Ecuadorian soups

Sancocho (from the Spanish verb sancochar, 'to parboil') is a traditional stew in several Caribbean and Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Panama, Puerto Rico, Trinidad and Tobago and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.

Fanesca is a soup traditionally prepared only on Good Friday and is eaten by households and communities in Ecuador. This dish is an Ecuadorian tradition that is prepared to give thanks to God for the food provided and blessings.

Encebollado (Spanish: onionized, participle of “encebollar” to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish.