Beef sancocho has its origins in regional Ecuadorian cuisine. It has become a national dish, served as a soup or a main course, especially for lunch. It is common to find it on the menu of service providers. Due to its variety of ingredients, it contains proteins that provide nutrients to the body.
The typical ingredients of this dish are beef ribs, cassava, plantain, corn, peas, carrots, rice, paiteña (a type of squash), butter, bell pepper, and achiote.