A Green Delight: Ecuador’s Beloved Tigrillo Breakfast

Tigrillo is a cherished breakfast dish in Ecuador, primarily featuring green plantains. Ecuador, a global leader in banana exports, naturally includes this fruit in many of its dishes. Tigrillo, a popular choice, consists of green plantains that are boiled, mashed, and then fried.

For more than four decades, Rosa Caza has been dishing out Ecuadorian breakfasts at her family’s outdoor stall by Iñaquito market in Quito. Tigrillo, her bestselling item, includes eggs, cheese, and spices, often complemented by fried pork rinds or bacon. However, Quito-based food blogger Gabriela Valarezo prefers a simpler version.

The dish’s name, Tigrillo, translates to “little tiger” in English, inspired by its orangish tint with black flecks, akin to a tiger’s stripes.

Preparing Tigrillo

Santiago Rosero, a journalist and cook, guides through the preparation of this dish. Together with Valarezo, they gather ingredients like green plantains, eggs, and fresh, salty cheese.

The process starts with softening the green bananas, or verdes. Rosero opts to boil them. He explains that boiling is a healthier choice. Once peeled and cut, the plantains are boiled for roughly 10 minutes. Rosero warns against over-softening.

After boiling, the plantains are mashed, yet not completely. Rosero uses the bottom of a bottle to mash, ensuring the plantain pieces maintain texture. Once cooled, the mashed plantain is ready for the next step.

Cooking the Dish

In a skillet, Rosero melts butter before adding eggs, cheese, and the plantain chunks. He uses some of the reserved starchy cooking water to create a creamy texture. With more cheese added, and seasoning with salt and pepper, the dish is complete.

Rosero finishes by adding a drizzle of spicy aji sauce. Valarezo approves, affirming that Tigrillo “tastes like home.”