Moroya chuno refers to white chuño, which is 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.
Nutritionist Malena Martínez and her brother Virgilio - one of Peru’s highest regarded chefs - are on a mission to promote and preserve some of their country’s most unique ingredients. Hailing from the coast to the mountains by way of the jungle, Peru’s diverse culinary offering provides for endless experimentation and is testament to a landscape and culture of riches.