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De bedste ting at lave i Ecuador spænder fra vulkanske tinder til levende naturlaboratorier. Bestig Cotopaxi-vulkanen, en stratovulkan på 5.897 meter, der rangerer blandt verdens højeste aktive bjergtoppe. Udforsk Galapagosøerne, hvor Darwins finker og kæmpeskildpadder stadig strejfer frit rundt på 13 større øer, som hver især byder på enestående møder med dyrelivet.
Zumbahua
Få steder lader dig padle en kajak inde i en gammel vulkankrater. Du går ned ad en stejl sti forbi vulkanske klippeformationer til bredder med skiftende turkisblåt vand.
Hurtige fakta: Kratersøen når ned i 250 meters dybde, og dens vand skifter mellem turkis, smaragdgrøn og dyb blå afhængigt af sollys og mineralindhold. Vulkanisk aktivitet dannede calderaen for omkring 800 år siden og skabte en kollapset kegle, der er næsten 3 kilometer bred.
Højdepunkter: I 3.800 meters højde over havets overflade ligger søen inde i en vulkan, der sidst havde udbrud, før spanierne nogensinde satte foden i Amerika. Kajakroere padler hen over kraterets overflade, mens andeskondorer svæver over hovedet på dem, 400 meter lodret oppe over dem.
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Dulce de Leche in Ecuador is often made with panela (unrefined cane sugar) and served with cheese. It is a beloved sweet treat found in markets across the country.

Espumilla is a light, foamy meringue-like dessert made from guava pulp and egg whites. Street vendors traditionally serve it in a glass cup with a spoon.
Helado de Paila is a traditional Ecuadorian ice cream made by hand in a large copper pot (paila) filled with ice and salt. The fruit mixture is stirred vigorously until it freezes into a creamy sorbet.

Ecuadorian ceviche is distinct from other Latin American versions as it is often made with shrimp or fish and served with a rich tomato-based sauce. It is commonly accompanied by popcorn, plantain chips, and toasted corn.
Llapingachos are crispy potato patties stuffed with cheese and served with peanut sauce, chorizo, and fried eggs. They originate from the highlands of Ecuador and are a staple of Sierra cuisine.
Hornado is a slow-roasted whole pig that is marinated in garlic, cumin, and achiote before being cooked in a brick oven. It is traditionally served with llapingachos, mote (hominy corn), and a crispy skin known as cuero.

Colada Morada is a thick, purple fruit drink made from black corn flour, berries, and spices like cinnamon and cloves. It is traditionally consumed on November 2nd for Day of the Dead alongside guaguas de pan (bread shaped like children).

Canelazo is a warm, spiced alcoholic drink made from cinnamon, panela, and aguardiente (sugarcane liquor). It is a popular beverage in the Andes highlands, especially during cold evenings and festive celebrations.
Chicha is a fermented corn drink that dates back to pre-Columbian times and is still made by Indigenous communities in the Amazon and Andean regions of Ecuador. It is often prepared by chewing corn to break down starches into sugars for fermentation.
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Plansprog: Dansk