Typical Food

 Encocado

This dish of Creole origin, is made with seafood, it is a stew made from coconut milk. For its preparation it is necessary to make a fritter with onion, pepper and garlic and then boil it together with the coconut milk. Once this infusion is cooked, it is mixed with seafood and local herbs such as oreganón, chirarán and chillangua. White rice and patacones are ideal companions to highlight the flavors of this succulent preparation.

Chigüiles

This dish is made especially during Carnival times, the most representative festival in the province of Bolívar. It is a food native to the Andean area prepared with corn flour, pork fat and cheese, it is wrapped in fresh wheat leaves. This typical dish represents the culture, history and tradition of this town.

Encebollado

This is a typical soup from the Ecuadorian coast, but especially from the province of Guayas. Its true origin dates back to the Valdivia culture, who cooked fish over a wood fire in ceramic pots, and who, after the conquest, their descendants fused fish with yuca and other ingredients brought by the Spanish. Over the years, this preparation reached the big city and became a means of subsistence and food for the shipyards.