Incorporación de tres ingredientes autóctonos del Ecuador: Ovo, taxo y capulí en la mixología
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Date
2025
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Publisher
PUCE - Ibarra
Abstract
El presente estudio se enmarca en la creciente tendencia de revalorización de los ingredientes autóctonos en la mixología ecuatoriana, con el propósito de innovar en la coctelería de autor a través del uso del ovo (Spondias purpurea), taxo (Passiflora tripartita) y capulí (Prunus salicifolia). A pesar de la riqueza gastronómica del Ecuador, estos insumos han sido poco explorados en la mixología debido a la falta de conocimiento sobre sus propiedades y su limitada presencia en el mercado. El objetivo general fue desarrollar y evaluar una propuesta de cócteles de autor con estos ingredientes, destacando su valor gastronómico y cultural. La investigación adoptó un enfoque mixto, combinando métodos cuantitativos y cualitativos. Se diseñaron seis cócteles mediante pruebas experimentales aplicando principios de armonización de sabores y técnicas como maceración e infusionado. La evaluación sensorial se realizó con expertos en mixología y consumidores, utilizando encuestas estructuradas y entrevistas para determinar la aceptación de las propuestas. Los resultados indicaron que los cócteles elaborados con licor de taxo fueron los más apreciados debido a su perfil aromático y equilibrio. Sin embargo, en el caso de los cócteles con licor de ovo y capulí, se identificaron desafíos en la percepción de sus notas distintivas, requiriendo ajustes en la selección de ingredientes modificadores. También se resaltó la importancia de mejorar la presentación visual para reforzar la identidad de cada cóctel. Se concluye que la integración de estos ingredientes en la mixología de autor es viable y aporta valor a la identidad gastronómica ecuatoriana, siempre que se apliquen técnicas adecuadas para equilibrar los sabores y se optimicen las combinaciones con ingredientes complementarios.
The present study aligns with the growing trend of revaluing native ingredients in Ecuadorian mixology, aiming to innovate in signature cocktails through the use of ovo (Spondias purpurea), taxo (Passiflora tripartita), and capulí (Prunus salicifolia). Despite Ecuador's rich gastronomic heritage, these ingredients have been little explored in mixology due to a lack of knowledge about their properties and their limited availability in the market. The general objective was to develop and evaluate a proposal for signature cocktails featuring these ingredients, highlighting their gastronomic and cultural value. The research adopted a mixed-method approach, combining both quantitative and qualitative methods. Six cocktails were designed through experimental trials, applying flavor harmonization principles and techniques such as maceration and infusion. Sensory evaluation was conducted with mixology experts and consumers, using structured surveys and interviews to assess the acceptance of the proposed cocktails. The results indicated that cocktails made with taxo liqueur were the most appreciated due to their aromatic profile and balance. However, in the case of cocktails made with ovo and capulí liqueurs, challenges were identified regarding the perception of their distinctive notes, requiring adjustments in the selection of modifying ingredients. Additionally, the importance of enhancing visual presentation was highlighted to reinforce the identity of each cocktail. It is concluded that the integration of these ingredients into signature mixology is viable and contributes to Ecuadorian gastronomic identity, provided that appropriate techniques are applied to balance flavors and optimize combinations with complementary ingredients.
The present study aligns with the growing trend of revaluing native ingredients in Ecuadorian mixology, aiming to innovate in signature cocktails through the use of ovo (Spondias purpurea), taxo (Passiflora tripartita), and capulí (Prunus salicifolia). Despite Ecuador's rich gastronomic heritage, these ingredients have been little explored in mixology due to a lack of knowledge about their properties and their limited availability in the market. The general objective was to develop and evaluate a proposal for signature cocktails featuring these ingredients, highlighting their gastronomic and cultural value. The research adopted a mixed-method approach, combining both quantitative and qualitative methods. Six cocktails were designed through experimental trials, applying flavor harmonization principles and techniques such as maceration and infusion. Sensory evaluation was conducted with mixology experts and consumers, using structured surveys and interviews to assess the acceptance of the proposed cocktails. The results indicated that cocktails made with taxo liqueur were the most appreciated due to their aromatic profile and balance. However, in the case of cocktails made with ovo and capulí liqueurs, challenges were identified regarding the perception of their distinctive notes, requiring adjustments in the selection of modifying ingredients. Additionally, the importance of enhancing visual presentation was highlighted to reinforce the identity of each cocktail. It is concluded that the integration of these ingredients into signature mixology is viable and contributes to Ecuadorian gastronomic identity, provided that appropriate techniques are applied to balance flavors and optimize combinations with complementary ingredients.
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Keywords
Mixología, Ingredientes autóctonos, Coctelería de autor, Evaluación sensorial, Identidad gastronómica