Revalorización de las fritadas de cajón en la ciudad de Ibarra
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Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
La presente investigación se enfoca en rescatar la gastronomía ibarreña mediante una revista digital para comprender la historia y la importancia de este plato típico, destacando su autenticidad y singularidad con la finalidad de recuperar y preservar la gastronomía tradicional de la ciudad de blanca. Esto implica reconocer su valor cultural y culinario, y asegurar que no se pierda con el paso del tiempo. La investigación adquiere un enfoque cualitativo porque se realizó una recopilación de información, sustentado en el análisis de varios documentos, libros, blogs, etc. Además, se llevó a cabo 7 entrevistas a diferentes personas, entre ellos un chef, un antropólogo y propietarios de locales que expenden fritadas de cajón con el objeto de conocer más sobre su procedencia. Como resultado las fritadas de cajón, es un plato típico ecuatoriano, se vendía en covachas en los años 60, siendo muy populares, con orígenes en el colonialismo español, se acompañan de papas, tostado y ají de piedra, el achiote le da un sabor y color distintivo a la carne. Su preparación se realiza en paila de bronce y la conservación en vitrinas de madera resaltan su autenticidad y contextura seca. En conclusión, se destaca la falta de valoración y promoción de la gastronomía ancestral, especialmente la fritada de cajón, lo que afecta su continuidad y desarrollo turístico y económico.
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.
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.
Description
Keywords
Cocina tradicional, Fritadas de cajón, Gastronomía imbabureña, Ibarra, Plato típico