Análisis de las cafeterías tradicionales del centro
histórico de Quito con potencial turístico para la propuesta de una ruta
turística alimentaria
Jonathan Luis Cruz Pierard*
Doris Jeanneth Jiménez Durán*
Luis Alfonso Benalcázar Carvajal[*]
ABSTRACT
The
objective of this research is to analyze traditional cafés located in the
Historic Center of Quito, considering their importance within the city’s
cultural, social, and tourism dynamics. A quantitative descriptive methodology
is employed to identify key variables and measure concepts related to
gastronomic heritage, tourism activity, and the classification of
establishments. Data collection was conducted through numerical measurement
techniques, statistical analysis, and the review of reliable secondary sources,
including official records and academic literature. The results show the
evolution of these spaces from their traditional role as social gathering
places to a diversified offer that integrates contemporary gastronomic
services. Likewise, the coexistence of historic establishments with innovative
proposals reflects a dynamic relationship between tradition and modernity. The
strategic location of cafés near major tourist attractions enhances the visitor
experience and contributes to the consolidation of cultural tourism. As
conclusion, traditional cafés represent a key component of Quito’s cultural
identity while contributing to sustainable tourism development and the
competitiveness of the destination.
Palabras
clave: Heritage, gastronomy, tradition, tourism, culture.
RESUMEN
El objetivo de esta investigación
es analizar las cafeterías tradicionales del Centro Histórico de Quito,
considerando su importancia en la dinámica cultural, social y turística de la
ciudad. Se emplea una metodología cuantitativa de tipo descriptivo, orientada a
identificar variables clave y dimensionar conceptos relacionados con el
patrimonio gastronómico, la actividad turística y la clasificación de los
establecimientos. La recolección de datos se realizó mediante técnicas de
medición numérica, análisis estadístico y revisión de fuentes secundarias
confiables, como registros oficiales y literatura académica. Los resultados
evidencian la evolución de estos espacios desde su función tradicional como
lugares de encuentro social hacia una oferta diversificada que integra
servicios gastronómicos contemporáneos. Asimismo, se observa la coexistencia de
establecimientos históricos con propuestas innovadoras, lo que refleja una
relación dinámica entre tradición y modernidad. La ubicación estratégica de las
cafeterías en proximidad a atractivos turísticos fortalece la experiencia del
visitante y contribuye a la consolidación del turismo cultural. En conclusión,
las cafeterías tradicionales representan un componente clave en la identidad
cultural de Quito, al tiempo que contribuyen al desarrollo turístico sostenible
y a la competitividad del destino.
Palabras clave: Patrimonio, gastronomía,
tradición, turismo, cultura.
INTRODUCTION
According to the United Nations Educational,
Scientific and Cultural Organization (UNESCO), cultural heritage is the legacy
of tangible and intangible assets inherited from previous generations that hold
cultural, historical, and social significance for a community, a nation, or
humanity as a whole (UNESCO, 1972).
The capital of Ecuador has been declared a World
Cultural Heritage site due to its collection of buildings and architectural
monuments of great historical importance, which constitute the heritage of
Ecuadorians and a source of pride that strengthens the cultural identity of its
citizens.
The Organic Law of Culture of Ecuador identifies
intangible cultural heritage as values, knowledge, skills, technologies, ways
of doing, thinking, and perceiving the world, and, in general, the
manifestations that culturally identify individuals, communes, communities,
peoples, and nationalities that make up the intercultural, plurinational, and
multiethnic Ecuadorian State (National Assembly of Ecuador, 2016).
The intangible cultural heritage of the city of Quito
is presented to the world as a legacy of unique and authentic customs and
traditions through its recipes, flavors, culinary techniques, and ingredients,
which reflect ancestral knowledge passed down from generation to generation.
The domains of intangible heritage include oral
traditions and expressions, performing arts, social practices, rituals and
festive events, traditional craftsmanship, and knowledge. In the case of
gastronomy and food heritage, it falls within practices related to nature and
the universe.
