Tigrillo 📍Ecuador 🇪🇨 Taste Ecuador: tasteatlas.com/ecuador Tigrillo is a hearty, traditional Ecuadorian breakfast dish originating from the coastal province of El Oro, most notably associated with the historical gold-mining city of Zaruma. The dish takes its name from the small, spotted wild feline native to the region; when the dish's distinct ingredients are mashed and cooked together, the resulting speckled mixture is said to resemble the animal's patterned coat. Deeply embedded in the country's coastal culinary culture, it is celebrated for its rich, comforting flavors and its ability to provide lasting energy for the day ahead. The foundation of the dish relies on green plantains, which are boiled or fried before being roughly mashed. This starchy base is then transferred to a hot skillet and vigorously mixed with whisked eggs, crumbled queso fresco (fresh white cheese), and crispy chunks of chicharrón (fried pork belly or cracklings). The mixture is pan-fried until the cheese melts and the components are fully integrated into a savory, textured scramble. Tigrillo is traditionally served steaming hot for breakfast, almost always accompanied by a cup of strong, locally grown filtered coffee and a side of fresh ají (chili sauce) for an added kick of heat. Video: Nievita Zambrano

Bolón de verde 📍 Ecuador 🇪🇨 Taste Ecuador: tasteatlas.com/ecuador A staple of Ecuador’s coastal region, bolón de verde (literally "large green ball") is a traditional dumpling made from green plantains. The dish typically features the barraganete variety, a large, starch-dense plantain prized for its ability to hold its shape during mashing. The preparation begins by boiling or frying chunks of the green plantain until soft. While still hot, they are mashed with butter, lard, salt, and cumin to form a thick, pliable dough. This dough is shaped into baseball-sized spheres and stuffed with savory fillings. Once stuffed and sealed, the dumpling is fried a second time to develop a deeply crunchy outer crust while keeping the inside soft. It is traditionally served hot for breakfast or mid-afternoon Merienda, accompanied by a fried egg, hot ají salsa, and black coffee. Video: Nievita Zambrano