How Gastón Acurio Transformed Peru Into a Culinary Destination
"Mil, the latest restaurant from Virgilio Martínez, sits 12,000 feet high in the Andes beside the Moray Incan ruins. The menu focuses on Peru’s vegetables, tubers, and grains, which, in a country home to more than 4,000 varieties of potatoes alone, is hardly limiting. 'Mil isn’t just a restaurant,' says Martínez. 'It’s a laboratory that looks at Peruvian culture, produce, and identity.'"
