Guía de maridaje de platos típicos de la ciudad de Riobamba como recurso de información turística J. Food Sci. Gastron . (July - December 2024) 2 (2): 24-31https://doi.org/10.5281/zenodo.13996985ISSN: 3073-1283 ORIGINAL ARTICLE Pairing guide of typical dishes from Riobamba city as a tourist information resource Carolina G. Herrera giselle.herrera@espoch.edu.ec Facultad de Salud Pública, Escuela Superior Politécnica de Chimborazo, Riobamba, Ecuador.Received: 03 April 2024 / Accepted: 29 June 2024 / Published online: 30 July 2024© The Author(s) 2024 Jessica P. Chaglla · Carolina G. Herrera Abstract Riobamba, located in the heart of Ecuador, en-chanted visitors with its wide variety of tourist attractions, including majestic volcanoes, mountains, and picturesque towns, as well as its rich gastronomy. The objective of the study was to develop a pairing guide with the city’s typical dishes, highlighting its gastronomy and suggesting to diners how to properly pair the dishes with drinks that enhance their favors. To create the guide, the focus group technique was used, which included 11 participants who, through sensory analysis, rated the best combinations of foods and drinks us-ing a tasting sheet that evaluated harmony, balance, intensity, and the aromatic phase. The qualitative results were divided into categories of drink, aroma, and dish, demonstrating that the pairing infuences the gastronomic experience, revealing curious data about the combination of chicha and wine. It was concluded that beer was the most versatile drink to pair with food, thanks to its freshness and favor, which turned out to be less invasive on the palate. With these results, the pairing guide was created that presented the best drink sug-gestions for each dish, recommending their distribution in strategic places so that more people could learn about and experience the combination of foods with each suggested drink. Keywords gastronomy, gastronomic pairing, typical food, sensorial experience, gastronomic tourism. Resumen Riobamba, ubicada en el corazón de Ecuador, encantó a los visitantes con su amplia variedad de atracciones turísticas, que incluían majestuosos volcanes, montañas y pintorescos pueblos, además de su rica gastronomía. El ob-jetivo del estudio fue desarrollar una guía de maridaje con los platos típicos de la ciudad, destacando su gastronomía y sugiriendo a los comensales cómo maridar adecuadamente los platillos con bebidas que realzaran sus sabores. Para crear la guía, se utilizó la técnica del focus group, que in-cluyó a 11 participantes que, a través de un análisis senso- rial, califcaron las mejores combinaciones de alimentos y bebidas mediante una fcha de cata que evaluó la armonía, el equilibrio, la intensidad y la fase aromática. Los resultados cualitativos se dividieron en categorías de bebida, aroma y plato, lo que demostró que el maridaje infuye en la experi -encia gastronómica, revelando datos curiosos sobre la com-binación de chicha y vino. Se concluyó que la cerveza era la bebida más versátil para maridar con los alimentos, gracias a su frescura y sabor, que resultó ser menos invasivo en el paladar. Con estos resultados, se creó la guía de maridajes que presentaba las mejores sugerencias de bebidas para cada plato, recomendando su distribución en lugares estratégicos para que más personas pudieran conocer y experimentar la combinación de alimentos con cada bebida sugerida. Palabras clave gastronomía, maridaje, comida típica, expe -riencia sensorial, turismo gastronómico. How to cite Chaglla, J.P., & Herrera, C.G.. (2024). Pairing guide of typical dishes from Riobamba city as a tourist information resource. Journal of Food Science and Gastronomy , 2 (2), 24-31. https://doi.org/10.5281/zenodo.13996985
J. Food Sci. Gastron . (July - December 2024) 2 (2): 24-31 25 Introduction Tourism has been considered one of the most dynamic and exciting industries in the world, acting as a key driver for economic growth, sustainable development, and cultur- al exchange on a global scale. It is not just about enjoying leisure moments, but also about learning and enriching one-self through visits to historical sites, admiring natural land-scapes, and immersing oneself in urban life (Orgaz & Moral, 2016). Tourism encompasses activities undertaken by people who travel and stay in places diferent from their usual en -vironment, for pleasure, business, or other reasons (Santam-aría-Freire & López-Pérez, 2019). Additionally, tourism also includes entertainment and relaxation activities undertaken during free time. In this context, Riobamba stood out for its strategic geographical location in