What to eat when you visit Quito and Ecuador.
If you come to Ecuador, from your first day you can try the best food in South America.
If you arrive at the Ecuadorian coast, the mountains, the amazon or the Galapagos Islands you will enjoy really great flavors.
The best dishes to try in Quito.
Locro de Papa: Ecuador’s Creamy Andean Soup
If you think what to eat when you visit Quito and Ecuador try potato soup. It is a dish made with special potatoes that we call "papa chola" We cook it and accompanied with a piece of fresh cow's cheese, a piece of avocado and a little toasted corn to feel another texture when we enjoy it.
If you are on a private tour in Quito you could go to eat in one of the many restaurants that the historic center has or in while you visit the middle of the world.
When exploring Ecuador, you’ll find that food is deeply connected to the country’s culture and traditions. One of the most iconic dishes you must try is Locro de Papa, a creamy potato soup that has been enjoyed in the Andean highlands for centuries.
What is Locro de Papa?
Locro de Papa is a hearty and comforting soup made primarily with potatoes, cheese, milk, and spices. The word locro comes from the Quechua language, reflecting the dish’s indigenous roots. It is a staple in Ecuadorian households and restaurants, particularly in the Sierra region, where warm, filling dishes are essential for the cold mountain climate.
Ingredients and Preparation
The main ingredients include:
Potatoes – Traditionally, Andean potatoes are used for their rich flavor and ability to create a creamy texture.
Fresh Cheese (Queso Fresco) – Soft and slightly salty, it melts into the soup.
Avocado – Often added on top for extra creaminess.
Achiote and Cilantro – Achiote gives the soup its signature golden color, while cilantro enhances its aroma.
Milk or Cream – Adds richness and depth.
To prepare locro de papa, potatoes are simmered until soft and then mashed slightly to create a thick, velvety texture. The soup is finished with cheese and milk, resulting in a rich and flavorful dish.
Where to Try Locro de Papa?
You can find this traditional soup in local markets, family-run eateries (picanterías), and high-end restaurants across Ecuador. Some of the best places to enjoy authentic locro de papa include:
Quito’s Historic Center – Try it in traditional restaurants near Plaza Grande. Otavalo Market – A great place to taste local flavors.
Cuenca and Riobamba – Cities known for their delicious Andean cuisine.
Why You Should Try Locro de Papa
Authentic taste of the Ecuadorian Andes Comforting and perfect for chilly weather A simple yet delicious vegetarian-friendly dish
Whether you’re visiting the bustling streets of Quito or the peaceful villages of the highlands, locro de papa is a must-try Ecuadorian dish that will warm your soul and introduce you to the flavors of the Andes. Would you try it?
Guinea pig - Cuy
Cuy: Ecuador’s Traditional Delicacy You Must Try
When you are looking for what to eat when you visit Quito and Ecuador, If you’re looking for a truly authentic Ecuadorian food experience, cuy (pronounced "kwee") is a must-try dish. This traditional Andean delicacy has been part of Ecuador’s culture for centuries and remains a special meal in many indigenous communities.
Cuy is one of the best traditional indigenoues foods of Ecuador. We can find it in every area where the Incas were.
If you are on tour in Quito, the middle of the world is one of the places where you can find this traditional dish.
They generally serve it with potatoes and a peanut sauce as well as a lettuce leaf.
One guinea pig is enough for 4 people but in small pieces, 1 guinea pig is recommended for two people.What is Cuy?
Cuy is roasted or fried guinea pig, a dish that dates back to pre-Columbian times. It is rich in protein, low in fat, and packed with flavor. While it may seem unusual to foreign visitors, cuy is a celebrated dish in Ecuador, often served on special occasions and during festivals.
How is Cuy Prepared?
The most popular ways to eat cuy in Ecuador are:
Cuy Asado – Roasted whole over an open fire, with a crispy golden skin.
Cuy Frito – Fried until crispy and served with potatoes and peanut sauce.
Cuy al Ajillo – Cooked in a garlic-based sauce for a rich, savory flavor.
