Resumen

UTRERA VELAZQUEZ, Ana Isabel  y  JIMENEZ JEREZ, Karina Maribel. Revaluation of corn chicha in the ethnic cuisine of the Salasaka people. Tungurahua, Ecuador. Universidad y Sociedad [online]. 2021, vol.13, n.3, pp. 418-425.  Epub 02-Jun-2021. ISSN 2218-3620.

The ethnic cuisine of indigenous peoples is a cultural value that Ecuador has, due to the use of techniques and foods that are considered patrimonial. The consumption of corn (Zea mais) in the Salsaka people as in other indigenous cultures, is a food that is considered patrimonial for being an endemic product, from which many preparations are derived that enrich the cuisine, where the customs and ways of elaboration are evident. The corn chicha is a drink that in Ecuador is made with appropriate techniques in each region, in Salasaka has since the ancestors its peculiar procedure that through the times has been lost in the generations that have been passing through time. The purpose of the research is to achieve the revaluation of customs, consumption and elaboration technique of corn chicha in Salasaka as an important value in the ethnic cuisine. For this purpose, an exploratory, descriptive and documentary research was used with the use of techniques and tools for the diagnosis of the ancestral knowledge of the elaboration of the beverage. As a result, the study of ancestral knowledge about the elaboration and its proposal to insert it as a gastronomic attraction is obtained.

Palabras clave : Chicha de maiz; ancestral knowledge; ethnic cuisine; indigenous people; gastronomy.

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