Quito hosted executive chefs from Peru and Ecuador at Raices restaurant for the latest edition of the JW Marriott Chefs Viajan culinary initiative.
Rafael Casin, executive chef of JW Marriott Lima, collaborated with Orlando Bastidas, executive chef of JW Marriott Quito, and Patricio Mata, lead chef at Raices, to create a multi-course dinner highlighting shared ancestral flavours.
The collaborative event brought dozens of guests to Raices, a Quito restaurant dedicated to presenting Ecuadorian culinary heritage through a contemporary lens. The chefs prepared a menu featuring traditional dishes from both nations, including lomo saltado, caldo de bolas de verde, cebiche, guiso de chivo, and papa a la huancaina. The menu was presented as a seven-course experience, with an eight-course format showcased during the four-hands dinner.
Shared Flavours and Culinary Heritage
The chefs focused on ingredients shared by Peru and Ecuador for centuries, such as potatoes, cacao, corn, chilis, seafood, and cooking techniques passed down through generations.
Casin, who visited Quito for the first time, said he discovered that Ecuador has extensive culinary quality to share with the world. He highlighted the quality of local ingredients, particularly cacao, cheeses, green plantains, and coffee.
Casin said joint culinary events help position Latin American gastronomy as a unified destination capable of drawing international travellers. He added that a good meal extends beyond the dining service because satisfied guests preserve the memory of the flavours, dishes, and traditions.
Chefs Emphasise Traditional Recipes
Bastidas said the kitchen teams established an immediate rapport on their first day of work, describing the partnership as though they had known each other for years. He explained that the menu aimed to highlight local produce while honoring the ancestral heritage of both countries.
Bastidas said Ecuadorian cuisine is experiencing a decisive moment, supported by passionate professionals, culinary schools, and high-quality products capable of competing internationally. However, he noted that the country still needs greater global visibility. He stressed that chefs must prioritize preserving traditional recipes before reinterpreting them, ensuring new culinary concepts maintain strong roots.
Mata explained that Raices was founded to research Ecuador's culinary history and demonstrate that fine dining can be achieved using local ingredients. He said cultural identity is expressed through food, noting that people share major life events, celebrations, and personal identity around the dinner table.
Historic Architecture and Cultural Landmarks
Quito, the capital of Ecuador, is situated in the Andes mountains and features a Historic Center filled with baroque churches, centennial plazas, and cobblestone streets alongside a growing culinary scene.
The Basilica del Voto Nacional stands as the most prominent neo-Gothic building in Ecuador. Constructed entirely through public funding and citizen donations, its towers provide panoramic views across the capital. Unlike European neo-Gothic structures, the building's gargoyles depict native Ecuadorian animals, including iguanas, giant tortoises, blue-footed boobies, and condors.
Another major landmark in the capital is the Virgen de El Panecillo, a winged sculpture located on a volcanic hill more than 3,000 metres above sea level. Inspired by the Virgin of the Apocalypse created by Bernardo de Legarda, the 41-metre statue functions as Quito's primary city viewpoint. At 41 metres in height, the monument is 3 metres taller than the Christ the Redeemer statue in Brazil.
Rose Farms and Regional Tastings
Beyond the capital, flower plantations located less than two hours from Quito showcase the cultivation of Ecuador's rose exports. Ecuador is the world's second-largest producer of roses, behind Colombia.
The combination of high altitude, equatorial sunlight, and stable year-round temperatures allows the flowers to develop long stems, intense colours, and extended durability. Visitors to the greenhouses can observe the cultivation process and learn how floriculture contributes to the nation's economic and cultural identity.
Visitors in Quito can also participate in regional tastings, including Ecuadorian cacao experiences at Yumbos Chocolate in the historic Plaza San Francisco. Additionally, Casa Agave offers tours covering its botanical garden and museum, concluding with tastings of agave-based beverages and appetisers.
Travel Logistics and Local Attractions
Direct flights between Lima and Quito take approximately one hour and 45 minutes. Tourism operators recommend visiting between June and September during the dry season, when the city experiences clear turquoise skies.
Accommodation options include the JW Marriott Quito, which houses dining venues such as Raices, Fogo Do Chao, and Botanica. For local fashion, decor, and craft souvenirs, concept stores La Imaginativa and Olga Fisch Folklore offer products created by local artisans.
