Nature, magic and history are the words that define the Gualaquiza canton, located in the extreme south of the Province of Morona Santiago. It is located in the foothills of the Eastern Cordillera and the Cordillera del Cóndor, a factor that is determinant for the existence in its territory of a wide diversity of ecosystems that are distributed from 3000 to 600 m.s.n.m. Its natural charms are combined with the kindness of the Gualaquicense people making this canton a place of constant discovery.
Gualaquiza keeps in its rivers and mountains hundreds of stories of people who decided to come here in search of new ways of life, based on the exploitation of gold and the colonization of land suitable for livestock.
Climate of the Gualaquiza Canton
It has a pleasant climate and a temperature that ranges between 22 and 27 degrees.
Flora of the Gualaquiza Canton
The species of flora that stand out in this place are: Guayacán yumbingue, mata palo, yallishpa and sota, ferns, bromeliads and orchids, among others. It is likely that you can see other species such as: vines, food plants, medicinal and artisanal use, among the important we have: wild chontaduro, Killi, pambil, wild grape, uvilla, wild zapote, among others.
Fauna of the Gualaquiza Canton
As far as the fauna is concerned, we can find species such as: peccaries, squirrels, monkeys, tapirs, guantas, guatuzas, armadillos, gallo de la peña, carpenters, turkeys, pigeons, wild guinea pigs, butterflies and an infinity of insects, among others.
Economic development of the Gualaquiza Canton
Among the artisanal producers we can highlight those that make the dress, hunting instruments and ornaments of the Shuar people, such as: crowns, pendants, bracelets, spears, arrows and knives, using as feeds, feathers, tiger skins, snakes, seeds of trees, bones, chonta, etc. Currently, the Shuar people are experiencing a cultural decline resulting from the colonization by the State, being displaced by pollution and the mining, livestock and agricultural activities of the settlers.
Tourist places of the Gualaquiza Canton
Petroglyphs of Bomboiza
Waterfalls the Guaby
Archaeological Ruins Buenos Aires
San Vicente Waterfall
La Dolorosa Waterfall
UNSA Shuar Center
Cultures and traditions of Cantón Gualaquiza
Cantonization Parties - August 16.
Feast of the Virgin Mary Help of Christians - May 24.
Carnival party - February. -Activities such as: pyrotechnic games, crazy cow rodeo, popular games, thanksgiving mass, castle burning, popular dance, horse ribbons tournament, fight of roosters, toast of canelazos, are played with flour, water and foam, family dances, neighborhoods, friends and tourism promotion are organized, in some neighborhoods the Miss Carnival is chosen. In addition, cultural, sports and social programs are organized on the beaches of the Bomboiza and Chuchumbletza rivers.
Important dates of the Gualaquiza Canton
1815. - Colonizing settlements are established with sowing sugarcane, corn and other products from the area.
1816 - October 2. - Fray Prieto and Hilario Chica arrive in Gualaquiza and officially found it.
1830. - Upon the constitution of the Republic of Ecuador, Gualaquiza was integrated as part of the Province of Azuay.
1852 - 1944. - By means of several decrees it has belonged to different neighboring provinces with different denominations and without definite limits.
1944 - August 16. - The Gualaquiza Canton is created in the Province of Santiago-Zamora by Executive Decree.
1953. - Following the creation of the Province of Morona Santiago, the Gualaquiza canton is integrated as part of it with defined limits. The majority of its population comes from Azuay, Cañar and Loja.
Typical Gastronomy of the Gualaquiza Canton
Frog legs: They are traditional pancakes, fried, grilled or garlic. They are served with rice, patacones, potato chips and salad.
The guinea pig, which is parboiled with sauces, is then cooked on the grill, often bathed in butter or achiote. It is served accompanied by mote, red potato, lettuce and ajpa de pepa.
Chicha de caña: get fresh guarapo. Boil the cane juice for 20 minutes. Remove from heat and let cool. Place in a bowl add one or two cups of another guarapo that is very fermented.