Uso de productos de la costa ecuatoriana en restaurantes emblemáticos de Santo Domingo, Ecuador

Abstract

Gastronomic tourism has become a crucial element in promoting traditional ingredients in various regions of the planet. In the province of Santo Domingo de los Tsáchilas, the gastronomic variety is influenced by the use of products originating from the coastal and Andean regions of Ecuador. This is due to the geographical location, as well as to the nature of its settlers, who are natives of highland and coastal localities; however, despite this abundance of gastronomic resources, there is no emblematic dish that represents its culinary identity in essence. This analysis examines the role of gastronomic tourism as an element of promotion and revaluation of traditional coastal ingredients within the Tsáchila province, paying special attention to fundamental products such as green plantain, peanuts, and seafood. Through a theoretical review and a study of the economic and cultural effects, it is shown that gastronomy can promote local growth, strengthen the local economy, and promote the development of the region.