The seventh edition of Mistura, the premier gastronomic fair of Latin America, came to its end on Sunday and it is said to have been the best ever made so far as it improved tremendously not only its culinary repertoire, but its organization.
We are very happy because we wanted to make this the best fair, and we did it. This year, there were up to 400 different dishes that delighted thousands of attendees exploring the fair’s gastronomic worlds,” said the President of the Peruvian Society of Gastronomy (Apega) Bernando Roca Rey as part of his preliminary assessment of Mistura 2014.
In addition to the perfect organization and security control effectiveness, it should be noted the organizing committee did a great job in the open area of the festival, preventing dust build up in comparison with the previous edition.
Furthermore, the nighttime lighting provided in the event spaces ensured a better experience for the thousands of foodies who gathered at Costa Verde beachfront location.
The Great Market space was expanded by 30 percent, including some new features this year. For instance, food producers from the Apurimac, Ene and Mantaro River Valley (VRAEM) region displayed fruits, coffee and products they grow in the country’s inner region.
In addition, live cooking demonstrations featured renowned cooks who prepared delicious dishes with native ingredients including, among others, eggfruit, Lima bean, tarwi, quinoa and avocado.