Ecuadorian cuisine is a vibrant blend of flavors and ingredients influenced by its diverse geography and rich cultural heritage. From the coastal regions to the highlands, each area offers unique dishes that reflect local traditions and available resources. Staples like rice, potatoes, and corn are commonly used, often accompanied by fresh seafood or meats. Popular dishes include ceviche, a refreshing seafood dish marinated in citrus juices, and locro de papa, a hearty potato soup. Ecuador's culinary scene also features a variety of fruits, such as bananas and passion fruit, which add sweetness and depth to many recipes.