Yahuarlocro.

El yahuarlocro se identifica como un plato sabroso de la sierra ecuatoriana y muy conocido dentro de los platos típicos que tiene la variada gastronomía nacional. Se trata de una sopa elaborada con ingredientes como papas, panza de res, librillo e hígado de borrego, esto se acompaña con aguacate, cebollas y sangre de la propia res.
Este platillo es preparado a nivel nacional pero goza de gran popularidad en Guayllabamba. Su denominación proviene del idioma kichwa donde “yawar” significa sangre y “locro” es guiso.

Caldo de salchicha.

El ingrediente principal de este plato son las tripas del cerdo y el éxito de su preparación radica en la sazón que se utilice en el proceso de condimentar. En el ámbito popular a este plato se le conoce como “caldo de manguera”. Los orígenes de este plato están relacionados con la figura del bombero ecuatoriano en la ciudad de Guayaquil, en el Siglo XX, la segunda mitad específicamente, ya que era una figura pública que gozaba del aprecio de la comunidad en general, existen diversos rincones y huecas especialistas en la preparación de este plato, donde las tripas del cerdo se rellenan con verde, otras con arroz, mezcladas ambas con la sangre del animal y su menudencia, aunque no es muy reconocido es un plato muy exquisito.

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