On Monday, September 17, the Ministry of Tourism presented the National Gastronomic Plan “Ecuador a la Carte”, a selection of 24 typical dishes, one by province, in order to transform Ecuadorian cuisine into a tourist product, as explained by Carlos Larrea , vice minister of the State portfolio.
Four axes of action make up this project. The first seeks to gradually raise the quality standards of the tourist gastronomic establishments in the country. The second will focus on instilling in the Ecuadorian the love for his cuisine. The third will encourage national and foreign investment to finally advertise Ecuador as a gastronomic destination.
One of the first actions of the plan is the edition of 20,000 maps and 10,000 gastronomic brochures of Ecuador, which will be distributed mainly in fairs and tourist events inside and outside the country.
They describe the 24 dishes, as well as a representative drink and an emblematic product of each province. Gastronomic fairs and the creation of digital tools (mobile applications) are also part of this proposal.
The proposal that exposes the national cuisine in dishes of recognized tradition that use products and food from rivers, sea and land. “This will motivate Ecuadorians and foreigners to feel, for example, of a lobster in seafood sauce of the Galapagos Islands, then pass by the Pacific Coast and taste the famous tigrillo, continue towards the Andes and savor a delicious locro de papa (potato soup), and, finally in the Amazon to enjoy the exotic maito, “said Minister Enrique Ponce de León.
In this framework, the new Tourism Regulation for Food and Beverages was signed, which replaces resolution 172, which has been in force since 1989. The regulations regulate, classify and establish the new requirements for the exercise of tourism and drinks at the national level, with the exception of the province of Galapagos. (I)