"Mistura", the International Food Fair of Lima, is the highest feast of our food. For five days, from September 7 to 12, more than 200 thousand people, including Peruvians and foreigners, enjoyed delicious ceviche, picarones, causes, salchipapas, Slush, at one point, as the Exposition Park. In just three years, Mistura has managed to become the largest food fair in Latin America, thanks to the initiative of the Peruvian Society of Gastronomy (attachment), whose main representative is our dear chef Gaston Acurio.
This fair gathers the best restaurants in the country, and trucks with their traditional tamales, kebabs, chanfainitas, sweets, juices, local food, ice cream, among others, restaurants, worship, rustic kitchens, chocolate, bread and producers tubers, vegetables, fruits, meat, etc. All a party.
In Mistura found 32 restaurants offering a la carte dishes at 6 and 12 nuevos soles. These establishments have a "Charlotte" with its lomo saltado, "Griffin" with its huancaína spaghetti sauce, the dish sold at the fair, "Tato" tacu tacu with seafood, "The swamp "and juanes tacacho specialist, among others. Cebiche could not be absent at the show and one of the restaurants that offered this dish was "Puerto Mancora" whose Christian Cornejo chef presented us with the "ceviche Churros, a plate dedicated to his son because he has no spice. This delicious soup is made of three sauces (chili, hot pepper and olive oil). Other dishes prepared by Puerto Mancora was "La Causa del Abuelo" stuffed with crab meat and "Tacu Tacu of Diego." "Mistura allows us to expand our food to the world. We have potatoes, yams, corn, fish that no one has, so we are the kings of the food, "said the chef.
Other restaurants we visited in Mistura was "550," which had leg with peanuts, octopus pachamanqueros with cause of cassava and potatoes stuffed with meat sauce dry. The chef of this establishment, Laura Israel, said "the show is a joy for all Peruvians and, once more, our food is becoming fashionable."
gastronomic traditions were present at the festival. The crowd formed long queues to taste the delicious skewers of Grimanesa and "Uncle Johnny", the sandwiches from "The Chinito" the chanfainitas of "Canevaro" and "Pale", the slush of Angelica, fish and shellfish "Mi Peru "" The Two Pirates, "" The Squid "among others. "For the first time we participate in Mistura, is a very good experience, something different," Edgar said Toyoda, chef of "The Squid" who prepared mixed ceviche and fried calamari, the latter, a traditional dish created by his grandfather 50 years ago.
also another of the main attractions at the fair was the restaurant area of \u200b\u200bworship as "Costanera 700," Humberto Sato, the Creole cuisine of Teresa Izquierdo and concluded cebiches of Javier and Sonia Wong. Pins.
rustic kitchens caught the attention of those attending the fair as Jesus pachamancas Gutarra, pigs "La Caja China", "Step OBLIGATION", "Carlos Ramírez" and "Warmy" in the latter restaurant, the dish was accompanied by a garrison of carapulcra, courtesy of the house. 
BIG A good meal need of improved inputs. So in Mistura find "The Big Market", a comprehensive site providing excellent tubers, vegetables, meats, fruits and their processed products. In this area, the main star was the potato native with over a thousand varieties submitted for the occasion, from the regions of Apurimac, Ayacucho, Cusco, Huanuco, Huancavelica, Junín, Puno, among other locations.
SWEET CORNER Novelty at the fair was "The Chocolate Corner." Chocolate from different parts of the country offered several varieties of cacao and products made from this input, such as jams, chocolates, chocotejas, truffles, sushi, even a sculpture of Macchu Pichu, prepared by Cecilia Becerra, chef and teacher patissier pastry and chocolate .
addition to the sculpture of our wonder of the world, Cecilia Becerra presented two papers: one hand and the peasant, the latter made in tribute to the man of the field, who cares for planting and harvesting.
BREAD, BREAD
To finish the tour of the show we got to "Munaypan 'Corner Pan of diners took home several varieties of bread in different regions of the country.
After six days, Mistura us proud with the taste of the food varieties featuring national and was the subject of unions between nationals and foreigners. Long live the Peruvian food forever!.
Editor: Fernando Ponte - Fernando Páucar.
Photo: Marino Dávila (1, 2, 4 and 6) - Fernando Ponte (3 and 5).
Video: Marino Dávila - Fernando Páucar.
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