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Gastronomy:

The colonial center abounds with typical “quiteño” cafes and restaurants where the many delicacies of the local cuisine can be enjoyed in a welcoming and traditional atmosphere, frequently accompanied by typical Ecuadorian music, sometimes live. Modern Quito, too, has a wide selection of bars, cafes and fine restaurants with all kinds of gastronomic specialties:

Ecuadorian, Italian, French, Japanese, Chinese, Mexican, Spanish, Mediterranean, seafood, or international cuisine. Most global fast food brands also have outlets in the city.

Quito is the ideal place to enjoy the delicious and varied Ecuadorian and local gastronomy which includes, among other delicacies, the famous “locros” (thick potato and avocados soup), “empanadas”, “humitas” (corn patties wrapped in a corn leaf), “llapingachos” (potato patties filled with cheese) and many other specialties well worth sampling. Some of the following recipes can be found in the “Virtual Library” section:

Locro de Queso
(10 servings )

Ingredientes:

·        12 medium-sized potatoes, washed and cut into quarters
·        2 liters of water
·        2 long white onions, finely chopped             
·        2 tbs oil with annatto                             
·        1 sprig of parsley, washed
·        1 pinch of ground black pepper                     
·        2 cups of milk                                             
·        125 gr of fresh cheese
·        5 avocados   
·        Salt to taste                                                    

Preparation:

Put the potatoes in the water.

Fry the white onion in oil with annatto. Add the potatoes, the water and the sprig of parsley. Boil until the potatoes start disintegrating. Add the milk and cook until it becomes a creamy soup with lumps of potato. Season with black pepper and salt. Serve with shredded, diced or sliced cheese, etc. Garnish with avocado.

To serve

Locro may be served with toasted corn.

Suggestions

Locro is tastier and more nutritious if you add two egg yolks beaten in half a cup of milk before serving. Once added, the soup should not be brought to the boil.

You may add spinach, turnips, chard, strips of radish leaves, broad beans, mellocos (wild ulluco), chochos, cooked corn or hominy, or crackling to the basic locro recipe.