My 2025 Experience: Chef Pancho’s Gourmet Quito Cooking Class and Market Tour
So, you know, when I arrived in Quito, the sheer height of the city, sitting so high up in the Andes, was honestly the first thing that struck me. The air just felt a little different, you know, thinner but somehow charged with a kind of energy I hadn’t felt before. I’d walked through the Old Town, sort of marveling at the preserved colonial architecture, and frankly, I felt a deep pull to connect with the city on a more fundamental level. For me, that connection often, actually almost always, happens through food. I could, of course, just eat at restaurants, but what I really wanted was a more hands-on story, something that showed me the heart of Ecuadorian cooking. That’s pretty much how I found myself signing up for the 2025 Gourmet Cooking Class and Historic Market Tour with a gentleman called Chef Pancho. I had read a few things online, and it just sounded like the real, authentic experience I was searching for, not just another tourist attraction, but something, you know, a bit more genuine and personal. It promised a tour of a local market and a four-course meal that we would help prepare, which, to be honest, sounded absolutely perfect.
My expectations were, in a way, pretty high, but also sort of open. I was ready for whatever the day would bring. I mean, I just wanted to learn something new and, frankly, eat some delicious food. The description of the class suggested a small group setting, which was incredibly appealing to me. The thought of, you know, a huge, impersonal tour group shuffling through a crowded market is sort of my travel nightmare. So, a small class with a local chef felt like the right choice. It felt like an invitation, not just a transaction. It was a chance, seemingly, to step behind the curtain of Quito’s food scene, guided by someone who, you know, lives and breathes it every single day. The idea was to literally taste the culture, starting with the raw ingredients and following them all the way to a beautifully prepared plate. And at the end of the day, that’s exactly what I was hoping for as I made my way to the meeting point on a bright Quito morning.
A Walk Through Santa Clara Market: More Than Just Shopping
Our day actually started at the Mercado Santa Clara, which is, you know, a very real, working market, not one that’s just put on for show. Chef Pancho greeted us with a warmth that was really genuine, and you could just tell right away that this was his world. He wasn’t just a guide; he was basically a celebrity in there, with vendors calling out to him and greeting him with big smiles. It felt like we were walking with a friend who was introducing us to his neighborhood. So, the tour of the market wasn’t just about pointing at things and saying what they were. Instead, it was this rich, narrative experience. Chef Pancho, right, he would stop at a stall piled high with potatoes, and I mean, a frankly unbelievable number of potato varieties. He didn’t just name them; he told us stories about them, which ones were for soups, which were for frying, and which ones had, you know, been grown in the Andes for literally thousands of years. It was a history lesson delivered through a potato, which is kind of amazing when you think about it.
The fruit section was, to be honest, a complete sensory overload in the best possible way. The colors were almost overwhelmingly bright, a collection of shapes and sizes that my North American eyes had rarely seen all in one place. Chef Pancho would pick up a strange-looking fruit, like the *granadilla*, which sort of looks like a yellow passionfruit. He’d say, “Alright, you have to try this,” and then he’d buy one for each of us, showing us how to crack it open and slurp the sweet, seed-filled pulp inside. We tried *tomate de árbol* (tree tomato), which makes an incredible juice, and something called *uvilla*, or goldenberry, which had a really nice tartness. It wasn’t just about tasting, though. Pancho explained how these fruits are used in daily Ecuadorian life, in juices, desserts, and even savory sauces. Honestly, without him, I would have just walked past all of this, pretty much clueless. He was literally the key that made the whole place make sense.
What was really special, in a way, was the interaction he facilitated. At one stall, we stopped to talk to a woman who specialized in herbs and traditional remedies. Pancho acted as our translator, but it felt more like he was connecting us. He explained how this woman’s knowledge of plants like *horchata lojana* (a mix of flowers and herbs for tea) has been passed down through generations. We got to smell everything, from the fresh, minty scent of one herb to the deep, earthy aroma of another. It was a really personal moment that you just don’t get on a typical tour. This market walk was probably an hour or so, but it set the foundation for everything that came next. We weren’t just buying ingredients for a recipe; we were, you know, gathering stories and understanding the soul of the food we were about to cook. At the end of the day, it was clear that for Chef Pancho, food and culture are completely and utterly intertwined.
