Andean cuisine is a feast of flavors, colors, and traditions that reflect the rich cultural diversity of one of the world’s most fascinating regions. At the heart of this culinary experience is Quito, the capital of Ecuador—a city known not only for its impressive historical heritage and its privileged location in the Andes, but also for its abundant gastronomic offerings.
From pre-Colombian times to the present day, Quito’s cuisine has evolved, blending indigenous ingredients with influences from various cultures, creating a mosaic of flavors that delights both locals and visitors alike.
This article invites you to discover the best of Andean cuisine in Quito, a journey that will take you from the most iconic dishes to hidden corners where they are lovingly prepared. But it’s not just about what to eat: it’s also about how to live this experience to the fullest. Choosing the best hotels in Quito Ecuador, where the day begins with a complete Andean breakfast, can be the key to fully immersing yourself in the local culture.
A little history of Quito’s cuisine
At the heart of Andean cuisine are native ingredients that have been cultivated and consumed by pre-Columbian civilizations for centuries. The potato, native to this region, is perhaps the most iconic of all. With over 4,000 varieties, this tuber has been a staple of the Andean diet since ancient times, used in a wide range of dishes from the humble locro to more complex creations.
Corn is another fundamental pillar of the Andean diet, considered sacred by many indigenous cultures. From mote to fermented chicha, corn has been a symbol of abundance and life, representing the fertility of Andean soil. Quinoa, known as the “golden grain of the Andes,” has gained global fame for its high nutritional value, but in the Andes, it has been an essential food for millennia.
Colonial influences and mestizaje
The arrival of the Spanish in the 16th century brought new ingredients and techniques that merged with indigenous culinary traditions, giving rise to a rich and varied mestizo cuisine. Ingredients like wheat, pork, and sugarcane were integrated into the Andean diet, creating new combinations and flavors that further enriched local gastronomy.
This fusion of cultures not only changed the available ingredients but also the preparation techniques and preservation methods. Andean cuisine adapted and evolved, incorporating European elements and transforming them into something unique. For example, spices like cumin and cinnamon, brought by the colonizers, were integrated into traditional recipes, adding new layers of flavor to the dishes.
Andean cuisine today
Today, Andean cuisine remains an expression of identity and cultural resilience. Contemporary chefs are rediscovering and revaluing traditional ingredients and techniques, bringing them to the tables of Quito’s most prestigious restaurants and around the world. In doing so, they are preserving a culinary heritage that is vital to the region’s identity.
Typical Dishes of Quito
Locro de Papa
An iconic dish of Andean cuisine, especially popular in Quito. This thick and creamy soup is made from potatoes and quesillo, often served with avocado and toasted corn. It’s perfect for cold days and reflects the simplicity and richness of Andean ingredients. You can enjoy an excellent locro de papa at places like the Central Market of Quito or traditional restaurants like ‘La Casa de la Abuela.’
Fanesca
A special dish prepared only during Holy Week, symbolizing family unity and tradition. This thick stew combines grains and legumes such as beans, fava beans, and corn with dried fish and a variety of dairy products. Every family has its own recipe, making each fanesca unique. Restaurants like ‘Hasta la Vuelta Señor’ are known for serving some of the best fanescas in the city, respecting traditional recipes.
Cuy Asado
Roasted guinea pig, though surprising to visitors, is an important part of Andean gastronomy. This small rodent, raised specifically for consumption, is roasted to perfection, resulting in tender and flavorful meat served with potatoes and corn. Considered a delicacy in the region, if you’re willing to try it, places like ‘El Cuyabeno’ or ‘La Ronda’ offer an authentic and memorable experience.
Seco de Chivo
A goat stew cooked slowly with beer or chicha alongside spices and aromatic herbs. The result is tender, juicy meat with deep and rich flavors, served with rice, yucca, and often fried ripe plantains. You can find this dish in restaurants like ‘Mama Clorinda’ or ‘Las Corvinas de Don Jimmy.’
Hornado
One of the most representative dishes of Ecuadorian gastronomy. It’s a whole pig roasted in a wood-fired oven until the skin becomes crispy and golden. It’s traditionally served with corn tortillas, mote, avocado, and a special sauce.
Fritada
Another classic pork dish. First boiled in water with onions and spices, then fried in its own fat until crispy on the outside and tender on the inside. It’s served with mote, avocado, llapingachos (potato patties), and pickled onions.
Yahuarlocro
A soup made with potatoes, lamb stomach, liver, intestines, and blood. It’s served with onions, avocado, and sprinkled with black pudding on top. While it may sound intimidating, it’s a flavorful dish.
What is a good Quito breakfast like?
In Quito, breakfast becomes a morning ritual that combines fresh ingredients, ancestral recipes, and a touch of hospitality that characterizes Ecuadorians. Let’s take a look at what you can find in an Andean-style breakfast.
