The dish is typically served with a hot cup of coffee, completing a classic Ecuadorian breakfast.
Yes, tigrillo is deeply tied to the environment of Zaruma and the surrounding regions. Green plantains are a staple crop in Ecuador, thriving in the fertile soils and warm climate of coastal and foothill areas. The combination of plantains with eggs and cheese reflects the availability of these ingredients in the region, where agriculture plays a key role in daily life. Additionally, Zaruma’s tradition of hearty breakfasts stems from its history as a mining town, where residents needed energy-rich meals to fuel long days of labor. Tigrillo is not just food—it’s a connection to the land and its history.
