Hornado

What it really is

Ecuadorian slow-roasted pork, commonly served with potatoes and hominy.

The pork is roasted until tender with browned skin; regional sides can include potato patties, mote (hominy), salad, and sauces.

Hornado is a highland Ecuadorian preparation of pork roasted slowly and evenly until the meat is tender and the skin browned. It is one of the country’s emblematic dishes and it is part of Andean regional food tradition. The word refers to oven-roasting, and the finished pork is served in portions with regional sides rather than mixed into a stew. The central contrast is between tender meat and browned skin; cooking time and seasoning depend on the size of the cut and the cook’s method.

Mote, or hominy, and potato accompaniments are common. In some regions, the plate may also include llapingachos, salad or a tart pickle, but these sides vary and should not be assumed. In Gualaceo, hornado may be served with mote, potato patties and curtido; this regional combination is not universal. This dish is different from a simple roast pork joint because it is identified with Ecuadorian market and highland serving traditions. A menu should name the sides actually included and note whether the skin is served crisp. Pork is intrinsic; marinades and accompaniments can introduce additional allergens. This lets guests see which accompaniments belong to the regional plate rather than the roast itself.

How it's served

• Serve freshly prepared at the temperature and consistency customary for the dish.
• State the main filling, protein, or accompaniment when a recipe varies.

How to write it on the menu

• Name the main ingredients and preparation used by the kitchen.
• Check the recipe and shared equipment before making allergen or dietary claims.