28 GLOBETROTTING EPICURE
New eats in Cusco, San Francisco, and New Orleans
Mention the Andes a year ago and images of Incan ruins come to mind. Now, gastronomes are flocking to Cusco, Peru, and making the 90-minute ride to the Sacred Valley for a seat at Mil. Virgilio Martínez, the modern vanguard of Peruvian cuisine, celebrates the age-old culinary landscape of Andes in a rousing eight-course menu (US$145/S$191). Each plate features ingredients from eight ecosystems and altitudes prepared with traditional cooking methods. The aptly named Extreme Altitude features braised alpaca, served with tuntas (freeze-dried potatoes) and black quinoa sourced from altiplano (the region’s high plateau), while Sweet Huatia showcases regional potatoes roasted with huatia (an underground oven) and finished with cacao leaf and sacha-inchi (Inca nut).
Likewise, the drink pairings (US$82) showcases what Martínez calls highaltitude spirits, courtesy of Destilería Andina, and beers from Cerveceria del Valle Sagrado (Sacred Valley Brewing). In addition to the unique locale, service only lasts while there’s daylight, allowing diners to savour what the Andes fare has to offer through their palate and sight. Moray, Maras, Cusco, Peru. Tel: +51 926 948 088