La gastronom?a de cada regi?n y lugar del pa?s es lo que nos caracteriza, en muchos de estos lugares se conservan tradiciones de a?os atr?s con el correr del tiempo esto se fue perdiendo lo m?s importante personas que conocen de su tradici?n no hacen nada para conservar esas peque?as cosas, Colombia es un pa?s lleno de cultura y mucha diversidad de una gastronom?a exquisita y tradicional. Este trabajo se inici? con el prop?sito de hacer una recopilaci?n de la regi?n de Aquitania en Boyac? de entender porque se ha ido perdiendo su cultura, y sus ra?ces en la salida de campo se realizaron tres encuestas Adultos-J?venes-Restaurantes, con el enfoque de conocer qu? clase de gastronom?a se manejaba hoy en d?a en esta regi?n del pa?s, que recordaban de sus ancestros adem?s que tan interesados se encontraban en recuperar esa tradici?n tan caracter?stica de su regi?n, con la tabulaci?n de las encuestas pudimos entender que los adultos aun recordaban sus tradiciones m?s comunes pero que ya no se sol?an practicar, en el caso de los j?venes muchos de los entrevistados solo consum?an comida r?pida y muy poco les gustaba la comida de su regi?n. En el caso de los restaurantes solo hubo dos que ten?an un chef con estudios en gastronom?a las demas personas eran emp?ricas o con cursos cortos por parte del Sena los cuales conoc?an de sus tradiciones, pero aseguraron que ya no se practicaban y menos en sus comidas.The gastronomy of each region and place of the country is what characterizes us, in many of these places the traditions of years ago are preserved with the free time that was lost as important as the people who knew of their tradition little things, Colombia is a country full of culture and a lot of diversity of an exquisite and traditional gastronomy. This work began with the purpose of making a compilation of the region of Aquitaine in Boyac? in sense because it has been losing its culture, and its roots in the field trip has been seen in three surveys Adults-Young-Restaurants, with the focus on knowing what kind of cuisine was handled today in this region of the country, remembering their ancestors also how interested they can be in recovering that tradition so characteristic of their region, with the tabulation of the surveys, we could understand that adults still remembered their most common traditions but that they were not used to practicing, in the case of young people, many of those interviewed only in their fast food and very little in the food of their region. In the case of the restaurants there were only two that had a chef with studies in gastronomy; the others were empirical or with short courses by the Senate that knew their traditions, but no longer do so.