Latin American kitchens have some of the fastest-moving cooking anywhere: masa ground in house, ceviche cured to order, and Nikkei menus mixing Peruvian and Japanese technique.
In Quito the Mexican and Latin American list is led by Zazu in La Floresta (Acclaimed local fine dining, USD 70-100 per person per person). If you want the same cooking for less, Boca del Lobo at USD 40-70 per person is the value pick.
- 1.
Zazu
Acclaimed local fine diningModern Latin American · La Floresta · USD 70-100 per person
Frank García
Zazu has long been a benchmark for sophisticated dining in Quito, offering a refined blend of Latin American flavors with international techniques. The menu is diverse, featuring elegant preparations of seafood, meats, and local produce. Its chic, contemporary setting and polished service create an upscale dining experience ideal for special occasions or business dinners.
Order: Tiradito de atún; Risotto de locro
- 2.
Boca del Lobo
Acclaimed local fine diningFusion / Latin American · La Floresta · USD 40-70 per person
Boca del Lobo offers a vibrant and eclectic menu, blending Latin American flavors with international influences in a lively, artistic setting. Known for its creative cocktails and tapas-style dishes, it's a great spot for a more casual yet refined dining experience. The atmosphere is often bustling, with a focus on fresh, shareable plates.
Order: Tacos de pescado; Pulpo a la parrilla
Booking a Mexican and Latin American table in Quito
- · For top fine-dining establishments like Nuema or Zazu, booking at least 1-2 weeks in advance is highly recommended, especially for weekend dinner reservations, to secure your preferred time.
- · Some high-demand restaurants may require a credit card guarantee or a non-refundable deposit for tasting menus, particularly for larger groups. Always confirm their specific booking policy when reserving.
- · Consider dining for lunch at fine-dining restaurants. Many offer abbreviated tasting menus or à la carte options at a more accessible price point, providing a great value opportunity to experience the cuisine.
- · While rare, some exclusive spots might have no-show or late cancellation fees. Be mindful of their policies and notify the restaurant promptly if your plans change to avoid potential charges.
And the local dishes in Quito
Locro de papa
A hearty, creamy potato soup, often enriched with cheese, avocado, and corn. It's a staple of Andean cuisine, offering comforting warmth and rich flavors. You'll find variations, but the core ingredients make it a beloved local dish. Best enjoyed in traditional restaurants in the Historic Center or local eateries across the city.
Fritada
Crispy fried pork, slow-cooked in a copper pot with orange juice and spices until tender, then fried to achieve a delightful texture. Served with mote (hominy), llapingachos (potato patties), sweet plantain, and sometimes queso fresco. A true Ecuadorian feast, often found at market stalls and specialty restaurants.
Empanadas de morocho
Savory fried empanadas made from a dough of morocho (a type of white corn) filled with a mixture of rice, peas, carrots, and sometimes meat. These crispy, flavorful pastries are a popular snack, perfect for a quick bite from street vendors or casual cafes. A delicious and satisfying local treat.
Hornado con mote
Whole roasted pork, slow-cooked in a brick oven for hours until the skin is crackling and the meat is incredibly tender. It's typically served with mote (hominy), potato tortillas (llapingachos), and a tangy picante sauce. A celebratory dish, often found at markets and dedicated 'hornado' restaurants.
Other cuisines in Quito
Seven days in Quito
Pair these Mexican and Latin American tables with the full itinerary: neighbourhoods, museums and what to skip.
Read the Quito travel guide