Kitchen Staff

Cusin offers guests a well-equipped kitchen managed by Chef Marco. Chef Marco manages a staff of 12, including three sous chefs; Manuel (fish specialist), Carmen (soup specialist) and Wilson (bread and cookies specialist). This experienced team produced over 25,000 meals, barbecues and picnics in 2005.

The wait staff includes Hector Sevillano, Pablo Guzman, Ramiro Morales and Enrique Maldanado. Our balladeer is Ramiro and Hector oversees floral arrangements, food purchasing and inventory. All of our staff attends professional training at least once per year.

Dining Rooms

• Breakfast: 7 - 9:30 a.m. Cost included with your room.
• Lunch: 12:30-3:00 p.m. $18.00 per person.
• Dinner: 7 - 9:00 p.m. $22.00 per person

Cusin's dining rooms can accommodate 50 guests, plus a private dining room for 12. A fully-stocked and staffed bar, with a roaring fireplace, sits just off the dining room. We can hold barbeques and dances for more than 100 guests on Cusin's main lawn, accompanied by folklorica music and dancing.

El Monasterio also houses a dining room that can hold an additional 70 guests, plus a private dining area for 10 guests. There is also a bar in El Monasterio. For weddings, our food service facilities can accommodate up 200 guests.

Menu

Breakfast is a magnificent, waiter-served, traditional meal that includes freshly squeezed fruit juice and Cusin-made bread and jam. Cusin's Ecuadorian and international three-course lunch and dinner menus offer daily changing choices of a salad, soup, meat, fish and a vegetarian dish. A smaller and less expensive Café Cusin menu offers an elaborate salad, Ensalada de Cusin, soup and sandwich, and omelettes.

The short menus have been designed to preserve high cooking quality and reduce waste. Meals are waiter-served. Candle-lit dinners by log-fire are frequently accompanied by well-known balladeer, Ramiro Morales. Guests are welcome to request special diets and food not mentioned on the menu. Fruit juices and jams, babaco, mora, naranjilla, maracuya, orange, pineapple, etc.

Soups: an Ecuadorian specialty. Always with fresh ingredients. Vegetable, tomato, fanesca (Easter), fish, lentil, etc. Vegetables from Cusin's vegetable gardens and from local farm supplier (Cusin staff).

Salads: are carefully cleaned. House salad, Ensalada de Cusin, lettuce, avocado, mango, raisins, etc. is highly recommended. Fish, twice weekly from the Pacific, e.g. dorado, corvina, pargo, etc., trout from a nearby farm. Meat, steak, chicken, veal, lamb, is purchased from a reputable Quito butcher. Quineapig (cui), a local delicacy, is bought locally and to order.

Dessert: home-made fruit pies, e.g. apple, rhubarb, black-current, pineapple, maracya, etc., and ice-cream with cookies, fruit salads. Bread, cookies, cakes and wedding cakes are created by chef Wilson from Cusin's ovens.