Estudio del proceso de elaboración de la tortilla de maíz y las tradiciones alrededor de esta preparación en el cantón Penipe, provincia de Chimborazo

Abstract

The present research helped to study the process of making corn tortilla and the traditions surrounding at Penipe canton, Chimborazo province. For the development of the research, a qualitative, descriptive, field and empirical methodological design was applied, which allowed identifying the traditions around the making of corn tortillas. Among the traditions found in the study, the cantonal celebration of Penipe’s foundation and independence stands out. Other are of a religious nature, such as the celebration of Saint Francis of Asis, Corpus Christi, All Saints’ Day, and the “Animero” festivity. Additionally, there is a non-religious traditional festival like Carnival, where corn tortillas are consumed as one of traditional dishes region. The current research not only allowed to understand the cultural context of the corn tortilla-making process, but also provided insights into consumption patterns, ingredients, cooking methods, and the occasions when they are most shared. With the proposed approach, a digitized document was obtained, and the study’s results were published on a freely accessible website that shares the information generated from the research process, as a contribution to the preservation of gastronomy, culture, and tradition related to the local festivities and traditions.