the center of the country, making it an ideal destination for national tourism circuits, being just three hours from Quito and the Amazon, and four hours from Guayaquil and Cuenca. Riobamba ofered a diversity of activities, from adventure sports to natural and gastronomic attractions, including visits to the Cathedral of San Pedro, strolls in the old train station, the Cacha viewpoint, and excursions to the Altar and Chim -borazo volcanoes. Despite its culinary richness, based on lo-cal ingredients such as potatoes, corn, and quinoa, Riobam-ba’s gastronomic potential was not always fully utilized, as the inadequate pairing of beverages with typical dishes could negatively afect the culinary experience. Choosing the right beverages was crucial for enhancing favors and creating harmony in the tasting experience. In light of the loss of part of the local gastronomic culture and the growing infuence of globalized cuisine, this research aimed to develop a pairing guide for some of the typical dishes of Riobamba, to boost gastronomic tourism and ofer visitors a more enriching culinary experience, balancing fa -vors between food and beverages. Materials and methods The creation of the pairing guide for the traditional dishes of Riobamba was conducted through a qualitative approach focused on the sensory evaluation of favor and beverage combinations. Sensory tests were conducted to identify syn- ergies and contrasts in taste profles, textures, and aromas of the selected dishes and beverages. Feedback from local teachers and diners was essential in evaluating the most suc- cessful combinations and ensuring that the guide refected the essence of Riobamba’s cuisine.An inductive method was used to analyze the results of multiple tests, identifying patterns in the combinations of dishes and beverages. The collected data allowed for the dis-covery of new associations and highlighted the most suitable favor complements. The focus group technique was imple -mented through sensory evaluation (Powell & Single, 1996), where qualifed professionals assessed the combinations based on favor intensity, harmony among components, and aromatic notes (Torrico et al., 2023).The process included participant recruitment, moderation of sessions in a gastronomy laboratory, and the preparation of the fnal report. Participants, including teachers, students, and local diners, recorded their feedback using tasting sheets. This diversity of opinions contributed to the development of a balanced pairing guide that refected the preferences of both experts and the public in general. During the main activity, tasting sheets were provided to participants to gather information on the interaction be- tween the favors of traditional food and the characteristics of beverages. Aspects such as the infuence of the acidity and sweetness of beer, wine, and chicha on the perception of food were explored, as well as how successful pairings could promote traditional gastronomy and encourage local tourism. The report resulting from the focus group was cru-cial for the research, providing a clear view of participants’ opinions and perceptions, as well as identifying trends and needs in the combinations of dishes and beverages.The tasting sheets, which included information about the taster, the origin of the beverage, and evaluations of visual, olfactory, and taste phases, were key to recording and assess-ing the results. Three beverages were selected for the study: wine, beer, and chicha. Malbec was described as a versatile red wine, ideal for red meats and cheeses, while lager beer, with its light profle, was considered more suitable for in -formal pairings. Chicha de jora, with its slightly sweet and acidic favor, proved to be a valuable option for balancing the richness of the dishes.The pairing activity involved 11 people, including culinary professionals and students, who participated in an environ-ment designed to foster interaction. Eight dishes were pre-pared to pair with the selected beverages. To evaluate the aroma of the dishes, values were assigned to the intensity of the aroma, which were summed and averaged among the tasters to determine their ranking.The pairing guide was created with visually appealing content, using the Canva platform. The brochure includ-ed a cover with the title and an introduction about the city and its gastronomy. The combinations were organized in a color-coding system to indicate the quality of the pairings, and the following pages described the beverages and dishes, along with a table that related the beverages to pairing as-pects, using the rating colors obtained from the tasters.Figure 1 presents the interpretation regarding the accept-ability of the products according to their intensity, balance, and harmony, using a color code: green for excellent, orange for good, and red for fair. If a taster seeks greater balance, it
