Costumbres y tradiciones culinarias de la parroquia Celica, cantón Celica, provincia de Loja, 2021

Abstract

The objective of this research work was to study the customs and culinary traditions of Celica town, Celica canton, Loja province in order to publicize its history, customs, traditions and gastronomy, the research is qualitative. and field, with an exploratory, descriptive and explanatory design, empirical method and non-probabilistic sampling were applied, where information was collected through the use of interviews directed to a focus group of 45 people and surveys applied to a sample of 300 people starting from the age of 15 to 69 years who collaborated to complement the information. Through this study, the most consumed and representative traditional dishes were identified: White Repe 33.33%, celican tamal 23.67%, Peas with bananas 22.33%, Humitas or sambates 22.33%, Honey with cheese 22.33%, Coffee 19.33%, Horchata 16.67%, Sponge cake 16.67%, Sweet tamale 15.33%, Chanfaina 12, 67%, Strained grated banana 11.00% and Cecina with 11.00%. Once the recipes were obtained, ingredients, utensils, methods and cooking techniques were identified, as well as their methods of preparation. At the end of this work, it is concluded that Celica town is a place full of culture and culinary tradition, in which products from the area are used, such as those cultivated and the animals raised by their people. With this, it was possible to create the digital magazine, "CULINARY CUSTOMS AND TRADITIONS OF CELICA TOWN", which will serve as a guide and source of inquiry, in this way to spread and make known to locals and strangers, the history, culture and gastronomy more representative, managing to maintain a cultural strengthening in Celica.