Mistura 2014: Your Guide to Getting your Grub On
While it’s only recently received a nod from the international food community for its innovative dishes, creative ingredients and chefs who are committed to nothing less than perfection, Peru is (and has always been) a serious food country. Case in point – each September it hosts Mistura, South America’s largest and most popular food festival. This year half a million hungry food enthusiasts are expected to visit Costa Verde de Magdalena for the ten-day event which kicks off September 5.
What to Expect
Mistura won’t open its doors for nearly two months, but that isn’t stopping cooks and connoisseurs, foodies and critics, and locals and foreigners from anticipating the annual food fiesta. In its seventh year, Mistura hosts hundreds of food and beverage sampling, demonstration and education booths from the three main regions of Peru – la costa (the coast), la sierra (the mountains) and la selva (the jungle) – as well as everything in between.
Inside the booths, vendors prepare plates, some of which can only be purchased at Mistura, as a way of promoting the festival’s theme “Come Rico, Come Sano, Come Peruano” (Eat Deliciously, Eat Healthily, Eat Peruvian).
Following the tradition of its six predecessors, Mistura gives food lovers a similar format with the fairgrounds divided into different “worlds,” including dishes from the most renowned regions and tastings of the most popular plates (anticuchos, a la brasa, ceviche, Creole, street food, sandwiches, chifa and Nikkei food). There will also be special spaces for sweets, breads, pisco and artisan beers.