25 of the most popular traditional Ecuadorian recipes, including holiday recipes. These traditional Ecuadorian recipes are easy to make. Our list breaks out the recipes by categories of Main Courses, Side Dishes, and Desserts. This was to make it easier to find the recipe you need.
If you make your way through Ecuador, from the Andes Mountains caps to the forests of the Amazon to the Pacific coast, you will discover that the inhabitants have a rich and diverse cuisine. Traditional Ecuador recipes is a mixture of those traditional dishes that find their roots in the Incan empire and varieties of flavors from different regions that date back to the arrival of the Spaniards.
The food is appealing to both the inhabitants and visitors. More interesting is that your journey through the country will bring you across diverse versions of national dishes made from ingredients typically found in the region. The diverse terrain found in the country has a huge role to play in shaping the cuisine.
The History of Food from Ecuador
Traditional Ecuador recipes have largely been influenced by the heritage of the Incans and colonial rule. Your journey will reveal that most of the dishes closely resemble the menus of most South American states, with a wide variety of fresh ingredients, including yucca, plantains, onions, tomatoes, fruits, and corn.
Most foods, such as rice and potatoes, are high in carbohydrates. When you approach the coast, the meals show a rise in the prevalence of seafood and fresh fish. The Traditional Ecuador recipes is a good way to present the varied environment that runs through the country.
Their cuisine has traveled a long journey that dates back to the early days when the people indigenous to the region discovered corn, cassava, potatoes, and those other crops that have had an influence not just on Ecuador but also on the world.
The biggest change that has ever shaken the traditional Ecuadorian recipes is the Spanish invasion of South and Central America. These brought with them a variety of technologies that completely altered the way of life. They also came with different foods, the most notable of their introductions being the cow and the pig.
Before their invasion, most of the indigenous population struggled to get proteins; since the chicken was scarcer, they got their proteins from the guinea pig, the Llama, and at times even the monkey. The variety of wildlife in the Amazon was in no way a competitor of the pig or cow.
The Spaniards introduced sugar to the vast continent of the Americas and into traditional Ecuador recipes. Before this, the indigenous population used agave nectar as a food sweetener. The introduction of sugar production in South America had a huge consequence; the requirement of huge human resources led to the enslavement of the local population.
However, it was necessary to have more people for the Spaniards to reap more of this fertile land; thus, enslaved Africans were shipped in. This generated a huge demand for their labor, causing an increase in the African population in Ecuador.
But as is usual in all cultures, other cultures’ influence on their dishes did not stop at this point. Next came the English and the French, who wanted to show off their cooking techniques and ingredients. The French were masters in chocolate, which is an ingredient that had been grown as an Ecuadorian food for centuries though they never perfected the art like the French.
Other outside cultures influencing traditional Ecuador recipes are the neighbors surrounding them. A good example is Peru, the inventor of the ceviche; it has grown to be quite popular in Ecuador, although the inhabitants have made their unique take on it.
Another import from Peru is the dish that students love so much, the Salchipapas. It is a combination of a deep-fried hotdog wiener and fries. The empanada is another dish that came with the Spaniards and gained popularity across Latin America, with every country having its adaptation. All the varieties, however, are available in Ecuador.
Ecuador is a multicultural country that has found harmony in ways that not even the most developed Western democracies can boast of. So its food is an interesting and delicious fusion of diverse cultures and races.
Old Style Ecuador Recipes and Cooking Styles
The national Ecuador recipe is ceviche, which means it must be very good. Some archeologists have provided proof that this so famous dish was being cooked in the Southern American region even before the Spaniards set foot, even though the recipe used then is quite different from the one in use today.
Considering that the Spaniards were the ones who introduced lime and onions, the indigenous population used to marinate the fish in passion fruit before it evolved into the modern form of presentation. To this day, the ceviche made with the Ecuadorian food recipes is quite different from that made by the Peruvians.
The Peruvians “cook” their seafood in hot peppers, lime juice, and onions, while the Ecuadorians cook the seafood before they can marinate it in salt and lime juice. You can also choose between fish, clam, shrimp, or mixto ceviche in Ecuador.
