Browsing by Author "Puma Aucapiña Jenny Alexandra"

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    Difusión de un recetario gastronómico de envueltos tradicionales de cinco parroquias del cantón Cuenca
    (Instituto Superior Tecnológico Particular Sudamericano, 2024) Puma Aucapiña Jenny Alexandra; Uyunkar Velesaca María Eduarda
    The current project focuses on Ecuadorian cuisine in the city of Cuenca. To carry out this study, field research and focus groups were taken into consideration. Once the data was collected, various interviews were conducted with individuals knowledgeable about the region's typical dishes, such as quimbolitos, chumales, cuchi chaquis, tamal de sambo, and timbulos. It was discovered that these wrapped foods were traditionally prepared during the harvest season, religious festivities, or as part of each person's daily sales. Additionally, they were considered a source of energy for pilgrims undertaking long walks out of devotion. Tamal de sambo is not a common product in all families; its presence has been established over time, becoming associated with harvests. It was also revealed that different types of leaves, such as huicundo, achira, and dried corn leaves, were used to wrap the final product, imparting characteristic flavors and aromas to the dough when cooked. Furthermore, ingredients such as panela, corn flour, anise macerate, and sugarcane liquor were found to be used in the preparation of these dishes. These findings were corroborated through interviews, demonstrating that these products maintain their importance within local gastronomy. Another significant aspect was the result of the surveys, which identified that many people lacked knowledge about the different types of wrapped foods. These data strengthened the project and contributed to achieving the stated objective: the dissemination of the recipe book. The purpose of this dissemination is to provide detailed information about traditional wrapped foods and the history of each parish.