Fritada
Encyclopedia
Fritada is a typical dish in Ecuadorian cuisine
. Its main ingredient is fried pork
. It is a traditional dish, and its origins date back to the colonial era, to the beginning of the 19th century. The pork is cooked in boiling water with various spices and then is fried with pork fat in a brass pan over flames. It is generally served with Llapingacho or whole boiled potatoes, mote
or cooked corn, pickled onions and tomato, and fried ripe plantains. It may also be accompanied by cooked fava beans or mellocos, though mellocos are rather uncommon.
Ecuadorian cuisine
Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Pork, chicken, beef, and cuy are popular in the mountain regions and are served with a variety of carbohydrate-rich foods, especially rice, corn and potatoes. A popular street food in mountain regions is...
. Its main ingredient is fried pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
. It is a traditional dish, and its origins date back to the colonial era, to the beginning of the 19th century. The pork is cooked in boiling water with various spices and then is fried with pork fat in a brass pan over flames. It is generally served with Llapingacho or whole boiled potatoes, mote
Mote (food)
Mote is the generic name for several grains cooked in water, consumed in many Central and South American countries.-Argentina:...
or cooked corn, pickled onions and tomato, and fried ripe plantains. It may also be accompanied by cooked fava beans or mellocos, though mellocos are rather uncommon.