Flavors of Ecuador & Peru

Take a journey through the essence of South American cuisine and culture. In Quito, time-honored recipes showcase native ingredients, from hearty stews to freshly made empanadas. The markets of Otavalo are filled with locally grown produce and fragrant herbs scent the air. On the Galápagos Islands, freshly caught seafood takes center stage, prepared with bold yet simple flavors. In Guayaquil meals revolve around slow-cooked rice dishes, savory stews, and a mix of indigenous and Spanish techniques that have shaped the region’s approach to cooking. In Cusco, the culinary landscape reflects both Incan and colonial influences. Andean staples like potatoes, corn, and quinoa form the backbone of local dishes, prepared using age-old methods such as clay oven baking and underground roasting. As the starting point for the Sacred Valley, the region offers a connection between food and history, where ancient ruins stand alongside markets brimming with handmade cheeses, fresh-baked bread, and roasted meats seasoned with native spices. Cusco’s food scene provides a final opportunity to experience Peru’s wide-ranging flavors. From vendors selling crisp churros and warm tamales to restaurants reimagining traditional dishes with modern techniques. Rather than just sampling local dishes, take a deeper look into the techniques, ingredients, and cultural influences that define Ecuadorian and Peruvian cuisine.