Best restaurants and what to eat
Ecuador
Quito's cuisine reflects the Andean highlands: hearty, maize-based, and deeply rooted in indigenous traditions with colonial influences. The city is especially known for pork dishes, corn preparations, potatoes, locro soups, and sweet breads and desserts that are often enjoyed with coffee or spiced drinks.
A fresh, mild cheese wrapped in plant leaves, prized for its delicate lactic flavor and soft, supple texture. It is often eaten with bread, on its own, or alongside hot drinks in Quito's markets.
A comforting Ecuadorian maize porridge made from cracked white corn simmered until creamy and lightly sweetened. In Quito it is sold warm, often enriched with milk, cinnamon, and raisins for a hearty street-side snack.
A tender fresh-corn cake steamed in husks, with a custardy interior and a sweet-savory corn aroma. Quito versions are especially prized for their soft texture and are commonly enjoyed with coffee or hot chocolate.
A traditional corn dough parcel steamed in leaves, usually filled with seasoned meats, eggs, or olives. In Quito, tamales are a classic breakfast or festive food, dense and fragrant with achiote and spices.
A light, airy fried pastry dusted with sugar, famous for its crisp shell and nearly hollow interior. The contrast of salty cheese filling and sweet finish makes it one of Quito's most beloved snacks.
A slow-cooked goat preparation with a rich, aromatic sauce often built on beer or chicha, cilantro, and spices. Though a dish, its market components and seasoning profile are iconic regional specialties, especially in highland homes and celebrations.
A classic Quito highland hot drink made with cane spirit, cinnamon, sugar, and lime. Served steaming, it is especially popular in cool evenings and festive gatherings, with a sweet-spiced profile that softens the alcohol’s bite.
A clear cane spirit distilled and enjoyed throughout Ecuador’s highlands, including Quito. It is generally sipped in small servings or used in festive mixed drinks, with a sharp, lightly sweet sugarcane character.
A traditional fermented corn beverage with deep indigenous roots in the Andes. Around Quito it can be lightly alcoholic, earthy, and tangy, often served in social or ceremonial contexts.
A creamy oat-based drink blended with cinnamon, cloves, and sugar. In Quito it is a common street and market refreshment, cool, lightly sweet, and soothing.
Fresh juice made from naranjilla, the tart Andean fruit prized for its bright citrus-like acidity. In Quito it is typically served chilled, vivid green-orange in flavor and very refreshing.
A warm, thick oat drink often flavored with cinnamon and panela. It is nourishing and mild, commonly sold in markets and enjoyed at breakfast.
A quintessential Quito soup of potatoes, cheese, milk, and avocado, silky and deeply comforting. It highlights the highlands' love of simple ingredients turned luxurious through texture and balance.
Slow-roasted pork with crackling skin, succulent meat, and a savory spice rub. In Quito it is a festive centerpiece, traditionally paired with mote, llapingachos, and a lively ají sauce.
Pork cooked until tender and then browned in its own fat for a crisp, savory finish. The dish is rich yet balanced by hominy, plantain, and fresh salsas.
Goat braised in a fragrant sauce that usually includes beer, cilantro, peppers, and spices. The result is deeply savory and aromatic, with a sauce best soaked up with rice or potatoes.
Stuffed potato patties with a crisp golden exterior and creamy cheese-centered interior. They are one of Quito’s most recognizable side dishes, especially beside grilled meats and peanut sauce.
Hominy sautéed with scallions and scrambled eggs into a soft, savory mixture. It is simple, filling, and emblematic of Andean home cooking in Quito.
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