Trend in the consumption of traditional dishes of colima, Mexico: Demographic characteristics and preferences

Gastronomy anywhere is dynamic. Knowing the current consumption trend of traditional dishes allows us to identify changes in the preference of dishes in the diet. Given the lack of previous information, the present study aimed to identify the dishes recognized as traditional by the Colima population and identify their frequency of consumption, place of consumption, discrimination by sex, age groups, social stratum, and geographical location. A survey was applied with a questionnaire composed of 29 questions divided into three sections. The first section contains general and socioeconomic data. The second section is on the identification and evaluation of traditional Colima dishes, and the third section is on each dish's frequency and place of consumption. 607 surveys were made in which the most typical Colima gastronomy dishes were identified: pozole by 90% of those interviewed, sopitos by 82%, chilaquiles by 80%, ceviche by 75% and enchiladas by 73%. Likewise, it was also possible to verify that pozole and sopitos are primarily consumed in homes throughout the year. For each question asked, the effect of demographic classification factors was verified using the Mann-Whitney U and Kruskal-Wallis tests. The demographic characteristics revealed differences in the preference or consumption of typical dishes. By recognizing traditional dishes, a nutritional evaluation can be carried out on them and give added value.