Ecuador Food Culture
Traditional dishes, dining customs, and culinary experiences
Culinary Culture
Ecuador's culinary identity is defined by extreme geographical diversity creating distinct regional cuisines, the central importance of hearty soups and set lunches, and a preference for mild, comfort-oriented flavors over spicy heat. The cuisine celebrates humble ingredients like potatoes, corn, plantains, and fresh seafood, prepared with techniques passed down through generations and served in unpretentious settings that prioritize substance over presentation.
Traditional Dishes
Must-try local specialties that define Ecuador's culinary heritage
Encebollado (Fish Stew)
Ecuador's national dish and the ultimate hangover cure, encebollado is a rich tuna stew featuring yuca, tomatoes, and pickled red onions in a flavorful broth. Served with chifles (fried plantain chips), toasted corn nuts, and lime, this coastal specialty balances tangy, savory, and fresh flavors in every spoonful.
Originating in the coastal city of Guayaquil, encebollado has been a fishermen's breakfast for generations, traditionally made with fresh albacore tuna and enjoyed in the early morning hours. It earned its reputation as a resaca (hangover) remedy and became so beloved it was declared part of Ecuador's cultural heritage.
Hornado (Roasted Pork)
Whole pork slow-roasted for hours until the skin becomes crackling-crispy and the meat falls apart with fork-tender succulence. Traditionally served with llapingachos (potato patties), mote (hominy), curtido (pickled vegetables), and ají, this highland specialty is Ecuador's ultimate comfort food.
A dish with deep indigenous roots in the Andean highlands, hornado was traditionally prepared for special occasions and festivals. The town of Sangolquí near Quito is considered the hornado capital, where families have perfected their recipes over generations using traditional clay ovens.
Ceviche (Seafood Ceviche)
Ecuadorian ceviche differs dramatically from Peruvian versions, served in a tomato-based sauce with a soupy consistency rather than citrus-only marinade. Made with fresh shrimp, fish, or mixed seafood, it's loaded with onions, tomatoes, and cilantro, and served with popcorn, chifles, or tostado (toasted corn).
While neighboring Peru and Ecuador both claim ceviche origins, Ecuador's version reflects coastal culinary independence with its distinctive tomato-heavy sauce and unique accompaniments. The dish represents the abundant Pacific seafood that has sustained coastal communities for centuries.
Locro de Papa (Potato Soup)
A creamy, hearty potato soup enriched with cheese and sometimes topped with avocado and ají. This thick, warming soup showcases Ecuador's incredible potato diversity and represents highland comfort food at its finest, with a consistency between soup and stew.
Dating back to pre-Columbian times, locro reflects the indigenous Andean reverence for potatoes, which were first domesticated in this region. The addition of cheese came with Spanish colonization, creating the beloved version enjoyed today throughout the highlands.
Fritada (Fried Pork)
Pork chunks slowly fried in their own fat with garlic, cumin, and sometimes orange juice or chicha until crispy outside and juicy inside. Served with mote, llapingachos, empanadas, and maduros (fried ripe plantains), fritada is a weekend tradition in highland communities.
Another Andean pork specialty, fritada represents the highland tradition of using every part of the pig and cooking it in large batches for family gatherings. Different regions add their own touches, from Latacunga's famous fritada to variations in Cuenca and Ambato.
Bolón de Verde (Green Plantain Ball)
Mashed green plantains formed into a large ball and stuffed with cheese, chicharrón (fried pork), or both, then fried or grilled. This dense, filling coastal breakfast staple provides serious fuel for the day ahead with its combination of starchy plantain and savory filling.
A coastal Afro-Ecuadorian creation, bolón emerged from the plantain-rich regions where these fruits grow abundantly. The name comes from 'bolón' meaning large ball, and it reflects the African influence on Ecuador's coastal cuisine.
Seco de Chivo (Goat Stew)
Tender goat meat slowly braised in a sauce made with chicha (fermented corn drink), cilantro, peppers, and spices until fall-apart tender. Despite its name meaning 'dry,' the dish is actually quite saucy and aromatic, served with rice, avocado, and maduros.
Popular throughout Ecuador but particularly beloved in coastal regions, seco de chivo showcases the Spanish introduction of goats to South America combined with indigenous cooking techniques using chicha and local herbs.
Empanadas de Viento (Wind Empanadas)
Thin, crispy wheat flour empanadas filled with cheese that puff up with air when fried, hence the name 'de viento' (of wind). Sprinkled with sugar and served hot, these delicate pastries offer an addictive sweet-savory combination unique to Ecuador.
