Ecuadorian cuisine is a vibrant blend of indigenous, Spanish, and African influences, reflecting the country's diverse geography and cultural heritage. Coastal regions are known for their seafood dishes, such as ceviche and encebollado, while the Andean highlands offer hearty meals like locro, a potato and cheese soup, and llapingachos, potato patties often served with sausage and eggs. The Amazon region contributes unique ingredients like yucca and plantains. Common staples include rice, corn, and potatoes, often accompanied by aji, a spicy sauce. Ecuadorian cuisine is characterized by its use of fresh, local ingredients and a variety of flavors and textures.