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De beste tingene å gjøre i Ecuador spenner fra vulkantopper til levende naturlaboratorier. Bestig Cotopaxi-vulkanen, en 5 897 meter høy stratovulkan som rangerer blant verdens høyeste aktive topper. Utforsk Galápagosøyene, hvor Darwins finker og kjempeskilpadder fortsatt streifer fritt rundt på 13 store øyer, som hver byr på unike møter med dyrelivet.
Zumbahua
Få steder lar deg padle kajakk inne i en gammel vulkankrater. Du går ned en bratt sti forbi vulkanske fjellformasjoner til strender med skiftende turkis vann.
Raske fakta: Kratersjøen når ned til 250 meters dyp, og vannet skifter mellom turkis, smaragdgrønt og dypblått avhengig av sollys og mineralinnhold. Vulkanaktivitet dannet kalderaen for rundt 800 år siden, og skapte en kollapset kjegle nesten 3 kilometer bred.
Høydepunkter: I 3 800 meters høyde over havet ligger innsjøen inne i en vulkan som sist hadde utbrudd før spanjolene noen gang satte sin fot i Amerika. Kajakkpadlere ror over kraterets overflate mens andeskondorer svever over hodet, 400 meter loddrett 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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