Cuba Libre: A very simple to prepare liqueur

Free Cuba. (Photo: Internet)

Lima. Ingredients

-A glass of rum.
-The juice of a lemon.
-A glass of coca cola.
-Slices of lemon.
-Three ice cubes.

Preparation

1. In a long glass, it poured rum, lemon juice, ice cubes and complete with the soda.

2 Garnish with a slice of lemon on the edge.

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More than 25% of restaurants in Mistura are provincial

There is no region that is not represented in Mistura. (Photo: Andina)

Lima. More than 25 percent of restaurants, picanterías and business of rustic cuisine that will participate in the 2011 Mistura gastronomic fair will come from different provinces of the country, which gives this competition inclusive clearly, said the Peruvian society of gastronomy (sticks).

Mistura's Operations Manager, Pedro Córdova, reported that more than 150 points of sale of food, some 40 they bring to Lima the best of his letters. "There is no region that is not represented in Mistura," remarked the steering of sticks.

Present in this version of Mistura provincial restaurants include the corner of the duck, Chiclayo; The Pisquerito and the Horchata, of Cusco; The Ollón of clay, Huaraz; The Cacique of Tacna; The blue snail, Piura; and the new Palomino de Arequipa.

There will also be the rustic cuisine of Ayaviri, Puno; the picanterías La Benita of Arequipa; and the pilot of Cañete and Chincha Batan huariques; The refuge of Santiago, of Lunahuaná, among others.

The majority of producers that bet in the "great market de Mistura", inside the fair area, are also farmers in provinces that ofertarán the widest variety of their crops, reported Córdova.

Source: Andean

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The olive tree Octopus: for sucking fingers

The olive tree Octopus. (Photo: Internet)

Lima. Ingredients

-1 k of Octopus.
-14 despepitadas, Peruvian black olives.
-3 tablespoons of Peruvian lime juice.
-1 cup of olive oil to prepare the mayonnaise.
-2 tablespoons finely chopped parsley.
-2 eggs.
-Salt.
-Pepper.
-3 tablespoons of olive oil to decorate.
-1 Pope medium.

Preparation

Clean the Octopus cooking in a pot with boiling water, and that covers it the tooth of whole garlic, bay leaf and 1 Pope medium. The Octopus will be cooked (soft) when the potato is tender (of 30 to 40 minutes approximately).

Cool, Peel by lightly scraping with a knife and cut into slices or small pieces. Book.

Blend the eggs, salt, lemon, pepper juice and to add a few olive oil to form a thick mayonnaise. Then, add the olives and blend until that they are completely sort.

Cut the Octopus in slices, accommodate a source and bathing with olive sauce. Garnish with 3 tablespoons of olive oil forming threads, and chopped parsley.

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More than 86 varieties of fruit will be offered in Mistura

The public can buy exotic fruits like the aguaje. (Photo: Internet)

Lima. More than 86 varieties of fruits of the coast, mountains and jungle, will be present in the gastronomic fair Mistura 2011, which begins on Friday in the Park of the exposition, where the public can try and learn not only their taste, but all their Properties and benefits.

Grand market will be the main Pavilion that will house the 10 days of more than 300 18 areas of Peru fruit producers and fair to fruteros teachers, who will give details of the wealth and biodiversity of the Peru reflected in exotic, delicious and healthy fruit.

Here they displayed and tickets on sale fruit of extensive knowledge as the Plum, granadilla, lucuma, mango and passion fruit; and the less widely used, such as Annona, caimito, copoazú, hericungo, huasai, inayugo, titomba, pitajaya, aguaje, among others that may prove juices and salads.

"This year we have focused on the Peruvian fruit between the native and which migrated to the Peru that people appreciate the exotic of our fruits, many of which are not well known," said Flavio Solórzano, responsible for great market in Mistura 2011.

Also the public may make purchases of the species still unknown or fruit that has only heard about as camu camu.

Source: Andean

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Astronauts must know to cook for missions to Mars

Trip to Mars would last five years. (Photo: Internet)

Manned Mars missions would require the astronauts knowledge of food and agriculture, as well as Astrophysics, must grow and cook their own food given the long duration of the trip, said Nasa's food systems laboratory.

