Ruta gastronomica tradicional yakuñan en el desarrollo turistico regional del Cantón Otavalo

Abstract

The lack of gastronomic options and the monotonous perception of the dishes have led to a decrease in interest and consumption, which could result in the demise of these culinary delights. A tourist route with a focus on gastronomy was developed in Otavalo canton. The primary aim of this initiative is to promote the traditional gastronomy and tourism of the canton while also highlighting its rich cultural and culinary heritage. To achieve this objective, the following research question was considered: What would be the optimal gastronomic route to promote tourism and local cuisine in the Otavalo canton? This question guided the development of the specific objectives, which focus on identifying the tourist and gastronomic areas that are most popular and valued by visitors. A descriptive research design was used, which allowed for the collection of valuable information through surveys and interviews. These tools focused on obtaining data on the characteristics and profiles of the participants, their preferences and perceptions of local gastronomy. This data will be fundamental for designing the canton's first gastronomic route, thus facilitating community development by tourism. The implementation of this gastronomic route will allow visitors to discover and enjoy the natural, cultural and culinary attractions. Furthermore, the project will foster economic and social development in the participating parish communities, creating employment opportunities and promoting cultural identity. Additionally, it will facilitate the preservation and dissemination of Otavalo's culinary cultural heritage, emphasizing the significance of gastronomy as a fundamental aspect of local identity. Consequently, the establishment of a gastronomic route is a viable proposition, which could potentially stimulate tourism in the selected parishes of El Jordan, San Miguel Egas (Peguche) and San Pablo del Lago, given that the decentralized governments have not yet prioritized gastronomic tourism, despite the region's rich culinary heritage.