This document provides recipes for three traditional Ecuadorian dishes: guinea pig (cuy), morocho drink, and fig preserves (dulce de higos). The guinea pig recipe calls for seasoning and roasting the animal over an open fire. The morocho drink is made by soaking corn overnight then simmering it in milk and adding sugar. The fig preserve recipe involves cooking figs with panela (unrefined cane sugar) to make a thick honey-like spread.