Nutritionist Malena Martínez, alongside her brother Virgilio — one of Peru’s most revered chefs — is driven by more than craft; theirs is a devotion to the flavours and stories rooted deep in their homeland. Whilst on commission for Patek Philippe I felt Peru reveal itself not just in its scenery, but in its ingredients — rare, resilient, and brimming with heritage.

Here we see various ingredients, such as the Moroya chuno which refers to a white chuño, a preserved potato product made by Quechua and Aymara communities in the Andes region, particularly in Bolivia and Peru. Chuño is made through a process of freeze-drying potatoes, resulting in a dehydrated potato that can be stored for long periods.

These signature Peruvian ingredients are cultivated from a landscape that has been farmed for a very long time, both Mil Restaurant and Mater work in symbiosis to draw from the deep histories within the landscape.

They are on a mission to promote some of their country’s most unique ingredients. Hailing from the coast to the mountains by way of the jungle. Their work is a quiet preservation.. a celebration of a country whose ecological diversity invites endless exploration, and whose culture speaks fluently through its food.

Find the full story here.