Valoración de la chicha huevona, fritada y chorizo como patrimonio alimentario del cantón Guano

Abstract

The gastronomic heritage of Guano Canton is in danger of being lost due to the lack of documentation and dissemination of traditional recipes. Chicha huevona, fritada and chorizo are key elements of the region's culinary identity, but the lack of knowledge of their ancestral techniques and their gradual disappearance from daily consumption threaten their continuity. The aim of this study is to evaluate chicha huevona, fritada and chorizo as part of the food heritage of Guano, to analyse their historical and cultural relevance in the local identity, to document their preparation and consumption methods, as well as strategies for their preservation. The research was carried out through a literature review, interviews with local people and experts, and the use of files from the National Institute of Cultural Heritage (INPC) to systematically record traditional recipes and techniques. The results of the study highlight the fact that these foods are deeply rooted in the canton's celebrations and traditions. The study also identified the preparation techniques used, the social events in which the foods are consumed, and their importance within the local culture. The systematisation of this knowledge through the INPC files has allowed for a better understanding and conservation of these culinary practices. The conclusion drawn from this analysis is both that it is essential to disseminate knowledge about these products and to implement concrete actions to guarantee their preservation. A proposed strategy for the promotion of this gastronomic wealth on a global scale is the creation of an English-language website. Furthermore, the recommendation is to continue research in collaboration with universities and institutions in order to achieve recognition as a cultural heritage of Guano Canton.