J. Food Sci. Gastron . (July - December 2024) 2 (2): 24-31 26 is recommended to choose a beverage marked in green. The red and orange squares do not indicate prohibited combina- tions; instead, they invite tasters to experiment and discov -er new results. This interpretation applies to all foods in the guide, which concludes with recommendations for the pub-lic, academic information from the student, and acknowledg-ments for reading the document. Figure 1. Interpretation of product pairings based on their acceptability according to intensity, balance, and harmony. Results and discussion The pairing sheets of each participant were analyzed, and records were kept. The tasting sheet evaluated four factors: harmony, balance, intensity, and aroma. A fundamental as-pect of developing the pairing guide for Riobamba was as- sessing how diferent beverages complement and enhance the favors of the region’s typical dishes. The results of this evaluation provided valuable insights into the infuence of pairings on the culinary experience. Below, the main fnd -ings are presented by beverage, highlighting the most suit-able combination between one of the eight options and each beverage. Table 1 shows the results for the harmony factor across the three beverages.In the analysis of the harmony factor, the tripes (intestines) showed greater compatibility with wine, as red wines, with their intense favors and fruity notes, harmonized well with the juiciness and smoky aromas of roasted meats. Tripes, be-ing an animal-based food, are ideally paired with wine in this phase. Furthermore, the complex favors of roasted food complemented the nuances of the wine, especially Malbec, whose controlled acidity enhanced the favors on the palate. Table 1. Assessment of harmony concerning wine, beer, and chicha BeverageDishTasterTotal1234567891011 WinePorkCeviche2313244232127Roast pork3153423232230Guaguamama2143432243230Llapingachos3143212242125 Ofal Tripes4452513234336Sweetbreads3153113442431DessertFritters2531151324229Licto biscuits2123131441426 Beer PorkCeviche4555544444448Roast pork4545433234542Guaguamama3554532234238Llapingachos3543324334438 Ofal Tripes4553523444443Sweetbreads4554324445242DessertFritters1144234331127Licto biscuits1124133431225ChichaPorkCeviche3325222223531Roast pork2415415435438Guaguamama4425324324336Llapingachos3425435445544 Ofal Tripes4515434324540Sweetbreads3535335423440DessertFritters2125555435542Licto biscuits2135445435440
J. Food Sci. Gastron . (July - December 2024) 2 (2): 24-31 27 In the case of beer, ceviche was the best companion. Its light body and mild favor, combined with the absence of intense spices in the ceviche, allowed the individual ingre-dients to be perceived without any one of them dominating. This combination created a pleasant sensory experience. Additionally, the focus group also suggested trying the beer with tripes, sweetbreads, and Roast Pork, although the Bis -cuit did not have the same acceptance.On the other hand, chicha was chosen as the best harmoni-ous combination with llapingachos, as the sweet and acidic nuances of the chicha enhanced the mild and earthy favors of the potatoes, creating a pleasing balance. The thick texture of the chicha contrasted with the softness of the potatoes, of- fering an interesting experience. It was also suggested to pair it with tripes, sweetbreads, Fritters, and Biscuit, as its versa - tility allowed it to complement the favors of various dishes without overshadowing them. Table 2 displays the results by tasters regarding the balance in relation to the beverages. The balance generated a pleasant experience on the pal -ate, where the food and beverages complemented each oth-er without competing. The tripes and wine stood out as the most appreciated combination, as the wine, commonly con- sumed with roasted meats, enhanced the favors of the tripes. Guaguamamas and sweetbreads took second and third place, with their scores infuenced by the preparation of the food, such as the spices and cooking techniques. Table 2. Evaluation of balance concerning wine, beer, and chicha BeverageDishTasterTotal1234567891011 WinePorkCeviche2313333242127Roast pork3153423133129Guaguamama3153423233332Llapingachos3142212242225 Ofal Tripes3452513233233Sweetbreads4153122342431DessertFritters1541141224227Licto biscuits1123141331424 Beer PorkCeviche4545545344548Roast pork4555434235545Guaguamama4554542224138Llapingachos2544333234437 