Implementación de chicha de frutas como bases para la realización de cócteles
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Date
2025
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Publisher
PUCE - Ibarra
Abstract
La desinformación sobre el uso de chichas en la coctelería representa un obstáculo para la innovación y aceptación de nuevas propuestas en la mixología. Por ello, esta investigación tuvo como objetivo implementar la chicha de frutas como base para cócteles innovadores, utilizando piña, mango, pitahaya, guanábana y maracuyá. La iniciativa busca rescatar el valor cultural de la chicha y fusionarla con tendencias modernas en la gastronomía y mixología. La metodología empleada combinó enfoques cualitativos y cuantitativos. Se realizaron encuestas y entrevistas semiestructuradas a expertos en mixología para recopilar opiniones sobre el uso de la chicha en cócteles. Además, se llevó a cabo un taller demostrativo con degustación para evaluar la aceptación de los cócteles elaborados. Los resultados evidenciaron un interés significativo en la propuesta. Un 53,5% de los encuestados manifestó que probablemente probaría cócteles con chicha de frutas, mientras que un 29,4% respondió afirmativamente. Entre las características más valoradas en un cóctel se destacaron el sabor (71,8%) y la decoración (72,4%). Asimismo, los licores base más preferidos fueron el whisky y el vodka. La mayoría de los participantes estaría dispuesta a pagar entre 5 y 6 dólares por un cóctel que incorpore chicha de frutas. Se concluye que la chicha de frutas puede ser una base innovadora para cócteles, combinando tradición y modernidad. Sin embargo, la desinformación sigue siendo una barrera para su aceptación. La difusión de información precisa y la educación sobre su elaboración pueden fomentar su inclusión en la mixología, fortaleciendo el reconocimiento de la chicha como un ingrediente versátil y de valor en la coctelería ecuatoriana.
The lack of information about the use of chicha in cocktails represents an obstacle for innovation and acceptance of new proposals in mixology. Therefore, the objective of this research was to implement fruit chicha as a base for innovative cocktails, using pineapple, mango, pitahaya, soursop and passion fruit. The initiative seeks to rescue the cultural value of chicha and fuse it with modern trends in gastronomy and mixology. The methodology used combined qualitative and quantitative approaches. Semi-structured surveys and interviews were conducted with mixology experts to gather opinions on the use of chicha in cocktails. In addition, a demonstration workshop with tasting was carried out to evaluate the acceptance of the cocktails made. The results showed a significant interest in the proposal. Some 53.5% of those surveyed said that they would probably try cocktails with fruit chicha, while 29.4% responded in the affirmative. Among the most valued characteristics in a cocktail, flavor (71.8%) and decoration (72.4%) were highlighted. Likewise, the most preferred base liquors were whiskey and vodka. Most of the participants would be willing to pay between 5 and 6 dollars for a cocktail incorporating fruit chicha. It is concluded that fruit chicha can be an innovative base for cocktails, combining tradition and modernity. However, misinformation remains a barrier to its acceptance. The dissemination of accurate information and education on its preparation can encourage its inclusion in mixology, strengthening the recognition of chicha as a versatile and valuable ingredient in Ecuadorian cocktails.
The lack of information about the use of chicha in cocktails represents an obstacle for innovation and acceptance of new proposals in mixology. Therefore, the objective of this research was to implement fruit chicha as a base for innovative cocktails, using pineapple, mango, pitahaya, soursop and passion fruit. The initiative seeks to rescue the cultural value of chicha and fuse it with modern trends in gastronomy and mixology. The methodology used combined qualitative and quantitative approaches. Semi-structured surveys and interviews were conducted with mixology experts to gather opinions on the use of chicha in cocktails. In addition, a demonstration workshop with tasting was carried out to evaluate the acceptance of the cocktails made. The results showed a significant interest in the proposal. Some 53.5% of those surveyed said that they would probably try cocktails with fruit chicha, while 29.4% responded in the affirmative. Among the most valued characteristics in a cocktail, flavor (71.8%) and decoration (72.4%) were highlighted. Likewise, the most preferred base liquors were whiskey and vodka. Most of the participants would be willing to pay between 5 and 6 dollars for a cocktail incorporating fruit chicha. It is concluded that fruit chicha can be an innovative base for cocktails, combining tradition and modernity. However, misinformation remains a barrier to its acceptance. The dissemination of accurate information and education on its preparation can encourage its inclusion in mixology, strengthening the recognition of chicha as a versatile and valuable ingredient in Ecuadorian cocktails.
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Keywords
Mixología, Bebidas fermentadas, Coctelería, Gastronomía tradicional, Innovación culinaria