A culinary journey through Ecuador, Colombia, and Peru
If you think you know South American food, think again. This is a continent where a humble potato has been cultivated in thousands of varieties for millennia, where ceviche can start a passionate debate, and where a single meal can take you on a journey through centuries of history and culture. Ecuador, Colombia, and Peru are three of the most exciting culinary destinations on the planet — and the best part? You can experience all three in one extraordinary trip.
Ecuador — where every region has its own delicious secret
Ecuador is small on the map but enormous on flavor, and the secret lies in its geography. Three completely different worlds — the Andean highlands, the Pacific coast, and the Amazon — each cook entirely differently, and all of them will surprise you.
Start in the highlands, where the air is cool, and the food is gloriously comforting. A bowl of locro de papas — velvety potato soup crowned with melted cheese and ripe avocado — is the culinary equivalent of a warm hug on a crisp Andean morning. Then there’s hornado: slow-roasted pork with impossibly crispy skin, carved fresh at the market and served with golden llapingachos (potato patties so good they deserve their own fan club). Head to the coast and everything changes — the sun comes out, the pace slows down, and the ceviche arrives. Ecuador’s version is bright, citrusy, and served with popcorn on the side, which sounds unusual until you try it and wonder why the rest of the world hasn’t caught on. And if you’re feeling adventurous, the Amazon beckons with maito — fish wrapped in banana leaves and slow-cooked over an open fire — a dish so primal and so delicious it will ruin restaurant fish for you forever.
MY TOUR EC takes you into all of it: bustling Quito markets, the kitchens of celebrated chefs, and the homes of local cooks who have been perfecting these recipes for generations.
Colombia — generous, joyful, and impossible to resist
Colombian food doesn’t whisper. It arrives at the table with energy, color, and enough abundance to make you loosen your belt before you’ve even started. This is a country that feeds you like family — and means it.
On the Caribbean coast, grab an arepa de huevo — a golden fried corn cake stuffed with egg, eaten hot off the griddle — and try not to immediately order another one. You will fail. A bowl of sancocho de pescado, a rich and restorative fish stew loaded with plantain and yuca, is what the coast tastes like in soup form. Inland, the coffee region serves up the legendary bandeja paisa: a platter so loaded with beans, rice, ground beef, chorizo, plantains, and a perfectly fried egg that it feels less like a meal and more like a commitment. In Bogotá, rainy afternoons were made for ajiaco — a deeply fragrant chicken and potato soup seasoned with guasca, a herb you won’t find anywhere else — the kind of dish that makes you want to learn the recipe and never leave.
From Caribbean beachside dinners to coffee plantation breakfasts and Bogotá street food crawls, MY TOUR EC puts together Colombian itineraries that let you eat your way through the country’s full, glorious range.
Peru — where food is practically a national sport
Peru takes its cuisine seriously. Seriously. Lima consistently ranks among the world’s top food cities, Peruvian chefs are celebrated globally, and locals will passionately debate the merits of their ceviche with the kind of conviction usually reserved for politics or football. Once you’ve eaten here, you’ll understand every bit of it.
The magic of Peruvian food lies in its layers. Centuries of indigenous Andean tradition meet Spanish, African, Japanese, and Chinese influences in combinations that shouldn’t work on paper but are absolutely electric on the plate. In Lima, ceviche arrives dressed in leche de tigre — a punchy citrus-and-chili marinade that is equal parts bright and fiery — alongside sweet potato and giant corn kernels that somehow make the whole thing even better. Lomo saltado (tender beef stir-fried with tomatoes, onions, and soy sauce, served over rice and fries) is a dish that reflects Peru’s chifa tradition and tastes like nothing else on earth. Venture into the Andes and you might encounter pachamanca — meat and vegetables slow-cooked underground on heated stones in a ritual as old as the hills themselves. It is festive, communal, and deeply moving to witness. And in the Amazon, where exotic fruits hang heavy, and river fish are pulled fresh from the water, the food feels like the beginning of the world.
MY TOUR EC can take you from a candlelit tasting menu in Miraflores to a sunrise market in Cusco, from a Sacred Valley cooking class to a feast deep in the jungle. Peru rewards curiosity, and we make sure you have every opportunity to indulge it.
At MY TOUR EC, we design bespoke gastronomic journeys where every meal tells a story, every ingredient has a history, and every bite makes you glad you came. Your table is waiting.