Cultural tourism refers to a type of tourism that
allows travelers to experience and learn about the culture, traditions, and
heritage of a place. This type of tourism includes activities such as visits to
museums, monuments, festivals, and cultural events, as well as interaction with
local communities (World Tourism Organization, 2018).
Cultural tourism in the city of Quito offers a unique
setting to meet tourists' needs and expectations, providing activities that
enable the creation of meaningful experiences through contact with historical
buildings and residents. This allows for cultural interaction that enriches
tourism packages and enhances the image of Ecuador as a destination.
Tourism cultural activities are experiences designed
to promote interaction between visitors and local culture through participation
in traditions, customs, and artistic expressions of a community. These
activities not only enrich the tourist experience but also foster the
preservation of cultural heritage and the sustainable development of host
communities. They include visits to historical sites, craft workshops,
festivals, and artistic events, contributing to a deeper understanding of the
region’s cultural identity (UNESCO, 2017).
Among the cultural activities carried out in a city
declared a World Heritage site are museum visits, historical tours, cultural
festivals, gastronomic tastings, visits to churches and cathedrals, enjoying
theater performances and folk dance, visiting artisan markets, exploring
historical libraries, and participating in photographic tours. These activities
transform an itinerary into an authentic and memorable experience.
According to UNESCO, cultural identity refers to the
sense of belonging that an individual or group has toward their culture,
traditions, values, and expressions. It is a fundamental aspect of cultural
diversity that is reflected in the practices, customs, and ways of life of
communities (UNESCO, 2005).
The sense of identity and attachment that the people
of Quito have toward their architecture, music, and gastronomy creates an
emotional and social bond that fosters unity and encourages the local
population to commit to the care and preservation of their ancestral heritage.
Gastronomic heritage refers to foods, recipes,
culinary techniques, and traditions related to the production and consumption
of food that are representative of a culture or community (UNESCO, 2016).
Food tastings, wine tastings, culinary sensory
experiences, participation in gastronomic festivals, culinary workshops, and
gastronomic routes allow for learning, human interaction, and experiencing
culture through Quito’s cuisine.
A gastronomic route, according to the World Tourism
Organization (UNWTO), refers to an itinerary that connects different
destinations and culinary experiences, allowing travelers to explore local
gastronomy through tasting traditional dishes and visiting markets,
restaurants, and workshops. These routes not only promote the gastronomic
culture of a region but also encourage sustainable economic development and
responsible tourism by involving local communities in the experience (World
Tourism Organization, 2012).
The food tourism route of traditional cafés in Quito’s
Historic Center represents a proposal that enriches the cultural experience of
tourists by connecting them with recipes, cooking techniques, flavors, aromas,
ancestral knowledge, traditional culinary methods, and interaction with local
residents.
Another important aspect of the food tourism route is
the generation of economic resources for Quito families involved in tourism,
the diversification of tourism packages and services, and the stimulation of
the Ecuadorian economy.
What differentiates the food tourism route of
traditional cafés in Quito’s Historic Center from other proposals is that it
fulfills three key aspects: it is experiential, authentic, and of high quality.
Gastronomic tourism routes help diversify the offer
and highlight culinary traditions (Pierard & Durán, 2023).
Enhancing the value of Quito’s gastronomic and food
heritage allows for the recovery of recipes, techniques, and ancestral
knowledge, strengthens identity, positions local gastronomy globally, and
projects a positive image of the city.
The Historic Center of Quito was chosen for its
representation of tradition and its close relationship with gastronomy and
culture. Additionally, the community of the Historic Center largely belongs to
the popular sectors of Quito, which have been the focus of attention in this
context (Cañizares, 2013).
The popular sectors of Quito demonstrate a strong
sense of belonging and solidarity among neighbors and blend indigenous and
mestizo traditions and customs, making cultural experiences and interaction
with tourists highly enriching.