Ofal Tripes4554522444443Sweetbreads4554335444243DessertFritters1134242231124Licto biscuits1124143432126ChichaPorkCeviche3335212325433Roast pork3425314335437Guaguamama3435334324438Llapingachos3425545435545 Ofal Tripes3515445425442Sweetbreads3535335324440DessertFritters2125555335541Licto biscuits2145445425339Regarding ceviche, it maintained its association with beer, where both complemented each other harmoniously. The beer, especially the lighter and refreshing varieties, con-trasted with the acidity of the ceviche, helping to cleanse the palate between bites and maintaining a sense of freshness. It was also suggested that Roast Pork and tripes could pair well with beer, creating new experiences depending on their preparation.The balance between chicha and llapingachos was nota- ble, thanks to the mix of sweet favors from the chicha and the savory favors from the llapingachos. Additionally, tripes and sweetbreads also achieved a good balance with chicha due to the spices present in the food and the beverage. The scores remained within an acceptable range, demonstrating the versatility of chicha. However, ceviche had little ac-ceptance with this beverage due to the combination of the chicha’s fermentation and the tomato juice, resulting in an
J. Food Sci. Gastron . (July - December 2024) 2 (2): 24-31 28 acidic or bitter favor. For an ideal balance, it was suggested to pair tripes with wine, ceviche de chochos with beer, and llapingachos with chicha. Table 3 shows the intensity of the beverages.In the intensity factor, the tripes maintained their relation- ship with wine, as both exhibited intense aromas and favors that, when combined, created satisfaction on the palate. The wine also contrasted acceptably with guaguamama, sweet-breads, and Fritters, although the intensity of the combina-tion depended on the preparation of each dish. The scores did not exceed 40 points, indicating that in some cases, the beverage was perceived as invasive. Table 3. Evaluation of intensity regarding wine, beer, and chicha BeverageDishTasterTotal1234567891011 WinePorkCeviche3313333332128Roast pork3143513342130Guaguamama2144423342332Llapingachos3132322442127 Ofal Tripes2452523352437Sweetbreads3153113442431DessertFritters2531145323332Licto biscuits1113145341327 Beer PorkCeviche3555545443548Roast pork5544423325441Guaguamama3554532234339Llapingachos3544424333439 Ofal Tripes4554523354545Sweetbreads4554324343340DessertFritters1144235331128Licto biscuits1114143333125ChichaPorkCeviche3315232213429Roast pork2415333315535Guaguamama4425344224337Llapingachos2425523335438 Ofal Tripes2515432225536Sweetbreads3535345324340DessertFritters2125555325540Licto biscuits1135445225234 Beer also played an important role in intensity, especial -ly with ceviche, since both are consumed cold, which con-tributed to their acceptability on the palate. In contrast, the Biscuit were not compatible with beer, as refected in the scores. Guaguamama and sweetbreads were acceptable op-tions when paired with beer, producing similar sensations on the palate.Chicha scored well in intensity, being one of the best options to accompany Fritters, due to its ability to create a pleasant balance on the palate with its slightly sweet and acidic favors. It also enhanced the perception of umami fa -vor in the sweetbreads, providing a refreshing and balanced contrast. Although it did not fully highlight the favors of the dishes, it did not detract from them.In summary, for the intensity factor, the most suitable combinations were tripes with wine, ceviche de chochos with beer, and sweetbreads and Fritters with chicha, as these combinations received the highest scores in the sensory eval-uation. Table 4 shows the results for the aroma of the bev-erages.The table presented the scores assigned to the aroma, clas-sifying it as high, medium, or low. According to the results in Table 4, it was observed that wine did not enhance the aroma of any food group, including pork, ofal, or desserts. Howev -er, the tripes showed a medium aroma when paired with the beverage, which supported the previous results. The creation of a pairing guide for typical dishes from Riobamba revealed an intriguing challenge: the low aromatic harmony of certain
