Ecuadorian cuisine is exceptionally varied – thanks in the most part to the varying altitudes of the different regions of the country. In the mountainous areas you’ll find that pork, chicken, beef, and guinea pig are popular, while at lower altitudes fruit is a popular option, most notably granadilla, passionfruit, and many types of banana. In the rainforest areas, a staple is the yuca which is fried or boiled depending on the dish and often used as a bread to mop up soups. Chorizo is popular throughout the country along with Ecuadorian Ceviche which is made of shrimp, lemon and tomato sauce, and the delicious Llapingauchos, which are a traditional Andean potato pattie, stuffed with cheese and fried until crispy and then topped with an egg.