Several times I have enjoyed the cuisine of The Peasant Piura. Fond memories of their green tamales, the duck dry and sweat of grouper. And so I told a English friend of our food lover with whom I visited the restaurant a few days ago. What happened to us completely disappointed to the point of eating a few bites and leave the dishes almost intact when leave the table? It is true that a huariques not be judged with the criteria of a signature restaurant, but it is unforgivable that the dishes get cold at the table, the duck is so hard that it is impossible to sink his teeth or the texture yield tamalito velvet by a watery mass and reporting. I got the impression that being 2 pm. the dishes were already served or languishing in pots without fire that stoked. What happened to the time of Dona Sebastiana? What happened to the regional nature of their signature dishes?
I will not criticize the size of the portions, so that three or four people are satisfied, or the price (S /. 40 average per dish), but to warn those who come and want to try some more dishes. Rest on its laurels is the worst that can happen to who represents one of the great cuisines of Peru.
your comments are welcome! 
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