La feria gastronómica más importante de Latinoamérica Lima – Perú
English info Mistura 2017
Our country has a great diversity of ingredientes and cuisines, mixture of races and cultures, we are a party of flavors where people from all our regions gather to celebrate, sharing the best of our food.
Mistura, Latin America’s leading gastronomy fair and which brings together some 400,000 visitors every year, is celebrating its 10th anniversary in 2017. We want to celebrate this milestone in a very special way. First, we propose to renew the fair and rethink the design of the fair grounds to create a warmer atmosphere that is more closely linked to the people and to Peruvian culture.
We will also be including new attractions. To achieve this, we have the commitment of a movement of young cooks who will propose innovative initiatives that will surprise our visitors.
Healthy eating will be a central theme at Mistura 2017. We hope to welcome stars like Jamie Oliver or the Mexican chef Alfredo Oropeza. As in previous years, we will feature guest countries and world renowned chefs. Our proposal at Mistura 2017 for healthy eating will be closely linked to our country’s biodiversity (one of the five mega-diverse regions in the world), which supplies us with a unique pantry of products that are a huge potential for providing the population with a quality diet (including native potatoes, Andean grains, tarwi, legumes, hot peppers, and fruits such as grenadine, avocado, etc; plus fish and shellfish, algae, or alpaca and guinea pig).
Peruvian cacao, chocolate and coffee are gaining recognition worldwide and deserve their own pavilion where the public will have the opportunity to experience different flavors and learn the history, varieties and development processes.
A new attraction we are creating this year is a pavilion for the wines, cheese, hams and breads of Peru where visitors will be able to sample these promotional products.
And for the first time there will also be an area offering soups of all kinds from the different regions of Peru — broths, bisques, chowders and puree soups.
The Grand Market, with small farmers from all over the country, will feature a wholly new design and will be stocked with an excellent and varied selection of agricultural products that are typical to the various regions of Peru and the country’s rich biodiversity. The Grand Market has a kitchen in which the best known Peruvian chefs and masters of popular and country cuisine prepare healthy foods with the signature products brought the different regions in the country.
We will also have a pavilion, in alliance with the state’s Let’s Eat Fish program, featuring delicious and nutritious fish and shellfish dishes prepared by the talented wives of artisanal fishermen.
The pisco hall will be extended to include a new educational area on the varieties of grapes grown in Peru, the production areas, distilling processes, and tasting sessions.
Of course, Mistura 2017 will naturally be featuring a huge selection of the country’s best regional cuisines.
And a finishing touch to the festive air of this event will be the entertainment provided by top musicians and performers.
General information on Mistura and Apega
Mistura, has consolidated its position as the most important fair in Latin America. The fair brings together the main players of the gastronomic value chain from the different regions of Peru: small farmers, artisanal fishermen, restaurants, grassroots cooks, and the producers of cacao-chocolate, wine, pisco, cheeses and coffee. Each year the fair attracts some 400,000 people and enjoys broad coverage in the local and international press and social media.
Among the international chefs that have participated at different times in Mistura are: Alain Ducasse, Rene Redzepi, Joan Rocca, Mássimo Bottura, Ferran Adria, Andoni Luis Aduriz, Alex Atala, Rene Redzepi, Enrique Olvera Michel Bras, Yukio Hattori, Massimo Bottura, Dan Barber and Heston Bluementhal. And, of course, Peru’s own outstanding chefs including Virgilio Martínez, Mitsuharu Tsumura and Gastón Acurio.
Apega, the institution that organizes the Mistura Fair, is a non-profit association founded 10 years ago that brings together the main players in the gastronomic chain and which seeks to promote gastronomy as a factor for development, wellbeing and cultural identity. Apega’s activities include a project of food farming chains (which includes weekly healthy farmers fairs, a campaign that promotes “Eat deliciously, eat healthily, eat Peruvian”), and the International Gastronomy Congress held each year in April (see www.apega.pe). We have also established international alliances with institutions such as Slowfood, whose president has participated at Mistura.
The Fair is recognized by the State as an Event of National Interest and is inaugurated by ´the President of the Republic of Peru.