"The greatest challenges that occur before the travel to Mars relate to the balance of weight, volume, resource utilization and acceptability of food," said Maya r. Cooper, scientific laboratory of food systems in Houston, Texas.

For travel to the international space station (ISS) astronauts traveling with 1.7 kg of food per person per day. However, for trips to the red planet of roundtrip, that could last for five years, that would mean 3.7 tons, which complicates the project from the logistical point of view.

"Now look at the possibility of developing a system biorregenerativo that includes the cultivation of food in space and the possibility of sending large amounts of products to the Martian Habitat," said Cooper.

These plans would require greater preparation and processing of food than the current system used in space shuttle and the ISS, orbiting the Earth.

First Manned Mars missions is expected to depart in early 2030, for what NASA is already considering ways of supplying food safe and efficient manner to the crew within its food technology project.

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Preparing Sushi: Ideal for informal meetings

Sushi. (Photo: Internet)

Lima. Ingredients

-500 gr. glutinous rice.
-750 cc. Water.
-70 DC. Rice vinegar.
-1 tablespoon sugar.
-1 tablespoon of salt.
-10 sheets of nori seaweed.

Filling

-150 Gr. (salmon or tuna) fish.
-1 cucumber.
-1 carrot.

To serve

-Salsa wasabi (of spicy radishes).
-Soy sauce.
-Ginger preserves.

Preparation

It washes the rice in a bowl, changing the water up to 6 times, until leaving it clear. So remove excess starch.

It is cooked the 500 gr. of rice in 750 cc. water in a well covered pot, for 15 minutes, starting from the moment that we will hear start boiling. Let stand aside, for another 15 minutes. It is essential to not open the pot at any time during the cooking and resting.

While it rests the rice, we heat a little vinegar with sugar and salt, stirring until mixing well. Let cool and reserve.

Once ready rice, already cooled, cut fish and vegetables in thin and elongated strips. Extends the rice thin layer on the seaweed nori on a mat or clean cloth, leaving a border of 1 cm. free. Place the fish and vegetables near one end, and rolled up helping you the mat. Closes the sushi sealing the end with a little water. Cover with cling film and let stand cold a while, so join the ingredients well.

At the time of serving, short the roll with the help of a well sharpened knife, soaking it in water and well cleaned with a cloth or paper towels from court to court. The thickness is variable, it should ideally be 1 cm or 1.5 cm. maximum.

It serves a source with a nut of wasabi, soy sauce and Ginger preserved. To eat it mixes a hint of wasabi in soy sauce, wetting each roll in this sauce. After eating it we took a bit of ginger.

Ah! Careful with wasabi, is an excerpt from extremely Japanese horseradish, non comes to mind eating directly. I've seen do this and is very badly, I I can assure you.

The ingredients are easy to find in large supermarkets and shops of Asian products. The fish is best to use it frozen to prevent infection by anisakis spp., and supports many combinations, such as prawns, salmon, tuna, etc.

Ideal soy sauce is the Japanese, something softer and less salty than china. If not we find we can use any other. The truth is that it requires some skill, but with a little patience can achieve very good results and surprise family and friends with this light and healthy Japanese, ideal dish for an informal meeting.

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Not a bad time passes! Tips for correcting a drink

Be the star of the night with these super tips. (Photo: Internet)

Lima. As you enter panic and waste all the ingredients to prove again and again the right point to the preparation, see these tips to improve the drinks before a bad drink.

-If once prepared the drink it strong, added a jet of cold water or returns to beat it with a bit of ice for a few seconds.

-If you are very watery, add a small amount of dry drink that has intervened in the mix.

-If you want it drier, incorporates a few drops of the intervening dry drink or, if the mixture accepts, a drops of lemon juice.

-If you want it sweeter, add a few drops of the drink sweeter that intervenes in the drink or a spoonful of sugar.

-When you want to lighten the drink or soften the mix, place small pieces of ice. On the other hand, adding large ice cubes if you want stronger.

