“The farmers don’t know the word ‘organic’ but (their farms and practices) truly are,” Martinez exclaims, adding that this is the beauty of the Andean people, which is why he would like to support them by buying ingredients from them.
“I’m also responsible to the farmers,” he continues. He shares how he works with more than 100 farmers but cannot use all that they harvest, despite having three restaurants—Central, Mil Centro and Kjolle (helmed by his wife, Pia)—in Peru.
Dish of scallop, maca and seaweed uses Japanese scallop and seagrapes, served with Peruvian maca cream on the side