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The Inca Dining Room

Cookbook and dining experience

Contents and food styling: Carles Tarrassó

Illustrations, design and layout: Maria Guerrero

Photographs: Manuela Ruiz and Maria Guerrero

December 2019 - Present

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The Inca Dining Room is a cookbook that arises from a gastronomic experience carried out at the Hacienda San Agustín de Callo, in Lasso, Ecuador.

San Agustín, built inside an Inca palace, is one of the greatest exponents of syncretism between the Inca and colonial cultures in Ecuador.


The experience, which is inspired by the history of the hacienda and the landscape of which it is a part, consisted of a 15-step menu.

Dishes incorporate local ingredients and wild herbs collected from the surrounding area.

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Pliegos Libro San Agustín páginas unidas
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We conceptualize the dishes from the evocations of the hacienda and

its landscape

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Vegetables between order and disorder (left)

Combine domestic and wild plants from the farm's orchards and gardens (right)

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Quail, shadows and syncretism - Inspired by the Inca walls of the hacienda

Reinterpretation of the Ecuadorian puchero, which combines European and American ingredients and techniques

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The seed and the sun (above) - Sunset at the summit of Cotopaxi (below)

Reinterpretation of the ají de pepas de sambo

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The gastronomic experience in San Agustín
de Callo

Concept and execution: Carles Tarrasó, Camilo Ruiz

December 2019

Hacienda San Agustin de Callo

Quito, Ecuador

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This gastronomic experience took place on December 5 and 6, 2019 in the Inca dining room of the Hacienda San Agustín de Callo. The menu is the result of a reflective study on Creole cuisine and the history of the hacienda. The dishes evoke its history and landscape, and are made with local ingredients, many from the Hacienda's orchard. Experience is the germ of the project The Inca Dining Room, a cookbook that collects the recipes served those days.

Golden foil on which appetizers are served. It has an illustration of the hacienda printed during Jorge Juan de Ulloa's

geodesic mission in 1735.

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