Ecuadorian Food

[MICHAEL SYLVESTER]

We’re landing in Quito July 3rd and would like some gastronomic advice prior to our arrival. What are some notable (subjective, I know) Ecuadorian specialties that we should not miss? We’ll be visiting Quito, Otavalo and Cuenca. Thanks in advance for your assistance!

[BOBBY PHILLIPS]

Cuy is the national food of Ecuador. Try it.  We didn’t care for it, but we can say we’ve eaten it !

[MICHAEL SYLVESTER]

Thanks, Bobby…or, perhaps we should wait to formally thank you until after we’ve eaten it 🙂

[COUNTRY EXPERT- SUZAN HASKINS]

Well, cuy (guinea pig) is about the most exotic thing you might try in the Sierras. It’s okay…but hard work as there is not a lot of meat on those little bones. I’d suggest locro de papas — potato soup… or any locro, in fact. They make wonderful creamed soups in the highlands. And empanadas, bolones, and quimbolitos… I am sure you know what an empanada is, the others are like a cake-like thing but steamed in banana leaves. And do they the aji — the local salsa that you will find on every table. Everyone has their own recipe…

[MICHAEL SYLVESTER]

Thanks, Suzan(and Bobby)…I’ll “take one for the team” and try them all!

[Author]

Posts