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TRADITIONAL GASTRONOMY IN LA GUAJIRA

Find out why a gastronomic book was launched in this Colombian department.
Juliana Sánchez
Regional Communicator Guajira
2021/SEPTEMBER

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This is one of the most diverse departments in the country. From the north to the south of La Guajira’s peninsula, you can witness its varied geographical, climatological, and cultural characteristics, which make it a very popular destination for tourists and even film and television producers.
Among the most desired cultural attributes of the Lady Guajira, as the late composer, Hernando Marín calls it in one of his musical pieces, is its exotic gastronomy, which attracts locals and visitors. To find the bearers of tradition, SENA has undertaken a research project focused on the cuisine of this Colombian region.

"The land bathed by the immense Caribbean, the reclining Lady, La Guajira: an interesting destination to find flavors and customs showed by its people, the bearers of tradition."

Get to know the book that will be a source of reference for the gastronomic rescue of the region.
To the rescue of traditional values and flavors
Ricardo Malagón, a SENNOVA researcher from the SENA Capital District, along with his camera, a portable refrigerator, and a whole team of experts in gastronomy –and other areas- invited the SENA Regional Guajira represented by the kitchen instructors Harold Zárate, Robinson Sanabria and José Luis Cotes, to find the flavors, spices, foods and typical dishes of La Guajira.
In articulated and rigorous research work, the team looks for ancestral preparations from La Guajira to put them in a book aimed at native, academic, and tourist communities where they will find gastronomic prototypes that safeguard autochthonous and traditional recipes.
In addition, the project contemplates the conservation of some foods through the lyophilization technique that consists of drying certain materials by sublimating the water contained in them, freezing the product, and subsequently removing the ice by sublimation applying heat under vacuum conditions. In this way, their nutritional properties are recovered just by hydrating them.
Undoubtedly, the book will become a source of consultation for the rescue of cultural gastronomy and documentary support for the development of national policies on food security, and in this way, have a positive impact on society for the benefit of the most vulnerable populations

TRADITIONAL GASTRONOMY IN LA GUAJIRA

Hear how we support the department’s indigenous cuisine.
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Carlos Mario Estrada Molina: SENA General Director.
Pilar Navarrete Rivera: SENA Head Office Communications.
Editorial Committee: Guillermo Martin, Karen Camacho y Fernando García. General Information: Journalists General Direction Regional Communicators. Design: República Audiovisual.