These are the dishes that restaurants offers at Mistura 2011
Giancarlo Sala focuses on risottos, and will be the only one who serves in Mistura . He will take two options: one is crowned with dried meat and another to suck shrimp.
Away Chang-Say has in some spaghetti in squid ink to the male are more orders. And the show opens in a crispy duck rice promises.
Will two of the most representative dishes from our kitchen: chicken chili and Witch Cachiche carapulca.
Try encebichado fish and sweat that prepares Paul Cordova, a former bartender at the Fishing Club and the man who for over 50 years attended Ernest Hemingway.
From the warm Piura comes ceviche with Sanandaj northern and traditional chavelo dry.
Chef Alvaro Raffo will lasagna filled huancaína lomo saltado and mozzarella and parmesan baked with. In desserts, the Doña Pepa cheseecake, surprise of tile, custard apple cheesecake and chocolate mousse, rice pudding and porridge.
Vera prepare the rice with duck and goat with beans in the style of his native Pacasmayo.
Edo Sushi Bar
The temple of the maki delight everyone with its flavors fused. Have four versions: acebichado, the shogun, the California and karai.
The Profumo Parrillón Paul
The Uruguayan cuisine, you can try the classic chicken pamplona (rolled) and grilled offal (sweetbreads, kidneys, chitterlings, etc.).
Ana Maria Vela Inchicapi prepare traditional and tacu tacu regional as well as cassava patties.
The diner will come with their tamales and generous with breaded tacu tacu mounted.
Blanca Chavez will serve your shrimp soup and stuffed hot pepper . You'll also have cheese ice cream for dessert.
The truthfulness of Fidel
Find leche de tigre, and will Fidel Aymar . Also bring your crispy jelly mixed.
A good and tasty crab trap with beans Trujillo kid is good then northern.
La Granja Azul
Your baby chicken to firewood can accompany with cocktail Long Time in the house, and for dessert, their cheeky .
My Private Property
In his letter chose the sea nibbling and tacu tacu seafood.
Octopus in olive pays tribute to the memorable Rosita Yimura jumped back and noodle chef is the chef delights that will Maruy Frank Omar . For dessert, cream flipped.
The big soup mixed the boiled , makes his entrance Mistura 2011. Huancaína come with sauces, peppers and chimichurri male.
The pig Nikkei Thai rice surely tempt. In makis, have the pachamaki (sprinkled with fish sauce, barbecue) and terimaki (salmon and shrimp and teriyaki sauce furai).
Eye on this lasagna huancaína tipped breast stew and cheese Cajamarca and flavored gnocchi carapulca chinchano type that will have the chef Rodrigo Pastor.
Will be with their empanadas with corn, chili chicken, beef, three cheeses, crab and anchovy. In addition, pizza with ham and mozzarella, the sauce huancaína fettuccine and others in an intriguing sauce of anchovies.
A fresh fish ceviche, homemade and traditional, is being prepared by the chef Adolfo Perret .
Cuba Lourdes sea duck in pisco , chicha morada and stout for his northern rice. Pisco is also the lamb dry. Also bring picarones.
Hall of Happiness
For the second year, this Chinese restaurant Mistura reached . The sale will dim sum and generous combined.
San Joy Lao
Dr. Luis Yong elected its Jau Chi Cuy to shine in this international fair. Served with spicy oyster sauce, mix well with the airport.
From the outset, the ceviche, and background, your rice with seafood. For dessert, the sigh.
The Creole cuisine with a different presentation. Kid Serve with baked pumpkin puree and duck ceviche loche.
They take their orders tiradito fair warm oxtail cannelloni.
Industrial Park of Callao to the exhibition. Juan Pablo de la Torre ossobuco prepare pork confit with fettuccine. And for dessert, pie pecans brown sugar to honey and vanilla ice cream.
WHERE TO GO?Exhibition Park. From Friday 9 to Sunday 18, 11 am to 11 pm Tickets: adults S/.15, S/.10 children (these are only presale prices until Thursday 8 in Teleticket).