Table 1. Tourist Attractions in
Quito Related to the Gastronomic Establishments Selected in the Traditional
Cafés Route of the Historic Center.
|
Tourist
Attraction |
Description |
|
Metropolitan Cathedral Museum |
Temple built
starting in 1543, with three naves and a roof similar to Mudéjar coffered
ceilings, featuring highly significant pictorial and sculptural art. |
|
La Ronda
House of Arts |
Cultural center located in the
traditional La Ronda neighborhood, dedicated to preserving crafts, arts, and
traditions of Quito. |
|
Itchimbía
Viewpoint and Crystal Palace |
Architectural
and cultural icon made of steel and glass, located on Itchimbía Hill.
Currently used as a cultural center for exhibitions, fairs, and events. |
|
Carondelet Palace Museum |
Palace that served as the
headquarters of the Royal Audience of Quito in 1627; currently the residence
of the President of the Republic. |
|
San Marcos Traditional Neighborhood |
Established
in 1595 as an indigenous parish, known for its tranquility and artistic,
artisanal, musical, and literary environment. |
|
Santo Domingo
Church and Convent |
17th-century temple with three
naves and Mudéjar-style ceiling, featuring important pictorial and sculptural
art; includes a convent with two cloisters and gilded woodwork. |
|
Church of the
Society of Jesus (La Compañía) |
Built between
1605 and 1765, notable for gold-leaf altarpieces and significant Jesuit
pictorial and sculptural art. |
|
Sucre House Museum |
Residence of Marshal Sucre and the
Marchioness of Solanda, displaying oil paintings, weapons, and decorative
art. |
|
San Agustín
Church and Convent |
Important
architectural complex built between the 16th and 17th centuries, featuring a
baroque church and cloister with valuable colonial artworks. |
|
Mama Cuchara Traditional Neighborhood |
Traditional area in Loma Grande
that preserves colonial architecture and community life of Quito. |
|
Fray Pedro
Gocial Convent Museum (San Francisco) |
Monumental
complex with three temples and six courtyards, housing an exceptional museum
with art from the 16th to the 20th century. |
|
La Merced Church |
Built between 1534 and 1589, with
the tallest tower in the Historic Center; features a Latin cross layout and
artworks from the 18th–20th centuries. |
|
City Museum |
Former
hospital (1565–1974), converted into a museum in 1998 with historical
exhibitions, wax figures, and technological displays. |
|
El Panecillo Viewpoint |
Historic and scenic site, formerly
called Yavirac; includes a replica of the Virgin of Legarda. |
|
Sucre Theater |
Built between
1880 and 1886, inspired by La Scala in Milan; promoted by Marieta de
Veintimilla. |
Source: Author’s own elaboration.
The Historic Center of Quito constitutes a valuable
legacy of colonial architecture, resulting from the development of the Quito
School. For this reason, it is considered one of the best-preserved
destinations in Latin America. Among its buildings, approximately 130 monuments
and nearly 5,000 properties have been registered by the Municipal Department of
Heritage Assets. According to information from the Quito Tourism website, 14
main sites have been identified within the colonial district, representing key
tourism resources and attractions in this sector (Pérez Quiñonez, 2023).
The city of Quito, as a tourist destination, features
Level IV tourist attractions, air connectivity, and sustainable tourism
services that enable the creation of unique and unparalleled experiences for
tourists residing in Ecuador and around the world.
Lorenzo, Ecuador.
MATERIALS AND METHODS
Through the application of numerical measurement
techniques and statistical analysis, the necessary information was collected to
achieve the objectives of the study. The research adopted a quantitative and
descriptive approach, with the aim of characterizing the phenomenon under
investigation and establishing a rigorous analysis.
