Elaboración de recetario de autor con base en productos cultivados en la parroquia Llacao del cantón Cuenca: jícama (pachyrhizus erosus), cáñaro (erythrina edulis), mishqui (agave cordillerensis), maíz (zea mays), fréjol (phaseolus vulgaris)

Abstract

The main objective of this degree project is the elaboration of signature cooking recipes based on products grown in the Llacao parish of the Cuenca canton: Jicama (pachyrhizus erosus), cáñaro (erythrina edulis), mishqui (agave cordillerensis), corn (zea mays), beans (phaseolus vulgaris). For the development of the project, a mixed methodology was used, through a bibliographic review to know its nutritional properties, common uses, cultivation techniques and cooking techniques and methods suitable for each ingredient, managing to highlight its characteristics. Subsequently, through experimentation and several tests, the recipes were developed and perfected, to present a tasting to a panel of professional teachers, who helped validate the acceptance and quality of the proposed products. Finally, the signature recipe book is obtained that offers new and varied ways of using these ingredients, promoting the appreciation of the products present in the parish. Author Keywords: Jícama, cáñaro, mishqui, Llacao