PERUVIAN GASTRONOMY THROUGH "MISTURA"
Mistura history 2008 to 2016
Mistura started in 2008 as a small local food festival. The first edition was held at the Parque de la Exposicion in Lima’s city center and with around 30,000 visitors was considered successful. One year later Mistura returned larger, moved to the Costa Verde of Lima, which would become its traditional location, and nearly doubled its visitors. Thanks to many prominent Peruvian chefs and committed organizers, over the coming years the Mistura grew into the largest and most important yearly gastronomic event in Latin America with over 600,000 visitors at its peak time.
Mistura was organized by Apega, the Peruvian Society of Gastronomy, with the aim to bring together small farmers, producers of local produce and products, food and drinks sellers, chefs, bakers, confectioners, viticulturists, restaurants, baristas, food enthusiasts, Limeños and visitors from all over the world all celebrating Peru's rich biodiversity and amazing cuisine with the country's and continent’s largest gastronomic folk festival.
However, next to the 10 days full of Peruvian flavors and colors, Mistura visitors could also enjoy an extensive music and cultural program including typical Peruvian dance performances, live music events, exhibitions, workshops and much more.
The heart of Mistura was always El Gran Mercado, the Great Market. Here, around 300 farmers and producers from all over Peru offered a vast variety of typical and not as widely known Peruvian produce and products from the country's different regions.
Not only Peruvian fruits and veggies, juices, honey, oils, grains, cheeses, herbs, natural remedies and many other Peruvian products were offered on the Great Market, but as well lots of knowledge and recipes which use the diverse local ingredients and produce to prepare healthy, nutritious and delicious dishes.
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The gastronomic fair was thematically divided into many culinary worlds such as “worlds” dedicated to the Peruvian highland cuisine, the delicious flavors from the Amazon region, the cuisine from southern and northern Peru, ceviche or the creole cuisine. Additionally, visitors could enjoy, for example, the world of cocoa, chocolate and coffee, the world of Peruvian Pisco, the world of bread, the world of soups, and many more.
As the Peruvian cuisine is an important part of the local culture and identity, Mistura not only was a must for food lovers and professionals in the hospitality sector, but for everyone interested in Peru and its people. It allowed visitors to get a glimpse of the impressive Peruvian biodiversity, discover the large variety and facets of the Peruvian cuisine and enjoy the culinary treasures of the different regions of Peru.
Date: In the first half of the month of September, every year.
Mistura was where acclaimed chefs, humble street cart vendors, established restaurants (and new ones too) all rent space and present their food. Here you could find some traditional dishes like ceviche, aji de gallina, and cuy (guinea pig) marinated and baked to perfection. Chefs all over the world have gone to Mistura including Jordi Roca, an important and recognized spanish chef.
This was more than an ordinary food festival. It was a celebration of our country, its huge diversity, its culture, its diversity, its traditions. Unfortunately, because of covid and other reasons due to the organization, the last Mistura was made in 2017, but let´s not forget about what this gastronomic achievement meant to Peru, putting Lima on the map when it comes to world-class cuisine and showing a space of integration among peruvians.
LimaEasy (2001, June 18). Retrevied from: https:
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