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Mir Restaurant, Chefs Virgilio Martínez and Pía León, Have an Ecuadorian chef Andrea Faur Zegeb, He is part of Mater’s research center. She was hired last May after doing college internships at Central and Kjolle (the chef’s other two restaurants) and completing a thesis at Mater on ancestral preservation techniques in the Andes.
Peruvian cuisine: a celebration of ancient, sophisticated, haute cuisine flavors
His work involves researching and experimenting with new beverages, for which he has his own laboratory where he keeps his own ferments.“The idea was to produce a conceptual drink that was related to the Andean worldview,” explained in an interview with Los Angeles Magazine.
The 24-year-old from Guayaquil uses nature as inspiration and works with rural communities. “It was a very good experience. It’s definitely different in the gastronomic world because my job is to be on site, to collect, to go to the communities, to do tests. They gave me a lot of freedom in everything. “I’m trying to do some new things with the restaurant, which is quite challenging,” he stated.
Taking the same approach with the community has made her understand the reality of indigenous peoples, the value behind each planting and the huge effort that goes into it. “People here sell potatoes that take six months or more to grow for the lowest price, which is often not even enough to cover the costs (…). We in Latin America have not made progress for many reasons, but I believe this problem is partly at the root of our socio-economic problems.”he said.
Mil ranked #39 on Latin America’s 50 Best Restaurants list. It is 3,568 meters above sea level, at the foot of the Moray ruins, which were once an important agricultural research center of the Inca culture. Walking into this restaurant is a connection with tranquility, nature, tradition, science, knowledge, the land; it is a completely immersive experience.
Each element of the tasting had a concept, and the natural notes were strongly present; for example, I remember the mahogany cutlery, which came from an Amazon tree. Every detail in the attention was a caress to the soul, like the hot, wet towels that cleaned diners’ hands before the meal; or their pale pink envelopes, woven with the restaurant’s name, to hold the postcards they gave out at any given time (eight in total).
Their dishes seek to represent the different altitudes of Cusco, with ingredients coming from the ecosystem that surrounds the restaurant. That’s why their dishes are real works of art, with ingredients such as tuber ash, mallow, stems, tawin, alpaca, black quinoa, lamb, corn, among others.
This place offers sensory experiences beyond taste, however, my taste memory particularly likes its elderberry butter, corn nuggets, crispy corn, duck patties, lamb, alpaca and drinks with tumbo and strawberry. A place that challenges the palate. (I)
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