The "Perú Mucho Gusto Tacna 2025" fair exceeds all expectations and attracts 217,000 visitors
The expected attendance was 100,000, but the final figure more than doubled the initial goal. Ten percent of the total attendance was foreign tourists
The Perú Mucho Gusto Tacna 2025 fair concluded with resounding success, far exceeding all attendance projections and reaffirming its position as one of the most important gastronomic events in the country. During the four-day fair, a total of 217,000 visitors were registered, of which 196,000 were domestic and 21,000 were foreigners, mostly from Chile and other neighboring countries.
The initial goal was to attract 100,000 people, a figure that was doubled thanks to the collaborative efforts of the Ministry of Foreign Trade and Tourism (MINCETUR), the Peruvian Export and Tourism Promotion Commission (PROMPERÚ), the Provincial Municipality of Tacna, and the support of the private sector, with sponsorship from companies such as Latam Airlines and Gran Chalán.
One of the most moving moments of the fair was the awards ceremony for the most outstanding exhibitors, which recognized the excellence and innovation of proposals that promote culinary identity and sustainable development. Among the winners were Barra Chiclayo (Lambayeque) and Las Dalias de Huaral (Lima) in Good Food Handling Practices; La Patarashca (San Martín), Un Cebichito (Tacna), and Nuna Raymi (Cusco) in Sustainable Practices; and Costa Verde (Tacna) in Gastronomic Tourism Development.
Likewise, Bar Waikiki (Tacna) won the award for Most Beloved Drink with its "Mai Taq" cocktail; Sumak Restobar (Amazonas) was recognized for reviving the traditional shurumbo; and Latitud Sur (Tacna) was recognized for the innovation of its Illegal Tonic gin. The audience's most beloved dish was the orange-huando pork on a stick from Las Dalias de Huaral.
Throughout the fair, the public enjoyed presentations by renowned chefs, sommeliers, and specialists. Highlights included chef Palmiro Ocampo, a promoter of optimal cuisine and food sustainability; Juan Sicha Quispe, with his focus on healthy eating; and chef Nicolás La Motta, with innovative tapas based on products such as Peruvian olives and olive oil. In addition, sommelier Pedro Cuenca shared the history of Tacna wine and its sustainable vision, while Flavio Solórzano designed themed gastronomic tours that guided attendees on a sensorial journey through Peru.
The event—which took place from July 25 to 28 at Parque Perú in Pocollay—offered attendees a holistic experience where gastronomy, culture, and sustainability intertwined in a program that celebrated regional and national identity. The themed zones—Water, Land, and Forest—a Showcooking area, food tours, children's spaces, concerts, and cultural activities—turned the fair into a true feast for all the senses.
With this historic event, the 2025 edition of Perú Mucho Gusto sets a precedent and consolidates Tacna as the epicenter of gastronomic tourism in the south of the country. In addition to the economic impact generated in the region, the fair reaffirms the commitment of PROMPERÚ, an entity affiliated with Mincetur (Ministry of Tourism), to promoting sustainable gastronomy, which highlights ancestral knowledge, local products, and the talent of our chefs and producers.
Source: Promperú.