Mistura – A Tasty Revolution

Peru is a quintessential mestizo country. This makeup is clearly defined on many dimensions. This mixed race is expressed through Peru’s flora and fauna, in the material amalgamation of the races, the sublime baroque style and in the continuity of its’ political institutions. Moreover, this characteristic is seen in countless cultural expressions that are renewed and enriched daily. And one of these characteristics happens to be the culinary expression, which authentically leads in today’s global revolution.

Nowadays, the Peruvian cuisine is internationally renowned. During the last gastronomic festival, “Mistura,” in Lima – area where the mestizo cuisine has become a great phenomenon of seasoned pastries. This has been possible thanks to the presence of the world’s most important chefs such as, Dan Barber (U.S.A.), Michel Bras (France), Álex Atala (Brazil), Rene Redzepi (Denmark), Yukio Hattori (Japan) and last but not least the indisputable Spaniard, Ferrán Adriá. Mistura mirrors the imagine of the unstoppable mixed races which makeup Peru. In addition, it exemplifies the ability of undertaking that a talented group of people has to offer. Furthermore in Peru, there is an idea that is eagerly cooking up to create a culinary nationalism capable of drawing attention and competing at an international level.

Peruvian chefs such as, Gastón Acurio, Rafael Osterling, Luis Arévalo, Isabel Álvarez, Diego Muñoz, James Berckemeyer, and Javier Wong, among many others have become synonyms within the new wave of gastronomic innovation. All of these chefs head the Peruvian culinary revolution. This becomes a tangible example of how a single element of social unity can be factored into achieving a fruitful return, which in turn makes it the driving force for growth and leadership in the region. Mistura at this point is considered by far an excellent gastronomic festival in the entire continent and with time, it will include delicacies from other regions of Latin America – corners of the world with uncharted flavors that have great potential. According to the organizers of Mistura, “yes, Latin America does have spice!” and she should make the most of it. This phenomenon is composed of a combination between mixed races and growth. Let’s not forget that the boom of this type of fusion cuisine in 2010, according to Ferrán Adriá produced $4.2 million and it is estimated that in 2011 this number will grow to $5 million – a significant sum for the Peruvian GDP.

Here we have another competitive advantage, a driving force with endless possibilities for development that has barely begun its journey, that should offer to the world markets. The writer Alonso Cueto believes that among Peruvians, “food sets a taste parallel with the rest of the world; it creates a prism from where reality is observed and valued. For us the world is not meant to touch or look at, instead it is meant to be eaten.” The same concept can be applied to all Latin Americans. It is the idea that José María Arguedas called a melting pot of this mixed race integration that has created unexpected riches which are vacant in the everyday expressions of our villages. The Latin American traditions should be woken up and proudly shared with the world by promoting and exporting them. And let no-one doubt that all of these traditions are worth a Peru.