To further examine the most significant aspects of
traditional cafés in Quito’s Historic Center, the analytical-synthetic method
was employed to break down and analyze the information in detail, facilitating
the achievement of conclusive results. Additionally, a review of secondary
(bibliographic) sources was used as a theoretical foundation technique to
generate quantitative information that supports a numerical understanding of
the topic.
The search, review, and selection of theoretical data
were obtained from official sources, such as websites of traditional cafés,
applying strict criteria of reliability and validity.
RESULTS
In this section, the results obtained after the
collection and analysis of data related to the study variables are presented
and discussed. To facilitate an effective synthesis of the data, data tables
have been developed.
Table 2. Temporal Analysis of the
Gastronomic Establishments Selected in the Study.
|
Time Range |
Establishments |
|
1850–1899 |
San Agustín Ice Cream Shop (1858) |
|
1950–1969 |
Caribe
Ice Cream Shop (1950), Modelo Café (1950), El Madrilón Café (1957), Fabiolita
Café (1960) |
|
1970–1989 |
Pim’s Panecillo Restaurant (1981) |
|
1990–2009 |
Plaza
Grande Café (2000), Theatrum (2000), Vista Hermosa Viewpoint Café (2005), Los
Geranios Tapas & Wine Café (2009) |
|
2010–2022 |
Mama Cuchara Hotel (2017), La Bodega de
Cantuña Restaurant (2017), La Merced Alejita Restaurant (2020), Artífice Café
(2021), Misky Food Experiences Restaurant (2022) |
Source: Author’s own elaboration.
In the temporal analysis table of the gastronomic
establishments selected for the study, five time ranges were established as
follows:
Between 1850 and 1969, four establishments were
identified, including the oldest cafés and the San Agustín Ice Cream Shop,
considered part of the city’s historical heritage. This period reflects the
consolidation of gastronomic traditions deeply rooted in local culture. The
presence of cafés and ice cream shops indicates a shift in consumption habits
and the growth of an urban culture centered around coffee and ice cream, which
became spaces for social interaction and gathering in Quito.
Between 1970 and 2009, five establishments emerged,
marking an expansion toward tourist-oriented restaurants. This phenomenon
suggests a transformation in the gastronomic offer, possibly driven by the
increase in tourism in the region and the need to diversify available
experiences. The incorporation of modern proposals reflects an evolution aimed
at attracting a broader and more demanding audience, interested not only in
food but also in cultural and leisure experiences linked to urban heritage.
Between 2010 and 2022, five additional establishments
were identified, characterized by boutique hotels and innovative concepts. This
contemporary growth reveals a trend toward high-quality gastronomy and unique
experiences, influenced by international tourism and the globalization of
culinary culture. Concepts such as gastronomic experiences and the integration
of viewpoints or heritage spaces into the offer demonstrate a strategy aimed at
positioning Quito as a competitive gastronomic destination, capable of
combining tradition with innovation.
Table 3. Analysis of the Gastronomic
Establishments Selected in the Study in Relation to Tourist Attractions.
|
No. |
Commercial Name |
Tourist Attraction |
|
1 |
Fabiolita Café |
Metropolitan Cathedral Museum |
|
2 |
Los
Geranios Tapas & Wine Café |
La Ronda House of Arts |
|
3 |
Vista Hermosa Viewpoint Café |
Itchimbía Viewpoint |
|
4 |
Plaza Grande Café |
Carondelet Palace Museum |
|
5 |
Artífice Café |
San Marcos Traditional Neighborhood |
|
6 |
El Madrilón Café |
Santo Domingo Church and Convent |
|
7 |
Modelo Café (Historic Center) |
Church of the Society of Jesus (La Compañía) |
|
8 |
Caribe Ice Cream Shop |
Sucre House Museum |
|
9 |
San Agustín Ice Cream Shop |
San Agustín Church and Convent |
|
10 |
Mama Cuchara Hotel |
Mama Cuchara Traditional Neighborhood |
|
11 |
La Bodega de Cantuña Restaurant |
Fray Pedro Gocial Convent Museum (San Francisco) |
|
12 |
La Merced Alejita Restaurant |
La Merced Church |
|
13 |
Misky Food Experiences Restaurant |
City Museum |
|
14 |
Pim’s Panecillo Restaurant |
El Panecillo Viewpoint |
|
15 |
Theatrum Gastronomic Services |
Sucre Theater |
Source: Author’s own elaboration.
