Rupay Mikuna Traditional Dining Experience
Rupay Mikuna Traditional Dining Experience in La Calera
Are you ready to savor authentic Kichwa cuisine while supporting meaningful community development? Rupay Mikuna Traditional Dining offers far more than just a meal — it immerses you in the living culture of La Calera, a vibrant indigenous community in Cotacachi, Imbabura. 🍽️🌿
Launched by KichwaExpedition Native Travel Cía. Ltda., Rupay Mikuna Traditional Dining revives ancestral Kichwa cooking while empowering women heads of households through a responsible and identity-driven tourism model. Every dish served, every local ingredient used, and every smile shared carries a purpose: to preserve tradition, uplift the community, and offer you an unforgettable cultural experience.🍽️🌿
Since opening in 2023, Rupay Mikuna Traditional Dining has already welcomed over 50 visitors per month and is aiming to reach 200 monthly guests. Your visit helps fuel that growth, allowing the project to expand its facilities and deepen its culinary offerings — all while directly supporting the livelihoods of more than 40 local families.
Picture yourself enjoying a traditional meal lovingly prepared by women who have inherited recipes and cooking knowledge passed down through generations. At Rupay Mikuna you don’t just eat — you learn, connect, and become part of a powerful story of resilience and cultural pride.
This initiative addresses critical challenges such as unemployment, the loss of ancestral culinary practices, and the lack of economic opportunities for women. By booking your experience, you’re choosing tourism with purpose — helping strengthen the social fabric of a culturally rich and welcoming community.🍽️🌿
🔗 Reserve your place today at Rupay Mikuna and enjoy a meal filled with identity, heritage, and heart.🍽️ your are welcome at our community. Thank you so much.
👩🍳🔥 Click here to view our location and check TourPlan to discover which dishes we’ll be preparing for your visit! Are you ready for this new experience👩🍳🔥
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Destination
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Departure
Calera Community -
Departure Time
Approximately 09.30AM -
Return Time
Approximately 18.00PM -
Dress Code
Casual, comfortable and light -
Included
Cooking ClassDinnerExtra drinksLunchPachamankaTraditional lunch -
Not Included
Accommodation (hotel)Airport TransferBike and helmetBracelet and activitiesBracelets with your nameBreakfastCoffee ProcessFamily accommodationGallery TicketGroup Purification RitualGuide Esp - EngHorsesHotSpring NangulviPartera DemonstrationPersonal GuideTaxes (VAT)Tents and sleeping matsTicketsTipsTransportTrapiche ProcessVisit to Alpaca BreedingWork materialsYuca and Coffee Tasting
From our gallery
Let yourself be carried away by the magic QuichuaTours! We invite you to discover the essence of the tour through images.
Tour Plan
1. Timbal de Quinua con Pollo (Quinoa Timbale with Chicken)
2. Tortilla de Quinua o llapingachos (Quinoa Patties or Llapingachos (stuffed potato patties))
3. Empanadas de Quinua (Quinoa Empanadas)
4. Croquetas de Quinua (Quinoa Croquettes)
5. Sopa de Chochos (Lupin Bean Soup (Chochos Soup))
6. Crema de Chocho (Cream of Lupin Beans)
7. Salsa de Chocho (Lupin Bean Sauce)
8. Ensalada de Chocho (Lupin Bean Salad)
9. Homelet de Mellocos (Melloco Omelet (Andean tuber similar to potatoes))
10. Melloco Jam
11. Amaranth Salad
12. Amaranth Soup
13. Salads Prepared by Rupay Mikuna
- Ensalada de legumbres en crema ( Creamy Legume Salad )
- Ensalada de choclo con queso (Corn and Cheese Salad)
- Ensalada de amaranto con espárragos (Amaranth and Asparagus Salad)
- Ensalada de mellocos y pasta (Melloco and Pasta Salad)
- Bolitas de amaranto (Amaranth Energy Bites)
Opciones de menús combinados en Rupay Mikuna
- Entrada: Empanada con mermelada de melloco (tubérculo cultivado principalmente en los Andes, pertenece a la misma familia que la papa, pero tiene una textura más firme y un sabor ligeramente dulce).
- Sopa: Locro de zuquin (zuquin, que es una variedad de calabaza, esta sopa se cocina con papas, a veces con vegetales como el maíz y generalmente acompañado de carne).
- Plato principal: Choclo con papas, costillas y ensalada (choclo se refiere al maíz).
- Jugo: Frutas.
- Postre: Jarabe de durazno.
- Entrante: Tostada de maíz.
- Sopa: Locro de papa.
- Plato principal: Timbal de quinoa.
- Jugo: Frutas.
- Postre: Pastel de camote.
- Entrante: Aguacate con ensalada de amaranto.
- Sopa: Consomé de pollo.
- Plato principal: Papas con semilla de sambo, filete de pollo a la parrilla, ensalada fría.
- Jugo: Frutas.
- Postre: Jarabe de uvilla (físalis, es una fruta típica de las regiones andinas).
- Entrante: Chochos con tostada (frijoles de lupino, una leguminosa cultivada principalmente en los Andes).
- Sopa: Quinoa.
- Plato principal: Llapingachos con carne colorada y ensalada (los llapingachos son tortas de papa fritas).
- Jugo: Frutas.
- Postre: Jarabe de chilguacán (preparado a partir de la fruta del chilguacán, una planta típica).
- Entrante: Queso con higo.
- Sopa: Chuchuca (preparada con maíz, generalmente maíz amarillo o blanco y carne, a menudo de cerdo o res).
- Plato principal: Choclo, papas, crema de queso, aguacate, costillas o carne. Jugo: Quaker (bebida a base de avena).
- Postre: Dulzura de babaco (fruta tropical originaria de zona andina, de color amarillo a verde, que pertenece a la familia de las cucurbitáceas como los melones y las calabazas, pero con un sabor único, ligeramente ácido y dulce al mismo tiempo).
Gallery
Let yourself be carried away by the magic QuichuaTours! We invite you to discover the essence of the tour through images.
Reviews Scores and Score Breakdown
“Did you live an unforgettable adventure with us? Tell us about it! Your story could spark someone else’s next trip.”
Carolina Frebek
En el Comedor Rupay Mikuna encontré exquisitos platos tradicionales y locales, el servicio es muy amable, recomiendo mucho reservar y comer en este lugar, ademas con nuestro consumo apoyamos con un aporte a la comunidad de La Calera y San Martín.
mayo 17, 2025 at 9:35 pm