Mistura, the most important gastronomic fair of Latin America, celebrates its 10th anniversary with great fanfare at its new venue: the historic district of Rimac, keeper of a time-honoured tradition and the birthplace of Peruvian creole music and cuisine.
In order to celebrate this first decade, it recovers its essence in a fair with a warmer setting, closer to the people.
From 26th October to 5th November, the Revolver Club will host the traditional fair that intends to keep positioning the enormous biodiversity and infinite creativity of Peru, as well as keep developing the cultural identity bringing the participants closer to the flavour of each region of the country.
For this edition, the gastronomical proposal will be renewed with new restaurants participating and contemporary trends such as ceviche bars, market stalls, healthy food and innovative bars.
The tradition will also be present with new restaurants, food cars and delicious typical desserts.
To pay tribute to the enterprising efforts of Peruvian people, this year will enjoy the presence of women from Catacaos, sympathetic and strong women who will overcome the tragedy caused by “El Niño Costero“, the Peruvian and Colombian floods.
These businesses seek to reactivate their economy after the losses and difficulties during the summer, so being part of Mistura is a good way to move forward and carry on with their traditions and flavors.
Along the same lines, and in alliance with the program “A comer pescado” (“Let’s eat fish”), they will host a pavilion of delicious and nutritious seafood dishes cooked by the talented fishermen’s wives.
Another of the novelties of this edition will be an area dedicated to broths, lawas, chowders, sancochados and other traditional soups from all over Peru.
The participants will have the chance to taste a delicious shrimp chowder or an Inchicapi (jungle soup based on chicken and peanuts).
Cocoa, chocolate and coffee will be given a special pavilion where they will be honoured. Visitors will have the opportunity to experience flavours and aromas through their varieties and the ways of elaboration.
And, as usual, pisco will have a special place through the finest distillates from different production areas of Peru.
Indonesia will be the guest country in this special annual of Mistura with a pavilion where the visitors can learn about their traditional cuisine and customs.
As representative of the Indonesian cuisine, the outstanding chef Vania Wibisono will attend, a great promoter of healthy and balanced nutrition.
As part of the celebrations for the 10th anniversary, a recognition to the restaurants which made up Misturahas been considered. In addition, in a special ceremony, the fair will pay tribute to the key players that made possible what is now a cultural emblem, the Mistura fair.
The heart and greatest pride of Mistura is called Grand Market, which will have a new design and the presence of small agricultural producers who will come along with an excellent and varied selection of flagship products from all over the country.
The best Peruvian cooks will give demonstrations of how to use the market products to make delicious and healthy dishes.