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tigrillo

Name: tigrillo
Cuisine: Ecuadorian
Ingredients: 3 medium green plantains; 2 large eggs; 100 grams queso fresco (fresh cheese); 50 grams chicharrón (fried pork belly); 1 small onion; 2 tablespoons butter or oil; to taste salt; a few sprigs cilantro (optional)

Tigrillo is a traditional Ecuadorian breakfast dish made primarily from mashed green plantains combined with eggs, cheese, and sometimes chicharrón or onions. It is a hearty, savory dish that reflects the agricultural richness of the Ecuadorian coast and highlands and is beloved for its comforting, filling qualities.

8 ingredients

savorycheesyearthyheartyslightly sweet

Culinary DNA Preview

Indigenous70%

Spanish30%

Ingredients

green plantains
3 medium
eggs
2 large
queso fresco (fresh cheese)
100 grams
chicharrón (fried pork belly)
50 grams
onion
1 small
butter or oil
2 tablespoons
salt
to taste
cilantro (optional)
a few sprigs

Method

Steps not available

Origin Story

Tigrillo originated in the coastal regions of Ecuador, where plantains are a staple crop, and it has roots in indigenous and mestizo culinary traditions blending native ingredients with Spanish influences.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients+techniques

Spanish30%

ingredient_origin

Techniques

boiling mashing sautéing scrambling

Stories about this dish

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