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MIXTURA 34500 U.S. HIGHWAY 6, B1 EDWARDS | 970.569.2440 MIXTURA-RESTAURANT.COM
by TRACI J. MACNAMARA photos by DOMINIQUE TAYLOR
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arm weather invites exploration, and Mixtura — the new Peruvian fusion restaurant in Edwards — gives you one great reason this summer to get out on a culinary adventure. Here, you’ll discover a whole array of new flavors not found elsewhere in the Vail area, and you’ll walk away with renewed respect for the patience that goes into preparing top-notch cultural cuisine. Mixtura takes its name from Mistura, Latin America’s largest food festival that happens annually in Lima, Peru, and this restaurant embraces the festival’s focus in showcasing regional Peruvian specialties. But Mixtura also mixes it up with a wide variety of menu options that range from classic Peruvian plates to those that have European, Asian and African influences.
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In a family-friendly setting that has both restaurant and bar seating, begin your beverage exploration with the classic pisco sour, a simple but beautiful cocktail that puts pisco, a South American brandy, to its best use. On a warm summer evening, the cool
frothiness of this drink that also includes lime juice, simple syrup and egg white will have you singing the praises of Peru’s best-known drink. While Mixtura has 12 different pisco cocktails on its menu, other refreshing non-alcoholic beverages include the fruity chicha morada and Inca Kola, a soft drink that’s more popular than Coca Cola in Peru. For a flavorful starter, choose the easy-to-share Peruvian Anticuchos. These skewers of beef, chicken and shrimp have been marinated to perfection and come with a tangy huancaina sauce for dipping. Mixtura’s ceviche is also standout and can be shared as an appetizer or enjoyed as an entrée. Owner and chef Jonathan Rojas takes pride in the preparation of his ceviche, and it shows. “It takes time and patience to get the flavor just right,” he says of the ceviche and of other marinades he creates to make Mixtura’s meat plates burst with flavor. With days spent marinating, the fullflavor Lomo Saltado is a highlight among Mixtura’s entrées. In this dish, which could be likened to the Peruvian-stir-fry version of steak frites, thinly sliced strips of marinated beef tenderloin are combined with onions, tomatoes and aji amarillo, derived from Peruvian yellow peppers. Try it: The crispy French fries served on the side taste even better when dunked into the juices that spread across the plate. “The best way to share a culture is to share its food,” says Rojas, who was born in Lima. “We opened our restaurant here so that others can get a taste of Peruvian food and culture
PRICE
Apps: $4-15; Entrées: $15-$25 •••
AMBIANCE
exciting Peruvian fusion cuisine in a casual setting •••
SIGNATURE DISH
Ceviche and Lomo Saltado •••
KID FRIENDLY?
Yes
that can’t be found elsewhere in Vail.” Celebrate the beauty of Peruvian fusion from cocktails to dessert with the sweet ending you’ll find in Mixtura’s chocolate quinoa cake and lucuma mousse. A taste of this smooth and creamy classic that’s served in a glass and topped with homemade mint caviar will have you coming back for more. • Cholo Power Marino with ceviche, Peruvian-style fried fish, seafood paella and fried yucca. left Milucuma with Lucuma Mousse, quinoa chocolate cake, mint caviar alongside a Machu Picchu cocktail. page 17 Lomo Saltado. above