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Steaming encebollado served in wide bowls releases savory steam laden with fish, tomato, and the distinctive tang of pickled red onion piled on top. This coastal Ecuadorian soup appears on breakfast tables and in cafes near fishing ports, particularly in Guayaquil, where fishermen have eaten it for generations. The soup traditionally featured leftover catch and simple onions, transforming basic ingredients into restorative food. Legend credits it as a hangover cure—though whether consumed for that purpose or simple nutrition, encebollado remains a daily staple where tuna boats bring their catch ashore.
In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, warm water, milk, and sugar.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead briefly until smooth. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
In a medium bowl, mix together the cheese, chopped onions, ham or bacon, and parsley or cilantro (if using). Season with salt and pepper to taste.
On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles using a cookie cutter or the rim of a glass (about 4-5 inches in diameter).
Place a spoonful of the filling in the center of each dough circle.
Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges if desired.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry the empanadas in batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Empanadas de Viento are delicious on their own or with a side of salsa or guacamole.
The vinegary tang of pickled onions cuts through the broth's richness and fish oil, adding brightness. The pickling process also preserves the onions, which is practical for coastal communities and vendors.
Albacore tuna is traditional—its firm flesh holds together during cooking and its mild flavor absorbs the tomato broth. Any firm white fish works if tuna is unavailable.
Yuca adds starch and mild sweetness, thickening the broth slightly. It's traditional in coastal Ecuador where this root vegetable was a dietary staple long before the soup became popular.
It's served that way in Ecuador—the hot broth, salt content, and mild flavor are said to settle the stomach. Whether traditional medicine or not, it's become iconic as fishermen's comfort food.
Use frozen albacore or quality canned tuna (drained). Fresh yuca is ideal, but frozen works. The most important element is the tomato-based broth and fresh pickled onions—these create the character.