3-hour Andean Cooking Class in Quito with a Local Host

Vegetable Broth

A carefully composed broth featuring seasonal vegetables and Andean herbs, crafted for a soothing start.

Fritada

Pork slow-cooked to tender perfection then crisped, meticulously seasoned with traditional spices.

Encebollado

A classic fish soup prepared with red onions, citrus, and fresh herbs, elegantly finished with a medley of pickled vegetables.

Albacore

A gently seared albacore tuna fillet, accentuated with a squeeze of lemon and a subtle touch of local herbs.

Fried Plantain

Crisp, caramelized plantain slices that marry natural sweetness with a refined, crunchy texture.

Llapingachos

Crafted potato patties with a crisp outer layer and soft center, served with a refined peanut sauce and a side of lightly pickled vegetables.

Mote

Andean hominy prepared in the traditional style, offering a hearty, satisfying accompaniment.

Fried pork

Golden pork bites prepared to retain a juicy interior with a well-seasoned, crisp exterior.

Canelazo

A warming, spiced drink that blends sugarcane liquor, cinnamon, and local fruit juices, perfect for cool mountain evenings.