Here's chef Diego Muñoz Velasquez, who currently runs the kitchen at Peru's Astrid y Gaston (often rated number one in the list of the 50 best Latin-American restaurants) talking about how he sources the fish, produce, and meat for his menu.
Peru exports most of its asparagus, so Muñoz had to convince a local grower not to sell to the wholesalers and to sell to him instead. One dish, served in a spiral stone dish, was inspired by an aqueduct and includes five different ingredients from the different regions of Peru. Go watch Muñoz discuss how his travels informed his cooking and how important it was for him to return home to Lima.