Encocado is among the Traditional Ecuador recipes; it is made of coconut sauce that is mostly added to fish to come up with encocado de pescado, shrimp to come up with encocado de camaron, or any other seafood type. This delicacy is made by cooking the flesh and the coconut milk with oil, butter, cilantro, oil, and other additives.
At times, the seafood or fish is cooked in the sauce or can afterward be placed over the seafood that has already been cooked to come up with a flavorful and bright combination. It closely resembles Thai coconut curry, but this recipe makes no use of curry. It is mostly served with rice and patacones, which are banana slices that have been fried twice. Encocado perfectly manifests the cultural diversity that Ecuador enjoys in one dish.
Modern Ecuador Recipes and Cooking Styles
Ecuador recipes are not isolated from history and the world society. It keeps changing and imparting change via contact with dishes and techniques from other parts of the world. Ingredients from other cultures have been adopted into modern cuisine, as well as the modes of cooking.
The Ecuadorians are good at making soups and are fully aware of that. They have savory soups that act as the first course of lunch and dinner, which has led some internationally renowned chefs to proclaim Ecuador the authority on making soups the world over.
Some of the other traditional Ecuador recipes that have assimilated some techniques and ingredients from different parts of the world to make it a modern delicacy is the Llapingachos. This dish is eaten all over Ecuador, and is one of the most popular. Most travelers love it since it is tasty, filling, and cheap. It is prepared using fried potato patties filled with cheese and then served with meat, a fried egg, and an avocado. It is common at most marketplaces and restaurants.
The Hornado is another famous dish. It is based on pork and is renowned in the Andean region. The cooks season the pork with garlic, beer, and cumin and serve it with mote (corn), potato patties, fried bananas, and a salad. This dish is very common in Ecuador’s marketplaces at fair prices.
The Ecuadorian countryside is full of fruits, and the Ecuadorians have embraced this magnificence by making juice an integral part of their diet. Most start their days with refreshing juices, which are a good part of daily life. They have so many exotic plants to exploit for the juices. Still, the ones that have become prevalent are the passion fruit(maracuya), pineapple (pina), and blackberry (mora), as well as naranjilla and babaco. They take the juices in pure form (puro) or mix them with milk (batidos).
FAQ’s About Ecuadorian Recipes
What Is A National Dish of Ecuador?
Bolon de Verde: Considered a national dish of the country, the Ecuadorian cuisine of Bolon de Verde resembles a baseball-sized ball of dough on the outside. The outer layers are made of mashed green plantains, while the inside contains pork (or other meat) or cheese.
What Are Some Traditional Ecuador Recipes?
Cuy asado (Roasted Guinea Pig)
Llapingachos (Fried potato pancakes)
Churrasco ecuatoriano (Ecuadorian grilled meat)
Ceviche de camarón (raw shrimp cocktail)
Bolones de verde (stuffed green plantain dumplings)
Encebollado (Albacore vegetable soup)
What Side Dish is Mostly Used for All Meals in Ecuador?
Mote or hominy: Mote or hominy corn is very popular side dish in Ecuador, especially in the Sierra or Highlands region.
What is the Most Popular Dessert in Ecuador?
Dulce de Leche Flan is a popular dessert in Ecuador, especially on the coast. This is like a custard served with a caramel sauce.
What are the Staple Foods in Ecuadorian Recipes?
Staples of the Ecuadorian recipes include potatoes, fish, yuca, rice, beans, shellfish, plantains, chicken, beef, and pork. Ecuadorians use aji, a spicy chile pepper hot sauce, to season just about everything. Ceviche is very traditional and shrimp ceviche is especially popular, as are soups and stews.
Is Food from Ecuador Spicy?
The food in Ecuador is flavorful but not “spicy hot”. There is often a small serving of hot sauce that comes with the meal if you want to add some heat.
Does Ecuador have good food?
Many people don’t realize that Ecuador also has a flourishing food scene. With so many great choices, the food in Ecuador is worth a visit on its own.
Our Favorite 25 Traditional Ecuadorian Recipes
10 Simple Ecuadorian Main Course Recipes
This traditional Ecuadorian recipes of seafood rice recipe, also known as Arroz marinero or Arroz con mariscos, is a delicious Latin American dish made with rice cooked in seafood broth and sautéed with shrimp, clams, squid, bay scallops, onions, garlic, bell pepper, cilantro and spices.
