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Food | July 11, 2011 [ 16:18 ]

7,500 presale tickets sold for Peru's 2011 Mistura food fair

Mistura 2011 will start September 9. (Photo: Apega)
Tickets for Peru's largest food fair Mistura, to take place September 9 through 12, have been on sale since July 1 and more than 7,500 quantities have been sold to date.

Mistura 2011 will take place in Lima's Parque de la Exposicion. Tickets up until the day of the event will be S/. 15 for adults, S/. 8 for children; the promotional price for Monday and Tuesday will be S/. 12 adults, S/. 8 children.

During the days of the event, prices will be S/. 20 for adults, S/. 10 for children; the promotional price for Monday and Tuesday will be S/. 12 adults, S/. 8 children.

You can purchase tickets at Teleticket stands in Wong and Metro supermarkts around the city.

For more information, go to

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Food | July 1, 2011 [ 14:28 ]

Peru's Mistura to be culinary hub with arrival of 8 international chefs

Peru will become a magnet for the Latin American and international culinary world in September. Nine of the best chefs in the world, the G9, will arrive in Lima during the Mistura fair, organizers said at a press conference held Thursday at the Sheraton Hotel.

Ferran Adrià (Spain), Dan Barber (USA), Heston Blumenthal (England), Michel Bras (France), Alex Atala (Brazil), Rene Redzepi (Denmark), Yukio Hattori (Japan), Massimo Bottura (Italy) and Peruvian chef Gaston Acurio will work on what is being called the Lima Declaration: "a discourse that embraces the chefs of the world."

Peru will host the fourth edition of the Mistura food fair September 9 to 18, deemed the most spectacular of its editions. "Lima will attract the attention of Latin America and the rest of the world," said Efe Mariano Valderrama, president of the Peruvian Society of Gastronomy (Apega), the organizing entity of Mistura.

An influx of 300,000 people (100,000 more than last year) is expected. Given the large attendance, ticket pre-sale starts today through Teleticket nationwide. Prices are 15 soles for adults and 8 soles for children. In addition, there is a discount of 3 soles for Monday and Tuesday tickets. After the pre-sale, tickets will cost 20 soles for adults. Moreover, prices of the dishes will range between 6 and 12 soles.

The star product of this fourth edition will be Peruvian fruit and guests will taste over 85 varieties, including the exotic copoazú, whose seed is used to make white chocolate.

Special emphasis has been placed on promoting regional cuisine. The fair will include the participation of renowned restaurants from Ayacucho, Piura, Cañete, Tacna, Huaraz, Arequipa and San Martin, reports Andina.

Additionally, there will be 72 carts specializing in traditional desserts, coffee and chocolate as well as five Peruvian luxury restaurants that will offer a menu at an affordable price.

There will also be competitions for promising young Peruvians chefs, with prizes for best chefs, pastry chefs, and a prize recognizing the best producers of fruits with the "golden rocoto," an emblem shaped like a pepper.

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Food | July 1, 2011 [ 9:43 ]

Mistura film receives two new awards in the U.S.


 Mistura 2010. (Photo: archive)
The award-winning documentary "Mistura, The Power of Food" by filmmaker Patricia Perez received two new awards at international festivals in the U.S.

The awards were bestowed at The International Film Festival of Colorado, in the Best Short Documentary category and at the San Francisco United Film Festival in the Audience Award for Best Short Film category.

After expressing her joy and satisfaction for both awards, the director and producer of the documentary, Patricia Perez, said the awards encourage her to continue working to showcase the best of Peru to the world.

Furthermore, Perez highlighted the great success of the circulation in Peru in theaters "Mistura, The Power of Food", after its official launch at the Museo de la Nación in Lima.

See related article: Award-winning Mistura film opens in Lima

"We filled two theaters at the Cinemark in Open Plaza. The audience was able to enjoy Peruvian food coming out of film where we put up a mini "Mistura" fair in the food court of the mall. I thank everyone who contributed to the dissemination of the documentary thus contributing to its success," she said.

Patricia Perez stressed that this is not the first time this documentary generated a wave of Peruvian food in theaters since, for example, in Montreal (Canada) where it was also exhibited and awarded, they served papa a la huancaina, alfajores and pisco sour in the Cinema du Parc.

The same happened in Los Angeles in the New Wave International Film Festival, which dedicated the opening cocktail gala to celebrate the "Peruvian Mistura Tradition."

"There, Hollywood filmmakers and producers tasted pisco chilcanos, empanadas and papa a la huancaina, courtesy of the Peruvian Consulate and the Peruvian restaurant Choza Mama from Pasadena, California," Perez said.