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Sweet and sour rabbit: For sucking fingers

Sweet and sour rabbit. (Photo: Internet)

Lima. Ingredients

-1 Rabbit (of 1.5 kilos) - 50 grs. of raisins and sultanas - 50 grs. pine nut - 2 Bay leaves - 1 sprig of thyme - 1 sprig of Rosemary - 2 tablespoons of sugar - 1 tablespoon of flour - 2 decilitres of broth - 1 deciliter of - 1 deciliter of white wine olive oil - salt - pepper

Preparation

Put the raisins soaked in warm water. Chop the rabbit, wash it and dry it. Heat the oil in an earthenware dish and Brown the pieces of rabbit simmered. Sprinkle with the sugar and flour.

Add the white wine and let it boil until you consume. Then add the broth, laurel, Rosemary and thyme and drained raisins. Cover and simmer 45 minutes, add pine nuts, Cook 10 more minutes and serve.

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The taste for the marine: Torreja silverside

Torreja silverside. (Photo: Internet)

Lima. Ingredients

-5 cups crumbled silverside - 11 cups of flour - 2 medium onions chopped parsley - 1 cup diced - 1 cup of diced cebollina - 4 green peppers medium chopped - 1 pepper (optional) - 2 teaspoons curry - 1 teaspoon of pepper - 8 cups of water - 16 1/2 teaspoon of baking - 3 cups of oil for frying powder

Preparation

Boil the silverside by half an hour and boat water. Put it in fresh water for a while and then crumble it. Remove the skin and bone.

Add the onion, chili peppers, cebollina, spicy silverside, curry, pepper and water. Let stand overnight to take taste.

The next day, add the flour and the powder baking and merge well.

Heat oil and cold the dough by teaspoons oil deep until that golden-brown on both sides.

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Starts the week enjoying a strawberry Margarita

Lima. This prepared drink mixes the strong flavor of tequila with a touch of sweet strawberries.

Ingredients:
?2 cups of ground ice
?1/2 cup of Strawberry puree
?1 cup Tequila
?El juice of 2 limes
?UN touch of triple sec (Cointreau Orange alcohol)
?UN touch of simple syrup (can achieve it by dissolving sugar in water boiling until forming the syrup, then leave it to cool down)
How to prepare:

Two cups of ice should be previously ground, it should be fine, just until the chunks of ice do not feel. In the Blender where you have ground ice adds the strawberry puree, tequila, juice of limes them, triple sec and simple syrup. Beat everything very well until that is a soft drink.

In a glass under (style whiskey) adds the strawberry margarita and you can decorate with a slice of lemon, enjoy this drink on a warm summer evening.

Source: Saboruniversal.com

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Tea punch: for the spare

Tea punch. (Photo: Internet)

Lima. Ingredients

-5 Orange juice. -Juice of 4 lemons. -Syrup to taste. -6 Cups of tea. -1 cup soursop pulp.

Preparation

1 Tea hot and heavy. Then, mix with the syrup.

2 Allow to cool and add the juice of citrus fruits and ground soursop.

3 Strain and increasing ice.

4. To serve, add mineral water.

5 Decorate with slices of lemon and orange.

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A succulent temptation: Cebiche Conchas Negras

Lima . It is prepared in Peru but also Ecuador, but with different flavors. Dare to do so.

Ingredients:

4 dozens of black shells
10 lemons
2 red, chopped onions
Salt
Pepper
1 red pepper
Sweetpotato
Husking corn (optional)
Court serrana, toasted
Fried bananas (chifles)

Preparation:

Open the shell carefully to preserve its juices. Immediately place them in a container with all their juice. Add the chopped onion in squares and dressing but not so small, salt, pepper, red pepper and lemon juice. Mix well. Serve with slices of sweet potato, corn husking, mountain field and chifles.

Source: lasmejorescomidas.blogspot.com

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Mistura will serve food in ecological packaging

Polypropylene cups will be used in Mistura. (Photo: Internet)

Lima. At least one million dishes of polypropylene will be used in the gastronomic fair international Mistura 2011, with which it will leave aside the tecnopor, one of the most polluting materials of the medium environment, said Patricia Majluf, Member of the Peruvian society of gastronomy (sticks).

