Desarrollo de una propuesta de cocina fusión usando productos agrícolas ecuatorianos y mexicanos en recetas de sal y dulce

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.