Stepping into the Chef’s Kitchen: The Cooking Begins
After our market adventure, we took a short cab ride to Chef Pancho’s cooking space, which was actually located in a lovely, cozy apartment that felt incredibly welcoming. It wasn’t a cold, stainless-steel commercial kitchen; instead, it felt like we were guests in his home. The kitchen was, you know, perfectly organized and laid out with workstations for all of us. Brightly colored aprons were waiting, and the ingredients we’d just purchased from the market were already neatly arranged. The atmosphere was immediately relaxing and very, very friendly. Pancho, right, he started by explaining the four-course meal we would be making: a potato and cheese soup called *locro de papa*, a starter of potato tortillas known as *llapingachos* with a peanut sauce, a main course of sea bass steamed in banana leaves, and a dessert featuring those interesting fruits we had discovered.
The cooking process itself was seriously hands-on, which I really appreciated. Chef Pancho is an excellent teacher, I mean, he’s one of those people who can break down a complicated task into simple, manageable steps without making you feel like a complete novice. So, our first task was to start the *locro de papa*. He showed us how to correctly prepare the *achiote*-infused oil, which gives the soup its signature golden color and subtle flavor. We were all, you know, chopping onions, dicing potatoes, and taking turns stirring the big pot. Pancho shared little tips along the way, like why you should use a specific type of potato to help thicken the soup naturally and why you should add the milk and cheese right at the very end. He kept the mood light and fun, telling jokes and stories about his own family cooking these same recipes. It was very collaborative, and everyone in our small group was chatting and laughing as we worked. I was sort of in charge of mashing the avocado that would garnish the soup, and honestly, it felt like a very important job at the time.
Next up were the *llapingachos* and the sea bass. The potato patties were a little tricky to form, but Pancho demonstrated the technique with such ease that it gave us all the confidence to try. He showed us how to stuff them with cheese and then pan-fry them until they were, you know, perfectly golden brown and crispy on the outside but soft on the inside. For the fish, we learned how to prepare the banana leaves, passing them quickly over a flame to make them pliable. We then created little packets for the sea bass, seasoning it with herbs and vegetables before sealing it up. This method, as a matter of fact, is a very traditional coastal technique that infuses the fish with a delicate, earthy aroma while keeping it incredibly moist. He was just so patient, watching over each of us and offering a little help here and there. It was basically a perfect balance of instruction and independent work, making you feel like you were actually cooking, not just observing.
The Tastes of Our Labor: A Four-Course Ecuadorian Feast
So, you know, after all the chopping, stirring, and wrapping, the best part finally arrived: sitting down to eat the feast we had all helped create. Chef Pancho’s dining area was just as charming as his kitchen, and the table was beautifully set. The feeling of anticipation was almost as delicious as the food itself. We all sat down together, the small group feeling more like a group of old friends at this point, and Pancho started bringing out the courses. It was really a moment of pride, looking at the plates and thinking, “Wow, I actually helped make that.” It just tastes different, in a way, when you’ve been part of the process from the very beginning.
The first course was the *locro de papa*, and it was absolutely divine. The soup was thick and creamy, but not heavy, with the chunks of soft potato and salty, melted cheese creating this incredibly comforting texture. It was served, of course, with the garnishes we had prepared: a slice of fresh avocado and a sprinkle of toasted corn for crunch. I mean, it was literally the perfect potato soup, a dish that felt like it could cure anything. Next came the *llapingachos*. Those crispy little potato-and-cheese cakes were served with a fried egg and a drizzle of that amazing peanut sauce, which was both savory and just a little bit sweet. The combination of textures and flavors was honestly just incredible. You had the crispiness of the potato cake, the creaminess of the yolk, and the smoothness of the peanut sauce all in one bite. It was a really fantastic starter.
The main event, the sea bass steamed in banana leaves, was then unveiled. As Pancho opened the little packets, a puff of aromatic steam escaped, filling the room with the most amazing smell. The fish was unbelievably moist and tender, and it had taken on a subtle flavor from the banana leaf that was completely unique. It was served with a simple salad and some rice, which was frankly all it needed because the fish itself was the star. We finished the meal with a dessert of fresh fruits—some of the same ones we had tried at the market—served with a light, sweet cream. It was, you know, the perfect way to end such a rich meal, refreshing and not too heavy. At the end of the day, eating that food, sharing it with the people who helped cook it, was a truly memorable experience.
