The fish onion occupies a prominent place in collective memory Ecuadorian migrantseven if they are far from their place of origin. At national celebrations and Family reunion in the United StatesThis preparation represents a connection to cultural roots expressed through food.
During the program Today from Telemundo, Ecuadorian chef Luis Balda explained the preparation of encebollado, a dish associated with Ecuador’s Independence Day celebrations. At the presentation he defined the dish as “A Soup very original, full of history and tradition”and listed its main ingredients: onions, peppers, tomatoes, cilantro, parsley, celery and yuca, accompanied by tuna or albacore. The last two play a central role in preparation.
He The first step is to cook the vegetables. Balda pointed this out can be boiled or roasted. That is, roasted directly over the fire until golden brown, a method he chose to intensify the flavor. Then a broth prepared with fish heads and bones is added, which is cooked over medium heat for between 30 and 45 minutes until a concentrated broth is obtained.
Parallel to that The fish is sealed separately and is added to the broth at a later stage to avoid overcooking. Once the flavors are integrated, some of the vegetables are pureed and strained. The yucca plays a key role in the final texture as it allows the broth to thicken, a resource the chef described as “the little trick” of the onion.
Out of Univision 41 New York, Belgium Mendoza Ramos, executive chef at La Hueca Manabita restaurant in Queens, New York, explained that encebollado “is considered by many to be the national dish of Ecuador.” When submitting one typical version of Guayaquilpointed out that there is no uniform recipe as the ingredients vary depending on the region.
Among the elements he highlighted were basil, coriander, celery (celery) and mint, as well as cumin, pepper and salt. Regarding fish, he explained that in Guayaquil, encebollado is traditionally prepared with albacore tuna or tuna, the varieties most commonly used in this region of the country.
The cook remarked: “If there is no yucca, there is no onion”. He also explained that the broth is made from the water of the fish, cooked cassava and a base of tomatoes, garlic, onions and spices, which are then liquefied.
Mendoza Ramos linked this tradition to the ancient fishermen and explained that Encebollado can be traced back to this origin sold on the street very earlya custom associated with fishing days. He learned the recipe from his father-in-law and was able to feed his family.
On July 25, 2024, the encebollado has been declared an intangible cultural heritage of Ecuador by the Ministry of Culture and Heritage, as explained by the Pontifical Catholic University of Ecuador (PUCE).
Edison Cupueran, professor of culinary management at PUCE, defined the dish as a symbol of identity: “Encebollado is a reflection of what Ecuador is: a mix of cultures, flavors and traditions that have evolved over time.”
However, according to Cupueran, the origin of Encebollado is not precise Some studies link it to the Valdivia culturearound the year 3500 BC BC, made from fish broths with herbs. With settlement, ingredients such as cassava, tomato and onion were incorporated.
Originally known as spicy fishthe dish was sold on the streets and was associated with spice shops. Its expansion was first a response to internal migration and then to the international movement of Ecuadorians, which allowed its arrival in countries such as Mexico, Spain and the United States in both homemade and canned versions.
In 2025, Encebollado was awarded as fourth best fish soup in the worldaccording to TasteAtlas ranking, based on public reviews. At the local level, the Encebollado World Cup has been held since 2017, where traditional preparations are rewarded.
About The Author
