Mistura is a monumental celebration of Peruvian gastronomy; an epic exhibition in the country’s gastronomic history, as well as its constantly evolving contemporary culinary culture. Of all the things that Peruvians love to celebrate, their cuisine might just top the list – and for good reason! Peru’s culinary creations have become world renowned over the last few years, but the fact remains that no one loves Peruvian food as much as the locals.
The annual four day festival has grown to be debatably the largest food fair on the continent, with individual booths serving everything under the Peruvian sun. Attendees can take a tasting tour through the countries vast history, sampling ancestral recipes handed down, not just through generations, but through civilizations. The different booths tell the story of a complex and multifaceted country: each geographic region in Peru may as well be its own nation as far as cuisine is concerned. Each region relies on its dramatically distinct local ingredients, and in each case local fare has evolved on a regional level, not a national one, from its pre-Columbian roots. Modern fusions speak of a progressive country that looks to the future with an open and inventive mind, but in no way forgets or diminishes its past.
The Peru’s breadth of native dishes is possibly the widest in the world, drawing ingredients from the deep seas and deep jungle, and all the way to more than 12,000 feet above sea level. Mistura is the singular best opportunity to sample the astounding variety of national dishes in one location. Of course there will be many stands for ceviche, but visitors can also try anticuchos (marinated and grilled beef heart), rocoto relleno (stuffed peppers), cuy (that North American pet and South American delicacy), pachamanca (meat and potatoes baked underground), and many, many more. Take a trip through the Asian-influenced stands, and don’t forget to sample some different piscos (local liquor made from grapes) or craft beers. When it comes to desserts, picarones (freshly fried sweet potato fritters served with fig syrup) steal the show, but don’t overlook the myriad other cakes, creams, fruits and sweets for tasting.
For years, Mistura has occupied a large plot of land next to the beach in Lima’s Costa Verde. Last year the festival moved inland, but the people spoke and the city listened – in 2018, Mistura is coming back to the beach. The coastline location makes the event extremely accessible for visitors, as it is just a short taxi ride from Lima’s touristic districts and other points of interest. Mistura can be easily combined into a day of site-seeing (and tasting) and runs late into the night, making for a dinner that is much more than just a meal.
Mistura 2018 dates are to be confirmed, but it will take place between September and October. We will keep you posted. The food festival that two years ago was named one of the “30 Unmissable Things To Do In 2016” is back by the beach where it belongs, and sure to be better than ever. Don’t miss the chance to combine the adventure of a lifetime in Peru, with the biggest celebration of gastronomy on the continent!
To find out more about visiting Mistura while in Lima, contact Atemporal at firstname.lastname@example.org or call +51-1-700-5106 or, if you are on the US, 1-347-713-7030/34
A never-ending selection of cafés across the city is one of the many reasons to come and experience Lima. Peruvian fare, including its keen eye for sustainability practices, pairs perfectly with home-grown coffee. Whether catching up with friends over an iced tea, finishing up work on the terrace with a light breakfast, or just people watching from the wide windows of your local shop with a pour over, come see the heart of South America.
If one needs an introduction to Peruvian cocktails, consider the Pisco Sour. A delightful drink of native grapes – a type of brandy with a rigorous vetting process – and frothed egg white, it is known the world over for its flavor, appearance, and authentic Peruvian identity. It is iconic, well-balanced, and remarkably tasty, but it is just the beginning of what this country, and its capital city, have to offer.
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