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An in-depth first look at Quito, with real local flavors along the way.
A private city tour built for first-time visitors, pairing an introduction to Quito's historic center with tastings of local Ecuadorian food.
A private tour with a local guide who helps you navigate the city and the language, pairing Quito's historic sights with food tastings along the way.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Private hotel pickup in Quito.
Get an in-depth introduction to Quito's history, layout, and culture from a local guide.
Sample real Ecuadorian dishes and snacks at stops along the route.
Back to your hotel, home, or the airport — whenever your day wraps up.
A private city tour built for first-time visitors, pairing an introduction to Quito's historic center with tastings of local Ecuadorian food. A private tour with a local guide who helps you navigate the city and the language, pairing Quito's historic sights with food tastings along the way.
The dish most visitors end up tasting on a day like this is locro de papa, a thick potato-and-cheese soup that Quito claims as its own — it's often sold elsewhere in Ecuador as "locro quiteño." The name likely comes from the Kichwa word lugru, related to a verb meaning "to make soup," and the dish itself blends pre-Hispanic Andean cooking (the potato, native to this region, as the base) with the milk and cheese the Spanish added after colonization. One of the earliest written mentions of locro comes from a Spanish governor of Quito in 1564, who described a watery broth loaded with ají peppers — a far cry from the creamy, avocado-topped version served today, but a reminder of how long this soup has been a staple in the highlands.
Beyond locro, a tasting walk through Quito usually turns up empanadas de viento — fried, cheese-filled pastries named for how they puff up "windlike" in the hot oil, traditionally dusted with sugar and sold hot off street carts, especially in the late afternoon when students are heading home. They're often paired with canelazo, a warm, cinnamon-spiced drink (sometimes with a shot of aguardiente) that's as much a Quito ritual as a flavor — a drink built for the capital's cool Andean evenings at 2,850 meters above sea level.
All of this happens against the backdrop of Quito's Centro Histórico, one of the largest and least-altered colonial centers left in the Americas — its narrow cobbled streets and more than a hundred monumental buildings have survived largely intact since the Spanish colonial period, which is part of why the food stops feel less like a staged tasting menu and more like eating your way through a neighborhood that's been doing this for centuries.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
