High Altitude Culinary Expeditions in Peru

High in the Sacred Valley, at 3,500 meters above sea level, indigenous farmers cultivate over three thousand varieties of native potatoes. Today, a new generation of culinary pioneers is drawing inspiration from these ancient agricultural terraces.

From Pacific Sea Salt to Andean Herbs

Peru’s culinary ecosystem spans microclimates ranging from the Pacific coastline to the Amazonian rainforest canopy. Tasting menus in Lima and Cusco highlight wild herbs like muña, native cocoa nibs, and high-altitude grains like quinoa and kiwicha.