Cuy is typically served with potatoes, corn, avocado, and aji (a spicy Ecuadorian sauce), making for a flavorful and traditional meal.
Where to Try Cuy in Ecuador?
You can find cuy in local markets and restaurants in cities like Quito, Cuenca, and Riobamba. The town of Guinea Pig Avenue (Avenida de los Cuyes) in Baños is famous for its cuy eateries.
Why Try Cuy?
A unique cultural experience
Prepared with centuries-old techniques
A dish that connects you to Ecuadorian history
For adventurous food lovers, cuy is an unforgettable culinary experience that reflects the deep-rooted traditions of the Andes. Would you give it a try?
Fried Pork Chunk - Fritada
Fritada is one of the most consumed typical Ecuadorian dishes in all regions of the country.
This dish comes with pieces of fried pork accompanied by fried potatoes in the same oil in which the pork was fried. It brings some of white corn and we call "mote", toasted corn to give a texture, fried plantain and tomato and onion salad.On the Ecuadorian coast, due to the presence of green plantains, they prepare plantain chips to accompany the meal instead of toasted corn and mote.Wherever we eat this dish we will always have chili sauce to add a spicy flavor to our food. Very soon we will talk about the famous word "ají" 
Ceviche
Ceviche is the most recognized Ecuadorian food by locals and foreigners, Do not doubt to try it when you are thinking what to eat when you visit Quito and Ecuador.
Ceviche can be made with elements from the sea or with products for people who do not consume animal protein.
Some ingredients vary from area to areaIn the first photo we have the mango ceviche, a ceviche made with fruit and an intense but delicious acid flavor.
We find this ceviche in the northern part of Ecuador, mainly in the Ambuqui sector 
Ají
The Magic of Ecuadorian Ají: A Spicy Must-Try for Every Traveler
If there’s one thing you can’t skip when exploring Ecuadorian cuisine, it’s ají. This fiery, flavorful sauce is more than just a condiment—it’s a cultural experience. Whether you’re sitting in a cozy restaurant in Quito or enjoying a meal in a local market in Guayaquil, there’s always a small bowl of ají on the table, waiting to take your food to the next level.
Ají is Ecuador’s signature hot sauce, made with a blend of fresh ingredients like tree tomatoes, hot peppers, cilantro, onions, lime, and sometimes a touch of fruit for sweetness. Each region and even each household has its own variation, making every encounter with ají a unique experience.
The beauty of ají lies in its simplicity. The basic recipe includes blending or finely chopping hot peppers, tomatoes, onions, and herbs, then adding vinegar or lime juice for a tangy kick. Some versions incorporate peanuts for a creamy texture, while others use ripe fruits like passion fruit or mango to balance the heat with sweetness. The result? A perfect combination of spicy, tangy, and fresh flavors that complement any dish.
Ají is the perfect companion for Ecuadorian dishes like empanadas, llapingachos (cheesy potato patties), and hornado (roast pork). It adds a layer of depth and heat that enhances the natural flavors of the food. Plus, you can control the spiciness—just add a little for a mild kick or go all in if you’re feeling adventurous.
If you’re traveling in Ecuador, don’t hesitate to try the different ají variations you find. Each restaurant and street vendor has their own secret twist, and you might just find your new favorite sauce. And if you fall in love with it (which you probably will), you can even learn to make it at home and bring a taste of Ecuador with you wherever you go.
So, are you ready to spice up your Ecuadorian food experience? Grab a spoonful of ají and enjoy the heat.
Encebollado the second best fish soup
Encebollado: Ecuador’s Iconic Fish Soup
If you’re visiting Ecuador, Encebollado is a must-try dish! Recently ranked as the second-best fish soup in the world, this traditional Ecuadorian delicacy is beloved by locals and visitors alike.
What is Encebollado?
Encebollado is a hearty and flavorful fish soup, typically made with:
🐟 Fresh albacore tuna (or other local fish)
🥔 Cassava (yuca), a starchy root vegetable
🧅 Pickled red onions, giving the dish its name
🌿 Cilantro and spices, for a rich and aromatic taste
🍋 A touch of lime, for a perfect balance of flavors
This comforting soup is served hot and often accompanied by toasted corn (chifles), bread, or rice. Many Ecuadorians consider it the ultimate hangover cure, making it a popular breakfast or brunch choice!