A highland specialty particularly associated with Quito and surrounding areas, these empanadas differ from other Latin American versions with their paper-thin dough and distinctive sugar topping, representing Ecuador's unique approach to this pan-Latin American food.
Fanesca (Easter Soup)
An elaborate soup made with salt cod, twelve types of grains and beans (representing the apostles), squash, and milk, topped with hard-boiled eggs, fried plantains, empanadas, and cheese. This labor-intensive dish appears only during Holy Week and represents Ecuador's most important culinary tradition.
Fanesca blends indigenous harvest celebrations with Catholic Easter traditions, creating a uniquely Ecuadorian dish that takes days to prepare. Each ingredient carries symbolic meaning, and families guard their recipes jealously, passing them through generations.
Corvina al Ajillo (Garlic Corvina)
Fresh corvina (sea bass) pan-fried or grilled and smothered in a generous garlic butter sauce. This coastal favorite showcases Ecuador's exceptional Pacific seafood simply prepared to let the fish's quality shine through, typically served with rice, patacones, and salad.
Reflecting Spanish influence on coastal cuisine, corvina al ajillo demonstrates how European cooking techniques merged with Ecuador's abundant seafood. Corvina remains one of Ecuador's most prized fish, featured prominently in coastal restaurants.
Cuy Asado (Roasted Guinea Pig)
Whole guinea pig marinated in spices, then roasted or fried until crispy. Served whole with potatoes and salad, this traditional Andean protein source offers rich, slightly gamey meat that's more tender than rabbit and considered a delicacy in highland communities.
Guinea pig has been raised and consumed in the Andes for over 5,000 years, predating the Inca Empire. It remains an important protein source and ceremonial food for indigenous communities, though it's now also served to adventurous tourists as a cultural experience.
Helado de Paila (Hand-Beaten Ice Cream)
Traditional ice cream made by hand-beating fruit purees in a copper pan set over ice and salt. The result is intensely flavored, slightly icy sorbet-like ice cream in exotic flavors like naranjilla, taxo, mora (blackberry), and guanábana.
Originating in Ibarra in northern Ecuador, this pre-refrigeration technique has been practiced since colonial times. The Rosalía Suárez family made the method famous, and it remains a point of regional pride with artisans still using traditional copper pans.
Taste Ecuador's Best Flavors
A food tour is the fastest way to find good spots. Sample traditional dishes and learn from guides who know the neighborhood.
Browse Food ToursDining Etiquette
Ecuadorian dining customs are relaxed and welcoming, reflecting the country's generally informal culture. Meals are social occasions where conversation flows freely, and the emphasis is on enjoying food together rather than strict formality. That said, certain customs around timing, payment, and service will help you navigate dining experiences smoothly.
Service and Pace
Ecuadorian dining service is generally slower and more relaxed than in North America or Europe. Servers won't rush you or bring the check unless requested, as lingering over meals is culturally normal. This isn't poor service—it's respect for your dining experience. You must actively signal when you're ready to pay.
Do
- Make eye contact or raise your hand slightly to get server attention
- Ask for 'la cuenta, por favor' when ready to pay
- Be patient and enjoy the relaxed pace
- Greet staff with 'buenos días/tardes' when entering
Don't
- Don't snap fingers or whistle at servers
- Don't expect water to arrive automatically—you must request it
- Don't rush the meal; fast service isn't the cultural norm
- Don't leave without explicitly asking for the bill
Almuerzo Culture
The almuerzo (set lunch) is Ecuador's most important meal and a cultural institution. Served roughly from noon to 3pm, it typically includes soup, a main course with rice and protein, fresh juice, and sometimes dessert for $2.50-4. This is when locals take their main meal, and many businesses close or slow down. Participating in almuerzo culture offers the best value and most authentic experience.
Do
- Try the almuerzo del día at local comedores
- Arrive between 12:30-2pm for the freshest food
- Accept that choices are limited—you get what's prepared that day
- Expect generous portions designed to fuel afternoon work
Don't
- Don't expect extensive menus—most places offer 1-2 options
- Don't skip the soup; it's an integral part of the meal
- Don't expect almuerzo after 3pm
- Don't compare it to dinner—lunch is the main meal
Payment and Splitting Bills
Cash remains king in Ecuador, especially at budget and mid-range establishments. The US dollar is the official currency, making it easy for American travelers. Splitting bills ('dividir la cuenta') is less common than in Western countries, with one person typically paying and friends settling up privately later. Credit cards are accepted at upscale restaurants but often incur a small surcharge.
