Especias locales que contribuyen a la oferta turistica gastronomica del distrito de simbal. provincia de trujillo. region la libertad

Abstract

This study deals with local spices that contribute to the culinary tourist district Simbal province of Trujillo, La Libertad region. Therefore, we identified six local marinade spices like paprika, chili, cilantro, onion and parsley that contribute to the culinary diversity in the preparation and presentation of typical dishes such as guinea pig fried with scrambled potatoes, stewed duck, cooked turkey stewed chicken and kid; giving them color, flavor and aroma. We also appreciate that weekend visitors who prefer to attend Simbal generally Trujillo district are mostly female, professionals aged 26-35 years who visited the district 5 times more due the closeness that this is the district of Trujillo, in the variety of dishes and the price of each one that is affordable for professionals visiting the district. The scientific method used are: Inductive, Deductive and Experimental; techniques: the signing, interview, survey and observation; and instruments such as field book, interview guide, questionnaire survey, camera, record audio and chips. To consolidate for tourism in Culinary Simbal the district needs to be a constant maintenance of their paths as they are the means to visit the district. In addition to conducting gastronomy fairs and festivals, these can be in the same district or regional and national fairs.