The biologist from the Universidad Cayetano Heredia stated that dishes and cups of tecnopor, after being used, can stay without degrading at least 400 years and in case have been thrown in unsuitable places they would generate more pollution.

He explained that the tecnopor is a material made from polystyrene, which is a sparkling and cheaper, but that can be not recycled because it must be completely clean after use.

"Usually the tecnopor ends in pieces in garbage dumps then they fall on the ground or at sea, where it generates the death of fish or infections in human beings", he said.

On the other hand, he added, the polypropylene is a material made from plastic with characteristics similar to the glass; In addition, it can be recycled, is heavier and it can be used easily to become polar.

The fourth edition of the fair gastronomic international Mistura 2011 be held from 9 to September 18 hours from 10.00 to 23.00 hours in the Park of the exposition of Lima.

Source: Andean

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Tiger milk: to raise dead

Tiger milk. (Photo: Internet)

Lima. Ingredients

-half kg of fish
-1 cup assorted seafood (chopped)
-4 peppers limo
-1 red pepper
-1 sprig of celery
-1 onion (chopped in pen)
-1 cup lemon juice
-1 tablespoon coriander (well chopped)
-2 cloves of garlic
-Salt and pepper

Preparation

-Chop the fish into small cubes. -Put it in a bowl and add the seafood. Spicing up. -Blend lemon juice with the red pepper, limo chili pepper, celery, and garlic. -Pour liquid on fish and shellfish. -Add the onion and chopped cilantro. -Mix and rectify the time. -Leave a half hour.

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Fruit mistela: you will not regret to prepare

Mistela fruits. (Photo: Internet)

Lima. Ingredients

-100 g (3 ½ oz) of raisins.
-100 g (3 ½ oz) dried apricots.
-100 g (3 ½ oz) of plums.
-100 g (3 ½ oz) dried apricots.
-2 cups of water.
-3 cups of sugar.
-2 bottles of pisco (750 ml each).

Preparation

Wash the dried fruit and put them in a pot with water and sugar. Cook them over low heat for 20 minutes.

Cool and emptying in a wide-mouth jar.

Finally, add the pisco, cover tightly and marinate for 1 month.

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Cocktail sidewalk of autumn: A refreshing drink

Cocktail fall sidewalk. (Photo: Internet)

Lima. Ingredients

-1 oz dry Vermouth.
-1 oz of Controy.
-1 oz sweet cinzano.
-1/2 oz of syrup.
-Twisted lemon peel.
-Ice.

Preparation

Mix the Vermouth, the Controy and fresh cinzano. Add the freshly twisted shell.

Put ice to taste. This can be in old fashion glass cubes or crushed in the cup of your choice. You can escarchar with lemon and sugar.

Finally, decorate with a green olive, a flower or a slice of lemon.

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Returns Brazilian gastronomic Festival

Brazilian gastronomic festival in Lima (photo: dissemination).

Lima. Indigenous, African and European influences have turned to the Brazilian in one of the most food-rich and varied in the world, and therefore admired. Its cuisine is very localised so that each area has its own typical dishes.

East 2011, the third edition of the "Brazilian gastronomic Festival" promises to present, during the second week of September, a series of delights prepared by the best hands of that country. Prestigious chefs will come to the Peruvian capital to make us enjoy their main delicacies.

The head of this team is the renowned chef, Mara Salles, researcher of cuisine in the Brazil and Professor of gastronomy. He works for twenty years as chef at the highly awarded restaurant Tordesilhas, Sao Paulo, and which is one of the owners.

This expected festival, created to unite the peoples of Peru and Brazil, there will be nights on 08 and 09 September under the impetus of the Cultural Sector of the Embassy of Brazil in the country. The event will take place at Malabar restaurant, located in calle Camino Real 101 - San Isidro.

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Mistura: more than 100,000 tickets sold

The fair be held from 9 to 18 September. (Photo: sticks)

Lima. They more than 100,000 tickets for the 2011 Mistura gastronomic festival were already sold in presale, revealed the Organizing Committee of that event.

Also, according to RPP, the organizers hope for this year, they attend around 300 thousand people to the event to be held in the Parque de la Exposición.