I like to call this dish the South American/Latin cousin of Spanish seafood paella. When you look at this arroz marinero or seafood rice, it’s likely that the first thing you thought was, oh it’s a paella. Well, it’s very similar and has the same main ingredients: rice and seafood.
Seco de pollo or seco de gallina is an Ecuador recipe for chicken stew cooked slowly in a sauce of beer (or chicha), naranjilla juice, onions, garlic, peppers, tomatoes, herbs and spices.
Seco de pollo or chicken stew is another delicious recipe from Ecuador. It is one of dishes that you crave on a day when you want a nice home cooked meal that not only satisfies your stomach, but also gives you that overall happy feeling. This dish is also known as seco de gallina criolla. If it is made with a young chicken it is called seco de pollo, and if it is made with an older hen it is called seco de gallina criolla. Traditionally it was a way to cook those older tougher hens and soften the meat by cooking it slowly in a sauce of onions, garlic, peppers, tomatoes, herbs and spices.
The traditional preparation also uses chicha – a fermented corn drink – instead of beer, though most people today prepare it with beer because it is much easier to find and tastes great. Sometimes naranjilla juice is also added. I recommend using a light and mild flavored beer, if not the flavor might be on the bitter side.
Churrasco is a Spanish term for grilled meat or steak. Additionally, the word churrascaria is commonly used to refer to a steakhouse. One of the more pleasant culinary surprises on that trip was churrasco. In most parts of South America, churrasco refers to only the meat, almost always skirt steak, grilled over an open wood fire on enormous sword-like skewers.
Traditional Ecuador recipes for churrasco means so much more. You will get the grilled steak, of course, but also a fried egg, steamed white rice, french fries, some sort of salad that involves half of an avocado, fried plantains, a chili sauce, and maybe (if you’re lucky) a fist-sized pile of pickled red onions. It is what we would call: truck stop deluxe. I intended to make the dish in its entirety but got sidetracked by the homemade french fries and couldn’t bare to go any further.
This pork-based meal is top-rated in the Andes and can easily be found in highland marketplace and festivals. If you’re a true fan of roasted pork, it’s worth traveling from north to south to sample the many variants. The word Hornado comes from the Spanish word horno, which means oven or kiln. Hornado is made by roasting a whole pig in a wood-burning oven until the meat becomes tender and the skin becomes crispy.
People usually baste or inject the meat with chicha de jora or beer, but some replace it with fruit juice. Seasoning varies in different households, but salt is a constant. An authentic Ecuador food dish goes with Llapingacho, mote (corn kernels), fried sweet plantain, salad, and again, aji hot sauce.
I wanted to share a recipe for an easier version of Hornado de chancho or slow roasted pork, that can be made for a smaller dinner party or small family celebration. This easy version of Hornado can made with a smaller cut of pork and requires less marinating/less roasting time.
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The complex taste of Pescado Encocado’s coconut sauce will surely blow you away! And when this creamy sauce pairs with tender chunks of fish, you will understand why this dish is so well-loved across the country.
These traditional Ecuadorian recipes were developed in Ecuador’s and Colombia’s Pacific coasts, where coconuts and fresh fish abound. The enormous population of African slaves who were transported to work on plantations in the tropical lowlands influenced the culture of this region.
Encocado de Pescado is just one of the wonderfully delicious seafood dishes you can find on the Northern coast of Ecuador. Made with the pulp and water of a whole coconut, fresh tomatoes, bell pepper and succulent white fish, this stew comes together in under 30 minutes and is heavenly tasting!
Fritada is a traditional Ecuadorian recipe with roots dating back to the colonial era in the 19th century. People prepare this braised pork dish with different spices in boiling water before frying it in hog fat in a brass pan over flames.
Fritada (also known as Fritada de Chancho) is a traditional Ecuadorian dish consisting of fried pork cooked in spices and served with potatoes, Llapingacho, mote or other sides.
Since its inception, this cuisine has been a staple of Ecuadorian parties, festivals, events, and family gatherings. Tasty and succulent, Ecuadorian braised pork is a recipe you can prepare in Dutch ovens, allowing the meat to simmer until it becomes unbelievably tender.