Do
- Carry small bills and coins; many places can't break $20s
- Confirm credit card acceptance before ordering
- Offer to pay the full bill if dining with locals (they'll reciprocate)
- Have exact change for street food and market vendors
Don't
- Don't expect to split bills easily at smaller establishments
- Don't rely solely on credit cards outside major cities
- Don't tip with credit cards; leave cash on the table
- Don't expect receipts at informal eateries
Dress Code and Atmosphere
Ecuador's dining scene is overwhelmingly casual, even at mid-range restaurants. Locals dress neatly but comfortably, and you'll rarely encounter formal dress codes outside a handful of upscale establishments in Quito or Guayaquil. The focus is on the food and company rather than presentation or ambiance.
Do
- Dress casually but neatly for most restaurants
- Wear comfortable walking shoes for market dining
- Bring a light jacket for highland restaurants (it gets chilly)
- Dress slightly more formally for upscale hotel restaurants
Don't
- Don't overdress; you'll stand out unnecessarily
- Don't wear beach attire in highland restaurants
- Don't expect romantic ambiance at budget eateries
- Don't judge restaurants by decor—simple places often have the best food
Breakfast
Breakfast (desayuno) typically runs from 7-9am and is often light, consisting of coffee or tea with bread, eggs, or for coastal residents, bolón de verde. Hotels and restaurants catering to tourists may serve earlier, but local eateries keep traditional hours.
Lunch
Lunch (almuerzo) from 12-3pm is the day's main meal and social centerpiece. This is when the almuerzo del día (set lunch) is served, businesses slow down, and families gather. Expect restaurants to be busiest from 12:30-1:30pm, with some closing by 3pm.
Dinner
Dinner (merienda or cena) is lighter than lunch and served later, typically 7-9pm. Many Ecuadorians eat a simple evening meal at home, so restaurants may be quieter at night except in tourist areas. Some traditional eateries close after lunch and don't serve dinner at all.
Tipping Guide
Restaurants: In Ecuador, a 10% service charge is often included in the bill at sit-down restaurants. If included, additional tipping is optional but appreciated—leave $1-2 or round up for good service. If no service charge is included, 10% is standard and generous.
Cafes: Tipping isn't expected at cafes or for counter service. A few coins in the tip jar for exceptional service is appreciated but not obligatory. At cafes with table service, small change or rounding up is sufficient.
Bars: Bartenders don't expect tips per drink as in the US. Leaving $1-2 at the end of the evening or rounding up the bill is appreciated but not required. At casual bars, tipping is rare.
Tipping culture in Ecuador is much more modest than in North America. Over-tipping can make locals uncomfortable. For street food, market stalls, and almuerzos, tipping isn't expected at all—prices are already very low. Save tips for sit-down restaurants with table service.
Street Food
Ecuador's street food scene pulses with life, particularly in highland markets and coastal neighborhoods where vendors set up grills, carts, and makeshift stands serving everything from grilled meats to fresh fruit. Unlike some countries where street food is a distinct category, Ecuador's street vendors often prepare the same traditional dishes you'd find in restaurants—just fresher, cheaper, and more authentic. Markets are the heart of street food culture, where entire sections are dedicated to prepared foods with vendors specializing in single dishes perfected over decades. Safety-conscious travelers should know that Ecuador's street food is generally safe when you follow basic rules: eat where locals eat, choose vendors with high turnover, and opt for freshly cooked items over foods sitting out. The country's use of the US dollar makes transactions simple, and most street foods cost $1-3. Evening street food, particularly grilled meats and corn, creates a social scene in town plazas where families gather. The experience of eating standing at a market stall or sitting on a plastic stool at a street-side grill is quintessentially Ecuadorian.
Choclo con Queso
Enormous corn on the cob (much larger than standard corn) served with a thick slice of fresh cheese. The corn is starchy and substantial, the cheese mild and slightly salty—a perfect street food combination that's filling and inexpensive.
Market vendors throughout highland regions, street corners in Quito's historic center, and plaza vendors in the evening
$1-1.50Empanadas (Various)
Fried or baked pastries with diverse fillings including cheese (morocho), meat, chicken, or vegetables. Different from empanadas de viento, these are heartier and less delicate, perfect for eating while walking.
