La identidad culinaria y la promoción turística en el cantón Santiago de Quero

Abstract

The purpose of this research was to analyze the culinary identity and tourism promotion of the canton of Santiago de Quero, recognizing the importance of gastronomy as a cultural expression and as a strategic resource for strengthening local tourism. The study is relevant because, although the canton preserves strong culinary traditions transmitted through generations, these practices are not adequately incorporated into current promotional initiatives. Using a qualitative approach, two main instruments were applied: the record sheets of the National Institute of Cultural Heritage, which allowed the identification and documentation of nine traditional dishes, and an open-ended survey directed at local actors involved in gastronomy and tourism to understand their perceptions regarding culinary promotion. The results showed that the culinary identity of Quero is solid, deeply rooted, and valued by the community; however, tourism promotion remains limited, lacks planning, and fails to highlight the local culinary heritage. The study concludes that the gastronomy of Santiago de Quero has significant potential to enhance cultural and tourism development, but requires accessible and coherent communication resources. Therefore, the proposal “Saberes y Sabores de Quero” is presented as a practical tool to preserve traditional dishes, strengthen cultural identity, and support the promotion of the canton as an authentic gastronomic destination.