Ruta gastronómica de los cuatro cantones más representativos de la provincia del Azuay: Cuenca, Paute, Gualaceo y Chordeleg

Abstract

Ecuador has a very varied gastronomy; however, the lack of promotion and diffusion has been the main cause of a culinary stagnation. Due to the geographical area in which it is located, Ecuador has a large number of products from its four regions: coast, mountains, east and island region that combined with each other give way to the creation of very striking dishes. This work seeks to identify the traditional dishes of the four most representative cantons of the province of Azuay through a bibliographic study and field research in which each canton and its respective gastronomic culture will be analyzed, seeking in this way to highlight our culinary heritage. A route will be drawn where gastronomic tourism is highlighted, since each of the four cantons belonging to the province of Azuay has very diverse and colorful dishes, as well as activities and attractions that complement tourism, causing interest in all visitors, motivating them to know each canton, delight each of them and take an unforgettable experience. Each canton to be studied has a great culinary culture that is still maintained in every corner of the province of Azuay. The four cantons to study are: Cuenca, Paute, Chordeleg and Gualaceo, cantons recognized for their gastronomic tradition at the provincial and national level. There are previous studies of tourist routes that cover these cantons, pointing out only their artisan tradition, however, this study will complement its gastronomic part. Keywords: gastronomy, cantons, tourism, Azuay, gastronomic route.