This recipe for Chaulafan de Pollo or Ecuadorian style chicken fried rice is made with chicken, rice, bacon, onions, garlic, peppers, bell peppers, peas, carrots, scrambled eggs, raisins, spices and herbs. Chaulafan is the traditional Ecuador recipes version of fried rice.
There are many different types of chaulafan: shrimp, chicken, pork, mixed. In most major cities in Ecuador you will find chifas or Chinese restaurants, these are usually the best places to eat chaulafan. You can either eat at the restaurant or take it to go. When I was in high school in Loja, there was a chifa right across from the home of one of my best friends; it always made me so hungry every time I walked by that place.
Locro refers to a thick and hearty stew consumed by people living in the Andean region of South America. Depending on where it’s from, locro can be made with different ingredients but in Ecuador, it’s typically made with potato and cheese.
Locro de papa or Ecuadorian potato soup or stew is made with local potatoes, onions, garlic, queso fresco (fresh cheese), milk, and spices. The ingredients are simmered and cooked together before adding the cheese which melts into the thick broth. Soups like locro de papa are often served as the first course in Ecuador food meals, usually with avocados and aji hot sauce.
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Encebollado de pescado, a delicious fish soup or stew widely regarded to be a national dish in Ecuador. Its name literally means “oniony fish soup” and is in reference to the pickled red onions used in the soup. Encebollado is typically made with fresh albacore tuna, yuca (cassava root), tomatoes, onions, cilantro, and spices. A sofrito serves as the base for this delicious fish stew which is always topped with curtido, a type of Ecuadorian salsa made with red onion rings and tomatoes pickled with lime juice. Most traditional Ecuadorian recipes are served with a small salad and that salad is usually curtido.
Encebollado is consumed throughout the country but it’s especially popular in the coastal regions of Ecuador. It can be eaten at any time of the day, often with side dishes and condiments like crunchy plantain chips, toasted corn nuts, avocado slices, and lime juice.
Guinea pig (Cuy) is a delicacy that is very typically associated with typical Ecuadorian recipe but it is also eaten throughout other countries of South America such as Peru, Colombia and Bolivia.
There are different methods of cooking guinea pig Cuy meat, the main ones are Cuy al horno (sometimes also called Cuy al palo or Picante de cuy), and Cuy Chactado.
Cuy al horno is baked or spit-roasted whilst Cuy chactado is fried in spices. The following guinea pig (Cuy) recipes are based on the traditional authentic Ecuadorian national dish.
10 Great Ecuadorian Recipes for Side Dishes
Classic Ecuadorian shrimp ceviche recipe: shrimp marinated in lime and orange juice with red onions, tomato and cilantro.
Shrimp ceviche or ceviche de camaron is one of the most popular Ecuadorian ceviches. Ceviches, also known as cebiches (both spellings are acceptable), are very popular all around Ecuador, but especially at the beach. One of the great things about this traditional Ecuador recipes for ceviche is that the shrimp are already cooked.
So if you have any health concerns or aren’t comfortable with the idea of trying to make homemade fish ceviche – which is typically raw fish “cooked” by the acidity of lime juice – then this one is perfect for you, especially if you want to try it for the first time.
Bolón de verde (which translate into big green ball) has as its star ingredient green plantains, of which Ecuador is one of the largest producers worldwide. They are mashed green plantain dumplings or balls stuffed with cheese and/or chicharrones (or chorizo or bacon) and fried until crispy.
This classic Ecuador food breakfast dish consists of green plantains which are fried over medium heat until very tender, then mashed into dough, stuffed with cheese or pork, formed into round balls, and then fried again until crispy. Bolon is a slang term that means large ball, so you could translate the name of this dish as green plantain balls, but I think green plantain dumpling is probably a better food translation.
These bolones or stuffed dumplings can be served for breakfast or brunch; they are also a great side dish or good appetizers.If you are serving bolon de verde for breakfast or brunch I suggest that you accompany it with hot coffee, a fried egg, hot sauce, and some tomato or avocado slices.
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13. Llapingachos (Ecuadorean Potato Pancakes)
One of many traditional Ecuadorean recipes, are potato pancakes made from mashed potatoes, seasoned with onions, and stuffed with cheese. They are crispy on the outside and creamy on the inside, and may take a little time to make but are definitely worth it.
