Ecuador’s diverse regions offer a variety of unique and flavorful dishes, each with its own story and cultural significance. During my travels, I had the opportunity to visit Zaruma, a charming town known for its rich traditions and gold mining history. Here, I discovered tigrillo, a beloved breakfast dish that perfectly captures the essence of Ecuadorian coastal and highland cuisine.
I tried tigrillo, a dish made from mashed green plantains, scrambled eggs, cheese and occasionally chicharrón (fried pork). It’s a hearty, savory meal that is both comforting and flavorful.
From the first bite, I was hooked! The combination of creamy plantains, melted cheese and the hint of saltiness from the eggs was incredible. It felt like I was tasting a piece of Ecuador’s culture and culinary heritage. The dish was warm, filling and comforting, making it the perfect introduction to Zaruma’s local flavors.
To prepare tigrillo, green plantains are boiled or fried, then mashed into a soft consistency. This base is mixed with scrambled eggs and grated cheese to create a rich, creamy texture. Some versions include bits of crispy chicharrón for added flavor and crunch.
