Patrimonio alimentario ecuatoriano: revalorización del taxo a través de una gama de cócteles
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Date
2024
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Publisher
PUCE - Ibarra
Abstract
Este documento tiene como objetivo revalorizar el taxo como parte del patrimonio alimentario del Ecuador mediante la creación de una gama de cócteles que diversifica su uso, con implicaciones positivas para su comercialización y cultivo, beneficiando a productores locales. El estudio adopta un enfoque mixto y una investigación experimental. Los datos cualitativos se obtuvieron a través de entrevistas semiestructuradas con diez preguntas abiertas dirigidas a cinco expertos en mixología y gestión de bares. Los datos cuantitativos se recopilaron mediante 20 fichas de degustación, realizadas por 20 personas del público local de la ciudad de Ibarra, evaluando aspectos como color, limpidez, decoración, aroma, intensidad, textura, concentración y equilibrio. Los resultados llevaron a la creación de un recetario con 15 recetas de cócteles con taxo, demostrando cómo los ingredientes locales pueden reinterpretarse y presentarse de manera moderna en el ámbito de la coctelería. Además, este recetario busca inspirar a otros a explorar y experimentar con el taxo no solo en la preparación de bebidas y cócteles, sino también en diversas aplicaciones gastronómicas. En conclusión, el recetario no solo evidencia el potencial del taxo en la mixología, sino que también promueve su uso y apreciación tanto a nivel local como internacional. Este trabajo subraya la importancia de la innovación en la gastronomía ecuatoriana y el valor de los productos autóctonos.
This document aims to revalue the taxo as part of Ecuador's food heritage by creating a range of cocktails that diversifies its use, with positive implications for its marketing and cultivation, benefiting local producers. The study adopts a mixed approach and experimental research. Qualitative data were obtained through semi-structured interviews with ten open questions addressed to five experts in mixology and bar management. The quantitative data was collected through 20 tasting sheets, made by 20 people from the local public of the city of Ibarra, evaluating aspects such as color, clarity, decoration, aroma, intensity, texture, concentration and balance. The results led to the creation of a recipe book with 15 cocktail recipes with taxo, demonstrating how local ingredients can be reinterpreted and presented in a modern way in the field of cocktails. In addition, this recipe book seeks to inspire others to explore and experiment with the taxo not only in the preparation of drinks and cocktails, but also in various gastronomic applications. In conclusion, the recipe book not only demonstrates the potential of the taxo in mixology, but also promotes its use and appreciation both locally and internationally. This work highlights the importance of innovation in Ecuadorian gastronomy and the value of native products.
This document aims to revalue the taxo as part of Ecuador's food heritage by creating a range of cocktails that diversifies its use, with positive implications for its marketing and cultivation, benefiting local producers. The study adopts a mixed approach and experimental research. Qualitative data were obtained through semi-structured interviews with ten open questions addressed to five experts in mixology and bar management. The quantitative data was collected through 20 tasting sheets, made by 20 people from the local public of the city of Ibarra, evaluating aspects such as color, clarity, decoration, aroma, intensity, texture, concentration and balance. The results led to the creation of a recipe book with 15 cocktail recipes with taxo, demonstrating how local ingredients can be reinterpreted and presented in a modern way in the field of cocktails. In addition, this recipe book seeks to inspire others to explore and experiment with the taxo not only in the preparation of drinks and cocktails, but also in various gastronomic applications. In conclusion, the recipe book not only demonstrates the potential of the taxo in mixology, but also promotes its use and appreciation both locally and internationally. This work highlights the importance of innovation in Ecuadorian gastronomy and the value of native products.
Description
Keywords
Taxo, Recetario, Patrimonio alimentario, Mixología