Aplicación de técnicas de cocina fusión mexicana ecuatoriana para el desarrollo de dips con base en haba, frijol, quinua, garbanzo, y cuatro variedades de ají: jalapeño, chipotle, panca y mirasol

Abstract

Dips are an important companion to meals, whether to enjoy a conversation between friends, watch a movie or a football game. These must be prepared according to the side dishes that accompany and there is the art of combining flavors together and delighting diners. This is why that the present work is dedicated to this small, but no less important culinary recipe. The objective of this work is to apply cooking techniques Ecuadorian-Mexican fusion for the development of dips based on broad beans, beans, quinoa, chickpeas, and four varieties of peppers: jalapeño, chipotle, panca and mirasol To achieve this, an initial investigation was carried out on the origins and characteristics of ingredients such as their properties nutritional and cultural component. From this, a methodology for the elaboration of the dips in which techniques were implemented culinary techniques of yesteryear in order to generate an enhancement of the flavors in the products selected by being treated naturally and using methods that best preserve the flavor of each ingredient. To detail what has been done created standard kitchen cards, which describe the ingredients, techniques and costing of each of the proposed preparations in order to put to provision a new standard of preparation of these delicious accompaniments. Keywords: peppers. fusion cuisine. dips. Andean products. tatemado.