{"id":4111,"date":"2019-01-01T07:17:04","date_gmt":"2019-01-01T12:17:04","guid":{"rendered":"https:\/\/tylercowensethnicdiningguide.com\/?p=4111"},"modified":"2019-01-01T13:19:32","modified_gmt":"2019-01-01T18:19:32","slug":"quito-travel-notes","status":"publish","type":"post","link":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/quito-travel-notes\/","title":{"rendered":"Quito travel notes"},"content":{"rendered":"

LLapingachos<\/a> are the way to go: “an Ecuadorian dish of potato patties or thick potato pancakes stuffed with cheese and cooked on a hot griddle until crispy.”<\/p>\n

Given the landlocked nature of Quito, the seafood \u2014 and I don\u2019t just mean lake fish \u2014 is remarkably good. Try the fried corvina at Las Corvinas de Don Jimmy<\/a>, in the Mercado Central, with a drink and ceviche only $6. Zazu<\/a> is one of the best restaurants in South America, and many of the dishes are below $15. I recommend La Briciola<\/a> for Italian food and chocolate ice cream, noting that in Latin America the most boring-sounding pastas, such as the ravioli, are the ones to order.<\/p>\n

The 17th century heritage of Quito makes the colonial center feel like central Mexico. Think “built up early, backwater later on, for a long time.” The mix of mestizo and indigenous. The design of the inner city and its churches. The role of crafts. The persistence of particular foodstuffs, in this case potatoes and corn and avocado and palmitos. Popcorn was invented somewhere around here.<\/p>\n

The weather is perfect every day.<\/p>\n

Compa\u00f1\u00eda de Jes\u00fas<\/a> is arguably the most beautiful church<\/a> I have seen.<\/p>\n

To see the rest of the post and comments, see the original post on Marginal Revolution<\/em>.<\/a><\/p>\n

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