Análisis de la cultura gastronómica de la parroquia Taquil, a través del estudio del cuy y desarrollo de una propuesta gastronómica.

Abstract

Abstract: This research aims to create a gastronomic proposal based on the preparation of guinea pig, a staple of the Taquil parish diet, with the purpose of contributing to the appreciation of this traditional Andean ingredient in general. For the development of this research, a literature review was conducted on the characteristics of guinea pig, its relevance within Ecuadorian gastronomy, and the fundamentals of smoking techniques. Consequently, a gastronomic proposal was created implementing flavoring processes with powdered seasonings, brine, and controlled artisanal smoking, with the aim of achieving a product with exceptional sensory characteristics. The product's acceptance was evaluated through a sensory assessment that considered attributes such as color, aroma, flavor, texture, and juiciness of the meat. The results showed a favorable evaluation by the tasters, demonstrating the culinary viability of the proposal. It is concluded that smoked guinea pig represents a new alternative that reinforces the gastronomic identity of the community and promotes the use of traditional resources.