In the analysis table of the gastronomic
establishments selected in the study in relation to tourist attractions, the
following elements are identified:
Churches and convents: Several
establishments are located near historic temples (San Agustín, Santo Domingo,
La Merced, La Compañía). This reinforces the connection between religious
tourism and gastronomic consumption.
Museums and cultural spaces:
Other establishments are associated with museums (Metropolitan Cathedral, Sucre
House, City Museum, San Francisco Convent, Sucre Theater). In this context,
gastronomy complements the cultural experience.
Traditional neighborhoods and viewpoints:
Establishments such as Artífice (San Marcos), Mama Cuchara, and Pim’s Panecillo
take advantage of the appeal of neighborhood life and panoramic views.
Table 4. Analysis of the Gastronomic
Establishments Selected in the Study in Relation to Their Tourism Activity,
Classification, and Category.
|
No. |
Café / Establishment |
Activity |
Classification |
Category |
|
1 |
Fabiolita Café |
Food, beverages, and entertainment |
Restaurant |
Second / 3 forks |
|
2 |
Los
Geranios Tapas & Wine Café |
Food, beverages, and entertainment |
Restaurant |
Second / 3 forks |
|
3 |
Vista Hermosa Viewpoint Café |
Food, beverages, and entertainment |
Restaurant |
First / 4 forks |
|
4 |
Plaza Grande Café |
Accommodation |
Hotel |
5 stars |
|
5 |
Artífice Café |
Food, beverages, and entertainment |
Café |
First / 1 cup |
|
6 |
El Madrilón Café |
Food, beverages, and entertainment |
Café |
First / 1 cup |
|
7 |
Modelo Café (Historic Center) |
Food, beverages, and entertainment |
Restaurant |
Second / 3 forks |
|
8 |
Caribe Ice Cream Shop |
Food, beverages, and entertainment |
Restaurant |
Second / 3 forks |
|
9 |
San Agustín Ice Cream Shop |
Food, beverages, and entertainment |
Restaurant |
Second / 3 forks |
|
10 |
Mama Cuchara Hotel |
Accommodation |
Hotel |
5 stars |
|
11 |
La Bodega de Cantuña Restaurant |
Food, beverages, and entertainment |
Restaurant |
First / 4 forks |
|
12 |
La Merced Alejita Restaurant |
Food, beverages, and entertainment |
Restaurant |
Second / 3 forks |
|
13 |
Misky Food Experiences Restaurant |
Food, beverages, and entertainment |
Restaurant |
Second / 3 forks |
|
14 |
Pim’s Panecillo Restaurant |
Food, beverages, and entertainment |
Restaurant |
First / 4 forks |
|
15 |
Theatrum Gastronomic Services |
Food, beverages, and entertainment |
Restaurant |
Second / 3 forks |
Source: Author’s own elaboration.
In the table analyzing the gastronomic establishments
selected in the study in relation to their tourism activity, classification,
and category, the establishments are organized into four main areas:
Cafés and coffee shops: spaces for social interaction,
tradition, and hot beverages (e.g., Fabiolita Café, Los Geranios, Plaza
Grande).
Ice cream shops: sweet and refreshing offerings with a
strong local identity (Caribe, San Agustín).
Restaurants: traditional dishes and reinterpretations
of Quito’s cuisine (La Bodega de Cantuña, La Merced Alejita, Pim’s Panecillo).
Hotels with gastronomic services: such as Mama
Cuchara, which integrates accommodation with culinary offerings.
