Ecuadorian food is hearty and comforting, designed to sustain people living at in the mountains.
The a blend of pre-Columbian ingredients like corn and potatoes with Spanish introductions like pork, chicken, and rice formed the basis of today's cuisine. Traditional cooking methods often feature slow simmers and roasting.
Quito's cuisine is typical of the Sierra (highlands) region. This means a focus on filling soups, hearty stews, and roasted meats.
Foods commonly feature potatoes and corn in various forms.
Coastal regions, such as, have a greater emphasis on seafood and plantains.
A rich and smooth, comforting potato soup. It often includes cheese, avocado, and sometimes bits of fried pork rind. Find it at most traditional Ecuadorian restaurants.
Creamy potato soup
Succulent fried pork chunks. It usually comes served with mote (hominy), llapingachos (fried potato patties), sweet plantain, and corn.
Fried pork chunks
A tasty stew. It is with goat (chivo) or chicken (pollo), typically served with rice and avocado.
Goat or chicken stew
Higos con Queso (candied figs with fresh cheese), Espumilla (meringue-like dessert), Salchipapas (fries with hot dogs), and Pincho (grilled meat skewers).
Canelazo (warm alcoholic drink), Jugos Naturales (juices from fresh fruit like mora, naranjilla, tomate de árbol, maracuyá), Pilsener/Club Premium (local beers). Llapingachos, Plátano Maduro Frito, Quimbolitos, Humitas.
For a sophisticated culinary experience, consider restaurants like Zazu, Nuema (Michelin-starred), or the restaurant at Casa Gangotena. These feature modern Ecuadorian cuisine.
Numerous options exist in the two Historic Center and the more modern La Mariscal district. These provide comfortable dining with varied menus.
Markets and small restaurants are excellent places for inexpensive and authentic meals.
While traditional Ecuadorian food is prevalent, international cuisine (Italian, Asian, etc.) options are found, especially in modern Quito districts like La Mariscal and La Carolina.
Italian, Asian, and more.
Look for these options in La Mariscal and La Carolina districts.
Mainly in contemporary neighborhoods.
From street food to Michelin-starred dining.
Lunch is the primary meal; understand local customs.
Locro de Papa, Fritada, Empanadas, and more await.
Vegetarian choices are growing; communicate allergies clearly.
Halal and kosher options are very limited in Quito. It is best to plan accordingly or cook your own food.
Very limited availability.
Consider preparing your own nourishment to meet specific dietary needs.
Plan accordingly.
Apps like HappyCow aid in locating vegetarian and plant-based restaurants. Research specific restaurants beforehand.
For serious allergic reactions, carrying a translation card is good. Be prepared for limited options.
Learn to prepare traditional Ecuadorian dishes. Many classes include a visit to a local market to source ingredients.
In La Ronda, you find workshops where artisans create traditional crafts. You watch the making of Panama hats, wood carvings, and traditional sweets. Certain ones give hands-on experiences.
Quito hosts many Spanish language schools. Consider a short course to improve communication skills and gain a bond with locals.
Several venues in Quito offer evening shows featuring traditional Ecuadorian music and dance, displaying the country’s diverse cultural heritage.
Cultural heritage on display.
Listen to live performances of traditional Andean music in restaurants or public squares.
Authentic sound experience.
Celebrates the city's founding in December, with various events and festivities.
Holy Week (March/April) features solemn faith-based processions throughout the Historic Center.
Review local listings for your travel dates to find ongoing festivals or unique happenings.
Always carry small bills for street vendors and local markets. Food safety practices are good, but for delicate stomachs, stick to well-reviewed establishments.
