Propuesta de maridaje de diez mistelas cuencanas con diez de sus platos típicos

Abstract

This monograph is a compilation of data and information on most used pairing techniques with two elements, the mistelas – soaked fruit in alcohol - and traditional cuisine from Cuenca since the evolution of cooking involves a lot of invention and complexity. It seeks to develop, consequently, a menu with recipe pairings focused on the development of typical Cuenca mistelas and the creation of new flavors, all of them balanced withing traditional Cuenca cuisine. In addition to traditional mistelas prepared with fruits like capulí (black cherry), tangerine, strawberry, coffee and flavors like mint and bitter chocolate, it is intended to include new fruit flavors such as blackberry, apple, passion fruit and pineapple soaked with spices like ginger, clove, cinnamon, star anise, among others. In order to create these new mistelas recipe, original and traditional components are retained. This monograph rises from knowledge need in Cuenca about the origin, development, and conservation of mistelas - an alcoholic beverage representing the Cuenca of the old days - and the lack of a guide on how to pair them with local typical food. The idea is to harmonize these mistelas with the most distinctive typical dishes such as sancocho and fritada (fried pork meat) and roasted cuy (guinea pig) and other preparations. As a conclusion, this study comprises the origin and preservation techniques used in mistela preparation with local fruits that are optimal for fermentation.