Fritada
Sign in to saveFritada is a typical dish in Ecuadorian cuisine. Its main ingredient is braised pork. It is a traditional dish from the highlands, and its origins date back to the colonial era, to the beginning of the 19th century. The pork is cooked in a mix of boiling water, orange juice with onion, garlic and cumin until the liquid is gone and the pork browns in the “mapahuira” or mix of its own grease and spices/flavors from the onion/garlic in a brass pan over flames. It is generally served with Llapingacho which are potato tortillas or whole boiled potatoes, mote or cooked corn, pickled onions and tomat
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Vinony's link graph records 6 inbound references to Fritada, and connects out to Ecuador, broad bean and pork.
It is catalogued under topics including Ecuadorian cuisine, Latin American pork dishes and National dishes.
Vinony links it to 4 Wikipedia language editions.
Wikidata facts
- Instance of
- meal
- Part of
- Ecuadorian cuisine
- Country of origin
- Ecuador
- Image
- CUENCA - CIUDAD - GENTE - GASTRONOMÍA (18136357868).jpg
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- Commons category
- Fritada
- different from
- frittata
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Encyclopedic overview
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- See also
- External links
Fritada is a typical dish in Ecuadorian cuisine. Its main ingredient is braised pork. It is a traditional dish from the highlands, and its origins date back to the colonial era, to the beginning of the 19th century. The pork is cooked in a mix of boiling water, orange juice with onion, garlic and cumin until the liquid is gone and the pork browns in the “mapahuira” or mix of its own grease and spices/flavors from the onion/garlic in a brass pan over flames. It is generally served with Llapingacho which are potato tortillas 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.
==See also== List of Ecuadorian dishes and foods
Excerpted from Wikipedia’s “Fritada” article, available under the CC BY-SA 4.0 licence.