Inventario de la gastronomía ancestral del cantón Portoviejo como aporte al desarrollo turístico local.

Abstract

The objective of this research is to generate an inventory of the ancestral gastronomy of the The objective of this research is to generate an inventory of the ancestral gastronomy of the Portoviejo canton as a contribution to local tourism development, because today the lack of knowledge of the ancestral dishes of the canton has promoted the population with new ideas of gastronomic tourism. , in order to balance tourism and encourage a high degree of tourists who visit, not only for its tourist corners but for the varieties of dishes that stand out in the canton. This research is developed under a qualitative methodology dabbled in bibliographic and field research methods, in addition its study population is made up of 121 restaurants of which 25 traditional restaurants have been found, of these 6 restaurants that meet the requirements will be considered. the following criteria: that it has experience in cooking the ancestral gastronomy of Portoviejo, that it includes traditional food in its menu, that it has been in operation for more than 20 years. In addition to this, the interview was taken as a data collection technique, which was carried out with the restaurant owners, obtaining as a result that more than 80% of them are interested in the idea of carrying out a gastronomic inventory to strengthen the culture of the canton, for its part to magnify and diversify the typical ancestral dishes of Portoviejo. Portoviejo canton as a contribution to local tourism development, because today the lack of knowledge of the ancestral dishes of the canton has promoted the population with new ideas of gastronomic tourism. , in order to balance tourism and encourage a high degree of tourists who visit, not only for its tourist corners but for the varieties of dishes that stand out in the canton. This research is developed under a qualitative methodology dabbled in bibliographic and field research methods, in addition its study population is made up of 121 restaurants of which 25 traditional restaurants have been found, of these 6 restaurants that meet the requirements will be considered. the following criteria: that it has experience in cooking the ancestral gastronomy of Portoviejo, that it includes traditional food in its menu, that it has been in operation for more than 20 years. In addition to this, the interview was taken as a data collection technique, which was carried out with the restaurant owners, obtaining as a result that more than 80% of them are interested in the idea of carrying out a gastronomic inventory to strengthen the culture of the canton, for its part to magnify and diversify the typical ancestral dishes of Portoviejo.