4h Cooking Class in Cuenca with 9 Recipes & Bottomless Drinks

Tortilla de Verde y Maduro con queso

A savory blend of unripe and ripe plantains, lightly fried and topped with melted local cheese.

Patacones

Crisp, double-fried green plantain slices with a hint of salt and a tangy dipping sauce.

Ceviche Jipijapa

Fresh local fish marinated in citrus with tropical notes, offering a bright, coastal zing.

Locro de Papas

A creamy potato soup unique to Cuenca’s style, topped with cheese and fresh avocado.

Mapanagua

A traditional, invigorating beverage crafted with regional ingredients, delivering a crisp, refreshing finish.

Canelazo Drink

A warming blend of sugarcane liquor, cinnamon, and fruit juice (like naranjilla), enjoyed hot, perfect for Quito’s mountain climate.

Seco de Pollo

Chicken slowly simmered with naranjilla juice, onions, and spices, yielding a tangy-sweet flavor that epitomizes southern Andean home cooking.

Fritada

Crispy pork bites seasoned with traditional spices and served with a refreshing curtido.

Dulce de Babaco

A luscious confection made from ripe babaco, balancing sweet and tangy flavors exquisitely.

Espumilla

A light, airy dessert with a delicate sweetness that offers a refreshing finish.