FOOD // SMART TRAVELLER
Peruvian food is undergoing a revolution — a rediscovery of homegrown products, mostly from the Andes. Chefs are amassing knowledge on the use of tubers and vegetable roots, along with ancient Andean grains and corn varieties. Ingredients and cooking techniques are migrating from the Andes to the coast, making a big impact in restaurants: a boon to small producers in the mountains, who now have many new routes to market.