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Cooking Class

Whether it’s a culinary journey through Quito’s food markets, a hands-on cookery class or a wine-tasting session in a boutique winery, a foodie tour is an excellent way to understand the culture of Ecuador while satisfying all the senses! Taste the farmers’ produce at the market, from coffee and cacao to fruits and vegetables, and relish the colors and smells as your guide tells you all about Ecuadorian gastronomy. You can also discover indigenous traditions sampling exotic fruits, hot peppers or more unusual specialties like fried beetle or piranha – if you dare to try it! From there, you can savor a cooking class at Plaza Grande hotel to learn gourmet secrets from the experts, rounding off the experience with a delicious three-course meal.


“The Samba cruise anyway was great, good boat, good food, amazing guide and friendly staff.”Federica Novellini


Gastronomy of Quito, Plaza Grande, Ecuadorian Cuisine

Itinerary at a Glance

Day 1: Cooking Class
South America Map

Detailed Itinerary

Day 1
Cooking Class

In the morning, you will be picked up from your hotel and taken on a tour of a farmers’ market in Quito. In this bustling marketplace, you will have a chance to sample the various products – from coffee and cocoa to fruits and vegetables. As you enjoy the colors, aromas and sounds, your guide will tell you all about Ecuadorian cooking and fine cuisine.

The menu that we have prepared is an example of ingredients from the 4 regions of Ecuador combined with subtle touches of our chef.

Get ready for the class!!

To begin the preparation of our Ecuadorian Ceviche, you will receive a chef’s hat as a courtesy of the hotel.  The restaurant will be set up to present a display of the materials that each passenger will be using for the preparation.

Mini Ceviche Ceviche is a marinated combination of shrimp and vegetables. The most known and traditional dish from our coast. Ecuadorians use this dish to cure the hangover, it is also the perfect complement to a friend’s meetings or informal events due to its fresh taste. The ingredients that will be used in the preparation: Sliced white and purple onions, tomatoes, fish cut into small squares, shrimps, fresh lemon juice, oil. It is an Ecuadorian tradition to serve the ceviche with popcorn, green banana chips, and fried manioc. Don’t be afraid to put the popcorn and the plantains into the ceviche… a different flavor for your palate!!

Main course: Will be served by our staff to the table after the ceviche preparation Two options will be presented to the passengers:

Grilled Sea Bass, Creole preparation with onions, red peppers and tomatoes served with steamed potatoes, seasonal salad and avocado. Sirloin fried steak with lentil stew, served with fried plantains and white rice.

Dessert There is a typical ice cream prepared only in the Ecuadorian Highlands,¨ Helado de Paila¨.  Paila in English means frying pan. Because of this, the name is given to the ice cream,  that is actually more a sorbet;  prepared over huge bronze pans that are placed over Andean straw and dry ice.  With circular movements, the fresh pulp of the fruit obtains a consistency similar to a sorbet or locally knows as ice cream.  This presentation will be recreated for the passengers by our cucuruchos.  Cucuruchos are typical characters of the Holy Week. Men or women penitent for special favors that don’t want to be recognized during the procession that takes place during Holy Friday. The presentation of the ice cream is a show itself. You can not miss this magical moment!!  Flavors to chose: coconut, mango, chocolate, Blackberry, and typical fruits like naranjilla or taxo.

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2020 - Price per person
Days Price per person
2 Persons
1US$ 196.00 PP
*Price per person based upon double occupancy.
*PP (per person)
Included in the price:
  • Guide Spanish / English
  • Transportation private
  • three course menu
  • cooking class and materials
  • Ice cream preparation and show
  • one soft drink per person
Not included in the price:
  • Personal items and expenses
  • Tips and gratuities

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