Estudio de las tradiciones culinarias de la parroquia Zapotillo, provincia de Loja, 2018

Abstract

In this investigation the objective was the culinary traditions of the Zapotillo Parish on the Zapotillo cantony. This investigation work has been designed jointly or mix, a documented investigation has been develop, the field, inductive and retrospective, through which we got the necessary data for this analysis through the use of tools like the application of surveys to a population of 138 people from the community and the realisation of an interview to four people randomly choose as key informants from a range edge of 60-75 years old. It has been identified by the settlers that the typical preparation are: seco de gallina criolla (13%), caldo de gallina criolla (13%), natilla made out of goat milk (12%), seco de chivo (12%) and chivo al hueco (12%). While the traditional preparation are: Sango of corn (16%), Chicha of corn (15%), honey with quesillo (13%), and the rest have the equivalent of a (14%) is the Pipian or Pepian, meatballs of corn, Champus of corn and rice of corn. As a result we make an information brochure call: “Tradiciones culinarias de Zapotillo” which sows the traditions of the village of Zapotillo, how it reflects the gastronomy and the way it has been going forward, evolve and attaching to the development demonstrating not to be something static. Is necessary to recommend the transmission of this culinary knowledge to the village people in general through workshops or informative forums to make part of its own intangible cultural heritage and the importance of safe guards.