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Propuesta de seis elaboraciones culinarias basadas en cocina de mercado del cantón Zamora para la Hostería Castillo Real
(Instituto Superior Tecnológico Particular Sudamericano, 2023) Giancarlo Enmanuel Briceño Quilambaqui; Andrés Leonardo Peralta Culcay
This document presents a proposal of six gastronomic elaborations based on market cuisine for the "Castillo Real" inn located in the Zamora canton, in this research process it is taken into account that the main purpose is the validation of six culinary entries with local product proposed for the menu of the establishment. The information obtained from the local was thanks to field research: interview, observation, evidence capture and analysis of the acquired report, thanks to this the study team would confirm the use of a qualitative and quantitative approach becoming a mixed orientation for the scope of local data both accurately and approximate. When socialized it was obtained as a result that 80% of the people surveyed gave a very favorable response to the proposals made, giving as the shrimp ceviche in chonta sauce one of the most accepted by diners, thus helping to successfully complete the project, therefore it is concluded that the use of local products for the preparation of entries has opened a little more the gap as we knew them or the few ways of preparation, as well as opening the doors to gastronomic tourism in the area and providing experiences with each local product.