"Mil, the latest restaurant from Virgilio Martínez, sits 12,000 feet high in the Andes beside the Moray Incan ruins. The menu focuses on Peru’s vegetables, tubers, and grains, which, in a country home to more than 4,000 varieties of potatoes alone, is hardly limiting. 'Mil isn’t just a restaurant,' says Martínez. 'It’s a laboratory that looks at Peruvian culture, produce, and identity.'"