Potatoes, Corn, Grains, and Other Hearty Ingredients Offer a Taste of the Andes

Liz Grossman

While fresh, raw seafood from the Peruvian coast gets all the glory, “ceviche is still a pretty new dish,” says Lima-based Chef/Consultant Diego Muñoz of the country’s best-known dish. As the former executive chef of Astrid & Gastón (he also spent time at El Bullí and Mugaritz), he prefers to create something that pays...