The Southern Highlands, Ecuador
Cuencan cuisine is deeply rooted in Andean traditions, featuring staple ingredients from the highlands.
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 and specialized restaurants.
A true taste of the southern highlands.
Traditional Andean delicacy, roasted whole over a spit until crispy. Rich flavor. 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 are essential sides or dishes.
Creamy and savory flavors.
Warm, spiced alcoholic drink with sugar cane alcohol and naranjilla. Popular on chilly evenings.
Fresh 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 vendors for snacks.
Excellent for hornado, fresh juices, traditional sweets.
A sensory experience.
Largest market 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 quality Italian food.
Find American fare due to expat community.
Chinese and other Asian options are available.
Some restaurants cater to Indian flavors.
Many traditional dishes are naturally gluten-free (roasted meats, rice, potatoes, corn-based dishes). Cross-contamination is a risk.
Inform restaurant staff about your needs.
Carry a Translation card. Common allergens like dairy and nuts appear in many dishes.
Clearly explain severe allergies.
Use Google Translate or pre-translated cards explaining dietary restrictions.
Always reconfirm your dietary needs when ordering.
Learn to prepare traditional Ecuadorian dishes. Hands-on exploration of local cuisine.
Explore local markets and hidden eateries. Insight into culinary culture and history.
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 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 local vendors and restaurant staff. They share insights into their cuisine and culture.
