Beach Stall · Fish in Coconut Sauce
Encocado de Pescado
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The coconut milk is squeezed fresh by hand from grated coconut for each batch, a labor-intensive step Esmeraldas cooks say gives the sauce its distinct richness compared to canned versions.
Fish is simmered in a sauce of fresh coconut milk, tomato, garlic and cilantro until the broth turns rich and orange-tinted. Beachside stalls along Esmeraldas serve it with rice and patacones.
Why it's made this way: Esmeraldas's Afro-Ecuadorian coastal communities built their cuisine around coconut palms and Pacific fish, making encocado the province's defining dish.
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Part of World of Street Food — 690 dishes from 118 countries.
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