The Thousand World, the Mil immersion experience is an invitation to pause and enjoy a change of pace, to see the world from another perspective. Enjoy a culinary proposal inspired by and aligned with the environment as you visit the local communities surrounding Mil and the Archeological Center of Moray, connecting through their customs and millenary traditions.
L’univers de Mil, l’expérience Mil immersion est une invitation à faire une pause et à changer de rythme, pour voir le monde sous un autre angle. Profitez d’une proposition culinaire inspirée et alignée sur l’environnement en visitant les communautés locales entourant Mil et le centre archéologique de Moray, en vous connectant à travers leurs coutumes et traditions millénaires.
Moray aera, 3600 meters above sea level; Moray guide, thanks to proximity to the archaeological center of Moray, you will be able to enjoy a panoramic view of these circular terraces and terrace system from the Inca era, also the different hypotheses about origin and functions. Ceremonial center or agricultural laboratory? Whatever the case, what you will see in this archaeological area is unique !
Farmlands, begin on the farm with an approach to the work of farmers from the Mullaka’s Misminay and Kacllaraccay communities. Botanical route, You will learn, on a walk through the hills surrounding Mil, about the variety of plants that, since ancient times, communities have used for food and medicinal purposes, among others. You will collect dyeing and aromatic plants, roots and wild flowers depending on the season, accompanied by local experts who will explain their benefits. Mater projects, visit the space where the results of the locals artists work, collectors, producers and artisans are exhibited. The management of the spinning women and their botanical dyeing workshop, the ceramic work with local clays, the chocolate with native Cusco cocoa called Chuncho, and the collection of seeds from high altitude cultivars.
Fermentation and distillation, a universe of drinks with a sense of place, prepared with ingredients that tell the story of their origins and customs. A line of liquids designed to continue immersed in the Andean world.
Gastronomic Experience, as a culmination of this rich and enlightening journey, you will arrive at your final destination: the gastronomic experience. Our tasting menu consists of 8 plates/ecosystems made with products found in the environment surrounding Mil. The restaurant room (photos)
Preservation, Chuno, corn, uchucuta sauce, oxalis, pairing with Cana Mater, tumbo, olluco, cabuya
Highland, cabuya, lamb, kaniwa, cushuro; executif chef Luis Valderrama, pairing with Molle spirit, Ouinua, llipta, yanaoca, Cusco Peru or Molle ferment
Extreme altitude, alpaca (cook 12h.), black quinoa, multigrains, ayrampo fruit, pairing with Apu Sangiovese, syrah, cabernet sauvignon, curahuasi, Apurimac, Peru or Kunuca, cushuro
Corn diversity, piscorunto, chullpi corn, urubamba corn, fresh cheese, pairing with Chicha, tuna, soccoray, Maras Peru or Corn husk
Central Andes, potatoes, stems, chaco clay, markh’u leaves, pairing with Sachatomate, chincho, pampa Anis, Kacllaraccay, Maras Peru or Muna, cheqche
Andean forest: tarwi, duck, callampa, rocoto pepper pairing with Oxalis pink, huatata, Cusco Peru or Mullaska, huampo, Manayupa; Frozen Cordillera: qolle, muna, tuber ashes pairing with Hidromiel mater, matico, achiote, huyro, La Convencion Peru or Chirimoya, Pampa anis; Sweet Huatia: mullaska, cacao, malva pairing with O’aqe Mater, Mil centro Moray or Cacao nibs
… »There is more outside, we seek to integrate, creating an expandable network, which is based on a deep understanding of food, nature, cultures, and the environment. »… Mater Initiative is an interdisciplinary organization that seeks to articulate knowledge through research, interpretation and cultural expressions. We are a place of learning, experimentation and intercultural communication, which seeks to: satisfy curiosity by making the information it collects accessible, promote creativity, excite through art and staging, transcend by forming teams and concepts that generate a positive impact, and preserve agro-biodiversity, and cultural traits of different human groups that we approach. Mater’s work involves the design of kitchen concepts with identity, such as Central, Kjolle and Mil (in Cusco), and designing or facilitating the execution of projects in various areas (Art, Culture, Cooking, Academia) always in line with our values. Mater IA is our Kitchen Experimentation Area, where Mater’s knowledge can be applied to food and beverages. A selection of projects designed by our team is developed here and the results are then presented in our kitchen concepts. »…
VALUES, Versatility: It is essential to be flexible and adapt to new worlds. Each approach to a new community is a learning process and a cultural exchange that begins. Healthy social relationships: Be close, maintain open communication channels. Structure Teams: It is important to us that people fulfill functions to the best of their abilities. Each role is important, each function valuable, each one of us is the protagonist. Reflection: Because we open new paths and remain in constant search and evolution, we know that it is important to value each step we take and evaluate ourselves. Research, out of comfort: Venturing to know involves leaving the everyday, to explore what else there is, what new opportunities present themselves. More resources: Always looking for new possibilities, tools, more ways of doing. Less speeches, more actions. Adaptability: Because the nature of each place is different, as well as the social dynamics, cultural traits, and experiences of each person.
MISSION: Promote mega diversity without borders. To be a source of information for the world about food, educate, raise awareness and impart knowledge. Design food experiences that transmit values such as connectivity (with nature and between people), cultural identity, respect and care for the environment that surrounds us. VISION: Generate a positive and integrative impact on the world, through a deep understanding of food, nature, social media, and the environment.
The team: Virgilio Martinez, Malena Martinez, Pia Leon, Diogo Miranda,…
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MIL – Food Lab
and Interpretation Center
Via a Moray
Maras 08655 Peru
Tel.: +51 970 645 908
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