Cuenca Azuay, Ecuador Travel Guide
Cuencan cuisine is deeply rooted in Andean traditions, featuring staple elements from the mountainous region.
It reflects agricultural cycles and regional historical development.
Lunch (almuerzo) is the main meal (1-3 PM). Dinner (cena) is lighter (after 7 PM).
A 10% service charge often included. Additional tip is optional but appreciated for good service.
Generally casual. Keep hands visible on the table.
Whole roasted pig, slow-cooked until crispy and tender. Served with mote, llapingachos, and agrio. Find at mercados plus purpose-built restaurants.
A true taste of the southern highlands.
Conventional Andean delicacy, roasted whole over a spit until crispy. Rich flavor. You can find in traditional restaurants or markets.
A unique local experience.
Pan-fried potato and cheese patties (llapingachos). Hominy scrambled with eggs, milk, chives (mote pillo). Both of them are essential sides or dishes.
Creamy and savory flavors.
Warm, spiced alcoholic drink with sugar cane alcohol and naranjilla. Favored on chilly evenings.
Natural juices from passion fruit, naranjilla, mora, tree tomato. Refreshing choices.
Several upscale restaurants, often in converted colonial buildings. Modern Ecuadorian or international dishes. Dos Sucres, Tiesto's Cafe.
Abundant throughout the historic center. Variety of Ecuadorian and international cuisines (Italian, American, Asian). El Pedregal, Goza.
Mercados (Mercado 10 de Agosto, Mercado 27 de Febrero) for cheap, authentic meals. Huecas and street merchants for snacks.
Excellent for hornado, natural juices, traditional sweets.
A sensory experience.
Largest marketplace with a vast array of produce and prepared foods. Authentic glimpse into local life.
Main market days are Thursdays and Saturdays.
Tutto Freddo is known for high-standard Italian food.
Find American fare due to expat community.
Chinese and other Asian options are available.
Some restaurants cater to Indian flavors.
Many authentic recipes are naturally gluten-free (roasted meats, rice, potatoes, corn-dishes based on). Cross-contamination is a risk.
Inform restaurant staff about your needs.
Carry a Translation card. Allergens that are common like dairy and nuts can be seen in many dishes.
Clearly explain severe allergies.
Use Google Translate or pre-translated cards explaining dietary restrictions.
Always reconfirm your dietary needs when ordering.
Take a class on making traditional Ecuadorian dishes. Hands-on exploration of local cuisine.
Explore local markets and hidden eateries. Insight into culinary heritage and past.
Opportunities in surrounding rural areas to visit small farms or artisanal food producers (e.g., cheese makers).
Restaurants and bars with stunning views of the historic center and cathedrals.
Experience enhanced ambiance.
Some fine dining establishments offer special tasting menus or else else chef interactions.
An exclusive culinary journey.
Steamed sweet corn cakes with raisins, wrapped in achira leaves, delicate sweetness.
Light meringue cookies, a simple yet delicious sweet treat.
Candied figs served with fresh cheese. Sweet and savory local favorite.
Engage with neighborhood vendors and restaurant staff. They share insights into their cuisine and culture.
