Tigrillo – typical Ecuadorian breakfast food

tigrillo recipe

Want to cook some traditional Ecuadorean food for your friends and family? One of the easier things to make is Ecuadorean breakfast – simple and fast. Tigrillo is a wild animal in the cat family…and a delicious Ecuadorean specialty typical of the coast. Here’s how to make it.

Ingredients for tigrillo for two people*
– 2 eggs huevos (huevos)
– 2 unripe plaintains (verde)**
-4 ounces of fresh local cheese (queso fresco)
– Fresh parsley (perejil), chopped fine.
– Butter (or vegetable oil)
– Salt and pepper to taste

*This recipe is really easy to cook for large groups, just use about 2 eggs, 1 plaintain and ~2 oz of cheese per person.
**Note: if you’re cooking this in the US or Canada and can’t find the unripe plaintains, you can substitute bananas, it turns out yummy still, just a little different and somewhat sweet. And of course, no need to boil them.

  1. Peel and boil the plaintains until soft, about 15 minutes. 
  2. Mash the plaintains using a fork, leaving it somewhat rough, so you don’t end up with banana paste.
  3. Melt the butter or oil in a skillet on medium heat and saute the plaintains a couple minutes.
  4.  Crack the eggs in a separate bowl and whisk together the whites and the yolks. Stir the eggs into the plaintains and stir until the eggs scramble. 
  5. Mix in the queso fresco until the cheese is warm.
  6. Turn off the heat, mix in the chopped parsley, and serve immediately (do not cook the parsley).
  7. For a full Ecuadorean breakfast, serve with coffee, fresh juice (I love papaya or naranjilla!), and toast.

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