Aplicación del paico (Chenopodium ambrosioides) en platillos de la gastronomía imbabureña a través de un recetario
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Date
2023
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Publisher
PUCE - Ibarra
Abstract
El presente estudio se enfocó en recuperar el uso del paico (Chenopodium ambrosioides) mediante la creación de un recetario gastronómico en el cual se destaque su aplicación en la cocina imbabureña para fomentar su consumo y preservar esta planta tradicional. Para ello, se empleó un enfoque mixto, combinando elementos cualitativos y cuantitativos. La investigación incluyó una revisión bibliográfica, una encuesta a 96 personas y entrevistas a informantes clave, como mujeres portadoras de tradición, chefs profesionales y personas de México y Perú países en los cuales el consumo es más elevado. Además, se utilizaron métodos inductivo-deductivos, histórico-comparativos y experimentales para crear el recetario que destacara la aplicación del paico en diversos platillos de la cocina local. Los resultados de las encuestas y entrevistas en Cotacachi-Imbabura, Ecuador, revelaron que el 80% de los encuestados consume platos con paico regularmente, destacando su presencia en sopas y guisos. Además, el 65% lo emplea con fines medicinales. Los chefs reconocen su versatilidad y potencial en la cocina contemporánea. También se exploró su relevancia en la gastronomía de México y Perú, donde se emplea en diversas preparaciones y en la medicina tradicional, resaltando su importancia en la identidad culinaria y cultural de estas regiones. Esta investigación resalta la relevancia cultural del paico en la gastronomía y medicina ancestral de Imbabura, enriqueciendo la oferta culinaria de la región y validando su potencial en la gastronomía de la provincia. Preservar este recurso culinario es crucial para fomentar la diversidad gastronómica local y perpetuar la tradición ancestral. Conocer sus diversos usos y beneficios, superando estereotipos negativos, es fundamental para transmitir esta valiosa planta a las nuevas generaciones y enriquecer la cultura culinaria regional.
The present study focused on recovering the use of paico (Chenopodium ambrosioides) by creating a gastronomic recipe book that highlights its application in Imbabura cuisine to promote consumption and preserve this traditional plant. A mixed approach, combining qualitative and quantitative elements, was employed. The research included a literature review, a survey of 96 individuals, and interviews with key informants, such as women with traditional knowledge, professional chefs, and individuals from Mexico and Peru where its consumption is higher. Inductive-deductive, historical-comparative, and experimental methods were used to create the recipe book, showcasing the paico's use in various local dishes. Results from surveys and interviews in Cotacachi-Imbabura, Ecuador, revealed that 80% of respondents regularly consume paico-infused dishes, mainly in soups and stews. Additionally, 65% use it for medicinal purposes. Chefs recognize its versatility and potential in contemporary cuisine. Its relevance in the gastronomy of Mexico and Peru was also explored, emphasizing its significance in the culinary and cultural identity of these regions. This research underscores the cultural significance of paico in Imbabura's gastronomy and ancestral medicine, enriching the region's culinary offerings and validating its potential in the province's gastronomy. Preserving this culinary resource is essential to promote local gastronomic diversity and uphold ancestral traditions. Understanding its diverse uses and benefits, and challenging negative stereotypes, is crucial for passing down this valuable plant to future generations and enhancing regional culinary culture.
The present study focused on recovering the use of paico (Chenopodium ambrosioides) by creating a gastronomic recipe book that highlights its application in Imbabura cuisine to promote consumption and preserve this traditional plant. A mixed approach, combining qualitative and quantitative elements, was employed. The research included a literature review, a survey of 96 individuals, and interviews with key informants, such as women with traditional knowledge, professional chefs, and individuals from Mexico and Peru where its consumption is higher. Inductive-deductive, historical-comparative, and experimental methods were used to create the recipe book, showcasing the paico's use in various local dishes. Results from surveys and interviews in Cotacachi-Imbabura, Ecuador, revealed that 80% of respondents regularly consume paico-infused dishes, mainly in soups and stews. Additionally, 65% use it for medicinal purposes. Chefs recognize its versatility and potential in contemporary cuisine. Its relevance in the gastronomy of Mexico and Peru was also explored, emphasizing its significance in the culinary and cultural identity of these regions. This research underscores the cultural significance of paico in Imbabura's gastronomy and ancestral medicine, enriching the region's culinary offerings and validating its potential in the province's gastronomy. Preserving this culinary resource is essential to promote local gastronomic diversity and uphold ancestral traditions. Understanding its diverse uses and benefits, and challenging negative stereotypes, is crucial for passing down this valuable plant to future generations and enhancing regional culinary culture.
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Keywords
Cocina tradicional, Paico, Planta aromática, Recetario