Ecuadorian food is hearty and consoling, designed to sustain people living at in the mountains.
The fusion of pre-Columbian ingredients like corn and potatoes with Spanish introductions like pork, chicken, and grains of 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.
Dishes often feature potatoes and corn in various forms.
Coastal regions, for example, 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 poultry (pollo), typically served with rice and avocado.
Goat or chicken meat 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 (regional brews). 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 choices are available in the two Historic Center and the further modern La Mariscal district. These provide comfortable dining with a range of 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 neighborhoods 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.
Midday meal is the most important meal; understand local customs.
Locro de Papa, Fritada, Empanadas, and more await.
Vegetarian options 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 minimal options.
Learn how to cook 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, carved wood, and traditional sweets. Certain ones give hands-on experiences.
Quito hosts many Spanish language schools. Consider a short course to improve communication skills and get a connection 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.
Semana Santa (March/April) features solemn spiritual parades throughout the Historic Center.
Check local event listings for your travel dates to find ongoing festivals or unique happenings.
Always carry small denominations of cash for street vendors and local markets. Food good safety habits are good, but for delicate stomachs, stick to well-reviewed establishments.
