From the skate park to the kitchen: Meet Peru’s best chef, Virgilio Martinez.
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Centra’ls Extreme Stems dish is made up of Andean tubers oca, ollucos and mashwas, along with sauco, a Peruvian berry.

The Sixty Mile Fish dish is a brilliant take on cebiche that includes raw fish and the powder of zapallo loche — a sweet Amazonian squash.