Elevating Unknown Ingredients In Peru

Since he was young, Virgilio Martinez has wanted to travel, see and taste the world. It’s the same relentless curiosity he brings to Lima’s Central Restaurant, where he works as a chef. Here, Virgilio and his colleagues take often overlooked ingredients from across Peru’s vast territory and turn them into an “elevations menu.” The culinary journey imagines ecosystems as dishes, moving from below sea level to high in the Andes and back down to the Amazon over the course of a single, imaginative meal. The innovative approach has earned Central a place on the prestigious “The World’s 50 Best Restaurants” list.

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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.

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