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Food | July 1, 2011 [ 8:45 ]

Pisco Sour competition set to shake-up California


Macchu Pisco LLC and the Consulate General of Peru in San Francisco and Los Angeles are launching their search for the "Centennial Macchu Pisco Sour" to commemorate the re-discovery of Machu Picchu by American archeologist Hiram Bingham.

On July 5, 2011 Macchu Pisco LLC arrives in San Francisco at the Fairmont Hotel to host the nationwide search for America's top mixologists and then will travel to the SLS Hotel at Beverly Hills on July 6, 2011 to round off their tour of California.

The Centennial Macchu Pisco Sour competition hopes to find the ultimate liquid incarnation of Machu Picchu to toast not only its unearthing but also the rich Inca heritage surrounding this 7th New Wonder of the World.

Since this goes beyond a straight forward cocktail competition and is a cultural celebration, the winners of the San Francisco and Los Angeles leg of the competition will be flown to Lima, Peru this Fall where they will meet up with all other winners from the US to battle it out and get a taste of Peruvian culture.

The grand-prize winning cocktail will be crowned the official "Centennial Macchu Pisco Sour" and its creator will win a trip to Cusco where he/she will stay at the 5-star El Monasterio Hotel, continuing to Machu Picchu itself via the famed Hiram Bingham train that is part of the historic line of Orient-Express trains.

Company founder, Melanie Asher, highlighted, "While we toast to one Peruvian treasure being re-discovered by an American, likewise Peruvian Pisco is being put on the map thanks to American bartenders who embody Hiram Bingham's spirit of adventure."

And, it will be not only the participating mixologists' adventure but also their creativity that will be tested when they concoct variations on the iconic national cocktail of Peru, the Pisco Sour.

While Pisco has been called the fastest growing spirit category in the country, the participants of this competition are trailblazers who embraced Macchu Pisco long before the category gained this standing.

Macchu Pisco entered the US market 5 years ago and is today one of the top exporters of Pisco due in large part to their success in national competitions, most recently the Ultimate Cocktail Challenge where it was awarded a 95-point score and deemed the "Extraordinary" choice for making classic Pisco cocktails.

Nicoloas Roncagiolo, Consul General of Peru in San Francisco, remarked on the importance of the competition traveling to California. "San Francisco was the first home that Pisco found in North America so this competition celebrates not only Machu Picchu but also the resurgence of Pisco in the US with San Francisco as its epicenter."

Lizzie Asher, President of Macchu Pisco LLC, concluded, "We are so thrilled by the generosity of the California hospitality industry and how it has opened its doors to host this once-in-a-lifetime celebration, from the hotels hosting the competitions, to the mixologists applying their talents to our Macchu Pisco to the restaurants and bars participating... this has truly shown that California is leading the way in the Pisco revolution in the US."

To get a taste of the exotic cocktails, the Fairmont Hotel and the SLS Hotel at Beverly Hills are inviting Pisco enthusiasts from 2-4 pm on July 5th and July 6th respectively.

For the month of July, all venues represented at the competition will be showcasing their mixologists concoctions so for those who may not be able to travel to Peru, Peru's magic will be found near them in San Francisco and Los Angeles.

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Food | June 28, 2011 [ 20:27 ]

Love for ceviche: Peru celebrates their famous dish

Ceviche and a pile of other succulent seafood from Peru
Ceviche and a pile of other succulent seafood from Peru. (Photos by Terra Stanley)

By Terra Stanley
Special for

Ceviche signifies much more than a typical Peruvian dish, and the National Ceviche Day festivities at Invita Peru, a gastronomy fair at Lima’s Mega Plaza Norte, made this evident.

The event included dozens of participating restaurants and sponsors, and while it runs until July 3, today’s celebration in particular revealed an unmistakable sense of Peruvian pride, community and love.

Awarding Peru's ceviche ambassadors. Second from right, Pedro Solari, known as the Godfather of Ceviche. On far right is chef Adolfo Perret of the restaurant Punta Sal.

A live band entertained hundreds of visitors who explored the vendors’ booths amidst a layer of smoke from grilled anticuchos. The holiday brought out many locals looking to celebrate a national custom, and ceviches sold for as little as seven soles.

“Ceviche is a tribute to our own flag,” smiled one aspiring cevichero handing out business cards at the event. He then proceeded to say that gastronomy events are becoming more popular in Peru. “It’s the first Northern Peruvian food festival,” he said, emphasizing the expansion of this sort of cuisine pride fortifying a national identity.

