MAKIYKUMANTA
July 13 - July 1810:00 am-5:30 pm
Potomac Atrium
National Museum of the American Indian
4th & Independence Ave, SW Washington, DC
Master Crafters | Artisans | Musicians | Folk Dancers | Gastronomy | Special Speakers
Peru is considered the gastronomy capital of South America. Peru's Gastronomy is slowly but steadily conquering the palates of the most renowned chefs worldwide. Peru is home of 104 different biological zones, which assures an amazing assortment of fresh ingredients, such as Potatoes, maize and hot peppers from the Andes, fish and seafood from the Pacific Ocean, mangoes and limes from the inter Andean and coastal valleys, bananas, pineapple, coffee from the Amazon jungle. Peru's wild choice of fresh ingredients and the gentle blend of immigrant traditions -such as Spanish, African, Chinese, or Japanese- have created one of the World's most unique and delicious cuisines. Peruvian cuisine is having enormous cultural fusion. Ever since the first blending between Inca and Spanish traditions, local cooks have been capable of incorporating the flavors and techniques of the many immigrants that disembarked in the country's as African, French, Chinese, Japanese and Indians cuisine.
The Embassy of Peru is proud to join forces with the Mitsitam Café at the National Museum of the American Indian to present delectable Peruvian food during the Makiykumanta festival. While attending Makiykumanta, you may stop by the Mitsitam Café between 11:30 AM to 3:00 PM to enjoy delicious dishes prepared by Jose Antonio del Castillo, a renowned Chef owner of the restaurant “Cevicheria La Red” in Lima, Peru and prestigious member of the Peruvian Association of Gastronomy. He is especially flying from Peru with his assistant Yasset Robles to delight the visitors of the Museum. The Chef of the Peruvian Embassy Jose Luis Fernandez, is also part of the team of specialists that is working to present this important part of the festival.
Some of the foods you will taste:
Fish and seafood marinated in key lime juice with chili, onions along with sweet potatoes and corn
Fish tiradito in red chili sauce or rocoto
Thin sliced sea bass in yellow chili and rocoto creams
Causa Rellena de Cangrejo
Mashed Peruvian yellow potato with blue crab, octopus in olive sauce or vegetables.
Quinoa salad with smoked trout
Tasting of Huancaina, Ocopa and Rocoto cream along with fried yuca, poached potatoes and corn.
Aji de Gallina
Shredded Chicken breast in a creamy yellow chili, pecan and milk sauce along with olives and hard. boiled eggs.
Lomo Saltado
Stir fried beef loin, tomatoes, onions, cilantro, soy sauce with French fries and white rice.
Seco de Res
Beef and cilantro stew with Peruvian style beans.
Sudado de Pescado
Steamed fish filets slowly cooked in yellow chili, tomato and onion sauce.
Carapulcra de Cerdo
Dried potatoes, pork, ground peanut, panka chili and sweet wine stew.
Tallarines a la Huancaina
Spaghetti in Huancaina sauce and grilled beef loin.
Arroz con Pato
Chiclayo style cilantro and beer rice with tender duck breast.
Typical Lima style Chicken cilantro and rice soup.
Chupe de Camarones
Shrimps, milk, rice and vegetable soup along with poached egg Arequipa style.
Purple corn and dried fruit pudding thickened with sweet potato starch.
Arroz con Leche
Lima style rice pudding with cinnamon and raisins.
Suspiro a la Limena
Dulce de leche with Italian merengue.
Picarones
Peruvian style sweet potato and pumpkin donuts with piloncillo sauce
Alfajores de Lucuma
Delicate anise cookies and lucuma flavored dulce de leche.
The most authentic and representative drink of Peru is the Pisco sour, the most common presentation, is a first rate way to kick off a Peruvian meal. Pisco, a tasty and clear brandy distilled from fermented grape juice, is Peru's national drink.
The word Pisco comes from the native Peruvian Quechua language, which means “little bird”. The liqueur’s name has its origin in the River, Valley, City and sea port called Pisco were it was originally produced for the first time during the XVI century.
The most popular way to taste Pisco is as a cocktail called Pisco Sour, a high end drink that is prepared blending Pisco, lime juice, sugar, and egg white.
Join us for a Happy Hour tasting of Peru’s Pisco Sour during Makiykumanta! Each day, between 4:30PM to 5:30PM, Makiykumanta invites the public to a free tasting of our traditional Pisco Sour at the Mitsitam Café, courtesy of Tabernero Vineyards and Wineries.
Tabernero Vineyards and Wineries were founded in 1897 in the valley of Chincha, Province of Ica, 200 Km south of Lima, the capital of Peru. Currently, Tabernero Wineries and Vineyards is responsible for 51% of Peruvian wine exports. These exports are distributed throughout the world, to countries including the United States, Canada, Spain, France, Germany, Japan, etc. Tabernero produces 3 types of Pisco (La Botija Quebranta, La Botija Italia, La Botija Acholado), Dry Wines, Demi-Sec Wines, and also Sangrias and Sparkling Wines, tabernero.com.
Click here for further information on Peruvian gastronomy.