Llapingachos are typically served with a creamy peanut sauce called salsa de mani, and they are often an accompaniment to fried eggs, chorizo sausage, avocado, and a simple salad for a complete meal. They are also sometimes served as an appetizer with hot pepper sauce and a sliced onion salad, such as salsa criolla.
These Ecuadorian-style fried empanadas have a cheese filling, which is sometimes seasoned with a touch of onion. They may appear a bit ordinary compared to some of the more elaborate empanadas out there. But these empanadas have a special ingredient that makes them unique: granulated sugar, sprinkled on top just after they are removed from the hot cooking oil. It sounds like an odd combination—cheese, onions, and sugar—but it is quite delicious.
This Ecuador recipe is known for its fried empanadas, especially empanadas de morocho (which have a pastry made with a special kind of cornmeal). Empanadas are a popular mid-morning or afternoon snack, and most (sweet and savory) are topped with a dusting of sugar.
Mote or hominy corn is very popular side dish in Ecuador, especially in the Sierra or Highlands region. It’s served with beef and pork dishes. I recommend making it from scratch, it will taste so much better than the canned ready to eat hominy.
Traditional Ecuador recipes and instructions for cooking dry hominy corn from scratch. Hominy is known as mote in Ecuador, it’s called “maíz peto” in Colombia, and “maíz pozolero” in Mexico and Central America,
Recently I discovered that it is possible to find the dried mote – which has already been “peeled”-and is ready to be boiled, the corn has to soak overnight and does take a few hours to cook, but it is so worth it! After eating this way it is very hard to go back to the canned version – but I still keep a can of hominy on hand just in case I have a last minute craving or need it quickly.
You can find the dry peeled corn at some of the Latin grocery stores, it is called Maiz Mote Pelado and comes in 1lb bags – usually next to all the dry beans/peas – you soak it overnight and boil it (just like you would with dry beans).
Cebollas encurtidas or pickled onions are the most basic curtido and are served with a lot of different dishes, they are basically the same as the onion and tomato curtido but without the tomato and cilantro, though cilantro is sometimes added to onion curtido.
Occasionally onion curtido will be made with white onions , but most of the time they are made with red onions, though in Ecuador we use a different variety of red onion, called cebolla paiteña. It is smaller and slightly spicier and almost looks like a large shallot, but unlike a shallot, this Ecuador food doesn’t get as sweet when cooked.
These are so easy to make and go great with everything from seafood to meat dishes. I usually make a batch and use it for a few days – if they last that long.
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Grilled corn or even boiled corn, called choclos in Ecuador, are served as a traditional Ecuadorian recipes side dish. They can be served alone or with a creamy cheese sauce. This dish is a common sight when wandering the streets of Ecuador.
The corn grains are white and larger, they are also less sweet. Very fresh young corn or choclo can be slightly sweet, but most choclos aren’t sweet. It can throw you off if you’re expecting a bite of sweet corn and instead get something more savory. Charcoal grilled white corn topped with “mapahuira” (roasted pork pieces), cilantro avocado cream sauce, and queso fresco.
This is a shrimp potato salad that my friend Mafi made a few years ago in Austin when she invited us for dinner. She told us this was a typical salad from Guayaquil (Ecuador), but I had never had it before, and was impressed by the simplicity and the flavor in this potato salad variation. Who doesn’t love a good potato salad? But add carrots, just barely boiled plus some delicious shrimp, and you have a great combination.
Mafi’s original shrimp potato salad didn’t have any garlic ,but I added some to give it a little extra kick – for some reason this week I’ve been adding garlic to almost everything. You can add a lot of additional ingredients to this salad: olives, celery, eggs, diced avocado, a bit of lime juice, etc. and it would be great, but at the same time it is just really good as is. So, enjoy and gracias Mafi for this wonderful Ecuador recipe This salad is also great as a side dish for picnics.
Delicious and refreshing salad recipe made with lettuce, tomato, onion and avocado with a lime cilantro dressing. Ensalada Rusa or Russian Salad is a very popular dish in Ecuador and other South American countries.
