Mistura 2011: September 9th-18th
Tickets: S/.12-20. Available at Teleticket
www.mistura.pe

The Parque de la Exposicion will once again be the epicenter of the culinary movement that has convened the cuisines and dishes from every corner of Peru for the past four years. The location of the park- between Av. 28 de Julio, Paseo Colon and Paseo de la Republica- is central and easily accessible from nearby transportation lines, including the Metropolitano.

The space where this mega-event will occur expects to receive 300,000 visitors during the ten days of the fair, and they will come from every part of Lima and the provinces: over 4,000 are expected to come from overseas.

As in past years, more than 250 stands, among them restaurants, huariques, carts and regional kitchens both high-end and rustic will offer their delicacies for S/.6 and S/. for a half and full portion.

The importance of Mistura is reflected in the view that Peruvians and foreigners have of Peruvian cuisine today, in the supply chain and the people who form it. Mistura 2010, for example, emphasized the presence of local coffee and chocolate, which increased awareness of their great quality.

 

Get your fork ready: Recommendations for enjoying Mistura

• -Go to the fair in a good mood, and lots of patience for waiting on lines.
• -It's best to arrive early. The doors open and food is served from 11 a.m. The fair closes at 11 p.m.
• -Take advantage of the market area. This year, the fair pays tribute to Peruvian fruits. You'll be able to purchase exotic fruits that you've never ever seen.
• -Talk with the producers. This is a great opportunity to get to know the faces of those who plant and harvest the fruits of the Peruvian pantry.
• -When you eat, share your food among a group, so you can try more things.
• -Contribute to the cleanliness of the site by throwing your garbage into the trash cans.
• -Enjoy the Lima Art Museum (MALI) and its beautiful exhibits. Entrance has a symbolic cost of S/. 1.
• -Don't take large purses or brief cases, and pay attention to your possessions.

 

What to Eat

• -To get the appetite started, there is nothing better than a chilcano or one of the sours made from pisco. You can choose from la Taberna de Queirolo, Bravo Restobar, El Pisquerito or Huaringas. The kids can start with a delicious exotic fruit juice.
• -To start, go for a cebiche or some mussels from don Sosimo. Complement them with the stuffed hot peppers from Ah Gusto.
• -When you are ready for the main dishes, it's a time to discover some of the emblematic dishes of Peru's different regions. You have a lot of choices, including the Puka picante, a traditional dish from Ayacucho, in the restaurant Cameycar, or the Majarisco tumebsino, in El Estadio, a plate made from ground yucca and fresh seafood.
• -If the kids put up a fight, a good fried rice from el Salon de la felicidad will make them smile.
• -When it's dessert time, try the Arequipa-style alfajores from Vildoso, the churros from Q'churros, or a mazamorra from Postres Tina.
• -Wash it down with a chicha morada from Dond' Juancito. If the cold gets to you, try an emoliente from Aurea, or the hot, natural fruit drinks from Gladys.
• -Remember to eat small portions, so that you can try more things.

 

5 Unmissable dishes

1. 1. The canacho of Doña Julia. It's a dish from Puno, made with a base of lamb raised in the highlands of Ayaviri, fed only ichu grass. It is seasoned with different hot peppers and cooked in a brick oven.
2. 2. The anticuchos from Delia Cahuana de Surquillo. This dish is a combination of beef heart, gizzard, chicken heart, tripe and chitterlings, accompanied by potato. Don't forget the hot sauce!
3. 3. Josefina's tamales, from doña Juliana Huayllani, of Cusco. They are made with the traditional Cusco recipe. The delicate dough is smooth and spongey, with all the flavor of Cusco corn.
4. 4. The goat stew with white beans, from doña Paula Ascenzo, who comes from Monsefú, Chiclayo, and needs no further introduction.
5. 5. El Pichito's inchicapi, an Amazonian soup, made with hen, crushed peanuts, yucca and sacha cilantro.

 

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COMMENTS:

Total coments: 1
Commented By: jimmyjames
On: September 1, 2011

GET THERE EARLY!!!!! Had a ticket last year but in the late afternoon the place was JAM-PACKED..... I will PRAY that somehow the trend to pack THOUSANDS into a small area and to give 20 tables to eat at will be addressed................

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