We’re visiting the amazingly diverse city of Lima Peru this week, and attending “La Mistura“, Peru’s 2nd annual gastronomic festival, celebrating all things Peruvian & food in one huge party. Combining a food fair with tastes from fine dining restaurants, street vendors, and everyone in between. There’s also a conference on sustainability, the cultural identity of Peru’s cuisine, contests, and demos by famous chefs. We’ll have extensive audio and video coverage of the events of La Mistura, as well as our discoveries of this beautiful country, coming soon. In the meantime, here are just a few images from the festival.
Chef Gaston Acurio, Peru’s star chef, and the chief force behind the organization of La Mistura, showing press around the festival before the official opening.
Foods of the Amazon. Did you know that over 60% of Peru is Amazon Forest?
Chef Dan Barber of Blue Hill at Stone Barns in New York speaks to the Peruvian crowd about methods he uses to produce the majority of the food he serves in his restaurant. Chef Barber spoke of his newfound love for the foods of Peru, and said that he thinks Peruvian food will be the next big cuisine worldwide.
Jennifer gets jiggy with some of the MANY aji peppers found in Peru!
Chef Mark enjoys anticuchos (little bites) of cow’s heart on a skewer, with chicken livers and tripe.
Cayo, sous-chef at Fernando Pacheco’s Caplina restaurant, presents his ceviche, which we learned to make. We’ll have a video of Chef Pacheco showing Chef Mark how it’s done!
Chef Mark’s facebook photo albums from Peru:
Jennifer’s Facebook photo albums:
Full Disclosure: Our attendance at La Mistura, travel to Peru and accomodations were sponsored by PromPeru, as part of a Press Trip of North American journalists to learn about the fair and the many foods of Peru.