What sets Martínez apart is his effort to disrupt the problematic food systems that have left out the voices of the farmers. He focuses on sustainable practices that include minimizing food waste, sourcing ingredients seasonally, and employing indigenous and local growers.
Peru’s history is in the architecture and stories of the people, like the changing textures in the strata of the Andes, streaming by like a living film reel in the window of the Hiram Bingham.
MIL is one of the highest restaurants in the world.
Three accommodations that blend high-end design with local culture, gastronomy, and sustainability.
I didn’t come to Peru to find a sense of spirituality. But it finds me, on the floor of the Sacred Valley. The irony pervades, but not nearly as much as the thick smoke from a burning sage smudge that fills the air around me. Sitting cross-legged in a circle, I’m taking part in a traditional Peruvian ceremony, presided over by a shaman.