New York Film Academy

We collaborate with the NYFA film school in the production of a documentary that shows the vision and the work carried out by Mater Iniciativa in Mil. This collaboration involved 11 students from different countries (Italy, India, Chile, South Korea, and South Africa, among others) and 3 teachers who guided the team for 11 days in the heights of the Andes.

AA Nanotourism Visiting School

During a month we were visited by a group of students from the Architectural Association School of Design of London. Every year, students immerse themselves in a country in which they can demonstrate that there are alternative ways of doing tourism. Their goal was to understand and analyse Mil's environment, and know how responsible, participative, equitable and fair tourism can be made while protecting interests and needs of Mullak`as Misminays y Kacclaracay communities. These communities have shown interest in developing tourism-related projects and we want to help them to follow a tailor-made model with which they can highlight their culture.

Manu Buffara, Pablo Rivero, Guido Tassi at Mil

Last January, we were visited by chefs Pablo Jesús Rivero and Guido Tassi from the Argentinian restaurant Don Julio, who came to Mil to share with us and show a little bit of their cuisine. Gathered around a fire, we show them the Andean cuisine and the products that have surprised us the most and they, in turn, let themselves be captivated by the region and our findings.

Amazonian Moment

We invited 60 guests to connect with the Amazon world and challenging nature. Food made with Amazonian ingredients was not as important as the activities or the experts' lectures, but they helped us to get a little deeper in this special place. We hiked on jungle trails, recognised medicinal, aromatic and edible plants; visited native forests; saw otters, bats, birds and monkeys, and learned about Amazonian languages from experts. We had the chance to share with botanists, ethnobotanists, forest engineers, linguists, designers, photographers, among others, who gave us their vision about Amazon world and the importance of protecting this biodiverse place.

Hiroyashu Kawate in Mil

The Japanese chef Hiroyasu Kawate, from the renowned Florilège restaurant in Japan, was in Peru, cooking with us in Mil. He came with his team, and we showed Mil's farms, they learned the traditional sowing method by which the land is worked in the Andes, and they understood the importance of recovering seeds and products that have been disregarded due to monoculture. It was also a moment to get to know better a little bit of their culture, which we respect and admire.

Mil Semillas

Modern agriculture implies a production model based on monocultures. This leads to large areas of land dedicated to a single product and neglect of land use. During the pre-Inca period, the ancient cultures applied the polyculture system, which allowed a greater variety of ingredients for consumption and also helped to preserve the soil. Many of these practices still go on in the Peruvian Andes, and we wanted to share them, from our farms, with the communities, showing them that a new model is feasible. This is how we created Mil Semillas (a thousand seeds), a space to raise awareness about the effect that agriculture has on cuisine and culture on the whole.

Mil Historias

When we opened Mil, we have already been working on the project for over a year. During all these time, we let ourselves fall in love with a land that has taught us a lot and has shown us part of what we are as one of the most biodiverse countries on the planet. A new world, in which everything has been knowledge, learning and growth, was opened to us, and that is what we wanted to share. We held Mil Historias (a thousand histories), an event intended to gather friends, chefs, and journalists from different countries around cuisine, in this place that is so special for us.

Amazon process

This was an extraordinary moment. We had been travelling around the country for a while, getting to know the Amazonian biodiversity, and we felt ready to share with other people what we have learned, and we did so with full humbleness, acknowledging who small we are when faced to this great lung and how fragile is our planet. Every journey changes us, teaches us and transform us. Here we share a view of cultures that still preserve their traditions with Andoni Luis Aduriz, one of the pioneers of Basque cuisine in Spain and the chef of Mugaritz restaurant. We were also accompanied by Sasha Correa, a Venezuelan journalist and Brazilian Joao Ferraz from A Casa do Carbonara. It was a space to discuss cuisine.


In February 2017, we held our first Momento en los Andes (Andean moment). We introduce the Andean world to 60 guests who stayed at Hotel Inkaterra Hacienda Urubamba. We shared exceptional moments like watching Trinidad y Francisco Mamani, two members of Chahuay community in Acomayo, to cook a huatia. We also prepared a Pachamanca and took a class for making chapla (a kind of bread). We learned about Peruvian corn, coffee and cocoa from experts and had a space to cook with the family.