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Encebollado

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description Encebollado Overview

Encebollado is a traditional Ecuadorian soup primarily made with albacore tuna, cassava, and a base of onions, tomatoes, and cilantro. It is typically served warm and garnished with a generous topping of pickled red onion rings. The soup is often accompanied by sides of toasted corn nuts, plantain chips, and avocado. Widely consumed across Ecuador, particularly in the coastal regions, it is a popular dish frequently eaten for breakfast or as a local remedy for hangovers.

help Encebollado FAQ

What is Encebollado?

Encebollado is a highly popular traditional Ecuadorian soup primarily made with albacore tuna, cassava, and a flavorful base of onions, tomatoes, and cilantro. It is considered by many to be the national dish of Ecuador.

What is Encebollado garnished with?

The soup is typically served warm and garnished with a generous topping of pickled red onion rings. It is almost always accompanied by sides of toasted corn nuts (chifles) and a spicy chili sauce.

When do Ecuadorians typically eat Encebollado?

While it is eaten regularly for lunch, Encebollado is famously consumed as a breakfast dish. Many locals also eat it as a popular remedy for a hangover due to its warm, comforting broth.

Does Encebollado contain gluten?

No, traditional Encebollado is naturally gluten-free because it relies on cassava (yuca) rather than wheat-based noodles for its starch. The broth is thickened naturally by boiling the starchy yuca root until it begins to break down.

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