Natural juices
Natural juices are an essential component of any Quiteño breakfast, and the diversity of fruits Ecuador offers is simply astounding. Juices made from naranjilla, blackberry, soursop, passion fruit, and taxo, among others, not only refresh but also provide an explosion of unique flavors not found anywhere else in the world. These fruits, mostly grown in the fertile Andean valleys, are packed with vitamins and antioxidants, offering an energizing start to the day.
Coffee or hot chocolate
Quito, located in the mountainous Andes region, is a prime spot to enjoy high-quality coffee. The coffee beans grown at these altitudes have a flavor profile that combines fruity notes with a touch of acidity, creating a robust and aromatic cup of coffee. This coffee is perfect for pairing with the other components of breakfast, awakening the senses and preparing the palate for richer flavors.
Alternatively, many Quiteños prefer to start their day with a cup of hot chocolate made with Ecuadorian Amazon cacao. Traditionally prepared on a stone, this chocolate is thick and has a deep, complex flavor, often sweetened with panela, giving it a caramelized touch. It’s perfect for Quito’s cool mornings, providing warmth and a hint of indulgence.
Yuca Bread or Ambato Bread
Yuca bread, made from cassava flour and cheese, is a delight that combines a soft texture with a slightly salty flavor. It’s light but satisfying, and its versatility makes it perfect to accompany coffee or be filled with ingredients like ham or extra cheese. It’s a popular choice not only for its flavor but also for being naturally gluten-free, making it a great alternative for those with dietary restrictions.
Ambato bread, known for its softness and characteristic slightly sweet flavor, is another staple of Quiteño breakfast. This bread, originating from the province of Tungurahua, is prized for its spongy texture and its ability to absorb flavors, making it ideal for enjoying with butter, homemade jams, or simply on its own.
Wind empanadas
These are a symbol of Quiteño cuisine. These empanadas, light as air (hence their name), are filled with fresh cheese and fried until crispy. After frying, they are sprinkled with powdered sugar, creating a delicious contrast between salty and sweet. These empanadas are often served as part of breakfast, especially with a hot cup of coffee, and are perfect for those seeking something light yet flavorful.
Perico eggs
These are a colorful and flavorful preparation that can’t be missed in a Quiteño breakfast. They are scrambled eggs mixed with onion, tomato, and sometimes peppers, giving them a fresh and slightly sweet flavor. This dish is a perfect example of how simple ingredients can come together to create something delicious and nutritious. Perico eggs are typically served with corn tortillas or bread and often accompanied by a portion of avocado.
Fresh cheese
This is a traditional side in Quiteño breakfasts. Made from cow’s milk, this cheese has a soft texture and a delicate flavor that perfectly complements bread or tortillas. It’s commonly served sliced or in chunks, sometimes accompanied by a pinch of salt or a few drops of honey. Fresh cheese can also be part of empanada fillings or enjoyed on its own, enhancing the flavors of other breakfast elements.
Humitas or tamales
These are traditional dishes often enjoyed for breakfast. Humitas, made from a mixture of ground corn and cheese, are wrapped in corn husks and steamed, resulting in a soft and slightly sweet dish. Tamales, on the other hand, are usually filled with meat, chicken, or pork and cooked similarly. Both are a great way to incorporate Andean flavors into the first meal of the day, offering a hearty and comforting experience.
Fresh fruits
The freshness and variety of Ecuadorian fruits make them an essential component of a good breakfast. Papaya, pineapple, bananas, and avocado are just some of the fruits served, each bringing its own unique flavor and texture. These fruits are not only delicious but also full of vitamins and minerals, providing a healthy dose of energy to start the day. They can be enjoyed on their own, in fruit salads, or as a side to other dishes.
Your hotel in Quito with included breakfast
It’s not just about convenience – breakfast can significantly influence overall guest satisfaction, their perception of the hotel, and their decision to return in the future. And at our Hotel Ecuatreasures, we understand this very well.
Breakfast is considered by many travelers to be one of the most important meals of the day. Moreover, it saves time and effort for travelers, especially those who want to make the most of their day exploring the city. By offering an included breakfast, hotels in Quito allow guests to start their day quickly and conveniently without the need to find a place to eat. This is especially valuable for those with tight itineraries or families traveling with children.
From our hotel in the historic center of Quito, you’ll be just steps away from some of Quito’s most iconic markets, such as the Central Market and San Roque Market. These markets are the soul of the city’s culinary life, where you can discover fresh ingredients and enjoy dishes prepared by expert hands that have inherited traditional recipes.
Let’s not forget that Quito is home to several food festivals throughout the year, where Andean flavors are celebrated, and local products are showcased. Events such as the “Ceviche Festival” or the “Potato Festival” are excellent opportunities to sample a wide variety of dishes in one place, as well as learn more about the region’s food culture.
Choose the best dates to travel and make your reservation at a hotel in Quito with breakfast included.
