Flavors · Guayaquil

Encebollado

Fish broth with manioc and red onion pickled in lime, served with chifles, popcorn or bread. The encebollado of Guayaquil was declared Intangible Cultural Heritage of Ecuador in 2024.

Traditional dish from Guayaquil, Guayas

Also known as: Encebollado guayaquileño, Encebollado de pescado, Encebollado guayaco

Updated October 2026

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Encebollado — Guayaquil, Ecuador — Encebollado

Encebollado — Guayaquil, Ecuador

Encebollado is a fish broth, usually made with albacore, a type of tuna, cooked with manioc, tomato, bell pepper, cumin and cilantro. On the dish, on top of the broth, goes a portion of sliced red onion pickled in lime, which gives the soup its name. It is served with chifles, thin slices of green banana fried, popcorn, bread or rice, and each person finishes with lime and ají.

On July 25, 2024, during the solemn session for the 489th anniversary of Guayaquil’s founding, the Ministry of Culture and Heritage announced the declaration of the encebollado of Guayaquil as Intangible Cultural Heritage of Ecuador. The gastronomic map from the Ministry of Tourism had already indicated it as the dish of the province of Guayas.

Encebollado is considered one of the culinary symbols of the port. One version reported in the press places its origin in the neighboring Santa Elena peninsula and says Guayaquil adopted it as its own; the dish is eaten today throughout the country.

It is eaten in the morning as a hearty breakfast, and is sought after after festivities. During the Fiestas Julianas, which celebrate the city’s founding in July, it gains even more prominence.

Each place defends its preferred accompaniment, and the discussion between chifles, popcorn and bread is part of the tradition.

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Where it comes from

Guayaquil , Guayas
The encebollado of Guayaquil has been Intangible Cultural Heritage of Ecuador since 2024.

Ingredients

Fish (albacore), manioc, red onion pickled in lime, tomato, bell pepper, cumin, garlic and cilantro. Served with chifles, popcorn, bread or rice, lime and ají.

How it is eaten

Very hot, in a deep bowl, eaten with a spoon, with the pickled onion on top and the chifles or popcorn added to the broth at the moment.

When it is eaten

In the morning, year-round; more sought after after festivities and during Guayaquil’s Fiestas Julianas in July.

Your questions

Questions about Encebollado

What is encebollado?

A fish broth with manioc and red onion pickled in lime, served with chifles, popcorn or bread. It is Guayaquil’s dish declared Intangible Cultural Heritage of Ecuador in 2024.

When is encebollado eaten?

In the morning, as a hearty breakfast. Many people seek it after festivities.

What are chifles?

Thin slices of green banana fried until crispy, placed in the encebollado broth or eaten on the side.

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