Street Stall · Fish & Pickled Onion Stew
Encebollado
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It's so closely tied to curing hangovers that many Guayaquil stalls only start selling it after sunrise and often sell out entirely by mid-morning.
Chunks of albacore or tuna simmer with yuca in a tomato broth, topped generously with pickled red onion, cilantro and a squeeze of lime. Street stalls around Guayaquil serve it in disposable bowls with fried plantain chips on the side.
Why it's made this way: Encebollado is considered Guayaquil's unofficial national dish, born from the city's port access to fresh tuna and its love of pickled-onion toppings.
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Part of World of Street Food — 690 dishes from 118 countries.
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