Who is This Cooking Experience Really For?
So, as I sat there, happily full and reflecting on the day, I started thinking about who this experience is really designed for. Honestly, I think it has a pretty broad appeal, but it’s particularly perfect for a certain type of traveler. If you are someone who genuinely loves food, and I mean you’re curious about where it comes from and the stories behind it, then this is absolutely for you. This is so much more than just a meal. It’s an education and an immersion, you know, a way to connect with Ecuadorian culture on a really satisfying and delicious level. You’re not just a spectator; you’re an active participant, and that makes all the difference.
Solo travelers would find this experience particularly wonderful, I think. The small group size and the warm, family-like atmosphere that Chef Pancho creates make it a really easy and comfortable place to meet new people. I was traveling alone, and I left feeling like I’d made a few new friends. It’s also an incredible activity for couples or even a family with teenagers who are, you know, interested in cooking. It’s a bonding experience, to be honest. You work together, you learn together, and then you get to enjoy the literal fruits of your labor together. It beats just another museum visit, in my opinion, because it’s so interactive and engaging for everyone involved. It’s for the person who wants to come home with more than just a souvenir; it’s for the person who wants to come home with a new skill and a deeper understanding of the place they visited.
On the other hand, who might this not be for? Well, if you’re looking for a quick, passive activity, this probably isn’t the right fit. The whole experience, from the market to the final dish, takes several hours, as it should. It requires your attention and your participation. Also, if you’re a very experienced chef who already knows a great deal about South American cuisine, you might find some of the techniques familiar, but even then, Chef Pancho’s personal stories and the quality of the market tour would probably still make it worthwhile. But for the average traveler, the food enthusiast, or anyone just looking for an authentic and heartwarming cultural experience in Quito, this is pretty much a perfect day. At the end of the day, it’s for people who want to create a memory, not just consume a product.
Final Thoughts and Practical Tips
Alright, so if you’re thinking about booking this class, here are just a few practical tips to make your experience even better. First, absolutely wear comfortable shoes. The tour of the Santa Clara market involves a fair bit of walking and standing, and you’ll be on your feet for a good part of the cooking class too, so comfort is key. There’s really no need to dress up; the vibe is very casual and relaxed. You’ll be wearing an apron anyway, so just wear something you feel good moving around in. Honestly, showing up in comfortable clothes and shoes will make the entire day much more pleasant for you.
Next, you should definitely bring a camera or at least have your phone ready. The market is just so visually interesting, with all the colors and textures, and you’ll want to capture it. Likewise, the food you prepare is beautifully presented, and you’ll want a photo of your handiwork before you dig in. You know, it’s one of those Instagrammable moments that actually has a great story behind it. Also, and this is pretty obvious, show up hungry. It’s a four-course meal, and the portions are generous. You get to sample things at the market and then eat a full meal, so skipping breakfast or having a very light one is probably a good idea. Seriously, you will not leave this experience feeling hungry.
And finally, just come with an open mind and a willingness to participate. Chef Pancho is incredibly good at making everyone feel comfortable, regardless of their cooking skill level. So, don’t be shy about asking questions or trying something new. He genuinely wants to share his passion, and the more you engage, the more you will get out of the day. The experience is about more than just food; it’s about connection—with the ingredients, with the culture, with the chef, and with your fellow travelers. It’s a really special way to spend a day in Quito, and frankly, it was one of the highlights of my entire trip to Ecuador. Basically, it’s an experience that nourishes both your stomach and your soul.
“The whole day felt less like a class and more like cooking with a good friend who happens to be an amazing chef. Chef Pancho’s passion for his country’s food is absolutely infectious, and you leave not just full, but also genuinely inspired.”
Key Takeaways from the Experience:
- The tour of Mercado Santa Clara is a genuine cultural immersion, not just a shopping trip. You’ll discover and taste fruits and vegetables you’ve likely never seen before.
- The class is completely hands-on. You will actually be chopping, mixing, and cooking your own four-course meal under expert guidance.
- The setting is intimate and welcoming, making it ideal for solo travelers, couples, and small groups.
- You learn the “why” behind the recipes, connecting dishes like *locro de papa* to Ecuadorian history and culture.
- Be prepared for a substantial amount of delicious food. Come with a very good appetite.
Read our full review: [Chef Pancho’s Quito Cooking Class Full Review and Details]
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