El patrimonio gastronómico como alternativa de oferta turística en la Reserva de la Biosfera Sierra del Abra Tanchipa

This study is part of a project that consists of identifying viable tourism offer alternatives around the Sierra del Abra Tanchipa Biosphere Reserve. The present research focused mainly on the natural and cultural heritage represented in the local gastronomy so that, in addition to adding elements to understand the cultural identity and as an assessment of the natural resources that are locally owned, it is also part of the heritage that allows to the local population to take advantage of as an alternative of tourist use. To achieve this, certain species of native flora of the Sierra del Abra Tanchipa Biosphere Reserve were analyzed, which are used locally for the elaboration of dishes and that these are part of a tradition in the families of the Reserve s area of influence.At the moment the tourist use in the area, as a nature tourism, is incipient and the rural communities are interested in increasing the options of tourist offer that allow to increase the sources of income. In this way, take advantage of the growing tourist influx that year after year is registered in the Huasteca Potosina region. The results correspond to the town of La Aguaje, located in the area of Reserve’s influence. The field work was carried out during the month of June 2019. During the process the participant observation was applied as a data collection technique, through which a social interaction with the members of the families was achieved and at the same time being involved in the observed phenomenon, that is, in the preparation of the dish. For the registration of the culinary procedure, descriptive field files were used to record related data in the form of steps, ingredients, procedures, times and other aspects related to the species of flora collected, such as their temporality, forms of collection, members of the family that normally participate in the collection of the species and if there is a relationship with any festivity, ceremony or traditional event. As for the materials used, the field diary, camera and audio recorder were used. As a result for that season and specific place in the study area, three species of flora were documented in three traditional dishes. It should be noted that limitations emerged within the investigation for the season in which it was carried out, given that at that time the territory went through a prolonged drought and for which the information of other species was not recorded.The first species that is presented corresponds to Acanthocereus tetragonus, a native cactus known as Jacube, which is used in the traditional dish "Jacubes with pork ribs." The following species corresponds to Capsicum annuum var. Glabriusculum, a variety of chili or chili pepper from which “Piquín Chili Sauce” is prepared; and finally, the species Amarantus hibridus, a type of quelite of which the variety has not yet been identified specifically in the reserve. The traditional dish with this species corresponds to “Fried Quelites”, as one of the modalities, because it will depend on the ingredients available to make combinations in the stews of the quelite.