Ecuador: The People, Music, Food and Dance

ecuador band 2

Music
The music of Ecuador has a long history. Pasillo is a genre of indigenous Latin music. In Ecuador it is the “national genre of music.” Through the years, many cultures have influenced to establish new types of music. There are also different kinds of traditional music like albazo, pasacalle, fox incaico, tonada, capishca, Bomba highly established in afro-Ecuadorian society like Esmeraldas, and so on. Tecnocumbia and Rockola are clear examples of foreign cultures influence. One of the most traditional forms of dancing in Ecuador is Sanjuanito. It’s originally from the North of Ecuador (Otavalo-Imbabura). Sanjuanito is a danceable music used in the festivities of the mestizo and indigenous
culture.

The Food
Ecuadorian cuisine is diverse, varying with the altitude and associated agricultural conditions. Most regions in Ecuador follow the traditional three course meal of soup, a second course which includes rice and a protein such as meat or fish, and then dessert and coffee to finish. Supper is usually lighter, and sometimes consists only of coffee or herbal tea with bread.
In the highland region, pork, chicken, beef, and cuy (guinea pig) are popular and are served with a variety of grains (especially rice and corn) or potatoes.

Watch a Taste of the Music, Food and Dance of Ecuador:

Music
The music of Ecuador has a long history. Pasillo is a genre of indigenous Latin music. In Ecuador it is the “national genre of music.” Through the years, many cultures have influenced to establish new types of music. There are also different kinds of traditional music like albazo, pasacalle, fox incaico, tonada, capishca, Bomba highly established in afro-Ecuadorian society like Esmeraldas, and so on. Tecnocumbia and Rockola are clear examples of foreign cultures influence. One of the most traditional forms of dancing in Ecuador is Sanjuanito. It’s originally from the North of Ecuador (Otavalo-Imbabura). Sanjuanito is a danceable music used in the festivities of the mestizo and indigenous
culture.

The Food
Ecuadorian cuisine is diverse, varying with the altitude and associated agricultural conditions. Most regions in Ecuador follow the traditional three course meal of soup, a second course which includes rice and a protein such as meat or fish, and then dessert and coffee to finish. Supper is usually lighter, and sometimes consists only of coffee or herbal tea with bread.
In the highland region, pork, chicken, beef, and cuy (guinea pig) are popular and are served with a variety of grains (especially rice and corn) or potatoes.Ceviche_ecuador

n the coastal region, seafood is very popular, with fish, shrimp and ceviche being key parts of the diet. Generally, ceviches are served with fried plantain (chifles y patacones), popcorn or tostado[disambiguation needed]. Plantain- and peanut-based dishes are the basis of most coastal meals. Encocados (dishes that contain a coconut sauce) are also very popular. Churrasco is a staple food of the coastal region, especially Guayaquil. Arroz con menestra y carne asada (rice with beans and grilled beef) is one of the traditional dishes of Guayaquil, as is fried plantain which is often served with it. This region is a leading producer of bananas, cacao beans (to make chocolate), shrimp, tilapia, mangos and passion fruit, among other products.

 
 
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