Ecuador highlights its rich gastronomy in the UK market

Promotion with UK tour operators continues to be a central focus for 2023 with plans underway for WTM, relationship building with agents, and an agent incentive in place this summer, promoting one of the country’s most important gastronomic products, cacao. Travel agents play a huge role in raising awareness of Ecuador’s unique food, culture, heritage and geography, and the UK market remains as important as ever for the destination. Travel agents are invited to register their Ecuador bookings to win samples of an exquisite Ecuadorian chocolate, belonging to the exclusive "Ecuador, The Origin of Cacao" trademark, known for its quality worldwide. Cacao and chocolate have been emblems of Ecuadorian culture since being discovered by the Mayo Chinchipe Marañón, who were the first people to consume cacao 5,300 years ago.

María Belén Arcos, adviser, and delegate of the Ministry of Tourism, says: “We have great pride in being able to promote our delicious gastronomy at international events. Ecuador, the ‘country of four worlds’ offers culture, tradition, and diversity in abundance, and that also runs through our cuisine. Through food, we celebrate our roots, customs, and the culture of the Ecuadorian people. Gastronomy is increasingly important for travellers, and, in Ecuador, good food is plentiful.”

Arcos mentions that exhibiting at gastronomy fairs is instrumental in maximising the country’s presence in the global culinary conversation, as well as the recent creation of the ‘Origen del Cacao’ brand, which celebrates Ecuador as the cocoa bean’s country of origin.

Abercrombie & Kent offers a classic itinerary with a visit to Quito where travellers have the chance to explore the rich local gastronomic offering. "The list of sustainable, fresh and natural ingredients is endless. Delicacies range from the classic fry, wrapped foods such as tamales, humas and quimbolitos, ceviches, or Amazonian recipes such as chicha de chontaduro, casabe or shinchicara. Without forgetting the typical desserts from each province”, says Arcos.

Ecuador’s megadiversity gives each region a distinct identity. “On the coast, for example, common dishes include rice with minestra, bolón, tigrillo, patacones; and of course, shellfish, and seafood, particularly crab and shrimp. In the Andes, the gastronomy focuses on pork, beef and chicken and is influenced by Spanish cuisine. Amazonian gastronomy is the most ancestral in its preparation and practice, with ingredients such as cassava, freshwater fish, chicken or chontacuros. Finally, Galapagos’ gastronomy is very varied, with ingredients straight from the sea,” says Arcos.