Food in Quito

In the premises of the Historical Center are recognized the Sandwiches of pork and meat that is used for this preparation is the leg of the animal cooks in a wood oven.
Locro de Papas, you have more than 2,000 years of history of the territory. Long before the Spaniards arrived to populate the territories on the menu of the priginary populations of Quito already existed locros of chochos, beans or mellocos. It is almost always accompanied by toasted and avocados.
Dry goat in the Ecuadorian Sierra and it is accompanied by white rice and potatoes. The naranjilla, beer and panela define the characteristic flavor and was the most important dishes of the colonial era. In adittion the traditional "canelazo" in also consumend.