Regarding tourism activity, classification, and
category of the 15 establishments selected in the route, the following were
identified: two first-category 5-star hotel restaurants, two first-category
cafés with a 1-cup rating, three first-category restaurants with a 4-fork
rating, and eight second-category restaurants with a 3-fork rating.
Table 5. Analysis of the Gastronomic
Establishments Selected in the Study in Relation to Their Gastronomic Offer.
|
No. |
Commercial Name |
Gastronomic Offer |
|
1 |
Fabiolita Café |
Cathedral coffee and biscuits |
|
2 |
Los
Geranios Tapas & Wine Café |
Coffee,
empanadas de viento, and canelazo |
|
3 |
Vista Hermosa Viewpoint Café |
Varied menu of food, beverages, and cocktails |
|
4 |
Plaza Grande Café |
À la
carte dishes: seco de chivo, guatita |
|
5 |
Artífice Café |
Varied menu of food, beverages, and cocktails |
|
6 |
El Madrilón Café |
Omelette with fruit juices |
|
7 |
Modelo Café (Historic Center) |
Traditional sweets |
|
8 |
Caribe Ice Cream Shop |
Quito-style ponche |
|
9 |
San Agustín Ice Cream Shop |
Fruit ice creams |
|
10 |
Mama Cuchara Hotel |
Varied menu of food, beve |
Source: Author’s own elaboration.
In the table analyzing the gastronomic establishments
selected in the study in relation to their gastronomic offer, the following
elements are identified:
Quito culinary tradition: biscochos, empanadas de
viento, canelazo, seco de chivo, guatita, figs with cheese, green plantain
tortillas, and llapingachos.
Innovation and fusion: smoothies with pork (pernil),
varied menus with cocktails, and boutique hotel proposals.
Traditional sweets and beverages: Quito-style ponche,
fruit ice creams, and traditional sweets.
This demonstrates a balance between culinary heritage
and contemporary adaptation.
Overall, these results show how gastronomy and tourism
services have evolved from a traditional foundation toward a diversified and
contemporary offer. The continuity of historic establishments alongside the
emergence of innovative proposals highlights the coexistence of tradition and
modernity, which constitutes added value for the cultural and tourist identity
of the city. Likewise, the absence of records between 1900 and 1949 raises
questions about the socioeconomic factors that may have limited the establishment
of new businesses during that period, opening a field for future research.
The analysis of the official classification of
gastronomic and hotel establishments in Quito reveals how service hierarchy is
articulated within a tourism positioning strategy. These establishments
function as meeting spaces between tradition and modernity, offering proposals
that combine local cuisine with services adapted to a more demanding audience.
In contrast, cafés and ice cream shops classified in
basic or intermediate categories sustain the cultural and heritage identity of
the city. Although their official classification places them at lower levels,
their historical and symbolic value is fundamental for understanding the
evolution of consumption habits and the persistence of gastronomic traditions
in Quito. The coexistence of these traditional businesses with contemporary
proposals reflects a duality that strengthens the diversity of the tourism offer.
Overall, the combination of luxury segments, modern
gastronomic experiences, and traditional establishments shapes an image of
Quito as a diverse and competitive destination. This diversity not only
responds to the demands of international tourism but also preserves the
cultural memory of the city, generating a balance between innovation and
tradition.
The analysis of the location of gastronomic and hotel
establishments in relation to Quito’s main tourist attractions reveals a clear
strategy of integration between services and cultural heritage. The proximity
of cafés and ice cream shops to historic churches and convents, such as San
Agustín, Santo Domingo, and La Compañía, reflects how religious and
architectural tradition becomes a central axis of attraction that sustains the
city’s cultural identity. These businesses, although simple in classification,
play a fundamental role as spaces of historical continuity and social
interaction within the heritage environment.
The coexistence of traditional businesses alongside
colonial temples and contemporary proposals near museums and viewpoints reveals
a duality that strengthens Quito’s competitiveness as a tourist destination.