Gastronomy
Peru is considered the gastronomy capital of South America. Peru's Gastronomy is slowly but steadily conquering the palates of the most renowned chefs worldwide. Peru is home of 104 different biological zones, which assures an amazing assortment of fresh ingredients, such as Potatoes, maize and hot peppers from the Andes, fish and seafood from the Pacific Ocean, mangoes and limes from the inter Andean and coastal valleys, bananas, pineapple, coffee from the Amazon jungle. Peru's wild choice of fresh ingredients and the gentle blend of immigrant traditions -such as Spanish, African, Chinese, or Japanese- have created one of the World's most unique and delicious cuisines. Peruvian cuisine is having enormous cultural fusion. Ever since the first blending between Inca and Spanish traditions, local cooks have been capable of incorporating the flavors and techniques of the many immigrants that disembarked in the country's as African, French, Chinese, Japanese and Indians cuisine.
The Embassy of Peru is proud to join forces with the Mitsitam Café at the National Museum of the American Indian to present delectable Peruvian food during the Makiykumanta festival. While attending Makiykumanta, you may stop by the Mitsitam Café between 11:30 AM to 3:00 PM to enjoy delicious dishes prepared by Jose Antonio del Castillo, a renowned Chef owner of the restaurant “Cevicheria La Red” in Lima, Peru and prestigious member of the Peruvian Association of Gastronomy. He is especially flying from Peru with his assistant Yasset Robles to delight the visitors of the Museum. The Chef of the Peruvian Embassy Jose Luis Fernandez, is also part of the team of specialists that is working to present this important part of the festival.
Some of the foods you will taste:
MAIN DISHES
Fish Cebiche or classic CebicheFish and seafood marinated in key lime juice with chili, onions along with sweet potatoes and corn
Fish tiradito in red chili sauce or rocoto
Thin sliced sea bass in yellow chili and rocoto creams
Causa Rellena de Cangrejo
Mashed Peruvian yellow potato with blue crab, octopus in olive sauce or vegetables.
Quinoa salad with smoked trout
Tasting of Huancaina, Ocopa and Rocoto cream along with fried yuca, poached potatoes and corn.
Aji de Gallina
Shredded Chicken breast in a creamy yellow chili, pecan and milk sauce along with olives and hard. boiled eggs.
Lomo Saltado
Stir fried beef loin, tomatoes, onions, cilantro, soy sauce with French fries and white rice.
Seco de Res
Beef and cilantro stew with Peruvian style beans.
Sudado de Pescado
Steamed fish filets slowly cooked in yellow chili, tomato and onion sauce.
Carapulcra de Cerdo
Dried potatoes, pork, ground peanut, panka chili and sweet wine stew.
Tallarines a la Huancaina
Spaghetti in Huancaina sauce and grilled beef loin.
Arroz con Pato
Chiclayo style cilantro and beer rice with tender duck breast.
SOUPS
Aguadito de PolloTypical Lima style Chicken cilantro and rice soup.
Chupe de Camarones
Shrimps, milk, rice and vegetable soup along with poached egg Arequipa style.
VEGETARIAN
Stir fried penne and vegetables Lima style, with red sauceDESSERTS
Mazamorra MoradaPurple corn and dried fruit pudding thickened with sweet potato starch.
Arroz con Leche
Lima style rice pudding with cinnamon and raisins.
Suspiro a la Limena
Dulce de leche with Italian merengue.
Picarones
Peruvian style sweet potato and pumpkin donuts with piloncillo sauce
Alfajores de Lucuma
Delicate anise cookies and lucuma flavored dulce de leche.
Pisco
The most authentic and representative drink of Peru is the Pisco sour, the most common presentation, is a first rate way to kick off a Peruvian meal. Pisco, a tasty and clear brandy distilled from fermented grape juice, is Peru's national drink.The word Pisco comes from the native Peruvian Quechua language, which means “little bird”. The liqueur’s name has its origin in the River, Valley, City and sea port called Pisco were it was originally produced for the first time during the XVI century.
The most popular way to taste Pisco is as a cocktail called Pisco Sour, a high end drink that is prepared blending Pisco, lime juice, sugar, and egg white.
Join us for a Happy Hour tasting of Peru’s Pisco Sour during Makiykumanta! Each day, between 4:30PM to 5:30PM, Makiykumanta invites the public to a free tasting of our traditional Pisco Sour at the Mitsitam Café, courtesy of Tabernero Vineyards and Wineries.
Tabernero Vineyards and Wineries were founded in 1897 in the valley of Chincha, Province of Ica, 200 Km south of Lima, the capital of Peru. Currently, Tabernero Wineries and Vineyards is responsible for 51% of Peruvian wine exports. These exports are distributed throughout the world, to countries including the United States, Canada, Spain, France, Germany, Japan, etc. Tabernero produces 3 types of Pisco (La Botija Quebranta, La Botija Italia, La Botija Acholado), Dry Wines, Demi-Sec Wines, and also Sangrias and Sparkling Wines, tabernero.com.
Click here for further information on Peruvian gastronomy.
