Revalorización de las fritadas de cajón en la ciudad de Ibarra

The present research focuses on rescuing the Ibarreña gastronomy through a digital magazine to understand the history and importance of this typical dish, highlighting its authenticity and uniqueness in order to recover and preserve the traditional gastronomy of the city of Blanca. This implies recognizing its cultural and culinary value, and ensuring that it is not lost over time. The research acquires a qualitative approach because a compilation of information was carried out, supported by the analysis of several documents, books, blogs, etc. In addition, 7 interviews were conducted with different people, including a chef, an anthropologist and owners of places that sell fritadas de cajón in order to learn more about their origin. As a result, the fritadas de cajón, a typical Ecuadorian dish, was sold in covachas in the 60's, being very popular, with origins in the Spanish colonialism, accompanied by potatoes, toast and stone chili, achiote gives a distinctive flavor and color to the meat. They are prepared in bronze pots and preserved in wooden display cases, highlighting their authenticity and dry texture. In conclusion, there is a lack of appreciation and promotion of ancestral gastronomy, especially fritada de cajón, which affects its continuity and tourism and economic development.

• Κύριος συγγραφέας: Guerrero Fey, Jamie Donato (author)
• Μορφή: bachelorThesis
• Έκδοση: 2023
• Θέματα: cocina tradicional, fritadas de cajón, gastronomía Imbabureña, Ibarra, plato típico
• Διαθέσιμο Online: https://repositorio.puce.edu.ec/handle/123456789/44845