Ben's Blog

Of all the senses that come alive when I travel, taste is the one that stays with me the longest. Each bite sparks an explosion of images, crafting a story of where each ingredient was sourced and the expert craftsmanship required to transform simple components into such a rich, complete experience. A single bite can transport me back years to a similar dish, making me feel as though I’m reliving that memory all over again. Food is the most essential part of my travels. I seek out the best restaurants—both internationally acclaimed spots and hidden local gems—to taste what people eat in their daily lives. Because of this, today’s post will explore Central, located in Lima, Peru, the restaurant I dream of visiting most, and examine how its way of telling a story through food connects to our class topics. As David Shields explains in his writing on the Atlantic World, the five senses shaped the way early travelers understood new environments, and I see Central using taste in the same way, as a primary way of knowing Peru itself (Shields).

(Central)

Ranked the number one restaurant in the world in 2023, Central is more than just a restaurant but a gastronomical experience of Peru as a whole. The head chef, Virgilio Martínez, sought to shine a spotlight on Peru’s local ingredients, often found nowhere else in the world. Peru is a diverse country, encompassing 28 of the world’s 32 climates and 84 of the world’s 103 ecosystems. A 30-minute drive can transport you from an arid desert to a lush rainforest. In order to turn this diversity into a culinary experience, Central offers a 14-course tasting menu called Alturas. The journey begins with ingredients found just 10 meters below sea level, and with each course, the dishes climb higher and higher through Peru’s landscapes. By the final course, you’re tasting ingredients sourced from the lofty heights of 2,800 to 3,600 meters above sea level, creating a true ascent through flavor. In this ascent one dish stands out, titled the “Amoazonian Connection” its ingredients come from around 280 Meters above sea level and consists of native herbs, fruits, and Arrapima river fish designed to remind diners of the deep connection between Peru’s natural biodiversity and its cultural identity.

(Central)

Central’s approach to food perfectly mirrors what we’ve been studying in class about the relationship between culture and environment. Each course tells the story of Peru’s ecosystems and the people who depend on them, highlighting how geography shapes identity and tradition. This connection becomes even more powerful when considered alongside the VICE News documentary “Peru’s Indigenous Revolt” (VICE News, 2023). The video reveals how “mining companies skirt environmental regulations, polluting the land and water [Indigenous people] need to survive,” exposing how Indigenous communities have long been exploited for their natural resources. Martínez’s menu can be read as a quiet response to this injustice — his dishes elevate the same land and ingredients that others have fought to protect, turning food into a celebration of resilience and connection. Through his storytelling, Central not only feeds the body but also honors the cultural and environmental spirit of Peru, echoing the very themes of identity, land, and survival explored in our class discussions.

(Central)

Alexander The Guest. “THE WORLD’S NO.1 Restaurant in 2023 – Central, Peru (Virgilio Martínez).” YouTube, uploaded by Alexander The Guest, 20 June 2023, https://www.youtube.com/watch?v=

“Peru’s Indigenous Revolt.” VICE News, uploaded by VICE News, 13 May 2023, https://www.youtube.com/watch?v=.