I remember that we always ate this delicious potato salad as an accompaniment to the famous Pork Pernil that my grandmother used to make, at almost all my family’s parties in Ecuador. There are many variations of this traditional Ecuador recipes, but this is the way my aunt makes it and it is delicious.
Chifles are thinly sliced fried green plantain chips. While we call them chifles in Ecuador, these yummy Ecuador food plantain chips are also known as mariquitas, chicharitas, platanutres or platanainas, depending on the Latin American country or region.
These days it is now very easy to find the chifle style plantain chips in stores in the US (and even Europe – last summer I found them at Carrefour in France). But like many food dishes, the homemade version is so much better.
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5 Delicious Ecuadorian Recipes for Desserts
This is a traditional Ecuadorian recipes for an Ecuadorian dessert made with preserved figs and a brown spiced cane sugar sauce. The term “dulce de higos” refers to the sweetness of this exotic fruit. The caramelized figs and sauce are pretty sweet, so people usually eat them with a slice of unsalted cheese to balance the flavor out.
You can easily find this dessert on the menus of many eateries around the country. So if you like figs, don’t pass up this opportunity to taste it with other Ecuadorian delicacies.
Most countries of Spanish heritage have a version of flan, similar to crème brûlée, but a lot thicker in consistency thanks to the heavy amount of whole eggs. Although the dessert requires many steps, it’s pretty simple and is ready in 1 hour and 20 minutes, after 20 minutes or preparation. You’ll end up with a creamy custard covered in a beautiful caramel. Bake in individual ramekins or in a 12-cup ring mold.
Flan is a very popular dessert in South America. It’s a creamy custard, baked on top of a layer of caramel. When the cooked flan is flipped out of the pan, the caramel becomes a pretty topping as well as a sauce for the dessert.
This Ecuador recipe has even more caramel flavor, as dulce de leche—a thick caramel milk and sugar confection—is added to the custard. Flan is easy to prepare and yet always seems very impressive and dramatic in presentation. Most people serve flan cold, but it is creamiest and most delicious when it is still warm from the oven.
These melt-in-your-mouth homemade authentic Ecuadorian Suspiros meringue cookies are super easy to prepare and one of the most popular Ecuadorian desserts. To make this beautifully sweet and airy traditional Ecuadorian Recipe, all you need are three ingredients, egg whites, sugar, and cream of tartar. Suspiritos are piped swirls of meringue icing that are dried using very low heat, the result is a sweet airy cookie sometimes hollow with a crunchy texture.
The name of this dish, Suspiros, actually means “to sigh”, which makes sense since people often sigh when these cookies melt in their mouth. You won’t believe how simple this Meringue kisses recipe is to make. Suspiros meringue cookies or meringue kisses are a quintessential traditional Ecuador recipes dessert that every kid grows up eating.
These mildly sweet cookies got the name “Orejas” since they resemble a human ear; however, most people say they look more like a heart. Orejas is an everyday treat in Mexico, and its popularity has spread to Ecuador. You can find these heart-shaped or ear-shaped pastries in bakeries all over the country. This Ecuador food is delicious on their own, but they will taste even better with a cup of coffee or hot chocolate.
Orejas, also known as palmiers, are a puff pastry cookie and kind of pan dulce commonly found in panaderías all over Mexico. Orejas are a staple at my house and I often make a batch to enjoy with a cup of coffee throughout the week, to take to work for a breakfast meeting, or when I need to drop off something easy for a bake sale or party. Some of my other favorite variations include churros, garibaldi, and Rieles (mini strudels with a fruit or cheese filling and coarse-grain sanding sugar).
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The term “Tres Leches” refers to the three different types of milk: heavy cream, sweetened condensed milk, and evaporated milk. This milk sauce is poured over the cake once baked, making the cake incredibly moist and flavorful but not soggy.
My all-time favorite Tres Leche Cake, Spanish Three milk cake made from three different kinds of milk. This traditional Ecuadorian recipes (Three Milk Cake) is the best, it’s super moist with a milky oozing texture topped with dulce de leche and fresh whipped cream.
This Latin American ubiquitous cake is probably the best and most popular cake in Ecuador and surrounding countries, Peru, Colombia, Brazil, Mexico, Cuba and even in Spain. Try our tres leche cake recipe today, the whole family will love it.
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