Encebollado – The Soulful Stew That Became Ecuador’s National Dish:

In the lush, coastal heart of Ecuadorian cuisine, no dish is as iconic—or as comforting—as Encebollado. This robust fish stew, made with albacore tuna, yuca (cassava), and a tangy tomato-onion broth, has evolved from humble coastal roots into a national treasure. Beloved for its bold flavor and curative reputation, especially as a morning-after remedy, Encebollado reflects Ecuador’s deep connection to the sea, indigenous traditions, and culinary adaptability.

A Dish Born of the Coast:

The origins of Encebollado trace back to Ecuador’s Pacific coastal provinces, particularly Manabí and Esmeraldas, where fishing is central to daily life. Fresh-caught albacore tuna (bonito or “albacora”) is the star of the dish, traditionally simmered with yuca—a starchy root vegetable introduced by indigenous cultures long before colonization.

Its name, “Encebollado,” literally means “with onions,” highlighting the other key element: a generous topping of pickled red onions (curtido), which adds sharpness and acidity that cuts through the rich broth. The tomato and spice base, likely influenced by Spanish and Afro-Ecuadorian cooking traditions, balances heat, salt, and citrus, making the stew deeply aromatic and uniquely satisfying.

Indigenous and Colonial Influence:

The combination of fish and yuca has been part of Ecuadorian indigenous diets for centuries. With the arrival of the Spanish came new ingredients like onions, citrus fruits, and cumin—all of which were incorporated into local cooking techniques. What makes Encebollado special is the way it marries these influences: indigenous staples, colonial seasonings, and Afro-Caribbean-style garnishes like lime and chili.

Over time, this fusion produced a stew that was both nutritious and restorative, often prepared in large pots to serve entire families or communities.

More Than a Meal: A Cultural Ritual:

Though Encebollado can be enjoyed at any time of day, it has developed a reputation in Ecuadorian culture as the ultimate hangover cure. Locals often seek it out in the early morning hours—especially on weekends—at bustling markets and roadside eateries called encebolladerías. It’s hearty enough to serve as breakfast, lunch, or a pick-me-up between shifts.

The communal aspect of eating Encebollado—sitting elbow-to-elbow at a crowded table with a bowl of steaming stew, plantain chips on the side, and lime wedges ready—is a deeply ingrained ritual across generations.

National Recognition:

While Ecuador does not have an official law designating a national dish, Encebollado is widely regarded as the country’s culinary symbol. Surveys and cultural discussions consistently rank it at the top of Ecuadorian cuisine. Its popularity spans regions and social classes, served everywhere from home kitchens to coastal seafood stands and urban restaurants.

In many ways, Encebollado embodies Ecuador’s diverse landscape and spirit—from the coastal waters that provide the fish, to the Andean influence on root vegetables, and the blend of pre-Columbian, Spanish, and Afro-Ecuadorian culinary heritage.

A Dish That Tells a Story:

Today, Encebollado is not just a dish—it’s a story in a bowl. It tells of fishermen rising before dawn, of markets buzzing with hungry patrons, of family recipes passed down through generations. It captures Ecuador’s maritime soul and its ability to transform simple, local ingredients into something deeply nourishing and unforgettably flavorful.

For Ecuadorians at home or abroad, a steaming bowl of Encebollado is more than comfort food—it’s a taste of identity, memory, and national pride.