Quito has a long history of culinary excellence, dating back to the pre-Columbian era. The indigenous people of the Andean region had a diverse and sophisticated cuisine, which included ingredients such as corn, potatoes, quinoa, and guinea pig. When the Spanish arrived in the 16th century, they brought their own culinary traditions, such as wheat, pork, and cattle. Today, Quito’s cuisine is a fusion of these different influences, creating a unique culinary experience for visitors.
Most traditional food from Quito
1. Hornado
Hornado is a dish that originated in the Andean region of Ecuador and is now one of the most famous dishes in Quito. It consists of roasted pork that is marinated in spices and served with potatoes, corn, and salad. This dish is a popular choice for Sunday family meals and is often found at traditional markets and restaurants.
2. Fanesca
Fanesca is a traditional soup that is typically prepared during Holy Week in Ecuador. It is made with a variety of grains, including corn, beans, lentils, and peas, and is served with dried fish, hard-boiled eggs, and cheese. This dish is a celebration of the diversity of Ecuadorian cuisine and is a must-try for visitors to Quito during Holy Week.
3. Locro
Locro is a hearty soup that is made with potatoes, cheese, and corn. It is typically served with avocado, chili pepper, and fried pork. This dish is often found at traditional markets in Quito and is a popular choice for breakfast or lunch.
4. Churrasco
Churrasco is a dish that originated in Argentina but is now a popular dish in Quito. It consists of grilled beef that is served with rice, salad, and french fries. This dish is a great choice for meat lovers and is often found at traditional Ecuadorian restaurants.
5. Llapingachos
Another iconic dish of Quito, Ecuador, is llapingachos. These flavorful potato cakes are made from mashed potatoes, onions, and cheese, and are often served with a side of avocado, chorizo sausage, and a spicy peanut sauce. To make llapingachos, the mashed potato mixture is formed into small patties and pan-fried until crispy on the outside and tender on the inside. The cheese adds a creamy texture and the onions bring a bit of crunch and sweetness.