some of the beverage in the glass or announce politely that you’ve had enough.
A drinking tradition among the different classes is that, at informal parties, people will often break into small groups. There will usually be a bottle of beer or another beverage and one glass. People will take turns filling up that glass for each other. The person offered the glass will consume the whole glass. While not very hygienic, this is a very strong bonding practice among many Ecuadorians.
When it comes to food, another aspect concerning manners among many Ecuadorians is when one of the family members goes out to eat. He or she will usually bring something back for the people in the house. This is a practice I still find hard to understand. If my Ecuadorian wife and I go out for a meal, she insists that we get something for the kids, even if they are out somewhere else or have eaten at home. When I am in Ecuador and staying with my mother-in-law, I will bring something back, even if it isn’t very much. I usually receive a nice smile, especially if it is pizza from an American fast-food restaurant, which she doesn’t eat at very often.
