Tigrillo is a traditional breakfast dish from the coastal regions of Ecuador, particularly in southern towns like Zaruma. It consists of twice-fried green plantains combined with scrambled eggs, sautéed scallions, and melted queso fresco. The dish is typically garnished with cilantro and served alongside coffee. Variations of tigrillo may include bacon or chicharrón, although the standard version is vegetarian.
It is commonly consumed in coastal cities, though it can also be found in the Andean region. The name "tigrillo" refers to the ocelot, a wildcat known for its golden coat, which resembles the color of the fried plantains in the dish.