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Desarrollo De Una Propuesta De Cocina Fusión Usando Productos Agrícolas Ecuatorianos Y Mexicanos En Recetas De Sal Y Dulce”

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Desarrollo De Una Propuesta De Cocina Fusión Usando Productos Agrícolas Ecuatorianos Y Mexicanos En Recetas De Sal Y Dulce” UNIVERSIDAD DE CUENCA FACULTAD DE CIENCIAS DE LA HOSPITALIDAD CARRERA DE GASTRONOMÍA “DESARROLLO DE UNA PROPUESTA DE COCINA FUSIÓN USANDO PRODUCTOS AGRÍCOLAS ECUATORIANOS Y MEXICANOS EN RECETAS DE SAL Y DULCE” PROYECTO DE INTERVENCIÓN PREVIO A LA OBTENCIÓN DEL TÍTULO DE: “LICENCIADO EN GASTRONOMÍA Y SERVICIO DE ALIMENTOS Y BEBIDAS” AUTOR: LENIN ANDRÉS GUANUCHE CAIMINAGUA CI: 0105558563 DIRECTOR: MAGISTER JOHN MILTON VALVERDE MINCHALA CI: 0102119237 CUENCA ECUADOR 2018 1 RESUMEN Este proyecto propone el desarrollo de recetas de cocina fusión, con la intención de incentivar el uso de productos agrícolas destacados de Ecuador y México, asimismo resaltar los utensilios y técnicas de cocción más utilizados. La cocina fusión ha estado presente desde siempre y es en Estados Unidos en donde se le da este nombre y desde ese momento se han desarrollado nuevas propuestas en el mundo como la cocina Tex - Mex, Nikkei, Cajún, entre otras, cada una de ellas por condiciones geográficas, migratorias y/o económicas. La gastronomía ecuatoriana es una cocina nueva que empieza a crecer y a darse a conocer al mundo, frente a una cocina ya posesionada a nivel internacional como lo es la gastronomía mexicana. Si bien son países que comparten muchos ingredientes en común, hay productos que debido a la diversidad de culturas que existe en cada país, no tienen el mismo uso, como es el caso del cuy, nopal, atopa, flor de calabaza, plátano verde. Por lo que la finalidad de este proyecto es dar a conocer nuevas recetas con ingredientes que se pueden encontrar en ambos países pero su uso es desconocido o es para un uso diferente al de la cocina. Palabras clave: cocina, fusión, México, Ecuador, cultura, gastronomía 2 ABSTRACT This Project proposes the development of fusion cuisine with the intention of encouraging the use of farm products featured in Ecuador and México, and to highlight the utensils and techniques mainly used. Fusion cuisine has always been present, it is in the United States where it receives its name and from that moment many proposals have been developed around the world such as Tex-Mex cuisine, Cajun and others, each one with their geographical conditions along with migratory and economic conditions. Ecuadorian gastronomy is a new cuisine that starts to grow and recognized around the world, against a cuisine that has already been positioned globally such as the Mexican cuisine. Although they are countries that share many ingredients, there are products that due to the diversity of cultures of each country, do not have the same use, such as guinea pigs, nopal, atopa, pumpkin flower, green banana. For this reason the purpose of this project is to offer new recipes with ingredients that can be found in both countries, but with unknown uses or a different use. Key words: fusion, cuisine, Mexico, Ecuador, culture. gastronomy 3 ÍNDICE RESUMEN ................................................................................................................................. 2 ABSTRACT ................................................................................................................................ 3 AGRADECIMIENTO ................................................................................................................. 7 DEDICATORIA ........................................................................................................................ 10 INTRODUCCIÓN .................................................................................................................... 11 CAPÍTULO 1. COCINA FUSIÓN ........................................................................................... 13 1.1 Cocina fusión ................................................................................................................. 13 1.2 Antecedentes................................................................................................................. 14 1.2.1 Cocina urbana ........................................................................................................ 15 1.2.2 Cocina de autor ...................................................................................................... 15 1.3 Características de la cocina fusión ............................................................................. 16 1.4 Ventajas y nuevas propuestas .................................................................................... 18 1.5 Situación actual de la gastronomía ecuatoriana ....................................................... 18 1.5.1 Fortalezas ............................................................................................................... 19 1.5.2 Desventajas ............................................................................................................ 19 1.6 Situación actual de la gastronomía mexicana .......................................................... 20 1.6.1 Fortalezas ............................................................................................................... 21 1.6.2 Desventajas ............................................................................................................ 22 CAPÍTULO 2. GASTRONOMÍA ECUATORIANA ............................................................... 23 2.1 Gastronomía de Ecuador ............................................................................................. 23 2.2 Antecedentes históricos ............................................................................................... 24 2.3 Técnicas de cocción ..................................................................................................... 27 2.4 Gastronomía ecuatoriana por regiones ..................................................................... 28 2.4.1 Gastronomía de la Región Litoral o Costa ......................................................... 30 2.4.2 Gastronomía de la Región Interandina o Sierra ................................................ 32 2.4.3 Gastronomía de la Región Oriental o Amazonía............................................... 34 2.4.4 Gastronomía de la Región Insular o Galápagos ............................................... 34 2.5 Utensilios principales en la cocina ecuatoriana ........................................................ 35 2.6 Características de los productos agrícolas ecuatorianos seleccionados .............. 38 2.6.1 Banano .................................................................................................................... 39 2.6.2 Camarón ................................................................................................................. 39 2.6.3 Cacao ...................................................................................................................... 41 4 2.6.4 Atún ......................................................................................................................... 42 2.6.5 Quinua ..................................................................................................................... 43 2.6.6 Mellocos .................................................................................................................. 44 CAPÍTULO 3. GASTRONOMÍA MEXICANA ....................................................................... 46 3.1 Gastronomía de México ............................................................................................... 46 3.2 Antecedentes de la gastronomía mexicana .............................................................. 47 3.3Técnicas de cocción ...................................................................................................... 49 3.4 Gastronomía mexicana por regiones ......................................................................... 53 3.4.1 Región Pacífico Norte ........................................................................................... 53 3.4.2 Región Norte .......................................................................................................... 54 3.4.3 Región Pacífico centro .......................................................................................... 55 3.4.4 Región Occidente .................................................................................................. 56 3.4.5 Región Centro Occidente ..................................................................................... 56 3.4.6 Región Centro norte .............................................................................................. 57 3.4.7 Región Centro Este ............................................................................................... 57 3.4.8 Región Golfo Centro.............................................................................................. 59 3.4.9 Región Centro ........................................................................................................ 60 3.4.10 México, Metrópoli gastronómica ........................................................................ 60 3.4.11 Región Pacífico Sur ............................................................................................ 61 3.4.12 Región Sureste .................................................................................................... 62 3.5 Utensilios principales en la cocina mexicana ............................................................ 63 3.6 Características de los productos agrícolas mexicanos seleccionados.................. 69 3.6.1 Maíz ........................................................................................................................
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