| Sumario: | Gastronomy is an essential part of the tourist experience, as it is part of the social and cultural context of the territories and recreates the complex historical, social, and productive relationships that have determined a type of food in a particular context. Indigenous peoples have natural potential for the development of specialized tourism such as gastronomy, as they have a wide range of original resources of their natural and cultural heritage, as is the case of the Mapuche of the region of La Araucanía. This study seeks to analyze, from the basis of the search engines of the available digital platforms, the accessibility and quality of information to tourists, types of Mapuche culinary products included in the tourist offer, and innovation as part of the development of gastronomic tourism in the region. 11 ventures from the La Araucanía region were selected, distributed in 7 communes. The results showed that there is a low representation of Mapuche gastronomy, as a search concept associated with tourism at the international level; the gastronomic offer is not exclusively Mapuche but rather a Chilean peasant fusion with mapuche. The region of La Araucanía has varied experiences of Mapuche ventures that have begun to innovate in gastronomic terms, creating new products associated in some cases with restaurants and others to cocktail services for events; however, this is not the generality of what it involves creating a gastronomic tourist product, but rather is associated with the attention of specific customers.
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