Yes, you can find the corn at the Liniers markets – also, if you have one of the Bolivian women who sell stuff on the street near you, ask her to bring you some the next day. Then you just give it a quick toast in a very little oil in a skillet and sprinkle with a touch of salt.

In Peru it’s called cancha, it’s a particular type of dried corn from the mountains that’s toasted in oil with salt and is a classic accompaniment for either ceviche or leche de tigre.

I enjoyed the festival as well and I hope that they expand it next year, a few more restaurants and speciality sellers would have been nice.

I can recommend you check out Nana some time, I quite like it though last time I went they had Abadejo as a catch of the day which was very salty, even after sending back the first one. I had the mojellas this time and they where very nice.

Agreed on the rest, can you give me an insight on the corn of the sole ceviche? I had never seen it before and forgot to ask.

Cheers,

Tobias