Here we see Chuño, a dried potato, has been a part of the Peruvian diet for centuries. Inspired by the concentric circles synonymous with the archaeological Inca site of Moray, 3,600 meters above sea level.

This landmark is widely believed to have been used for farming, and soil samples have shown that soils were brought in from different regions to be used in helping grow crops at the different levels of the terraces. The wide temperature differences in the terraces have created microclimates, similar to what is achieved in greenhouses in modern times.

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.

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