Wine and Glocal Gastronomy in Mexico

Abstract

Wine as part of the cuisine continues to gain ground as one of the central elements on the table of the Mexican people, although not all tables, the culture of wine represents an opportunity for glocal development. Mexican cuisine is a delight to the senses of the human being and wine is, therefore, a means to promote the gastronomic experience through the perfect combination of food and wine. The research is presented in four dimensions, the first explores the qualities of Mexican cuisine, followed by the organoleptic description of the wine and its use at the Mexican table. Later, a contribution is made to the construction of matrices of pairing promoting the glocal development of the tourist destination and the inclusion of the kitchen and its ingredients. The purpose is that in such a way that it can be concluded with certain reflections of the pairing matrices as inclusion in the tourist experience gastronomic of some tourist destinations of Mexico.

The Coextension of Food and Tourism Business Models

“…To enforce this, they work with the consolidation and certification of qualities and the optimalization of supplies and logistics. Glocals frame the situation where enterprises rely on local traditions, resources and assets, and yet can transform the potentials to wider audiences and customer groups, and where they design delivery systems and outlets that combine the authentic flair with trendsetting on larger markets (Aguayo, Jiménez, & del Campo Castro, 2019). Nordic Sea Weed produces a range of products such as fresh and dried sea weeds, food additives, salts, skin product etc., and on special occasions the company offers tourists to dive with staff in order to follow the production in location.…”