Traditional cooking skills and flavors of the Tsáchila cuisine: ancestral techniques and their relevance in the local food identity

Abstract

This research analyzes the effectiveness of ancestral culinary techniques of the Tsa'chila ethnic group, located in the province of Santo Domingo de los Tsáchilas (Ecuador), and their relationship with local food identity. Through a qualitative, ethnographic approach, participant observations and semi-structured interviews were conducted in one of the city's communities, Congomita, where cooking techniques such as wood-fired cooking, roasting, and smoking were recorded, as well as the use of traditional cooking utensils, including clay pots and bijao leaves. The results show a strong connection between conventional gastronomy and Tsa'chila cultural identity, as well as a decrease in youth interest and the latent risk of losing these practices. It can be concluded that Tsa'chila cuisine is not only a food system but an intangible cultural heritage that demands preservation and valorization strategies, especially through experiential tourism and intergenerational transmission of culinary knowledge.