Baking students and pastry chefs prepared breads at the food pavilion at the 2009 Mistura Gastronomy Festival in Lima, Peru. This dough was 50% wheat flour and 50% from a root similar to yucca. Read: Peruvian Food: More than Just Ceviche © www.uncorneredmarket.com
A street stand selling skewers at the 2009 Mistura Gastronomy Festival in Lima, Peru. Read: Peruvian Food: More than Just Ceviche © www.uncorneredmarket.com