Street vendors near bus terminals, market entrances, and evening plaza vendors throughout Ecuador
$0.50-1.00 eachSalchipapas
French fries topped with sliced hot dogs, multiple sauces (ketchup, mayo, mustard, ají), and sometimes cheese or fried egg. This beloved late-night snack is Ecuador's answer to fast food cravings.
Street carts in urban areas, particularly busy after 8pm near nightlife districts and plazas in Quito, Cuenca, and Guayaquil
$2-3Morocho
A warm, sweet drink made from ground morocho corn, milk, cinnamon, and sugar, with a consistency between atole and hot chocolate. Comforting and filling, it's particularly popular on cool highland evenings.
Evening street vendors in highland cities, particularly in Quito and Cuenca, often sold from large pots on carts
$1-1.50Bollo de Pescado
Ground fish mixed with spices, wrapped in plantain leaves, and steamed—a coastal specialty that's moist, flavorful, and portable. Similar to tamales but with fish instead of meat.
Coastal market vendors, particularly in Guayaquil, Manta, and Esmeraldas, typically sold in the morning and early afternoon
$1.50-2Tostado y Habas
Toasted corn kernels and roasted fava beans seasoned with salt, sold in paper cones. Crunchy, addictive, and perfect for snacking while exploring markets.
Market vendors throughout Ecuador, particularly in highland markets like Otavalo, and from vendors with large baskets in plazas
$0.50-1Cevichochos
Marinated lupini beans served cold with onions, tomatoes, chifles, and ají—essentially a vegetarian ceviche. Refreshing, tangy, and uniquely Ecuadorian.
Street vendors in Quito and highland cities, particularly in the historic center and near universities
$1.50-2Humitas
Sweet corn cakes wrapped and steamed in corn husks, with a texture between polenta and cornbread. Slightly sweet and wonderfully aromatic, they're perfect for breakfast or snacking.
Market vendors throughout Ecuador, particularly in highland markets, sold warm in the morning and early afternoon
$1-1.50Best Areas for Street Food
Mercado Central (Quito)
Known for: The ultimate market food experience with dozens of food stalls serving everything from hornado to fresh juices, soups, and traditional breakfasts in a bustling, authentic atmosphere
Best time: Morning through early afternoon (7am-2pm) for the fullest selection and freshest food
Malecón 2000 (Guayaquil)
Known for: Evening street food scene with vendors selling coastal specialties, ice cream, and snacks along the riverfront promenade, combining food with views and people-watching
Best time: Late afternoon through evening (5-10pm) when locals come out to enjoy the cooler temperatures
Plaza Foch (Quito)
Known for: Late-night salchipapas carts, empanada vendors, and street food catering to the nightlife crowd in Quito's main entertainment district
Best time: Evening through late night (8pm-2am), especially Thursday-Saturday
Otavalo Market
Known for: Saturday market with extensive food section featuring traditional highland foods, fresh produce, and vendors cooking hornado, fritada, and soups on-site
Best time: Saturday morning through early afternoon (7am-2pm) when the market is at its peak
Cuenca's 10 de Agosto Market
Known for: Traditional food stalls serving authentic Cuencan specialties including mote pillo, cuy, and exceptional almuerzos in a covered market setting
Best time: Lunch time (12-2pm) for the almuerzo experience, though breakfast is also excellent
Dining by Budget
Ecuador ranks among South America's most affordable countries for food, where eating well doesn't require significant budget. The almuerzo culture means even budget travelers can enjoy complete, nutritious meals for $2.50-4, while mid-range dining offers variety and comfort for $8-15 per meal. The US dollar as official currency eliminates exchange rate confusion, making budgeting straightforward.
Budget-Friendly
Typical meal: Almuerzo: $2.50-4, breakfast: $2-3, street food: $1-3, dinner: $3-5
- Eat your main meal at lunch when almuerzos offer the best value
- Shop at municipal markets rather than supermarkets for produce and snacks
- Look for 'comida típica' or 'comida criolla' signs indicating local food
- Avoid restaurants in heavily touristed areas where prices double
- Bring a reusable water bottle and refill with purified water to save $1-2 daily
- Ask locals '¿Dónde come usted?' (Where do you eat?) for recommendations
Mid-Range
Typical meal: $8-15 per meal at sit-down restaurants
Splurge
Dietary Considerations
Ecuador's traditional cuisine is heavily meat-based, which can challenge vegetarians and those with specific dietary requirements. However, the abundance of fresh produce, beans, and corn-based dishes provides options for those who know what to look for. Urban areas like Quito and Cuenca have growing vegetarian-friendly scenes, while rural and traditional areas require more creativity and communication.
