Tag Archives: Quito

Andean Cuisine in Quito, Ecuador

Flaming black clams, Los Milagros Restaurant, Centro Historico Quito
Los Milagros Restaurant, Centro Historico Quito

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 stuffed chicken breast, Opera Restaurant, Hotel Dann Carlton
Giant shrimp stuffed chicken breast, Opera Restaurant, Hotel Dann Carlton

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.

pan fried corn nuts & toasted beans are a common garnish/snack
pan fried corn nuts & toasted beans are a common garnish/snack

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.

Los Milagros Restaurant, Centro Historico Quito
Los Milagros Restaurant, Centro Historico Quito

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.

Read more at:

Evolving Andean cuisine at seven Quito restaurants

 

El Patio Andaluz, Centro Historico Quito
El Patio Andaluz, Centro Historico Quito

 

You can read all my articles and subscribe to my Examiner columns at:

Hellenic News of America

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Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

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Gold, God…potatoes…in Quito, Ecuador

 

 

Iglesia de San Francisco. Quito, Ecuador
Iglesia de San Francisco. Quito, Ecuador

 

La Iglesia de la Compañía de Jesús, Quito, Ecuador
La Iglesia de la Compañía de Jesús, Quito, Ecuador

Since the start of history gold has been connected to the divine and the boundaries of people, state and heaven have intertwined in myriad and mysterious patterns.  In post conquest 16th century Quito (Ecuador), An A-list of priests, monks and nuns from four of the Church’s most influential religious orders provided the patronage for a celebrated era of artistic expression.

La Iglesia de la Compañía de Jesús, Quito, Ecuador
La Iglesia de la Compañía de Jesús, Quito, Ecuador

Sumptuous interior decorations, intricate carvings and golden altars express prominent Moorish geometrical figures, Italian Renaissance style and European baroque architecture. In the 1970s UNESCO dubbed it “Quito Baroque” in their 1978 designation of Quito as a World Heritage Site.

 

 

 

 

Just click the link to see many more photos and read the article…

To the glory of gold and God in Quito, Ecuador

 

The iconic soup of Ecuador: Locro de Papa
The iconic soup of Ecuador: Locro de Papa
One of 200 varieties potatoes in Ecuador
One of 200 varieties potatoes in Ecuador

At least 4,000 varieties of potatoes grow in the Andean Highlands that encompass territory stretching from northern Argentina through Ecuador. An important food staple for all pre-Columbian Andean cultures, the Incas created chunu – dehydrated potatoes that could be stored for up to a decade.

Read how a vegetable becomes a national icon and follow a simple recipe for an Ecuador national dish:

The iconic soup of Ecuador: Locro de Papa

 

rich soil in the crater of Pululahua Volcano just north of Quito
rich soil in the crater of Pululahua Volcano just north of Quito

 

You can read all my articles and subscribe to my Examiner columns at:

Hellenic News of America

Original World Insights

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner

Suite 101