As part of the activities planned by Mistura 2011, it will yield a tribute to the well-known chef Teresa Izquierdo and also the Golden "red pepper" will be delivered to the most outstanding chefs.

It should be recalled that the fair will take place from 9 to 18 September.

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Soft and delicious: Licor de Leche

It is very simple, just follow the instructions. (Photo: Internet)

Lima . Ingredients:

2 cans of evaporated milk, 1 can of water, 1 cup sugar, essence of vanilla, 1 cup pisco, 1 cup of Porto, 6 yolks.

Preparation :

Boil the milk with water and sugar for 5 minutes. Remove from heat.

Add the pisco and let warm. Add the egg yolks mixed with port and vanilla. Strain and packaging.

You can keep in the refrigerator. It is very simple!

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Mistura: Best Baker of Peru surprise you with its own

Wilfredo Mamani comes ready to conquer with their breads. (Photo: Andina)

Lima. The cusquenian Wilfredo Mamani Mayhuire, the best Baker of Peru and the second worldwide, reported that it will be presented at the international gastronomic fair Mistura 2011 Lima with their special bread, one with lomo saltado, which promise to captivate the most demanding palates.

The young talent, aged 25, native of the District of Acopia in the Acomayo province, won second place in the Championship World Cup Louis Lesaffre in France in 2008.

This time it comes to Lima ready to conquer with their peasant, horchata, and white bread, the latter with loin skipped.

He confessed that the peasant bread is made with seven types of flour: maize, wheat, quiwicha, maca, cañihua, potato and bean; and the horchata takes aromatic plant that name along with yellow chili, cheese and red pepper; on white bread it preferred not to ventilate the recipe.

He said that during his stay in Lima she is using to share experiences with prestigious Peruvian chef and foreigners, allowing you to learn and improve their skill with the bread.

Source: Andean

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Chuchuhuasi: An exotic brandy

Brandy Chuchuhuasi. (Photo: Internet)

Ingredients

-1 Bottle of brandy. -1 Piece of Chuchuhuasi. -1 Cup of sugar. -1 Lemon. -Dark soda. -Slices of lemon.

Preparation

Crosscut the chuchuhuasi and put it in a bottle with the brandy. Leave in maceration during 3 months.

After that time may prepare it in the following way: put sugar in a saucepan, heat, until it starts to burn, and it has completely melted.

Remove from heat and add lemon juice, stirring rapidly until it together well.

Place a tablespoon of this syrup in each glass and pour over the chuchuhuasi in the proportion of one-quarter of vessel.

Complete with the soda and garnish with a slice of lemon.

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Together leaders learn banana pancakes recipe

They learned the benefits of the banana flour. (Photo: Andina)

Loreto. About 60 leaders of the social programme together Mazán Loreto district, they were trained in the production and development of banana flakes so that they can generate their own resources and improve the condition of life for their families.

Mothers participated in the workshop called training for production and development of banana pancakes, developed in coordination with the A & P agribusiness EIRL, the municipality of Mazán company and the program together.

The institution reported that through the event sought to strengthen the capacities of the committees of mothers, to enable them to expand the production of banana in the area and give an added value.

The Exhibitor Wilson Salazar explained to mothers leaders the benefits of plantain flour consumption and how to get flakes using a traditional method.

The workshop concluded with a commitment of the company A & P purchased the flakes of bananas at reasonable prices for the local market; While the leaders will participate in the production and sale of the product in order to obtain additional resources.

Source: Andean

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USA: Contest "Macchu Pisco Sour of Centennial"

Pisco a drink with greater import. (Photo: Internet)

United States . On the occasion of the national day of the Pisco Sour, Machu Pisco LLC, launched the bartenders "Macchu Pisco Sour el Centenario" competition in United States, thus joining the celebrations for the national day of the Pisco Sour with the 100th anniversary of the discovery of the inca Citadel.

For this reason, were selected seven American bartenders, who will be traveling to Lima for the final competition to be held on September 6.

The intention of the competition will have to strengthen the dissemination of pisco in that country, which this year has been declared as the liquor imported from higher growth in imports.

In addition, will promote to the best American bartenders included in their creations made with pisco cocktails.

