Ecuador’s typical cuisine bursts with natural and organic flavors grown and raised locally in the various tropical ecological zones, making for a rich national gastronomy. The country’s geography extends from the tropical rainforest in the east, into the alpine grasslands of the Andes, and rolls down to the humid coastal lowlands, each region home to unique specialties. The diet in Ecuador generally consists of a main protein, like pork, chicken, beef, or freshly caught fish, a soup, and a starch, like rice or potatoes, accompanied by a glass of juice or coffee.