Revalorización de las tradiciones gastronómicas en el carnaval de Cuenca como elemento de promoción turística

Abstract

In the city of Cuenca-Ecuador, culture is enriched by various aspects. The most characteristic: its rich gastronomy that integrates people around the production, preparation and enjoyment of food on specific dates on the festive calendar. The millenary andean food heritage, as well as the products introduced by the Spanish; have enriched local gastronomy for centuries. This hallmark of traditional “Cuencano cuisine” is hominy (produced from dried maize). Hominy is a staple and provides identity to a wide variety of festive meals and their rituals. Such is the case of carnival, a celebration that, in Cuenca, is directly linked to its star meal: “Mote Pata”. This complex stew links the ancient use of hominy and pumpkin seeds, with Iberian practices related to the breeding, slaughter and use of pork. This research aims to revalue the origin of this food mix in Cuenca, once the first Spanish settlers established contact with the native populations. From this perspective, we will investigate the history, customs and gastronomic techniques that involve traditional meals of the “Cuencano carnaval”. In order to do so, we will investigate historical documentary sources of the city of Cuenca, contrasting this written information with current gastronomic data, through surveys. The result of this research aims to revalue the rich gastronomic heritage that gives identity to “Cuencano carnaval” and the tourist industry that emerges around it. Keywords: Cuenca carnaval, festive gastronomy, alimentary miscegenation, gastronomic tourism, motepata