Culture, Latin American Cuisine, Peru, Peruvian Cuisine


I can hardly believe so much time has passed since I’ve written! I’m so glad to be back. It’s been such a busy year for me: I’m just two semesters shy of my food studies master’s degree, which has been very hard but rewarding research work. I’m also working as a pastry chef at a gourmet market, as well as a private cake artist (and participated in a cake competition earlier this year as well). But I will be posting regularly from now on – really, I promise!

Today’s my birthday, which I’m pleased to find falls during Mistura (September 5-15 this year). Quite a nice birthday present, I think! It’s my mission to attend next year.

Mistura is a Peruvian culinary festival which was created by APEGA (Peru’s Gastronomic Society, which promotes Peruvian biodiversity, farming, and cuisine). APEGA and Mistura seek to educate the public about Peru’s incredible and unique food products, which immediately translates into its tremendous gastronomic diversity. In that vein, Mistura’s chef-participants showcase Peruvian agricultural and food products in creative and exciting ways.

At Mistura, Peru’s culinary “worlds” are represented by ingredients or dishes (like anticucho, ceviche, and sandwiches) – and regional / fusion cuisines (including north, south, Amazon, chifa, and nikkei). Quinoa, the Andean superfood, local fish / seafood products, and chocolate took center stage this year.

Peruvian cuisine is dynamic, innovative fusion at its best – and the culinary world is finally starting to take note! Mistura is fast becoming a culinary destination for top chefs and international foodies. The festival has grown in recent years to include culinary exhibits from around the world. Celebrated international chefs headlined food presentations, including (of course) Gastón Acurio, Ferran Adrià, José Andrés, Rick Bayless, Alain Ducasse, and René Redzepi.

One aside: I was greatly disappointed to learn there was not one female chef included in the presentations. I sincerely hope this inexplicable exclusion is corrected in Mistura 2014. However, chef Milagros Herrera was selected as Mistura’s Best Pastry Chef 2014, whose quinoa crème brûlée thrilled the judges. Read about it here:

This beautiful English-language video about Mistura was shared with me by filmmakers Mo Stoebe and Katja Kulenkampff. (It is also posted on their stunning blog, Cut and Cue.) It showcases renowned chefs Gaston Acurio, Tony Custer, and René Redzepi sharing their views about Peruvian cuisine, food culture, and the Mistura festival. It perfectly captures both the visual beauty of Peruvian food and the cultural essence of the cuisine – and especially how Peruvian food can become a vehicle for social change.

Mo and Katja, thanks so much for this enlightening glimpse into Mistura and Peruvian food life!


Want to learn more about Mistura? Check out the links below.

¡buen provecho! ¡hasta pronto!

Link to the official Mistura website (español)…

…and its official Facebook page (español):’s Mistura review (English):

Peru This’s Mistura writeup (English):

Latina (English):

Peruvian newspaper El Comercio’s website, with Mistura 2013 news (español):

El Comercio’s aerial camera view of Mistura (español):