A press conference at noon lured journalists who looked forward not only to seeing the minister of production present awards to renowned chefs, but also to tasting some of Lima’s best ceviches and other seafood. The restaurants brought ingredients to prepare ceviche varieties with fried fish or extra yellow ají and rocoto for additional spiciness.

Journalists especially were excited by the appearance of famous chefs like Pedro Solari, widely known for inventing modern-day Peruvian ceviche, Javier Vargas, president of the Association of Peruvian Seafood Restaurants (ARMAP), and Adolfo Perret of the restaurant Punta Sal.

Speakers praised the dish, labeling it an icon that inspires chefs to provide the best quality seafoods. Its incredible influence also has had the ability to consolidate the nation. Many times the dish will bring together foods from Peru’s diverse regions: a ceviche made with flounder on the Pacific coast, a trout ceviche from the Andes, or a ceviche with an enormous paiche fish caught from the Amazon River.

“It’s a marvelous day,” said Solari while leaving the stage to accept his award. Numerous audience members flocked for photographs with him, some asking him to hold the bowl of ceviche for a photo.

The public attitude toward the national legend truly manifests the pride and joy that National Ceviche Day invokes in Peruvians. The event’s MC summed it up: “It conjures up a love that warms your heart.”

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Food | June 28, 2011 [ 7:55 ]

Peru’s organic products are gaining ground


Exports of organic coffee beans from Peru are rising. (Photo: Living in Peru archive)

Organic farming in Peru is moving forward to be among the top producers in world markets. The United States, Europe and Asia are popular destinations for Peru's flagship products, such as asparagus and table grapes.

Coffee, cocoa and organic bananas accounted for $46 million in exports during the first quarter of 2011, the Ministry of Agriculture (Minag), reported.

Raúl Chau, director of the Agricultural Promotion Association said that this increase is a result of several international organizations and NGOs working in the Amazon, especially changing the coca leaf crops for coffee and cocoa and promoting the cultivation of organic bananas, thus shifting the banana production from Ecuador.

The same idea was shared by the president of the consultant Inform@cción and expert in agriculture, Fernando Cillóniz, who argued that these three crops, with table grapes and avocados, will show the highest growth rates in the next 4 or 5 years, according to La Républica.

The president of the Piura Central Association of Small Producers of Organic Bananas, Donald Lecarnaqué, highlighted the work of his institution and the way they have opened up new markets through certifications, such as organic and fair trade, he was quoted as saying on

Organic bananas and exports of organic products during the first quarter of 2011 totaled $17 million, 18 percent more than the same period last year. Lecarnaqué said that they already export to Korea, China and Japan, in addition to their main markets in the United States, Belgium, Germany and Spain. reported that between January and May of this year $125 million in coffee was exported, 53 percent more than same period of 2010, according to Minag. Also, its main markets are Germany, United States and Belgium.

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Food | June 27, 2011 [ 14:26 ]

Centennial Macchu Pisco sour competition visits New York City


The fabulous pisco sour. (Photo: Living in Peru archive)

Macchu Pisco LLC and the Consulate General of Peru in New York are launching their search for the "Centennial Macchu Pisco Sour” to commemorate the 100th anniversary of Machu Picchu’s re-discovery by American archeologist Hiram Bingham.

On July 5, the company will be hosting a competition in their nationwide search for America’s top mixologists at Pio Pio (in New York City's Hell's Kitchen) from 3 p.m. until 5 p.m.

This competition hopes to find the ultimate liquid incarnation of Machu Picchu to commemorate not only its re-discovery but also the rich Inca heritage surrounding this 7th New Wonder of the World.

Since this is not merely a simple cocktail competition but rather a cultural event, the New York winner, along with all other city winners, will go on to Lima, Peru this fall where the final round of the competition will take place.

The grand-prize winning cocktail will be crowned as the official “Centennial Macchu Pisco Sour”, and its creator will then travel to Cusco where he/she will stay at the 5-star El Monasterio Hotel, continuing to Machu Picchu itself via the famed Hiram Bingham train that is part of the historic line of Orient-Express trains.

Company founder, Melanie Asher, expressed the importance of involving the New York bartending community in this initiative, saying, “New York was one of our first markets in the US and is today at the epicenter of the most cutting-edge mixology experimenting with pisco."

Innovators from the cocktail scene in New York City will be participating, including Death & Co., Dutch Kills, Employees Only, Jack the Horse, Fort Defiance and Eleven Madison Park.

