GASTRONOMY OF RUMIÑAHUI

CANTON
Sangolqui, the cantonal head of Rumiñahui (Pichincha), offers a diverse
gastronomy including chicken soups, yahuarlocro, fried pork, roasted guinea
pigs, and the standout "hornado" dish featuring pork with crispy skin, potato
tortillas, mote, avocado, corn, and a tangy sauce made from chicha de jora,
paiteña onion, tomato, chili, parsley, and cilantro.

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“Evita Restaurant”

IRENE MILLÁN
 EVITA TRADITIONAL KITCHEN
Address: Olmedo 523 and Montufar, Sangolquí.

Since 1965, EVITA Traditional Kitchen has sought to preserve the flavors,
scents, experiences, customs, and traditions. It is a microenterprise dedicated to
the preparation of the best roasted pigs and their derivatives since 1965,
offering turista and the general public the most delicious traditional dish of
Ecuadorian cuisine. This activity promotes tourism and development in the Valle
de los Chillos, placing Sangolqui's hornado as the favorite of the most
demanding national and foreign palates.
“Roasted Pork, La
Sangolquileña”

FREDDY PILATAXI
 THE SANGOLQUILEÑA
Address: Redondel del Colibrí, Sangolqui.
Exquisite typical dishes with the flavor of the Ecuadorian highlands.

La Sangolquileña, blending tradition with technology, has 80 years of expertise in

crafting Valle de los Chillos' typical cuisine. Originating in 1928 at the Tingo pools, the
hornado tradition was pioneered by entrepreneurs Manuela Pilaquinga and Manuel
Quiroz. Passed down through four generations, this recipe maintains its authenticity.
Nationally acclaimed, La Sangolquileña has hosted renowned figures, from athletes to
politicians, and garnered recognition at events like the 2014 Hornado World Cup.
ING. PAOLA MARCILLO
 “FLORIDA RESTAURANT”
Florida is a family bussines, located in Sangolquí, adapted in a hause se
that belonged to my grandmother Rosa, more than eigthy years ago.
Florida was born in seventy five , its specialty is charcoal baked chicken,
and broasted chicken, seasoned with natural spices, accompanied with varied
salads.
We use raw material of the best quality, and the cooking is traditional
because we use charcoal.
Our slogan is “we are not the only ones, but we are the best.”
 Menu
Brostered Chicken Variety of desserts

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1/4 Salad
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Consommé, Rice, French Fries, Salad, Juice

"Thank you for listening,
dear colleagues."