Gastronomic Identity as a Basis for Gastronomic Tourism’s Development. An Exploration of Coastal Cuisine in El Salvador

Cueva Chacón P.; Palla Prieto M.; Barton Carmen M.; Zubieta Zamudio S. · Lecture Notes in Networks and Systems (2025) · DOI: 10.1007/978-3-031-93550-3_18

Resumen

The present study is an attempt to explore the importance of gastronomic identity as a fundamental element in the development of coastal tourism in El Salvador. Local perceptions of Salvadoran culinary identity as well as the defining elements for authentic cuisine were analyzed during the research . The research combined four resources of qualitative techniques: in-depth interviews with key stakeholders from Salvadoran tourism and gastronomy sectors; a workshop with local restaurants; as well as an assessment of menus. The proposed dimensions served as distinctive elements for analyzing local gastronomic development. A lack of gastronomic innovation was perceived, as well as a limited presence of local identity elements . The results confirm the experts’ consensus about Salvadoran gastronomy being simple and traditional. However, several local traditional culinary practices are no longer part of the current offer. Interviewees agreed on the need for research and promotion of gastronomic traditions by key stakeholders. Nonetheless, local cuisine reflects a sense of Salvadoran flavors and culinary elements that might emerge in a promising fusion between Mesoamerican heritage, local produce, and coastal elements. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2025.

Instituciones: Universidad San Ignacio de Loyola