Vegetarian & Vegan
Vegetarian options exist but aren't mainstream. Many traditional dishes can be made vegetarian upon request, though understanding that meat stock is often used in rice, soups, and beans is important. Veganism is more challenging, as cheese and eggs feature prominently in meatless dishes. Quito and Cuenca have dedicated vegetarian restaurants, while smaller towns require adaptation.
Local options: Locro de papa (potato soup, though often made with chicken stock), Llapingachos con ensalada (potato patties with salad), Choclo con queso (corn with cheese), Empanadas de queso (cheese empanadas), Menestra de lentejas (lentil stew served with rice), Cevichochos (lupini bean ceviche), Mote pillo (hominy scrambled with eggs and cheese), Ensalada de frutas (fruit salad), Patacones (fried green plantains), Humitas (sweet corn cakes)
- Learn the phrase 'Soy vegetariano/a, no como carne, pollo, ni pescado' (I'm vegetarian, I don't eat meat, chicken, or fish)
- Specify 'sin carne' (without meat) when ordering, but verify about stock
- Request 'solo vegetales' (only vegetables) in soups and rice dishes
- Seek out 'comida vegetariana' restaurants in cities, often near universities
- Visit markets for fresh produce, nuts, and ingredients for self-catering
- Carry snacks as vegetarian options can be limited during long bus journeys
- Consider pescatarian flexibility in coastal areas where seafood is freshest and most abundant
Food Allergies
Common allergens: Peanuts (maní) used in some sauces and snacks, Shellfish in coastal ceviche and seafood dishes, Dairy (cheese and milk) in many traditional dishes, Eggs in numerous preparations, Tree nuts occasionally in desserts, Soy in some processed foods
Allergy awareness is lower in Ecuador than in Western countries, so clear, simple communication is essential. Write down your allergy in Spanish and show it to servers. Explain the severity rather than just stating preference. In small comedores, speak directly with the cook if possible. Stick to simple preparations where ingredients are visible.
Useful phrase: Soy alérgico/a a ___. Es muy grave. ¿Este plato contiene ___? (I'm allergic to ___. It's very serious. Does this dish contain ___?). Key words: maní (peanuts), mariscos (shellfish), leche (milk), huevos (eggs), gluten (gluten).
Halal & Kosher
Halal and kosher options are extremely limited in Ecuador. There are no certified halal or kosher restaurants outside of Quito, and even there, options are scarce. The small Muslim and Jewish communities primarily cook at home.
Quito has one or two Middle Eastern restaurants that may accommodate halal requirements, though certification isn't available. For kosher, contact the small Jewish community center in Quito for guidance. Vegetarian and seafood options provide the safest alternatives, along with self-catering from markets where you can verify ingredients and preparation methods.
Gluten-Free
Gluten-free dining is challenging but manageable with care. Many traditional dishes are naturally gluten-free (grilled meats, rice dishes, potatoes), but cross-contamination in kitchens is common. Celiac awareness is minimal outside upscale restaurants in major cities. Corn-based dishes offer good alternatives to wheat.
Naturally gluten-free: Ceviche (verify no wheat in the preparation), Grilled meats and seafood (corvina, hornado without breading), Llapingachos (potato patties, verify no wheat flour added), Choclo (corn on the cob), Arroz con menestra (rice with bean stew), Patacones (fried plantains), Bolón de verde (green plantain balls), Fresh fruits and vegetables from markets, Humitas (corn cakes wrapped in corn husks), Plain grilled chicken or fish with rice and vegetables
Food Markets
Experience local food culture at markets and food halls
Mercado Central (Quito)
Quito's largest and most authentic market, a sprawling complex where locals shop for everything from fresh produce to live chickens. The prepared food section features dozens of stalls serving traditional breakfasts and almuerzos in a chaotic, sensory-overload atmosphere. This is real Ecuador—loud, crowded, and utterly authentic.
Best for: Traditional almuerzos, fresh juices, people-watching, and experiencing market culture. Excellent for hornado, fritada, and various soups. Also great for buying fresh produce, herbs, and local ingredients.
Daily 6am-6pm, busiest 8am-2pm. Arrive hungry around noon for the full almuerzo experience.
Mercado Iñaquito (Quito)
Cleaner and more organized than Mercado Central but still authentically local, this market in northern Quito offers excellent prepared foods alongside fresh produce, meats, and seafood. The food court upstairs serves quality traditional dishes at local prices.
