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For the best things to do in Cañar in Ecuador, start with the Ingapirca archaeological complex, the largest Inca site in the country, located about 80 kilometers from the center. Then visit the turquoise lake Laguna de Culebrillas, while on Plaza 24 de Mayo, the local market and colonial architecture intertwine.
A mighty stone complex at 3,160 meters, the only Inca structure of its kind in the country. You will enter the elliptical Temple of the Sun and walk through a space where two peoples touched.
Quick facts: Two peoples built it together: the Cañari people laid the foundations, and the Incas later built on the ceremonial space, which is clearly visible in the elliptical Temple of the Sun. At over 3,160 meters above sea level, it is the largest and best-preserved Inca structure in the entire country.
Highlights: During the June solstice, the sun's rays fall exactly through the narrow door of the Temple of the Sun and illuminate walls made of stone blocks laid without a single grain of mortar. For the Inti Raymi celebration, descendants of the Cañari people return to the same steps to light fires, sing, and leave offerings, just as generations before them did.
Hold your breath, an ancient stone structure hides beneath the water. Mountain air, a calm lake and fog rising at dawn will leave you speechless.
Quick facts: At 3,100 meters above sea level, a glacial lake glistens amid the windswept páramo, surrounded by green hills. The drought of 2003 lowered the water and revealed concentric stone walls and a staircase, the remains of what was probably a pre-Inca ceremonial platform.
Highlights: Deep below the icy surface lie perfect circles of stone walls and a staircase that sinks into the water, a structure that has puzzled archaeologists to this day. Local legend says that a huge serpent lives in the lake, and the name meaning 'little snakes' comes precisely from the stone rings that appear when the water recedes.
A square that breathes with the life of a mountain town, ideal for feeling the true rhythm of the Andes. Alongside the cathedral, kiosks and the Sunday market, you will experience authentic everyday life that tourists rarely see.
Quick facts: At an altitude of over 3,100 meters, this stone plaza served generations as the community's main meeting place. The square is named after the victory at Pichincha on 24 May 1822, and on one side it is closed off by a cathedral with two bell towers, on the other by the old town hall.
Highlights: Every 24 May the square turns into a stage for the celebration of the Battle of Pichincha, with a parade, fireworks, and groups in colorful costumes dancing late into the night. The loveliest detail is the old stone well in the center, around which locals gather from early morning to exchange news and fresh goods.


Baroque gilding here follows the scent of incense and fresh bread from the Sunday market. A cool vault, deep silence and a view from a bell tower unlike any around await you.
Quick facts: The cedar altar inside shines with gilding in nine layers even when only candles burn. The sacristy hides 46 silver chalices, the oldest of which bears the engraved year 1652 and is more than 370 years old.
Highlights: Before the corn harvest, parishioners light 33 candles a day for three days before the statue of the patron saint, a custom recorded in the registers as far back as the 18th century. From the western side chapel opens a unique view of the terraces that their ancestors carved, so in the autumn light everything is dressed in gold.
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Monday: 1 of 2 top sights closed — plan museums for another day.
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Opening days from Google Maps (checked 2026-09-16). Public holidays, strikes and seasonal hours can differ — check the official website before you go.
Made by slowly cooking figs with panela (unrefined cane sugar) and spices like cinnamon and cloves. It is traditionally served around Easter in Cañar.
These sweet pastries are made with fresh cheese and anise, then baked until golden. Despite their name, they are desserts and not the savory filled tortillas found elsewhere.
A thick, caramel-like preserve made from Andean squash cooked with panela and cinnamon. Its deep orange color and rich flavor make it a favorite at local fiestas.
A cherished Andean delicacy, the cuy is seasoned with garlic and cumin, then roasted over an open fire until the skin is crispy. It is served whole and reserved for special celebrations and festivals in Cañar.
A whole pig is marinated in achiote, garlic, and local herbs, then slow-roasted for hours until the skin turns crackling golden. It is typically served with mote (hominy corn) and llapingachos, which are cheese-stuffed potato patties.
This hearty plate piles fried potatoes, a fried egg, and avocado under a rich peanut sauce. It is a filling market-day meal that showcases the region's love for peanuts and potatoes.
This thick, deep purple drink is made from black corn flour, Andean blackberries, and a blend of spices and fruits. It is traditionally sipped on November 2, the Day of the Dead, alongside guaguas de pan, which are sweet bread figures shaped like children.
An ancient fermented drink made from germinated corn, it has been brewed in the Andes for centuries. In Cañar it is often served in a traditional hollowed gourd called a mate.
A warm, comforting mix of aguardiente (sugarcane liquor), naranjilla juice, and cinnamon. It is a festive favorite during the cool highland nights and at local celebrations.
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Best preserved Inca ruins in Ecuador with a temple of the sun
Highland páramo park with lakes and hiking trails
Devil's Nose nariz del diablo scenic line
Highland rail line to Alausí and Quito
Take frequent interprovincial buses from Cuenca on the Panamericana Sur highway; they run every 20 minutes and stop in Cañar center.
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