11 September 2012 by Alex Stewart
Peru's gastronomic renaissance is encapsulated by the Mistura food festival at the Campo de Marte in the capital Lima, a 10-day foodie extravaganza that runs from 7-16 September this year and which showcases Peruvian ingredients, signature dishes and culinary trends.
Peru's diverse geography and climate mean that the country has an exceptionally wide range of ingredients to base its national cuisine on. From the Andean highlands to Amazon there are unique tastes and flavours on offer, which combine magnificently to produce a distinct novo andino cooking style. Exciting and innovative, Peru now boasts some of the most varied and rich cuisine on the continent.
Should you want to taste the food in its place of origin, sample the fusion of cultures and cooking styles at Mistura, an annual event that showcases the best flavours on offer.
Among the delicacies on offer here you might try cuy (guinea pig), ceviche (citrus-marinated fish) or juane (steamed rice with fish or meat trussed up in a jungle vine). Wash the lot down with potent Pisco Sours, made with grape brandy traditionally mixed with lime. Cooking classes and demonstrations by 30 national and international chefs, competitions, street food stalls and fusion restaurants complete the line up, making this an excellent way to get a taste of what the country has to offer.