Best for: Almuerzos in a slightly more comfortable setting, fresh seafood, tropical fruits, and traditional breakfasts. Good for first-time market visitors who want authenticity with less intensity.
Daily 7am-7pm, with food stalls busiest 11am-3pm.
Otavalo Saturday Market
Ecuador's most famous market combines a massive artisan market with an equally impressive food section. The animal market starts at dawn, followed by produce and prepared foods. Vendors cook traditional highland foods on-site, and the atmosphere is festive and colorful.
Best for: Experiencing indigenous market culture, trying highland specialties like hornado and fritada, fresh produce, and combining shopping with authentic food experiences.
Saturdays 6am-3pm, though food vendors may stay later. Arrive early (7-9am) for the full experience.
Mercado 10 de Agosto (Cuenca)
Cuenca's main market spread across several buildings, with an excellent prepared food section serving traditional Cuencan specialties. Less touristy than Quito markets, it offers a glimpse into southern highland food culture with specialties unique to the region.
Best for: Cuencan specialties including mote pillo, cuy, and regional soups. Excellent fresh produce section and good for observing traditional food preparation methods.
Daily 6am-6pm, with the food section busiest 11am-2pm for almuerzo.
Mercado Caraguay (Guayaquil)
Guayaquil's largest market showcasing coastal food culture with abundant seafood, tropical fruits, and prepared coastal dishes. The atmosphere is hot, humid, and bustling—quintessentially coastal Ecuador.
Best for: Fresh seafood, coastal specialties like encebollado and bolón, tropical fruits (especially bananas, plantains, and coconuts), and experiencing coastal market culture.
Daily 6am-6pm, with the freshest seafood and busiest food stalls in the morning (7-11am).
Mercado San Francisco (Quito)
A smaller, neighborhood market in Quito's historic center offering a more intimate market experience. The prepared food section serves excellent traditional dishes, and it's less overwhelming for first-time market visitors.
Best for: Traditional breakfasts, fresh juices, and almuerzos in a manageable setting. Good for buying fresh herbs, vegetables, and observing daily shopping routines.
Daily 7am-5pm, with food service 7am-3pm.
Feria Libre (Various Cities)
Rotating weekly markets that set up in different neighborhoods throughout Ecuadorian cities. Vendors sell fresh produce, prepared foods, and household goods. These are where locals do their weekly shopping and offer the most authentic neighborhood experience.
Best for: Ultra-fresh produce at the lowest prices, interacting with local vendors, and seeing how Ecuadorians shop. Some have prepared food stalls serving snacks and light meals.
Specific days vary by neighborhood (check locally). Usually 7am-2pm on their designated day.
Seasonal Eating
Ecuador's position on the equator means it doesn't experience dramatic seasonal changes like temperate regions. Instead, the country has two main seasons: rainy (winter) and dry (summer), with timing varying by region. The coast has its rainy season January-April, while the highlands experience two rainy seasons (February-May and October-November). However, Ecuador's incredible biodiversity and varied microclimates mean different fruits, vegetables, and ingredients peak at different times throughout the year. Coastal seafood availability varies with ocean currents and fishing seasons, while highland markets showcase different potato varieties and grains depending on harvest cycles.
December-February (Coastal Rainy Season)
- Mango season peaks with incredible variety and sweetness
- Coastal seafood remains abundant, particularly corvina and dorado
- Highland dry season brings perfect weather for market visits
- Naranjilla (lulo) at its peak for juices and desserts
- Tree tomato (tomate de árbol) season for juices
March-May (Highland Rainy Season)
- Fanesca preparation and consumption during Semana Santa (Holy Week)
- Fresh fava beans (habas) at their peak
- Abundant fresh corn including choclo
- Blackberries (mora) and other highland berries ripen
- Mushroom season in cloud forests
June-August (Highland Dry Season)
- Peak tourist season with excellent weather for highland markets
- Inti Raymi festivals feature traditional foods and chicha
- Cape gooseberries (uvilla) and other highland fruits
- Excellent conditions for outdoor food markets
- Fresh trout season in highland lakes
September-November (Transition Season)
- Taxo (banana passion fruit) season for juices and desserts
- Coastal dry season brings optimal beach and seafood experiences
- Guanábana (soursop) peaks for juices and ice cream
- Papaya and other tropical fruits abundant
- Excellent weather throughout the country