Only a few restaurants in Quito still serve cuy (roasted guinea pig) anymore, and it has become an exotic food. Although still common in remote village cuisines, even in urban Ecuador the sides would include potatoes, corn and grains in a variety of forms.
Giant shrimp do not belong in the central Andes of Ecuador, but they do on the long Pacific coast. Modern transportation provides the means today to easily market foods within geographic regions.
Quinoa, potatoes and corn are but three of a copious number of food stuffs indigenous to the Central Andes. Spanish conquest in the 16th century spread both these and many other agricultural products worldwide and introduced pigs and beef to South America. Today highways allow Ecuador’s Amazon River and Pacific Ocean fish and seafood to be served fresh in Quito at 9,000 feet elevation.
In a recent trip to Quito I explored seven restaurants that firmly base their menus on traditional cuisine yet take a liberal hand their reinterpretation for the 21st century plate.
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Evolving Andean cuisine at seven Quito restaurants
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