Classic Pastry in Ecuadorian Cuisine: A Responsible and Sustainable Consumption

Pablo Alejandro Quezada-Sarmiento (), Patricia Marisol Chango-Cañaveral (), Mirian Elizabeth Amagua-Simbaña and Guísela Jimenez ()
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Pablo Alejandro Quezada-Sarmiento: Universidad de Especialidades Turísticas
Patricia Marisol Chango-Cañaveral: Centro de Investigación en Ciencias Humanas y de la Educación-CICHE, Carrera de Ingenierias en Tecnologias de la Información
Mirian Elizabeth Amagua-Simbaña: Universidad de Especialidades Turísticas
Guísela Jimenez: Universidad de Especialidades Turísticas

A chapter in Demographic Transitions, Health, and Well-Being, 2025, pp 321-328 from Springer

Abstract: Abstract Classic pastries in Ecuadorian cuisine are a rich blend of Indigenous, Spanish, and African influences. Among the most beloved desserts are colada morada, a thick, fruit- and purple-corn-based drink, and guaguas de pan, sweet bread rolls shaped like babies and traditionally enjoyed on All Souls’ Day. Other popular treats include empanadas de viento, light, fried pastries filled with cheese or sprinkled with sugar, and tres leches cake, a moist, sponge cake soaked in a blend of three different kinds of milk. Ecuadorian pastries frequently feature panela (unrefined cane sugar) and chocolate as key ingredients. The quality of food perceived by consumers is essential, profoundly influencing satisfaction and the overall culinary experience. This encompasses taste, presentation, freshness, nutritional value, safety, and the broader gastronomic ambiance

Keywords: Pastry; Sweet; Chocolate; Biscuits; Health; Diabetes (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-031-94487-1_28

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DOI: 10.1007/978-3-031-94487-1_28

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