The lojano tamal as a living heritage of Ecuador's gastronomy
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Abstract
Culinary heritage reflects the tradition and history of a region through its cuisine. The city of Loja, in Ecuador, is known for its typical dishes, which have been prepared and adapted over time in response to changes in consumption. The lojano tamale is an essential part of the region's diet, and its preparation facilitates cultural interrelation between the productive sector and society. This research aims to identify and understand the processes and evolution of the ingredients involved in the current preparation and their permanence in local cuisine, considering it an important component of intangible cultural heritage. The research is qualitative, using techniques such as observation, interviews, and bibliographic review. The results obtained were analyzed by considering aspects such as geographical distribution, types of filling, masa base, and cooking methods.
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