The city successfully articulates tradition and modernity within the same
space, offering both the preservation of cultural memory and gastronomic
innovation oriented toward international tourism. In this sense, the strategic
location of establishments becomes a key factor in enhancing the visitor experience
and consolidating Quito’s image as a diverse and attractive destination.
The overview of gastronomic establishments in Quito’s
Historic Center reflects an interesting tension between the preservation of
tradition and openness to innovation. On one hand, emblematic products such as
biscochos, empanadas de viento, canelazo, figs with cheese, and green plantain
tortillas stand out as symbols of Quito’s culinary memory. These elements not
only fulfill a nutritional function but also act as cultural markers that
convey identity and a sense of belonging.
economic sustainability.
CONCLUSIONS
Synthesizing the results obtained from the research,
it has been determined that the development of gastronomic establishments in
Quito reflects a historical process of cultural and tourism transformation.
Between 1850 and 1969, the foundations of culinary tradition were consolidated
through emblematic cafés and ice cream shops, marking the beginning of an urban
culture of gathering and social interaction. Subsequently, between 1970 and
2009, the emergence of tourist-oriented restaurants evidenced an expansion of
the offer driven by the growth of tourism and the need to diversify
experiences, integrating gastronomy with leisure and urban culture. Finally,
between 2010 and 2022, the incorporation of boutique hotels and innovative
proposals demonstrates a commitment to quality and differentiation, influenced
by globalization and international tourism, positioning Quito as a competitive
destination capable of combining tradition with innovation.
REFERENCES
Asamblea
Nacional del Ecuador. (2016). Ley Orgánica de Cultura. Registro Oficial
Suplemento 913, December 30, 2016.
https://www.presidencia.gob.ec/wp-content/uploads/2017/08/a2_LEY_ORGANICA_DE_CULTURA_julio_2017.pdf
Cañizares,
C. (2013). Gastronomy in the Historic Center of Quito: Past, present, and
future (Doctoral dissertation). Universidad de los Hemisferios, Quito,
Ecuador.
Organización
Mundial del Turismo (UNWTO). (2012). Gastronomic routes: An approach to
sustainable tourism development. Madrid: UNWTO.
Organización
Mundial del Turismo (UNWTO). (2018). Tourism and culture: Towards a
sustainable model. Madrid: UNWTO.
Pérez
Quiñonez, N. M. (2023). Design of tourism strategies for potential resources
for the implementation of thanatotourism in the Historic Center of Quito
(Bachelor’s thesis). Universidad Estatal del Sur de Manabí (UNESUM),
Jipijapa.
Pierard,
J. L. C., & Durán, D. J. J. (2023). Analysis of food and beverage
establishments related to potato gastronomy in Carchi province, Ecuador, as
an alternative tourism route. Revista Imaginario Social, 6(2). https://doi.org/10.59155/is.v6i2.105
UNESCO.
(1972). Convention concerning the protection of the world cultural and
natural heritage.
https://whc.unesco.org/en/conventiontext/
UNESCO.
(2005). Convention on the protection and promotion of the diversity of
cultural expressions.
https://unesdoc.unesco.org/ark:/48223/pf0000142081
UNESCO.
(2016). Gastronomy and cultural heritage. Paris: United Nations Educational,
Scientific and Cultural Organization.
UNESCO.
(2017). Guidelines for sustainable cultural tourism. Paris: United Nations
Educational, Scientific and Cultural Organization.
https://unesdoc.unesco.org
* Máster en Gestión
Turística Docente Universidad UTE
jonathan.cruz@ute.edu.ec
https://orcid.org/0000-0002-6960-2662
* Magíster en
Gestión Empresarial Universidad UTE
djimenez@ute.edu.ec https://orcid.org/0000-0002-8616-5206
* Magíster en
Gestión Empresarial Universidad UTE
Luis.benalcazar@ute.edu.ec
https://orcid.org/0009-0002-4088-7972