When it comes to the mountain southern area, the food is somewhat different, examples of typical Loja food are "repe", a soup prepared with green bananas; "cecina", roasted pork; and "miel con quesillo" or "cuajada" as desert.
A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of bananas, uvilla, taxo, and tree tomato.
Seafood is popular at the coast, where prawns, shrimp and lobster are key parts of the diet. Plantain- and peanut-based dishes are the basis of most coastal meals, which are usually served in two courses. The first course is caldo soup, which may be aguado (a thin soup, usually with meat) or caldo de leche, a cream vegetable soup. The second course might include rice, a little meat or fish with a menestra (stew), and salad or vegetables. Patacones are popular side dishes with coastal meals.
Some of the typical dishes in the coastal region are: ceviche, pan de almidón, corviche, guatita, encebollado and empanadas; in the mountain region: hornado, fritada, humitas, tamales, llapingachos, lomo saltado, and churrasco.
In the rainforest, a dietary staple is the yuca, elsewhere called cassava. The starchy root is peeled and boiled, fried, or used in a variety of other dishes. Many fruits are available in this region, including bananas, tree grapes, and peach palms.
Aguardiente, a sugar cane-based spirit, is probably the most popular national alcohol. Drinkable yogurt, available in many fruit flavors, is extremely popular and is often consumed with pan de yuca, which is a light bread filled with cheese and eaten warm.