J. Food Sci. Gastron . (July - December 2024) 2 (2): 24-31 29 wines with these authentic dishes. Although wine is a classic pairing beverage, some wines, especially those with strong tannins or very fruity whites, may have aromatic profles that compete with the favors of local dishes. Regarding beer, the data showed that, when combined with most foods, it maintained a medium rating, indicating that the aromas of pork and ofal-based products were pleasant to the tasters. This was because the aroma of the beer was not invasive, allowing for the enjoyment of the aromas of both foods. In contrast, desserts maintained a low aroma rating, as they are not typically associated with beer due to their sweet and acidic odors. Beer proved to be more acceptable during pairing, which could serve as a reference for future research.In terms of chicha, it showed greater compatibility with most products, including pork, ofal, and desserts. Its slightly sweet aroma allowed for a pleasant aromatic fusion for the tasters, although cultural factors may also have infuenced this. However, guaguamama stood out as the exception, scor -ing the lowest, likely due to its strong aroma, which made it difcult to recognize the scents of the chicha.The most suitable combinations between diferent types of beverages and typical dishes from Riobamba were highlight-ed, showing that both wine, beer, and chicha reached a medi-um level in their respective pairings. The wine was noted as the best option to accompany tripes, suggesting that its aro- matic profle complements this dish adequately. On the other hand, beer proved to be suitable for pork and ofal dishes, ofering a harmonious combination that enhances the favors of these foods. Chicha, while compatible with pork, ofal, and desserts, showed a notable exception with guaguamama, indicating that its strong aroma could interfere with the sub- tler favors of this beverage. Overall, the results suggest that these combinations are not only valid but can also enrich the gastronomic experience of diners by considering the balance and harmony of favors in each pairing. The three phases were analyzed based on the foods and which beverage enhances their favor. Evaluation of typi -cal dishes from Riobamba based on intensity, balance, and harmony with diferent beverages is shown in Table 5. The richness of the regional cuisine and the versatility of pairing options were revealed. Table 4. Evaluation of aroma regarding wine, beer, and chicha BeverageDishTasterTotalAnalysis1234567891011 WinePorkCeviche1211222213118 Bajo Roast pork2131211123118 Bajo Guaguamama2131323121221 Bajo Llapingachos1121111231216 BajoOfal Tripes2331312122222MedioSweetbreads2131122231220 Bajo DessertFritters1322131212119 Bajo Licto biscuits1113121131217 BajoBeer PorkCeviche3332323232228MedioRoast pork3332323222328MedioGuaguamama2332331122224MedioLlapingachos2331222222223Medio Ofal Tripes3332322233329MedioSweetbreads3333232232228MedioDessertFritters1113131211217 Bajo Licto biscuits1112121121114 Bajo ChichaPorkCeviche2223132223224MedioRoast pork1313222113322MedioGuaguamama2213223212121 Bajo Llapingachos1233322323226Medio Ofal Tripes2313322213325MedioSweetbreads2313233312225MedioDessertFritters2122333323226MedioLicto biscuits2123323223124Medio
J. Food Sci. Gastron . (July - December 2024) 2 (2): 24-31 30 The table showed that beer topped the list of suggestions, pairing best with six of the eight tasted dishes due to its in -tensity. Chicha stood out by complementing three dishes, including both desserts and the Sweetbreads. As for wine, it was suggested to try it with the tripes, as its score was in a similar range to that of other foods.Overall, it was evident that wine maintained low scores compared to beer and chicha, indicating that this beverage did not enhance the favors of the foods due to its over -whelming intensity. Additionally, beer was observed to re- main the best option for achieving a balance of favors with ceviche, roast pork, guaguamama, tripes, and Sweetbreads. Chicha also proved efective when paired with llapingachos, Fritters, and Biscuit. For wine, guaguamama was the best recommendation, given its scoring range similar to that of other beverages.Finally, both beer and chicha demonstrated a greater abil- ity to enhance the favors of the dishes, creating pleasant sensations on the palate without one favor overpowering an -other. In contrast, the biscuits, fritters, and ceviche received Table 5. Evaluation of intensity, balance, and harmony regarding wine, beer, and chicha IndicadorPlatoVinoCervezaChicha IntensityPorkCeviche284829Roast pork304135Guaguamama323937Llapingachos273938 Ofal Tripes374536Sweetbreads314040DessertFritters322840Licto biscuits272534 Balance PorkCeviche274833Roast pork294537Guaguamama323838Llapingachos253745 Ofal Tripes334342Sweetbreads314340DessertFritters272441Licto biscuits242639HarmonyPorkCeviche274831Roast pork304238Guaguamama303836Llapingachos253844 Ofal Tripes364340Sweetbreads314240DessertFritters292742Licto biscuits262540 Table 6. Proposals for the best pairings based on harmony, balance, and intensity BeverageOptionHarmonyBalanceIntensity Wine1TripesTripesTripes2SweetbreadsGuaguamamaGuaguamama 3Roast pork/GuaguamamaSweetbreadsFritters Beer 1CevicheCevicheCeviche2TripesRoast porkTripes3Roast pork/SweetbreadsTripes/SweetbreadsRoast porkChicha1LlapingachosLlapingachosSweetbreads2FrittersTripesFritters3 Tripes/Sweetbreads/Biscuit FrittersLlapingachos