Macchu Pisco entered the US market 5 years ago and is today one of the leading exporters of pisco, due in large part to their success in national competitions, most recently the Ultimate Cocktail Challenge where it was awarded a 95-point score and deemed the “Extraordinary” choice for making classic Pisco cocktails.

Lizzie Asher, president of Macchu Pisco said, “While we toast to one Peruvian treasure being re-discovered by an American, likewise we can say that Peruvian pisco is being put on the map thanks to bartenders who embody Hiram Bingham’s spirit of adventure.”

After New York, the competition will travel to Washington D.C., Boston, San Francisco, Los Angeles and Las Vegas.

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Food | June 24, 2011 [ 11:31 ]

Peru’s achiote exports make their mark


Peruvian exports of achiote are rising. (Photo: Andina)

Peru’s exports of a fruit used for food coloring have risen 22 percent year-on-year during the first four months of 2011.

Peru’s Association of Exporters (ADEX) said exports of achiote reached $4.9 million.

ADEX agricultural manager Beatriz Tubino said the demand was driven by the fruit’s content of bixin in its seeds, which is used to make coloring for food products including ice cream, margarine, butter, meat, bread, cheese, yogurt, pasta and noodles.

“The world’s main producer of achiote seeds is Brazil, which last year produced 7,500 (metric) tons, followed by Peru with 4,800 (metric) tons, Kenya with 3,500 (metric) tons and Central Africa with 4,000 (metric) tons,” she was quoted as saying on

She said the U.S. bought $1.6 million worth of achiote from Peru in the first four months of the year, followed by Venezuela and Egypt with $639,192 and $493,437 respectively, the story reported. There was a total of 42 destinations including Mexico, Ecuador, the U.K., the Netherlands, Germany and Japan.

Pablo Trelles, director of the country’s largest achiote exporter Biocon del Peru, said production in 2011 would likely be 4,900 metric tons.

Achiote is sold in three ways; as a dye, seeds or seed powder.

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Food | June 23, 2011 [ 10:13 ]

Singapore targets Peru's scallops and trout


Peruvian trout being processed and prepared for sale. (Photo: Andina)

Main food import companies that attended the ‘Seafood Now Peru – Singapore’ Business Roundtable showed great interest in Peruvian scallops and trout, Peruvian Exporters' Association (Adex) reported Tuesday.

The roundtable was supported by Peru's Fisheries Technological Institute, the National Fisheries Health Service and the Ministry of Foreign Affairs.

The event gathered Peruvian enterprises from the fishery and aquaculture sectors along with representatives from six main Singaporean import companies who were supported by the Agency of the Ministry of Commerce and Industry from Singapore, Adex’s manager of Services and Extractive Industries Percy Sanchez said.

Chun Cheng Fishery Enterprise, the leading processing, exporting and distributing company in Singapore which specializes in the supply of frozen fish and seafood, was one of the renowned enterprises that participated.

In turn, Peru was represented by several firms such as Coinrefri, Pisces, Illari, Perupez, Gamcorp, Atisa and Matritech.

Peruvian exports to Singapore in 2010 amounted to $6.7 million. The main products include cocoa beans ($3.4 million), cotton t-shirts, fresh grapes, clams and shark fins.

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Food | June 23, 2011 [ 8:51 ]

Award-winning Mistura film opens in Lima

Mistura 2010. (Photo: Living in Peru archive)

With two international awards in tow, the film "Mistura: the Power of Food" opened in Lima Wednesday night. According to its director, Patricia Perez, "it is a celebration of Peruvian cuisine and all its characters."

Attending last night's premiere held at the Museum of the Nation were a group of 20 farmers who participated in the filming, the Deputy Minister of Cultural Heritage and Cultural Industries, Ricardo Roca Rey, and the most renowned chefs in the industry, such as Gastón Acurio and his wife Astrid Gutsche as well as Teresa Izquierdo, Javier Wong and Grimanesa Vargas, reports El Comercio.

In the documentary you can see the most important scenes from the last Mistura food festival, as well as the views of the chefs participating in the fair, who agreed that Peruvian cuisine, with all its flavors and varieties, has become a vehicle for equality and unity among all Peruvians.

The director said she always had the dream to show the world the wealth of Peru and the inspiration she found at Mistura.

She announced that the documentary will screen in many parts of the world to spread Peru's deep relationship between its people and its food.

The film will be open the public in Lima Thursday and Friday night at Cinemark Jockey Plaza at 7:45 p.m. and Saturday at Cinemark Open Plaza Angamos at 11 a.m. There will also be a screening June 28 in San Francisco (United States) at the Roxy Theater at 6 p.m.

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