¡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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