CABE highlights that the winner of the competition will get the title of "Macchu Pisco Sour el Centenario" and will receive a luxurious trip to Cusco by courtesy of Taca and Orient-Express in Peru.

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Exquisíto: Tiradito with cream of AJI and grapefruit

Very simple and delicious. (Photo: Internet)

Lima . The recipe of the day:

Ingredients :

800 grams of fresh fish, quarter Cup of ground yellow aji, quarter Cup of grapefruit juice, 3 lemons, 1 teaspoon ground garlic, 1 tablespoon of parsley, salt and pepper to taste.

Preparation :

A flat source put the fish in a single layer, mix the red pepper with grapefruit and lemon juices ground garlic salt pepper, pour the cream on the fish and serve with parsley, chopped up.

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About 4,000 tourists delight with Mistura

Mistura generates great expectations. (Photo: Huariques.com)

Lima. About four thousand tourists who love good food will come from abroad to taste what will be the fourth edition of the fair international gastronomic Mistura 2011, to be held from 9 to 18 September in Lima reported the organizers.

Mistura tickets are offered out of Peru by a number of operators committed to the dissemination of the national cuisine in the world, explained to the Andean agency fair, Pedro Córdova Operations Manager.

It is estimated that around 100,000 tourists the year they cross borders North and South of Peru only to test the food, and then return to their countries, which reflects the development of the industry of the national cuisine.

According to Rolando Arellano Arellano Marketing company, this phenomenon occurs especially by people entering from Chile to Tacna and Ecuador to Tumbes, only attracted by the quality and variety of Peruvian cuisine.

In addition, he said, gastronomic tours of tourists from high income coming to Peru for a couple of days, only to eat Lima, Arequipa, Cusco and other cities are already recorded, and then return to their countries.

Source: Andean

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We invite you to the tweetmanyas

Without invitation to the # tweetmanyas? As so that you can get trained at the tournament, want you to ask to what region belongs the dish of the photo and what is made?

Among the best answers an invitation will be drawn to participate in the tournament of "Do Manyas?", the first board game about Peruvian cuisine, to be carried out on Thursday, December 9 at the restaurant Sacha at 7: 00 pm

Leave your answer here until 4 pm of the day Friday 3 December.

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Dinner Christmas peruana

Turkey, this curious bird that accompanies us in the festivals of end of the year, is the dish that is imposed on the Christmas customs of Peruvian families.

However in a country with the coast, mountains and jungle, with seas, andes forests and there is more than one way to adorn our table. Tell us how you celebrate Christmas in your region, you prepare that kitchens, secret or ancestral recipe characterized your dinner.

We leave this post open to all our readers.

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Cuisine of afterlife

The Peruvian historian Luis e. Varcalcel reminds us that the chronicler Felipe Huaman Poma de Ayala describes that the Incas, Ayar Marcay Quilla month November in our calendar, so dedicated to the dead whose bodies are extracted from their vaults called PUCUYO. They gave them food and drink are renewing their rich costumes, putting them feathers on the head and sang and danced with them, and put it in his litter and walked through the streets of the town. This month begins to prepare the HUARICHICOS and RUTUCHICOS with males, it also selected for the ACCLLAHUASI girls. (Rodolfo Tafur Zevallos).

Today we see many people go to the cemetery on the day of the dead to celebrate this ancient rite. The pots are prickly, bottles are squeezed to discard the last drop of liquor, bands play the most nostalgic songs and the dancers run the more difficult stunts to pay homage to those who left for better life. Do but… there's better life to be alive and eat Peruvian food?. That alone will know to see the light at the end of the road. Meanwhile, continue to enjoy the good things that has this earthly life: Peruvian food.

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And you how MANYAS our food?

After the success of the contest II Peru Gourmet, BBVA Banco Continental presents Manyas, the first game table that meet the family on their knowledge of Peruvian cuisine.

It is the first and only game with more than 6000 q & a surprising on our culinary tradition divided in six different categories:

Rich and FamososRecetas and IngredientesHistoria and GeografíaRestaurantes, hollows and HuariquesMisceláneos and CombinaosTragos, concoctions and potions

Take a copy only, you have to perform consumption with your credit card of BBVA Banco Continental. If you find the word in the voucher of your purchase "Do you Manyas?" already won. Have fun and learn about the richness of our food with your family and friends.