Where to Try It?
You can find Encebollado all over Ecuador, especially in coastal cities like Guayaquil, Manta, and Esmeraldas. However, even in Quito, you’ll find excellent spots serving this delicious dish. Look for small local eateries known as «encebolladerías» for the most authentic experience.
Why Tourists Love It?
🌍 Authentic Ecuadorian flavor
😋 A delicious and nutritious meal
🍲 Perfect comfort food for any time of day
📍 Don’t leave Ecuador without tasting Encebollado!
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Churos - Little snails
Churos: A Hidden Culinary Treasure of the Ecuadorian Highlands
When exploring Ecuador’s Andean region, you’ll find a variety of traditional dishes that reflect the country’s rich biodiversity and deep-rooted culinary traditions. Among these, churos—Andean freshwater snails—stand out as a unique and authentic delicacy.
What Are Andean Churos?
Churos are small freshwater snails that thrive in the rivers and streams of Ecuador’s highlands. They have been consumed for centuries by indigenous communities, who appreciate them for their high protein content and rich, slightly earthy taste.
How Are They Prepared?
Churos are typically collected from clean, flowing waters, carefully washed, and then cooked in various traditional ways:
🥘 Churo Soup (Caldo de Churos) – A flavorful broth made with churos, potatoes, onions, garlic, and Andean herbs, often served with toasted corn or mote (hominy).
🍛 Churos Guisados – A slow-cooked stew where the snails are removed from their shells and simmered with tomatoes, garlic, and spices, usually served with rice and fried plantains.
🌿 Churos with Llullullucho Mushrooms – A traditional highland dish where snails are paired with wild Andean mushrooms for a rich, earthy flavor.
Where to Try Churos?
You can find churos in local markets and traditional eateries in towns like Ambato, Riobamba, and Latacunga. Some indigenous communities in the highlands also prepare them during special occasions or offer them in culinary experiences for visitors.
Why Try Churos?
🐌 A true Andean delicacy, deeply rooted in tradition
🌱 A sustainable, locally sourced food
🥣 A unique flavor experience for adventurous eaters
Next time you explore Ecuador’s highlands, don’t miss the chance to taste churos—one of the country’s most authentic and underrated dishes! Would you try them? 😋
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Hornado- Slow roasted pig
Hornado: Ecuador’s Flavorful Roasted Pork
Hornado is one of Ecuador’s most iconic and beloved traditional dishes, deeply rooted in the country’s Andean culture. This delicious meal consists of slow-roasted pork, marinated with garlic, cumin, achiote, and beer, then cooked for several hours in a clay or metal oven until the meat becomes incredibly tender and juicy, with a perfectly crispy golden skin. We can see this dish at the food markets if you think What to eat when you visit Quito and Ecuador, it would be the perfect dish.
This dish is typically served with llapingachos (cheesy potato patties), mote (hominy corn), avocado, fried plantains, and a fresh salad made of tomatoes, onions, and cilantro. A must-have accompaniment is agrio, a tangy sauce made from chicha (fermented corn drink), naranjilla juice, and spices, which enhances the flavors of the pork. Some regions also add crispy empanadas de viento or toasted corn for extra texture.
The best place to experience hornado is in local markets, where entire sections are dedicated to vendors expertly carving large roasted pigs and serving generous portions to eager customers. Markets like La Esperanza in Quito, Latacunga, Ambato, and Riobamba are famous for offering some of the best hornado in the country. Each town has its own unique preparation style, adding slight variations to the seasoning and side dishes.
Beyond being just a meal, hornado represents Ecuadorian hospitality and tradition. It is commonly enjoyed during family gatherings, festivals, and celebrations. Tourists visiting Ecuador should not miss the chance to try this flavorful dish, as it offers an authentic taste of the country’s rich culinary heritage. Whether in a bustling market or a small countryside restaurant, hornado is a must-try experience for any food lover.
