This past week my classmates and I reunited for Peru’s Mistura Festival. We all earned our masters Restaurant Management and Innovation at San Sebastian’s Basque Culinary Center last year. This adventure was an opportunity to reunite to discover and share Peru’s rich gastronomy and mull over the regional techniques and flavours.
pork
snowcones
emolientes
emoliente
cebiche
leche de tigre
ice creams
cebiche
tasting
cuy on a stick
cuy
macerating drinks
sacha inchi punch
mazmorra
mazmorra (rice pudding with stewed fruit)
happy cuy
fried cuy
The Biggest Juiciest Piece 