Hello friends of this beautiful community! Today we want to propose you make a recipe that comes directly from Ecuador, it is about margay. No, we are not proposing to eat a wild feline, but rather a dish that is customary to eat in Ecuadorian breakfasts (tranki).

This recipe is emblematic in that country, it is a mixture of ingredients such as green banana, eggs and cheesewhich in conjunction, with its contrast of flavors and creaminess, turns out to be a delicacy of the gods!

In this note we are going to tell you everything about this gastronomic experience, the characteristics of this dish, its origin, the reason for its name, the secrets of its preparation, the best accompaniments and, of course, a Tigrillo recipe to enjoy at your next breakfast.

About Tigrillo

He margay It is a typical dish of the Ecuadorian gastronomy, especially consumed at breakfast, but also at snack. It is characterized by being a mixture of green banana, egg and cheesecooked harmoniously to create a creamy mix of flavors and textures.

This preparation is very versatile and, like Ecuadorian encebollado, adapts to different tastes, allowing variations in the recipe according to individual preferences. It can be served alone or accompanied by other elements such as avocado, chili sauce, sautéed tomato and onion, coffee or fried bacon.

Characteristics of the green ocelot

  • Creamy texture and intense flavor: The Tigrillo de Verde stands out for its creamy texture, the result of the perfect combination of its ingredients, creating a unique sensory experience.
  • Fresh banana aroma: When preparing the green banana, a tempting aroma is released that envelops the kitchen and awakens the appetite. This natural perfume adds an additional sensory component.
  • Versatility in ingredients: Although the base is green plantain, egg and cheese, foodies can personalize the recipe by adding touches of achiote, onion and cilantro, allowing for a wide range of variations to suit individual tastes.
  • Exact point of ripeness of the banana: The green banana used in the preparation of the dish must be at its exact point of ripeness. This detail is crucial to achieve the appropriate texture, since a green banana at its optimal moment provides firmness and consistency.
  • Integration of traditional Ecuadorian flavors: The addition of typical ingredients, such as annatto, which provides color and a subtle earthy flavor, or fresh cheese, which adds a touch of authenticity, connects with the country’s culinary roots.

Origin of the Tigrillo

The Tigrillo has its roots in the tropical regions of Ecuador. It is believed that its origin dates back to the indigenous communities who found in the combination of local ingredients a hearty and nutritious way to start the day.

Over time, this recipe has transcended borders and has become a emblem of Ecuadorian gastronomic identityappreciated for its simplicity, combination of flavors and its versatility.

Why is it called Tigrillo?

The curious name of this dish has its roots in the appearance of green bananawhich when grated acquires a texture similar to tiger fur. This visual connection led to the dish adopting the name “margay“, a name that highlights the creativity and connection of gastronomy with nature.

There are also other versions that say that this typical Ecuadorian dish bears that name precisely because of the feline that has the same name, because of the similarity of the color of the preparation, gold and white, with the animal’s fur.

What are the ingredients in the Tigrillo recipe?

  • Grated green banana: The green banana is a fundamental ingredient that provides firmness and a characteristic texture to the dish.
  • Egg: The eggs are mixed with the grated banana and cooked together. The addition of egg contributes to the creaminess and consistency of the Tigrillo
  • Queso: Fresh cheese provides a mild flavor and creamy texture that complements and balances the other ingredients.
  • Annatto (optional): In some recipes, annatto is added to give color and a subtle earthy flavor to the dish. However, its inclusion may vary depending on region and personal preferences.
  • Additional seasonings (optional): Depending on the region and individual taste, other seasonings such as onion, garlic, cilantro or other aromatic herbs can be added to enhance the flavors.

5 secrets so that the Ecuadorian Tigrillo turns out perfect

  • Careful selection of green bananas: Opt for bananas at their exact point of ripeness, where the green skin still predominates and the texture is firm to the touch. Avoid overripe bananas, as they can affect the consistency of the dish.
  • Precise banana cooking: The cooking technique for green plantains is crucial. It can be boiled or fried, but it is important that it is tender and creamy, so that it can integrate well with the rest of the ingredients and achieve the characteristic texture.
  • Balanced seasoning with annatto: Annatto not only adds color to Tigrillo, but also an earthy and slightly spicy flavor. The secret is to achieve a balanced seasoning without overdoing it, as it can dominate the other flavors.
  • Personal touch in the presentation: Although the traditional recipe is the base, adding a personal touch to the presentation can elevate the experience. You can decorate the dish with fresh cilantro leaves or sliced ​​avocado for a touch of freshness.

The 7 best accompaniments for Tigrillo

  1. Ecuadorian coffee: A classic accompaniment for margay It’s a cup of coffee. The robustness and aroma of the coffee contrast wonderfully with the smoothness of the Tigrillo, creating a balanced breakfast full of flavor.
  1. Sliced ​​avocado: Fresh avocado slices are a popular choice to accompany, adding additional texture to the dish.
  1. Aji sauce: The Ecuadorian chili sauce is a perfect complement. This sauce, made with chili, cilantro, onion and other seasonings, provides a touch of heat and vibrant flavor.
  1. Sautéed tomato and onion: This stir-fry adds freshness and an acidic touch that complements the richness of the Ecuadorian Tigrillo.
  1. Fried bacon: For an even more indulgent experience, you can accompany this dish with fried bacon, to provide a crunchy texture that contrasts with the creaminess of the margay.
  1. Green salad: A very simple arugula salad balances the density of the main dish.
  1. Cooked yucca: Cooked yucca is another popular accompaniment in Ecuadorian cuisine. Its smooth texture and neutral flavor combine well, offering variety in every bite.

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Tigrillo recipe

Portions: 4 portions

Preparation time: 30 minutes


  • 4 green bananas
  • 4 eggs
  • 150 g fresh cheese
  • 1 tablespoon of annatto
  • 1 onion finely chopped
  • Coriander leaves to decorate
  • Salt and pepper to taste
  • Grated cheese to decorate

How to prepare Tigrillo step by step

  1. Cook the green bananas in boiling water until soft, peel them and then grate them.
  2. Dilute the tablespoon of annatto in a small amount of oil and mix it with the grated bananas.
  3. In a frying pan, sauté the onion until golden.
  4. Then add a small amount of oil to the pan if necessary and cook the grated bananas over medium heat, along with the onion. Stirring occasionally, until tender.
  5. Add the beaten eggs, mix well until they begin to set and then add the fresh cheese.
  6. Continue cooking until everything is well integrated.
  7. Serve hot, decorated with grated cheese and fresh cilantro.
how to make ocelot

Source: www.paulinacocina.net

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