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Traditional Refrito

A refrito is the first step for many Ecuadorian main dishes (like Seco de Pollo and Estofado, to name a few).

You can mix it up and modify as needed. The onion and bell pepper can really be any color. The traditional way is with a white onion and red or green bel pepper, as pictured below.


  • 1 white onion

  • 1 bell pepper (any color)

  • 1 tomato

  • 2 garlic cloves

  • 2 tablespoons of olive oil



1. Finely chop or cube the onion, bell pepper, tomato and garlic cloves.

2. In a pan or pot on medium heat, add 2 tablespoons of olive oil and add in the chopped onion. Cook for 2-3 mins or until they start to become soft and translucent. Next, add the bell pepper and cook for 2-3 mins.

3. Add the tomato and garlic last and let simmer for 2 mins until all components are cooked thoroughly.

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