Periódico: Gran Tour - Revista de Investigaciones Turísticas
Fonte: GRAN TOUR, REVISTA DE INVESTIGACIONES TURÍSTICAS; Núm. 18 (2018): Gran Tour, Revista de Investigaciones Turísticas - Nº 18 (Julio-Diciembre)
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Resumo: The objective of this article is to analyze the pre-eminence of Cacao and Chocolate as a gastronomic attraction in the context of Latin American tourism.
The research followed a qualitative method of systemic phenomenological type, where the use of documentary research techniques and content analysis was privileged. The main findings show that chocolate is a fundamental product in Mexican gastronomy, also in Latin American countries.
Its use is like a finished good and as a raw material or input of gourmet, handmade or traditional drinks and dishes. The trends show their inclusion in traditional cuisine until they reach molecular or avant-garde gastronomy. Also, in the tourist area, cocoa and chocolate are the main attraction of cultural routes, cities, museums, festivals, capitals. It is also present significantly in specialized academic training and scientific research in health.