J. Food Sci. Gastron . (July - December 2024) 2 (2): 24-31 31 low scores, refecting the infuence of their ingredients and components on the rating. The harmony of the foods with the beverages continued to show that beer and chicha were the most suitable for providing a pleasurable experience on the palate, maintaining scores above 40. Table 6 presents the top three pairing suggestions for beverages that optimally accompany each dish based on harmony, balance, and in-tensity.The table presents a comparative evaluation of three bever-ages -wine, beer, and chichi- concerning their ability to com- plement diferent dishes, considering three criteria: harmony, balance, and intensity. In the case of wine, tripes stand out as the best pairing across all three parameters, suggesting that this food has a notable interaction with the characteristics of the wine. On the other hand, guaguamama and Sweetbreads also stand out in terms of harmony and balance, although with less consistency compared to tripes. Beer, for its part, is presented as a versatile option, with ceviche taking the top spot in harmony, highlighting its com-patibility with this fresh dish. However, beer also performs strongly with tripes and Roast Pork, suggesting it can be a good choice for more intense dishes. Regarding chicha, its greatest potential is observed with llapingachos and Fritters, emphasizing the adaptability of this beverage to local cui- sine. Together, the results refect a rich interaction between the beverages and the foods, where choosing the right drink can enhance the gastronomic experience by providing an op - timal balance of favors. Conclusions The research resulted in the creation of the “Guide to Pair-ings of Typical Dishes from the City of Riobamba.” This guide recommends the best beverages to accompany each dish, promoting local culinary culture for both residents and tourists. A lack of pairing culture in the region was evident, underscoring the importance of educating the population about beverages that enhance food favors. Beer was one of the best options for enhancing favors, although wine and chicha also stood out as valid alternatives. Furthermore, the guide, visually appealing and easy to understand, celebrates the culinary culture of Riobamba, encourages experimen -tation in pairings, and supports gastronomic tourism while respecting the region’s traditions. References Orgaz, F., & Moral, S. (2016). El turismo como motor poten-cial para el desarrollo económico de zonas fronterizas en vías de desarrollo. Un estudio de caso. El Periplo Sustentable, 31, 00008. https://www.scielo.org.mx/pdf/ eps/n31/1870-9036-eps-31-00008.pdfPowell, R.A., & Single, H.M. (1996). Focus groups. Interna-tional Journal for Quality in Health Care, 8(5), 499-504. https://doi.org/10.1093/intqhc/8.5.499 Santamaría-Freire, E.J., & López-Pérez, S.A. (2019). Ben - efcio social de la actividad turística en Ecuador. Re -vista Venezolana de Gerencia, 24(86), 417-434. https://www.redalyc.org/articulo.oa?id=29059356007 Torrico, D.D., Mehta, A., & Bernardes, A. (2023). New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation. Cur-rent Opinion in Food Science, 49, 100978. https://doi.org/10.1016/j.cofs.2022.100978 Conficts of interest Te authors declare that they have no conficts of interest. Author contributions Jessica P. Chaglla and Carolina G. Herrera: Conceptualiza-tion, data curation, formal analysis, investigation, methodol-ogy, supervision, validation, visualization, drafting the origi-nal manuscript and writing, review, and editing. Data availability statement The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request. Statement on the use of AI The authors acknowledge the use of generative AI and AI-as-sisted technologies to improve the readability and clarity of the article. Disclaimer/Editor’s note The statements, opinions, and data contained in all publica-tions are solely those of the individual authors and contrib-utors and not of Journal of Food Science and Gastronomy.Journal of Food Science and Gastronomy and/or the editors disclaim any responsibility for any injury to people or prop-erty resulting from any ideas, methods, instructions, or prod-ucts mentioned in the content.