Quito food tour
QUITO FOOD TOUR - At 2,850 metres above sea level, Quito is a capital shaped by the Andes, and nowhere is that more obvious than on the plate. Long before the Spanish climbed into the Andes, Indigenous communities were cooking with maize, potatoes, lupini beans and chillies. Then came pork, wheat and new ingredients from Europe, while recipes travelled up from Ecuador's Pacific coast and in from the surrounding highlands. The result is a capital where the country's culinary geography collides on the plate.
Tonight we're attacking two very different sides of the city with 14+ tastings. Start among the colonial plazas and cobbled streets of Quito's historic centre before heading across town to La Floresta, the bohemian neighbourhood where some of the city's best smoky street food grills fires up after dark.
First up is cevichocho, Quito's wonderfully rebellious answer to ceviche. There's no fish in sight. Instead, plump Andean lupini beans are sharpened with lime, tomato, onion and chilli for something fresh, tart and dangerously snackable. Then we head for considerably deeper waters with encebollado, Ecuador's cult-status albacore tuna and yuca soup. Born on the coast but now slurped across the country, its rich broth and tangle of pickled onions have rescued more than a few Ecuadorians from the morning after.
Pork gets its moment with fritada, slowly cooked until tender before finishing in its own fat. But the real thread running through tonight is maize. This crop sustained Andean civilisations long before Quito existed in its present form, and Ecuadorians have found an impressive number of ways to keep it interesting. We'll work through soft humitas, hearty tigrillo, crisp morocho empanadas and toasted corn scattered with salty shards of chicharrΓ³n. Wash it down with chicha de jora, the ancient fermented maize drink of the Andes, and deeply spiced colada morada.
Then we switch neighbourhoods.
Welcome to La Floresta, one of Quito's great after-dark eating grounds. A century ago this was still a leafy enclave on the city's outskirts. Over the decades, artists, intellectuals and students moved in, helping give La Floresta the fiercely independent, bohemian streak it still carries today. When night falls, the smoky grills of the evening market has become and nightly institution.
Follow the charcoal smoke and join QuiteΓ±os gathered around grills for sizzling meats and crisp, gloriously fried tripe. This is where Quito loosens its collar: plastic stools, hot grills, generous portions and absolutely no interest in fine-dining ceremony. Then tackle caucara completa, a heavyweight plate of beef surrounded by a supporting cast of distinctly Andean sides. It's not subtle, nor is it supposed to be. This is the sort of dinner designed for cold mountain evenings and serious appetites.
There are 14+ tastings in all, so we'll keep a few surprises under wraps. But we will save room for pristiΓ±os: curls of fried dough served warm and traditionally drizzled with something sweet. Crisp, sticky and almost impossible to stop picking at, they're a fitting final act.
Quito's grand churches and colonial plazas might have earned it UNESCO status, but they only tell half the story. Tonight we'll follow the more delicious trail from ancient Andean ingredients and coastal classics to the smoky street-food stalls of La Floresta.
Get ready for one very hungry night in the Andes.
Why this tour is awesome
Quitoβs food culture shifts in the evening, and this tour shows you that side of the city. Youβll move from the historic centre to La Floresta, eating at the street stalls and local spots that come alive after dark.
The food is varied and rooted in tradition from corn-based dishes and plantain snacks to pork cooked in different ways, hearty soups, and grilled meats. Itβs the kind of food locals turn to in the evening.
Your guide
Born and raised in Quito, Gustavo loves sharing the cityβs rich culture through its historic streets, markets, and local food scene. With a passion for tradition and everyday life, he enjoys helping guests experience the real Quito beyond the usual sights.
Taste your way through Quito's kitchens and markets with 14+ tastings.
A hearty bowl of encebollado with tender tuna and yuca.
See generations of Ecuadorian sweet-making tradition at work.
Discover the sweet and savoury snacks Ecuadorians grow up eating.
Creamy tigrillo loaded with plantain, eggs and melted cheese.
The food heroes of Quito.
Handmaking empanadas de verde with a rich cheese filling.
Warm humita, a traditional Ecuadorian steamed corn cake.
The food heroes of Quito.
Succulent fritada, pork slowly cooked with fragrant Ecuadorian spices.
Tender steak with traditional Andean accompaniments, Quito style.
The food heroes of Quito.
Explore one of Quito's liveliest food markets after dark.
Taste the bold flavours of the Ecuadorian Andes.
Led by one of our Quito tastemakers.
Watch pristiΓ±os turn crisp and golden in the fryer.
The food heroes of Quito.
Crispy empanada de viento with its signature puffed shell.
Includes
- Price US $55 per person
- Language English
- Small group Maximum of 8 guests (private tours or groups of 9+, please contact us)
- Tasting 14+ tastings
- Drinks Bottled water and local drinks
- Duration 4pm - 8pm
- Guides Led by one of our superb Quito food hosts
- Cancellation Cancel up to 48 hours before departure for a full refund
- Family friendly Families welcome on all our tours. Children 50% discount.
- Transport Primarily a walking tour
- Instant confirmation Book now to secure your space (before we sell out!)
- Pick up / drop off Our guests come from all over the city, so to save time we have a meeting point. Your guide can help you find transport back at the end of the tour
Dietary information
- General advice Many local eateries specialise in signature menus, and may not have alternatives. It is not always possible to cater for all dietary requests at every stop
- Vegetarian Unsuitable as meat and seafood are used in 7-8 tastings (out of 14 total)
- Vegan Unsuitable as meat, seafood and dairy are used in 10-11 tastings (out of 14 total)
- Pescatarian Unsuitable as meat is used in 4-5 tastings (out of 14 total)
- Pork Possible, though pork is used in 3-4 tastings (out of 14 total)
- Halal Unsuitable for a halal diet as no vendors are certified
- Gluten intolerance / Celiac Possible, though small amounts of gluten is present in 2-3 tastings (out of 14 total)
- Lactose intolerance Unsuitable as dairy is used in 6-7 tastings (out of 14 total)
- Tree nut / peanut allergy Possible, though peanuts are used in 1-2 tastings (out of 14 total). There are no known tree nuts. Lupin is typically used in just 1 tasting.
- Seafood / Shellfish allergy Suitable as seafood is typically just 1 tasting (out of 14 total).
- Severe allergies Due to the nature of street food cooking, we can never guarantee any dish to be 100% free from allergens, as there is always the risk of traces and cross-contamination. It is unsuitable for severe allergies. Contact us: info@achefstour.com
How to book
To join the Quito food tour, use the calendar to select your date and secure your tour with your card. For special requests, private bookings, or dietary requirements, pleaseΒ contact us. Safety of our customers is our first priority, so if you have any allergies, pleaseΒ contact usΒ before booking.
What to expect
Our Quito food tour is designed for adventurous eaters with an interest in discovering the food that locals eat. Itβs an easy-paced walking tour, where the terrain flat and there are plenty of rest (eating) stops along the way.
Meeting point
This Quito food tour departs from outside the Centro Comercial GalerΓas Sucre in the historical centre.Β It's easy to reach by taxi from most of the hotels in the city. There will be more details on your booking confirmation.Β
Cancellation Policy
Why you should book with us
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99% 5 star reviews across our tours -
Secure payments through provider Peek
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No hidden charges - all food tastings included in the price
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Authentic food experience, escape the tourist traps