The Peru Gastronomic Festival, a pleasure in Peru Park, received 29 thousand people, including national and international tourists, on its first day of the four where there are 129 exhibitors with the best of the potajes of the 25 regions of the country.
The figures were announced by Promperú and highlighted the great reception of people and it is avizo that the goal of 100 thousand visits can be exceeded at the festival where gastronomic tourism is highlighted with the diversity of dishes in the country’s regions. In 2024 there were 15 thousand attendees on the first day in Peru Park and culminated with 85 thousand in the three days of the fair, which was a record and consolidates Tacna as a strategic headquarters.
Star zones: “Agua”, “Earth” and “Forest”
The doors of the Peru Park open at 10 HY the attendees mainly travel the three stars areas: “water”, “land” and “forest” where they can enjoy presentations, interact with exhibitors and artists, enjoy a space to know the sounds of nature while appreciating a video.
An innovation of the eighth edition in Tacna is the gastronomic routes within the fair that were designed by the chef and gastronomic advisor Flavio Solórzano, which includes 12 routes that are located in five groups within the Park Peru.
In the star zones: “water”, “land” and “forest” visitors can participate in immersive experiences. (Photo: mail)
They present 12 gastronomic routes
The breakfast area comprising Route 1 “Lima” with the presentation of tamales, bread with pejerrey, or a coffee loaded with Ayacucho miroshnik flavor.
Route 2 “Andean Amazon” with a Shurumbo, a cream soup, a red pork rind accompanied by a Quillabambino coffee.
In the mid -morning group you have Route 3 “To start” with Chimbote Beach Sanguches or a smoked chicken in the cylinder.
Route 4 “Fast and powerful” with a pollada sanguche prepared in the captive Creole bar (Tacna), the tacacho with bits of chicharrón and regional chorizo, and the smoked cecina, which can be accompanied by Limón Cidra.
Route 5 “Braas” with the potato to the huancaína, a chicken pickle, the tacacho with cecina and sausage, the grilled guinea pig, a pachamanca, a pig to the stick or Chinese box.
129 exhibitors participate with the best of the culinary. (Photo: Dissemination)
Route 6 “For those who go in Mancha” that brings together classic dishes of the coast, Sierra and Selva. It highlights the blue clams of Tacna in Ceviche, the octopus to the olive tree in cause, an Amazonian chaufa with Tucupi room, the spine with porcón fungi.
Route 7 “Marino” that offers roasted octopus, shrimp in cocktail, the burst, the paiche of Ucayali or a concentrated broth.
Route 8 “Cuchara Guisos” with the Pope to the Huancain, Rocoto stuffed, the shambar, the carapulcra, the spicy of pallares, kid with green tamalito, the spicy to the tacneña and the marinade to the tacneña.
Route 9 “Vegetarian” with the load pizza, quinoa chaufa, Beyond Choripán with Crispy or the Arequipa Ocopa.
Route 10 “Truck” with the classics anticuchos, the choncholí and the Rachi, the chicken to the cylinder and the Sanguche of Candaraveño lamb.
Route 11 “On the corner” with the grilled chicken, the Lima anticucho, the sweet ribs with cocoa honey in the Amazon style.
Route 12 “drinks and piqueos” with craft beer such as Cream of 7 lives (Tacna), a pisco sour or the punch, to chop the juanes, beach anticucho or the beach sanguche.