In addition, prepare several surprises specially designed for fans on Facebook and Twitter. Follow them and don't miss the news!

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Ferrán Adrià and Gastón Acurio planned documentary "Cooking as a social weapon"

Madrid (EFE/ElComercio.com.PE). The chef Ferrán Adrià, considered the most influential of the Decade, said today that there is an historic opportunity to implement the social value of the kitchen in Latin America, a work which in his opinion should carry out "from you to you" and not on a supervised basis, "as children of parents".

The chef of El Bulli highlighted the rise experienced by Latin American chefs in the list of the 50 best restaurants prepared annually by the British magazine "Restaurant", in reference to the rise of the Brazilian chef Alex Atala to seventh place, while the Peruvian Gastón Acurio entered the 42nd.

Adrià made reference to the work that the latter is playing in the Peru, where Acurio "cuisine has become a revolution, and 50,000 young people study" this discipline, an experience that will be collected in the documentary "The kitchen as a social weapon".

In this regard, Gastón Acurio told ElComercio.com.PE that this is a project that is in sketch, "but yes we will do it."

SOCIAL WEAPON
"Why what that social incredible strength of the kitchen?", asked the chef to the public, to explain that it is more cross-cutting activity exists, because it is related to all disciplines.

Its economic significance and weight in tourism joined, by Adrià, values as risk, passion, teamwork - "it is important to instill the immediacy to not become bureaucratic"- and crucial "share, not to teach". "We must go to Latin America to share," he emphasized.

LATINO AT EL BULLI
"My relationship with Latin America will be more powerful in the future", also said during the inaugural lecture of the day "InnovaLatino: driving innovation in Latin America", organized by the Fundación Telefónica.

Adrià outmanoeuvred his desire for future cracks of Latin American cuisine - and China-chefs despunten by his talent and ability to innovate, to pass through the Foundation El Bulli when booting. He recalled that 35% of the chefs who have worked and have been trained in its famous restaurant were latinos, mostly from Mexico.

The chef, who referred to the ancient Aztec and Mayan cultures to add "Always staked by Latin America", insisted: "If you do not have an entity, it will be very difficult to be somebody in the world of gastronomy, and they have".

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Peruvian food fever

The whole world has interest for Peruvian food.

An example of this is the recognized brand of snacks Lay's, of the PepsiCofamily, eventually launched the national market their 100 potato flakes Peruvian % with the typical taste of rice with duck to the chiclayana, under the name of Lay's Peruanísimas "Northern taste".

Héctor Solís, recognized chef and owner of the Gourmet feast restaurant, had the task of creating a snack to take the essence and flavor of the rice with duck to the chiclayana.

He commented that this is a way to rescue the flavors of our cuisine and disseminate them so that they are present forever in the imaginary national and global.

Source: Extra

Tags: Héctor Solís, Lay's Peruanísimas, Northern taste

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The best chef in the world in Peru

Ferran Adrià is here to transform. To us, cooks, students and anyone willing to listen to the details of this avant-garde vision beyond the confines of the gastronomic.

The owner of the legendary El Bulli restaurant (which until its closure in July, held three Michelin stars and was five times elected number one in the world list San Pellegrino) arrived in Iberia flight from Madrid, along with Luis García, his Chief of Hall.

Recognized by experts as the best chef in the world, the Spanish Cook arrived as the Ambassador of Telefónica in the world tour together to transform. This is part of the Alliance that this important company signed him in October 2010 and which tied them for the next four years.

The influential Catalan chef was received yesterday by Alvaro Valdez Fernández-Baca, director of communication and corporate image of Telefónica, and by his colleague Gastón Acurio, tireless Manager of his visit to the Perú??.

His agenda includes starring in a documentary about the Peruvian cuisine, as well as meet the best chefs in the world at the Summit of the G-9 and participate in the fair Mistura, among other activities.

Source: Trade

Tags: ferran adrià

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¡A comer rico en mistura!

The fourth edition of Mistura is already here and has been overloaded.

