01790nas a2200169   4500000000100000000000100001008004100002100002000043700002000063700001800083700001600101245006200117300003400179490000700213520138600220022001401606       2017                            d1 aCarvache Franco1 aCarvache Franco1 aZamora Flores1 aOrden Mejia00aSatisfaction and motivation. The gastronomy of Guayaquil.  aunpaginated—unpaginated0 v103 aEcuadorian cuisine is a food mosaic, a mixture of ancestral tastes and knowledge due to the rich food provided by the biodiversity of Ecuador, resulting in a wide variety of culinary offerings. The city of Guayaquil is visited by national and foreign tourists, one of its tourist attractions being its varied traditional gastronomy which can be tasted in the restaurants called "Las Huecas", which are establishments that provide typical food of Ecuador. The present empirical work tries to analyze the satisfaction and motivations of visitors who come to taste traditional gastronomy in this destination. The study was carried out "in situ", to show the results, which show that main motivations of visitors in "Las Huecas" are: To consume a typical dish, because he or she needs breakfast/lunch/dinner and to meet with friends. The taste and quality of food is the most important attribute in the service of these businesses and the general average level satisfaction is 4.61, which indicates a high satisfaction. The variables that have the greatest influence on general satisfaction of the service are the facilities, the ambience of the establishment and the variety of dishes. Conducting studies on the satisfaction and motivation of traditional gastronomy contributes to understand the demand in a tourist destination in order to preserve this intangible heritage of people.  a1988-5261