ECUADOR FOODIE TOUR

Leaving Quito early in the morning, we’ll head north-west, descending slowly into the lush cloud forest. Our first stop is a coffee plantation, perfect for a tasting session and tips on how to prepare the perfect brew. In Ecuador, coffee often goes together with humita, a pre-hispanic snack of fresh ground maize. We’ll then head to the cute town of Mindo a lunch of bolon or tigrillo made from plantain and cheese. While in Mindo we’ll also learn about the chocolate process from cocoa fruit, to roasted beans, to final product … with tastings to enjoy too, of course. Overnight is at Piripe Lodge. Enjoy the sounds of the forest while you dine on maite (fish cooked with herbs in jungle leaves), yuca, and local ceviche (a coastal dish of fresh fish marinated in lime juice with tomato, coriander, & red onion). We’ll also sample canelazo (a hot alcoholic beverage of sugar cane liquor with cinnamon and spices).

The area around Piripe Lodge is famous for production of sugar beet, so we’ll visit a traditional mill to see how panela sugar is made. After lunch at Piripe, we’ll make a stop at a popular tequila distillery. Agave cactus is abundant in this arid zone, so we’ll learn how a local entrepreneur distils his Ecuadorian brand tequila. The afternoon in Quito is dedicated to a hands-on cooking class. A local chef will walk you through each step of preparing a local recipe for your dinner tonight. Overnight in old town Quito.

Your final day will be spent around the colonial area of old town Quito, sampling famous dishes and enjoying some of the best sights of the city too. San Francisco Market has stalls chock-full of tropical fruits, many of which you likely have never seen before. The medicinal plant stalls are also interesting. Around the streets of Quito we’ll look out for traditional snacks, including empanada de viento (wind pasty), helado de paila (local sorbet), colaciones (sweets popular with kids), and more. You’ll also learn about the cloister nuns of Carmen Alto monastery who sell snacks via old turnstiles. Lunch gives you the opportunity to try guinea pig, perhaps the most famous dish of Ecuador. If that doesn’t take your fancy, fritada (fried pork) is another good choice. Our last activity is a Casa de Marques Keepers of Tea, to sample local medicinal brews such as Horchata. With a full and satisfied stomach, your Ecuador foodie tour comes to an end.