Must-try Dishes
Fritada - Fried Pork (hearty dish) - Juicy, marinated pork is fried until crispy and served with hominy, plantains, and a side of llapingachos (potato cakes). Locals love to gather for fritada on weekends, often sharing a plate as a communal meal.
Empanadas de Viento - Cheese Empanadas (savory pastry) - These deep-fried pastries are filled with soft white cheese, providing a delightful crunch on the outside while remaining fluffy inside. Street vendors serve them hot, making them perfect for a quick snack or an afternoon treat.
Ceviche de Chochos - Chochos Ceviche (unique specialty) - Made from chochos (lupin beans) marinated in tangy lime and mixed with onions, tomatoes, and cilantro, this dish showcases the Andes’ flavors. It’s commonly enjoyed at lunch, often served with popcorn for added crunch, which might surprise unsuspecting tourists!
Locro de Papas - Potato Soup (traditional soup) - This creamy potato soup enriched with cheese and avocado is both filling and comforting, often garnished with coriander. It's a popular choice for chilly evenings; many locals savor it as a main dinner course.
Llapingachos - Potato Cakes (filling side dish) - These flavorful potato patties, typically stuffed with cheese and fried until golden, are a local favorite served with sausage or avocado. They're often eaten for breakfast, especially during family gatherings or celebrations.
Choclo con Queso - Corn with Cheese (street food delight) - Corn on the cob slathered with fresh cheese and sometimes a sprinkle of salt offers a surprising combination of flavors and textures. Vendors sell it at local markets, and it's a go-to snack while exploring the city.
Cuy Asado - Roasted Guinea Pig (local delicacy) - Crispy roasted guinea pig, traditionally seasoned and served whole, is a treasured dish in Ecuadorian culture. Locals often enjoy it during festivals or special occasions, so it's best to try it at a family celebration for a true experience.
Quinoa Soup - Sopa de Quinoa (nutritious meal) - This hearty soup combines quinoa with vegetables such as carrots and celery, creating a filling and nutritious meal, especially in colder months. It's commonly served during lunch at home and tends to be a warming staple in many local diets.
Desserts & Drinks
Canelazo - Canelazo (hot spiced drink) - A warm cocktail made with aguardiente (local sugarcane alcohol), cinnamon, and sugar. It’s especially popular during the cooler nights of the Andean highlands, served at social gatherings or fiestas; locals often sip it while dancing at festivities.
Refresco de Tamarindo - Refresco de Tamarindo (tamarind drink) - A cold, refreshing drink made from tamarind pulp, water, and sugar, enjoyed in hot afternoons. Usually homemade, it’s perfect for cooling off after walking around the historic center, and you’ll often see vendors selling it in plastic cups.
Chicha de Jora - Chicha de Jora (fermented corn drink) - A traditional fermented beverage made from yellow corn, served both fresh and slightly sour. Often enjoyed during community gatherings and festivities, expect to find locals toasting with it during special events—it’s a tad sweet and really hits home with the cultural vibe.
Alfajor - Alfajor (sweet cookie sandwich) - A delicious dessert made of two round cookies filled with dulce de leche and dusted with powdered sugar or covered in chocolate. Typical during festive occasions, like Christmas, locals love to enjoy these with coffee or tea in the afternoon.
Helado de Paila - Helado de Paila (fruit sorbet) - A smooth and creamy sorbet made on a cold metal plate, often with fresh seasonal fruits like blackberry or passion fruit. Popular during warm days at markets or street stalls, you might notice that locals sometimes indulge in this treat while taking a leisurely stroll through the parks.
