GO Quito Hotel
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Quito is the capital of Ecuador, located in South America on the equatorial line. Set high in the Andes at 2,850 meters (9,350 ft), it is one of the world’s highest capital cities.

As the first UNESCO World Heritage City, Quito is known for its beautifully preserved historic center, surrounding volcanoes, and rich cultural life. Today, it stands as a gateway to Ecuador’s diversity, connecting visitors with nature, culture, and urban life.

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Culinary Identity

From the heart of the Andes to the Galapagos Islands, Ecuador arrives at Madrid Fusión as a country of living flavors, ancestral techniques, and ingredients shaped by territory. Together with Quito Turismo, three Ecuadorian brands represent a contemporary vision of gastronomy, origin, and sustainability: GO Quito Hotel, GO Galapagos, and Paccari.

GO Quito Hotel

Territory-driven cuisine, hospitality with identity

GO Quito Hotel integrates gastronomy, culture, and design into a proposal that highlights local ingredients and traditional recipes, reinterpreted through contemporary technique.
Its culinary team works directly with local producers, markets, and communities, promoting an honest cuisine rooted in origin and guided by purpose.

📍 Official gastronomic representative of Quito Turismo at Madrid Fusión.

GO Galapagos

Flavor, biodiversity, and sustainability

GO Galapagos connects the culinary experience with one of the world’s most important ecosystems. Its proposal promotes responsible consumption, respect for biodiversity, and the conscious use of local ingredients, aligning tourism with conservation.

Paccari

Fine aroma cacao, globally recognized

From the origin of Ecuadorian cacao, Paccari represents excellence in organic, ethical, and fair-trade chocolate. Its close work with communities and its focus on purity and traceability make it a natural ambassador of Ecuador’s gastronomic identity.

BLOG / MINI RECIPES

Flavors of Ecuador: recipes that tell stories

Locro de Papa: The iconic Andean soup

How it is prepared: Locro de papa is made with locally grown potatoes slowly cooked until they naturally thicken the soup, combined with a base of white onion and achiote. Milk and fresh cheese are added at the end, creating a creamy and delicate texture.

Cevichocho: Fresh and comforting

How it is prepared: Cevichocho is made with cooked chochos (lupini beans) mixed with lime juice, tomato, red onion, and cilantro. It is lightly seasoned and served chilled, often topped with avocado, toasted corn, and a touch of chili for added freshness.

Mote con chicharrón: Texture and flavor

How it is prepared: White hominy corn is served warm alongside crispy pork chicharrón, creating a satisfying contrast of textures. It is complemented with a tomato and red onion relish, balancing richness with acidity and freshness.

Espumilla: Lightness and sweetness

How it is prepared: Espumilla is made by whipping fruit pulp—traditionally guava—with egg whites and sugar until light and fluffy, creating a smooth and delicate texture. It is served chilled, often finished with fresh fruit or sprinkles.

Canelazo: Warmth, spice, and tradition

How it is prepared: Canelazo is prepared by gently heating naranjilla juice with cinnamon and panela, allowing the flavors to infuse slowly and naturally. It is traditionally served warm, resulting in an aromatic drink, ideal for cool evenings.
Paccari

Paccari’s chocolate bars express Ecuador’s biodiversity through cacao, native ingredients, and ethical sourcing. Each bar is a sensory journey rooted in place, culture, and sustainability.

Andes Ecuador

  • Part of Paccari’s Regional Collection. This bar represents the Ecuadorian Andes, infusing chocolate with cedrón, an aromatic herb traditionally valued for its digestive and relaxing properties.
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Galapagos Ecuador

  • A chocolate with purpose. This 75% dark chocolate blends fine aroma cacao with marine salt harvested in the Galápagos and subtle coffee notes. Part of its sales support the conservation of the islands.
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Amazonia Ecuador

  • A journey into the Ecuadorian rainforest. The intensity of the Amazon is captured in this bar, combining regional cacao with the vibrant acidity and fruit-forward character of passion fruit from the tropics.
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