10-Day, 300 thousand visitors find the best exponents of our cuisine on an improved stage: more comfortable, safe, hygienic and well signposted.

As in previous years, we will celebrate our biodiversity, this time by paying tribute to all those fruits of the Peru who will be in the Grand market. Peruvian inputs to the world that will certainly surprise the great chefs of the world this year will visit us, to be held in Lima Summit of Basque Culinary Center's International Advisory Council.

Since Peru, much like 2008, when Diners requested repetition with yapa, until today, Mistura has sought to "cement the foundations of a future gastronomy installed around the world". Said it Gaston Acurio, the great promoter of this experience with the armies of protesters cooks look at full tables and empty dishes. Mistura should be more than that. A space for inclusion, democratisation, generating opportunities and recognition for all the actors of this gastronomic network which every day becomes more extensive and tasty. Long life to Mistura!

Source: Trade

The taste of the identity

Diners can enjoy them typical anticuchos, cebiche, cause, RAM stick and many other dishes from all regions, in restaurants, huariques and forklift trucks.

The team of sticks, organizing institution, it has selected 32 restaurants, and this year 80% participates for the first time.

Those elected include Sophie Bistro, Don Fernando, Wallqa, the red pepper, witches of Cachiche, Punta Sal and WaLok.

By regional cuisines will be the corner of duck (Chiclayo), pisquerito (Cusco), Horchata (Cusco) and others.

Also the huariques Ah taste (Callao), Fernandos (Lima), the refuge of Santiago (Lunahuaná) and Don Bosco (Lima), among others.

And restaurants in luxury holiday, Astrid & Gastón, Central, Herve and La Gloria.

Source: Trome

Tags: Mistura 2011

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Mistura: more than 100,000 tickets sold

The fair be held from 9 to 18 September. (Photo: sticks)

Lima. They more than 100,000 tickets for the 2011 Mistura gastronomic festival were already sold in presale, revealed the Organizing Committee of that event.

Also, according to RPP, the organizers hope for this year, they attend around 300 thousand people to the event to be held in the Parque de la Exposición.

As part of the activities planned by Mistura 2011, it will yield a tribute to the well-known chef Teresa Izquierdo and also the Golden "red pepper" will be delivered to the most outstanding chefs.

It should be recalled that the fair will take place from 9 to 18 September.

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More than 25% of restaurants in Mistura are provincial

There is no region that is not represented in Mistura. (Photo: Andina)

Lima. More than 25 percent of restaurants, picanterías and business of rustic cuisine that will participate in the 2011 Mistura gastronomic fair will come from different provinces of the country, which gives this competition inclusive clearly, said the Peruvian society of gastronomy (sticks).

Mistura's Operations Manager, Pedro Córdova, reported that more than 150 points of sale of food, some 40 they bring to Lima the best of his letters. "There is no region that is not represented in Mistura," remarked the steering of sticks.

Present in this version of Mistura provincial restaurants include the corner of the duck, Chiclayo; The Pisquerito and the Horchata, of Cusco; The Ollón of clay, Huaraz; The Cacique of Tacna; The blue snail, Piura; and the new Palomino de Arequipa.

There will also be the rustic cuisine of Ayaviri, Puno; the picanterías La Benita of Arequipa; and the pilot of Cañete and Chincha Batan huariques; The refuge of Santiago, of Lunahuaná, among others.

The majority of producers that bet in the "great market de Mistura", inside the fair area, are also farmers in provinces that ofertarán the widest variety of their crops, reported Córdova.

Source: Andean

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Cuba Libre: A very simple to prepare liqueur

Free Cuba. (Photo: Internet)

Lima. Ingredients

-A glass of rum.
-The juice of a lemon.
-A glass of coca cola.
-Slices of lemon.
-Three ice cubes.

Preparation

1. In a long glass, it poured rum, lemon juice, ice cubes and complete with the soda.

2 Garnish with a slice of lemon on the edge.

Avoid personal attacks against other users and may always be respectful and polite. Use the option "Report" if it considers that a comment is offensive to you or the community. Each user is responsible for what it publishes. Peru does not guarantee the authenticity, accuracy, origin or legality of the content published by users. To comment, login with your account.

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