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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Baked noodle: crunchy delight

Noodle in the oven. (Photo: Internet)
Lima. Ingredients
-500 grams of macaroni
-1 litre of water
-150 grams Minced pork or beef
-1 small onion striped
-Grated Parmesan or to taste
-1 teaspoon of salt
Preparation
Put a saucepan with boiling water until it reaches the boiling point. Then, add a teaspoon of salt and macaroni. Cook them until they are tender, but not raw.
Meanwhile, in the frying pan we fry with a little oil in another frying pan sofreiremos and minced meat striped onion.
Once cooked macaroni, should remove, drain them and pour them into a pot. Then add the minced meat, onion and cheese grated on top to taste.
We leave it in the oven until cheese to be melted and slightly crunchy macaroni.
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Chupe crab: A classical delight

Chupe crabs
Lima. Ingredients
-4 live crabs - 4 tomatoes - 1 head of fish with your backbone - 1 onion - 1 green pepper - 1 tablespoon of AJI panca - 1 teaspoon of paprika - 1 Chinese onion - stick - cumin - cilantro - parsley - Mint - red pepper - salt and pepper to taste
Preparation
Make a dressing with AJI panca, ground garlic, diced onion, sweet paprika, pepper, and cumin.
Prepare a broth with fish head and backbone to boil in cold water for about 20', with salt. Strain the broth, add it to the dressing.
When he breaks the boil, add 4 well washed living crabs and leave winnowing half an hour. Break them the carapace, and them a boil, add the herbs, and serve with Chinese onion and red pepper slices.
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Fish croquettes: crunchy delight

Fish croquettes. (Photo: Internet)
Lima. Ingredients
-Four cups of peanut oil
-Two tablespoons of butter
-1/4 cup sifted flour
-Salt and pepper
-A cup of thick cream
-750 grams of fish (COD, trout, flounder), crumbled
-Beaten egg yolk
-Two beaten eggs
-A cup of breadcrumbs
Preparation
In a deep skillet, heat oil at 175 ° C.
In a saucepan, melt the butter. Add the flour, salt and pepper; make them a paste. Put the cream. To high heat, stir until the sauce thickens. Remove from heat. Incorporate fish and egg yolk. Mix well. Make pancakes of 2.5 cm. thick.
Immerse the pancakes in the beaten eggs, sprinkle with bread crumbs, frying them for two minutes, turning them a few times. Drain on a paper towel. Serve them with sauce, salad or vegetables in a station of your choice.
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Pickled fish: A delight of the sea

Fish brine. (Photo: Internet)
Lima. Ingredients
-200 oil ccs
-2 heads of garlic
-5 bay leaves
-1.5 kilos of fish
-15 grains of black pepper
-1 pinch of salt
-0.5 gallons of vinegar
Preparation
This recipe is for blue fish, sardines, horse mackerel, tuna, bonito etc. This fish is delicious if it is cooked and stored 8-10 days.
Wash and the fish are cleaned of thorns and purée into large slices, drain and is seasoned.
In a large pan, pour oil and go putting the pieces to fry them. In the same oil fry the garlic and laurel until they they are doraditos.We add the vinegar, pepper and a litre and half water leaving him Cook thirty minutes.
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Huachana sausage: Morning delight

Huachana sausage. (Photo: Internet)
Lima. Ingredients
-1/2 Kg. of pork with FAT - 1 clove of garlic ground - pepper - cumin, and salt to taste. -Oil of annatto - 3 tablespoons of vinegar
Preparation
Annatto oil should be in the first place. Place the seeds of Achiote paste in a pan and bring to fire until they are either hot, taking care that they do not burn.
Remove from heat and add vegetable oil in enough until it is dyed red. Leave to cool and strain.
Chop of pork with fat and bring it to a processor, sazonando it with salt pepper and cumin (should be quite happy).
Then end this oil, add it to the processed meat and go mixing up to get the typical orange colour. Correct the time and lead to cold for three hours.
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Prawn cause: the delight of the day

Cause of prawns. (Photo: Internet)
Lima. Ingredients
-2 potatoes
-3 tablespoons of olive oil
-half lemon
-A touch of AJI chombo spicy sauce
-Salt and pepper
Ingredients for the filling
-1 avocado
-3 clean and boiled prawns
-2 tablespoons mayonnaise
Preparation
Cook potatoes in salted water until they are soft for approximately 15 minutes. Strain them and still hot, peel them and majar to get a puree.
Add olive oil, lemon juice, spicy, salt and pepper. Mix until all ingredients are well together and sits as a mass.
To give way to open a beat small condensed milk or pasta in tomato by both ends, wash well and grease it with olive oil.
Place the can on the plate and go adding layers, first the prepared mashed potatoes, mayonnaise and put slices of avocado on top, a layer of mashed, mayonnaise and a prawn open half. Cover with another layer of mashed and refrigerate.
To unmold, to serve on the plate, push down the cause and at the same time get the can up dropping the cause over the plate. In this way, the cause goes very easily.
Decorate with two prawns on top and some coriander leaves. Pays for a cause.
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