Procesos de extracción del mishqui y elaboración del chaguarmishqui en Ñamarín, provincia del Azuay. Propuesta de nuevos usos gastronómicos y bebidas. 1 CD-ROOM de video

Abstract

In the present monograph we highlight the use of black penco in the community of Ñamarín, focusing on the elaboration of Chaguarmishqui, which starts its process from the extraction of mishqui. Emphasizing that this drink is brewed totally different from the originally of Mexico, because the name is not affected by the origin designation of existing controlled in that country, leading us to appreciate traditional drink and representative in that community. In the development of the chapters narrates its story from the beginning of the same in Ecuador until today, demonstrating the importance of this plant in all the different Andean areas of the country, to know him in one of the small villages of Nabón. Arriving at recognize several traditional recipes that are part of daily life of the population, which were a main guideline to create new dishes of salt, sweet, pastries and alcoholic drinks, having as main ingredients the mishqui and Chaguarmishqui. At the same time can appreciate the social, cultural, economic and gastronomic impact of these products in a community azuaya marketed it at low scale.