Quito’s rich and varied restaurant scene offers a fine mix of traditional and international fare. You’ll find everything from modern sushi restaurants to old-fashioned dining rooms serving up Andean classics like seco de chivo (braised goat stew) and even cuy asado (roasted guinea pig), an indigenous specialty dating back to Inca times. Potatoes originated in the Andes and are put to imaginative use in dishes like llapingachos (fried potato-and-cheese pancakes), often served under grilled steak or fried eggs. Seafood specialties include ceviche, uncooked seafood marinated in lemon juice and seasoned with thinly sliced onion and herbs. You can order it with fish, shellfish, shrimp, squid or a combination. The historic centre houses Quito’s most traditional eateries, some of which have been perfecting family recipes for generations. For broader choices, head to the new town: the Mariscal has the densest concentration, with ethnic and international eateries. For high-end dining, look to La Floresta, La Paradera and neighboring areas.