Propuesta para la implementación de actividades de Glamping en la hacienda “El Gualo” en la parroquia Vacas Galindo en el cantón Cotacachi provincia de Imbabura
Authors
Ormaza Mejía, Ricardo David
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Date
2021
Journal Title
Journal ISSN
Volume Title
Publisher
PUCE - Ibarra
Abstract
La chicha del Yamor es una bebida tradicional que se la toma sola o acompañada con el plato del mismo nombre el cual está compuesto por tortillas, mote blanco, encurtido, empanadas de mejido y fritada. Se la consume con mayor frecuencia en las fiestas de Otavalo en el mes de septiembre donde su principal objetivo es el agradecimiento a tres grandes deidades como: el dios Inti, dios Alpu y la Pachamama quienes participaron en la cosecha y siembra de los granos para la elaboración de la chicha. Esta bebida se elabora a partir de siete granos: maíz blanco, amarillo, negro, chulpi, canguil, morocho y jora (maíz germinado), los mismos que son seleccionados meticulosamente antes de convertirlos en harina para la preparación, la cual tiene una duración de 12 horas y tiende a finalizar al momento de que aparece la llamada “flor” muy característica de esta bebida; la flor es un líquido espeso de color amarillo que emerge a la superficie de la chicha el mismo que indica que su proceso de maduración está listo y es cuando ya puede ser mezclada con la panela. El objetivo principal de este estudio es proponer nuevas formas de consumo de la bebida autóctona de la ciudad de Otavalo (Chicha del Yamor), mediante su uso en el área de la repostería. Esta investigación posee un enfoque mixto, el cual hace uso de encuestas, entrevistas, Focus Group y la observación de campo para la obtención de datos. La investigación se llevó a cabo en la ciudad de Otavalo, donde se identificó a los establecimientos restauranteros que ofertan comida típica y producen la chicha del Yamor, para motivarlos a diversificar su oferta gastronómica, produciendo y/o comercializando preparaciones con chicha del Yamor como valor agregado. Finalmente se detalla ampliamente la línea de productos gastronómicos que se pueden elaborar con la chicha del Yamor como: helados, espumilla, tortas, salpicón, emborrajado, humitas, quimbolitos, entre otros, todos ellos de autoría del investigador.
Yamor’s chicha is a traditional drink that is drunk alone or with the dish of the same name, which is made up of tortillas, white mote, pickles, mejido empanadas, and fried pork. It is consumed more frequently in the Otavalo festivals on September where the main objective is to thanks to three great deities such as: the god Inti, the god Alpu and the Pachamama who participated in the harvest and sowing of the grains for the elaboration of chicha. This drink is made from seven grains: white, yellow, black, chulpi, canguil, morocho and jora (sprouted corn), which are meticulously selected before turning into flour for the preparation, which lasts for twelve hours and tends to end when the so-called ´´flower´´ very characteristic of this drink appears; The flower is a thick yellow liquid that emerges on the surface of the chicha, the same that indicates that its ripening process is ready and that is when it can be mixed with the panela. The main objective of this study is to propose new forms of consumption of the native drink of the city of Otavalo (Chicha of Yamor), through its use in the confectionery area. It is an applied research, with a mixed approach, which makes use of surveys, interviews, Focus Group and field observation to obtain database. The applied methods were inductive-deductive, analytical-synthetic and experimental. The research was carried out in the city of Otavalo, where the restaurant establishments that offer typical food and produce the chicha of Yamor were identified, to motivate them to diversify their gastronomic offer, producing and / or marketing preparations with chicha of Yamor as value aggregate. Finally, the line of gastronomic products that can be made with chichi of Yamor is extensively detailed, such as: ice cream, foam, cakes, salpicón, drunk, humitas, and quimbolitos, among others, all of them authored by the researcher.
Yamor’s chicha is a traditional drink that is drunk alone or with the dish of the same name, which is made up of tortillas, white mote, pickles, mejido empanadas, and fried pork. It is consumed more frequently in the Otavalo festivals on September where the main objective is to thanks to three great deities such as: the god Inti, the god Alpu and the Pachamama who participated in the harvest and sowing of the grains for the elaboration of chicha. This drink is made from seven grains: white, yellow, black, chulpi, canguil, morocho and jora (sprouted corn), which are meticulously selected before turning into flour for the preparation, which lasts for twelve hours and tends to end when the so-called ´´flower´´ very characteristic of this drink appears; The flower is a thick yellow liquid that emerges on the surface of the chicha, the same that indicates that its ripening process is ready and that is when it can be mixed with the panela. The main objective of this study is to propose new forms of consumption of the native drink of the city of Otavalo (Chicha of Yamor), through its use in the confectionery area. It is an applied research, with a mixed approach, which makes use of surveys, interviews, Focus Group and field observation to obtain database. The applied methods were inductive-deductive, analytical-synthetic and experimental. The research was carried out in the city of Otavalo, where the restaurant establishments that offer typical food and produce the chicha of Yamor were identified, to motivate them to diversify their gastronomic offer, producing and / or marketing preparations with chicha of Yamor as value aggregate. Finally, the line of gastronomic products that can be made with chichi of Yamor is extensively detailed, such as: ice cream, foam, cakes, salpicón, drunk, humitas, and quimbolitos, among others, all of them authored by the researcher.
Description
Keywords
Chicha del yamor, Innovación culinaria, Tradición, Postres de autor