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Endemic gastronomy is a type of cuisine that is based on the preparation of cooking recipes with products obtained from native species of a specific area. Unlike the regional cuisine, where the dishes prepared are traditional recipes of the typical cuisine of a place, the endemism refers to the products, of vegetable or animal origin, whose variants are original from there, being able to create new dishes from of that. The concept as such began to take shape and gain popularity in Chile at the beginning of the 2010s years, when a restaurant dedicated to this item in Santiago de Chile, appeared in the ranking of the World's 50 Best Restaurants in 2014, replying later the concept of use of endemic products in other Latin American countries. The culinary and sustainable tourism is seeing a target to develop under this gastronomic modality.
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