Técnicas de cocina de autor a ingredientes ancestrales como: chuchuca, uchu jacu y tzímbalo, originarios de la Sierra norte ecuatoriana

Abstract

This intervention project proposes the diversification of three ancestral ingredients: chuchuca, uchujacu and tzímbalo, which are native to Ecuadorian northern highlands by means of the employment of the author’s cuisine along with techniques and other ingredients of cultural value. The Ecuadorian northern highlands constitute the cradle of the Cayambi, Quitucara, Caranqui, Otavalo and Natabuela towns. They keep millennial knowledge and traditions worth of being documented, many of them based on their ingredients and cooking techniques making them ancestral. The author’s cuisine is a tendency that allows to have freedom when working on a preparation. It easily adapts to other tendencies such as traditional, fusion, among others. This fact is considered very useful when cooking, and that is why at present in Ecuador many restaurants have gone for the development of this concept and have achieved a cuisine with identity and tradition, respecting the product and the producers. Getting to know the communities and the author’s cuisine restaurants has allowed to collect the information which mainly consisted of observations, conversations, and bibliographic research which constituted the employed methodology on this project. By means of the appliance of the knowledge about ingredients and the author’s cuisine, it was possible to come out with something new and unusual, being that the main purpose of the project, to research, to report, and to experiment, in order to enhance the Ecuadorian gastronomy.