Creación de una guía para el uso de especiería ecuatoriana en platos tradicionales de la ciudad de Latacunga 2013

Abstract

The present research work is the design of a Guide for the use of Spices on the Ecuadorian traditional dishes served at the Closed Market in Latacunga, Cotopaxi Province. The objective is to show the sales people in the market how to use the ingredients and producís in a better way so they can offer nutritive well prepared dishes. A survey was applied to 40 guests from which 55% were male and 45% female. It is important to notice that the high consuming dishes were: Locro (potato soup served with cheese and avocado), yahuarlocro (tripe soup), aguado de gallina (thick chicken soup), caldo de pata (cow feet soup), ají de cuy (roasted guinea pig), fritada (fried pork), llapingachos (fried potato cakes), and guatita (tripe stew). The percentage of acceptance is 5%. It helped determine the most adequate species for these most consumed dishes. Once the guide was done and handed out among the food sales people, it reached 62.5% of acceptability. This demonstrates that the result of this work is positive. The guide for Ecuadorian spices will be good for improving organoleptic quality of the traditional plates from Latacunga. It should directly benefit the Food Sales People Association. It is recommended to highlight that the use of clean producís and good quality species warranties customers' good health, and that a correct culinary technique plus a precise balance of the ingredients endorses diners' satisfaction. This is, of course, beneficial for business success.