<P> Most regions in Ecuador follow the traditional 3 course meal of sopa / soup and segundo / second dish which includes rice or pasta and a protein such as meat, poultry, pig or fish . Then dessert and a coffee are customary . Dinner is usually lighter and sometimes just coffee or agua de remedio / herbal tea with bread . </P> <P> Some of the typical dishes in the coastal region are: a variety of ceviches, pan de yuca, corviche, guatita, papas con queso, encebollado, empanada de viento (deep fried flour cover and cheese / scallion filling, served sprinkled with sugar) or empanada de verde (green plantain cover and cheese filling), mangrove crab, arroz con menestra (lentil or bean stew) y carne asada, caldo de bola (beef soup featuring a green plantain ball filled with meat, egg, and spices); in the mountain region: hornado, fritada, humitas, tamales, llapingachos, lomo saltado, and churrasco . </P> <P> Pork, chicken, beef, and cuy (guinea pig) are popular in the mountain regions and are served with a variety of grains (especially rice and corn or potatoes). A popular street food in mountain regions is hornado, consisting of potatoes served with roasted pig . Fanesca, a fish soup including several types of bean, is often eaten during Lent and Easter . During the week before the commemoration of the deceased or All Souls' Day, the fruit beverage colada morada is typical, accompanied by t'anta wawa which is stuffed bread shaped like children . </P> <Table> <Tr> <Td> </Td> <Td> This section needs expansion . You can help by adding to it . (April 2012) </Td> </Tr> </Table>

A national delicacy this sauce is found on most tables in south america