When I lived in Ecuador back in the mid 70's as a Peace Corps Volunteer, "Cuisine" was not exactly a word that readily came to mind when discussing Ecuador and food. But that has all changed, for the better, I must say. Cuenca, Ecuador is a walking and dining paradise for anyone who loves to sample fresh, local ingredients.
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Here's a picture of our favorite snack at the central old town mercado, fresh sweet corn and cheese pancakes. The corn is called "mote" and is not a sugary sweet corn, but has large, starchy hominy like kernal. The cheese is a mild, fresh cheese making the pancake a slightly salty bite with a gooey yummy inside 
Sure, lots of fresh fruits and vegetables have always been available in Ecuador, but back in the 70's the variety was much more limited....and bacon, good butter and cream were non-existent. This picture was taken at the central mercado, where they were making their own cheese that they use in the pancakes. Ecuador is so much different today, with good cuisine and great chefs are everywhere. In fact, cheesemaking has become an art in Ecuador - you can buy fresh cheese, slightly aged cheese, or sharper aged cheese. Truly aged or imported cheese can also be found in the big box stores.
Yummy Mousse de Maracuya with chocolate & bananas. Maracuya, or passion fruit, grows wild everywhere in Ecuador. Mousse de Maracuya (see recipe below) is on the dessert menu at many restaurants in Cuenca - sometimes very tart, sometimes very sweet.... This concoction was very creamy and delicious, and full of fruit and fiber. We ate this dish, along with 3 other wonderful desserts and coffee, at a lovely, modern restaurant in old town, next to a hotel. Here's a foto of a wall hanging made of clay, very detailed, depicting Cuenca old town, on the wall inside.
It is possible to find just about every type of food and vegetable and fruit and meat and spice that you may want to eat or cook in Ecuador. You might have to search a bit for it, but you will find it. I'm amazed at the wonderful variety that abounds in all the markets. I also love the fact that most everything is bought local and cooked fresh. Packaged food is available, but why would you want it? 
This is a foto of our favorite Gringo meal @ Bananas restaurant in old town, and the ladies who make the wonderful freshly grated potato hash browns to order. I've tried to make them at home, they don't taste the same. Not as good. And I think I'm a good cook!
Panaderias, or bread stores, are everywhere. When you walk around old town, if you pass by one of these, you can't resist the rich, yeasty aroma of the bread and pastries baking...especially in the morning. A whole bag of fresh bread, pan dulce (sugar buns) pan chocolate (bread stuffed with chocolate) and even cheese or meat stuffed buns (or plain ones, great with butter and jam) runs about a couple of dollars.
Panaderias, or bread stores, are everywhere. When you walk around old town, if you pass by one of these, you can't resist the rich, yeasty aroma of the bread and pastries baking...especially in the morning. A whole bag of fresh bread, pan dulce (sugar buns) pan chocolate (bread stuffed with chocolate) and even cheese or meat stuffed buns (or plain ones, great with butter and jam) runs about a couple of dollars.
If you love roasted pork, potatoes and beer, Ecuador is the place for you. Potatoes originated in the Andes, and every color, size and type of potato can be found here. Top floor at the main mercado in old town, a plate of delicious roasted pork and potatoes with mote, a starchy hominy, is about $1.85. Pilsener, a huge bottle of cold beer is pretty cheap, too. Select a pork seller, with a big roasted pig, point to the part of meat you want, say yes to potatoes and mote, and she'll heat it up in a pan for you. Great lunch. Try the crunchy skin for a salty treat.
Or pick up some potatoes, beans and grains for a wonderful soup - or maybe some mora (blackberries) for a cobbler. 
At a favorite restaurant in Quito, next door to the Holiday Inn Express, wonderful bread appetizers with olive oil, balsamic vinegar and spices for dipping along with a glass of wine could have made a meal for us. But we went ahead and ordered Italian pasta dishes, anyway.
Whew! I think I'm hungry now!
Mousse de Maracuya
Combine the following 3 ingredients in a saucepan, heat until sugar dissolves and then let cool completely:
1 C passion fruit concentrate or fruit pulp (see note 1 below)
1/2 Tbsp lime juice
1 cup sugar
In a small saucepan, sprinkle
1 envelope gelatin
over
2 Tblsp water
Allow gelatin to soften in the water, about 5 minutes, then heat very slowly until it dissolves. Once it is dissolved, stir in fruit juices and sugar mixture.
Fill a large mixing bowl about half full of ice cubes. Place the saucepan with the mixture of juices and gelatin over the ice cubes. Cool the juice mix for about 30 minutes, stirring occasionally. Mixture should be completely cooled. Or if you prefer, you can place saucepan into the refrigerator but be sure to check often to stir the mixture.
Meanwhile, in a medium mixing bowl, whip
1 Cup heavy whipping cream
until very stiff. When juice mixture is completely cooled, slowly incorporate the juice mixture into the whipped cream, folding carefully.
In a very clean large mixing bowl, whip
3 egg whites (see note 2)
1/4 tsp cream of tartar
until stiff peaks form. Gently fold into the juice and whipped cream mixture.
Spoon into molds (makes 6 individual or 1 large). Refrigerate at least 6 to 8 hours, unmold onto plates and garnish with a few maracuya seeds, a spoonful of maracuya pulp or concentrate, a dollop of whipping cream and a mint sprig. Enjoy!
note: 1) if you can't find fresh passion fruits, frozen pulp can usually be found at international food stores. Concentrate will also work, but the flavor is best when using fresh fruit. Be sure to strain the seeds from the pulp before mixing in. note: 2) if not using fresh, local eggs that you trust, use pasteurized eggs as the egg whites will not be cooked.
