People visiting Mistura will enjoy the best of Peruvian gastronomy at Mistura, from October 26 to November 05.
Lima, September 27, 2017.
As we are used to, from October 26 to November 5, the international fair “Mistura” will be the entrance for a succulent trip throughout Peru and enjoy the best of culture and flavors Peruvians in restaurants in 19 regions, among which is Tumbes, Ica, Moquegua, Puno, among others.
The regional participants of this tenth edition of Mistura prepare their best and most traditional presentations of emblematic dishes eaten in Lima. However, there will be a lot of traditional food from other regions. In Mistura it will be easy to enjoy the best of all Peruvian cuisine in one place and without leaving Lima. Mistura tickets are available at all Teleticket modules.
Eduardo El Brujo (Tumbes)
This second generation of restaurant chefs seeks to be one of the main attractions of Mistura. In its native land, this is considered the most representative restaurant with dishes based on fresh seafood such as the “ceviche tumbesino” and a delicious spicy tumbesino shrimp.
La Olla de Juanita (Ica)
History says that their piscos and wines are so perfect that they do not cause a hangover the next day. Dry soup and a mixture of fruits from Ica have made this restaurant one of the most popular “huariques” due to its diners.
The Tinajas del Conde (Moquegua)
After losing her husband 10 years ago, Ruth Calle looked for ways to take care of her five children and found no better choice than the kitchen. She began selling food at the door of the fair in Moquegua, became popular for her good hand and has not stopped participating in different fests. In 2011 she opened her own restaurant and named it Las Tinajas del Conde.
Matías is a young restaurant. It is 5 years old with an excellent management of its techniques and its innovation from the tradition. Matías is the cook and along with his family, wife and daughter he has achieved an intimate and homemade atmosphere. They know that with traditional dishes of their region as the stuffed cuy and house noodles with stew and chicharrón will reach customers’ appreciation.
This Biviana Challapa restaurant was born committed to spreading our ancestral cuisine, giving it the value and the place that our typical dishes deserve. Maraycha will take traditional dishes of the region of Ayacucho to Mistura.
The Real Cecina (Amazonas)
With the slogan “pride and tradition of my land” and more than 20 years in the market, Betsy Chota, third generation of cooks, has made this restaurant specialized in regional cuisine the favorite one in her city. Thanks to family’s well-preserved secrets, she is able to cook excellent dishes.
Owned by José Antonio Nogueira. Its dishes go back to the childhood of its owner, seeing his grandmother between pots and pans, who gave catering service to companies in the region. His mother kept this legacy, being now the third generation of Amazonian cooks.
La Tacneña (Tacna)
Restaurant founded by Miguel Vega, cook, researcher and instructor. La Tacneña will arrive to Mixtura, Thanks to this restaurant the flavors of this land have reached many parts of Peru and countless regions of Chile.
Picantero La Benita de Characato (Arequipa)
With the resemblance and spirit of old picanterías in the center of the city, brings a very urban style, as they used to be before.
El Cántaro (Lambayeque)
Juana Zunini, founded this traditional picantería. Agustin is now the cook at the front. Bearer of the legacy of three generations of Lambayeque cooks that this year will bring to the fair rice with duck and tortilla.