Análisis del potencial de aceptación de la Salsa BBQ con Bacanora y Chiltepín

• DOI: https://doi.org/10.22533/at.ed.4412417052

• Palavras-chave: BBQ, Barbecue, Bacanora, Chiltepín, Salsa

• Keywords: BBQ, Barbecue, Bacanora, Chiltepín, Dip

• Abstract: The diversification of grilled cuisine has boomed in recent years in the State of Sonora, especially in the men's market, which has also caused the appearance of various products that complement these preparations. Among these products there is a wide variety of sauces, some of which include well-known alcoholic beverages among their ingredients and which add a touch of different and peculiar flavor; however, to date, there is no sauce prepared with the traditional alcoholic beverage. Sonoran par excellence: the Bacanora. Barbecue Sauces can be combined between acidic and sweet, generally containing spicy seasonings or echoing a single flavor. In most cases they enhance the smoky flavors of the barbecue. Ingredients can vary widely even within each country, from tomato sauce as well as liquid smoke. Bacanora is the emblematic alcoholic beverage of the state of Sonora. It is a liquor fermented and distilled from the Angustifolia haw agave, clear and transparent, considered one of the best distillates in the world. The concern arose to manufacture a different BBQ sauce that would bring together flavor and tradition, which would include Bacanora, considered an emblematic drink of Sonoran culture. This analysis is the result of a qualitative analysis resulting from a series of interviews with experts and a subsequent quantitative analysis of potential consumers of this new product.