Ecuadorian cuisine is shaped by three major landscapes: the Pacific coast, the Andean highlands, and the Amazon. Potatoes, maize, quinoa, beans, pork, beef, chicken, plantains, rice, and seafood all have important roles, but their combinations change considerably from one region to another.

Locro de papa and other highland soups reflect the Andes, while ceviche and plantain-based dishes are prominent along the coast. Amazonian cooking introduces river fish, cassava, and native fruits, making Ecuadorian food a particularly clear example of how geography shapes national cuisine.