Análisis del consumo alimentario del ají rocoto para innovar y fomentar la revalorización del patrimonio gastronómico del Ecuador en base a la dieta andina, en un espacio Gastronómico Innovador.

Abstract

Abstract: This work explores the rocoto chili bell pepper as an ingredient of great value within the Andean food tradition of Ecuador. Throughout the research process, and especially through experimentation in the kitchen, it was found to be an extremely versatile product, capable of adapting to both savory and sweet preparations. This quality significantly broadens its possibilities of use, opening space for new proposals within the Ecuadorian cuisine. Beyond its theoretical analysis as a food cultural heritage, its botanical characteristics, its socioeconomic context and its role in the traditional cuisine of different regions of the country, it was possible to recognize its presence in traditional preparations and in new proposals that incorporate avant-garde techniques, as part of the practical proposal, where combinations were worked with other local products, such as chocho, with the aim of rescuing traditional ingredients and promoting a more sustainable cuisine with identity. The results invite to integrate the ají rocoto more actively in the current gastronomy, representing it as a cultural symbol capable of diversifying the culinary offer of the country.