Booming lima food scene. I took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, sha, la, la, la, la, la anthony im in peru with this guy, eric ripert. Eric the guy was looking at us. He went into the tree. Anthony thats funny. Chef of the worldfamous restaurant le bernardin in new york, to look at where chocolate comes from, particularly our chocolate, the very expensive, limitedrun, designer chocolate bar business that eric got me into last year. So thats why were in peru. But before we get all indiana jones, were spending some time in lima, as we like the capital city just fine. And we have, both of us, from previous trips, friends here. Lima is the cultural hub and culinary capital of a country that has exploded in the last decade with scores of worldclass chefs, cooks, and restaurants. It has long been considered to be one of the best food scenes in all of south america. Lets do it. Eric how far away is the house . Coque thats it. So, its eric over there . Coque yeah. Five minutes. Anthony one of our friends here is chef restaurateur, coque ossio. Hes one of the best, most successful chefs in the country. His family are something of a beloved culinary dynasty in peru. And pucusana, a small fishing village about an hour south of lima, is where they spend their weekends. Coques mom, marissa guiulfo, is like perus julia child marissa welcome. Anthony james beard rolled into one. Thank you for having us. A caterer, cookbook author, beloved icon of peruvian gastronomy. Coque this is the yucca. Anthony oh yeah, im going in. To say one is fortunate to enjoy her hospitality would be an understatement. Marissa pisco sour . Anthony oh yes. Yeah. Definitely. Eric id love one. Anthony warm, generous, welcoming beyond belief. Marissa its too bad that you have to leave so soon. Anthony yeah. Coque normally we we have lunch late, uh, like 5 00, or anthony do you nap before lunch or after . Coque both. Anthony both. [ laughter ] sounds like paradise. Wow, look at this. Every weekend, marissa opens the house to an everchanging mob of friends, visitors, dropins, and family. Coque this is fantastic. Anthony they do not skimp on the food. Delicious, delicious things pour out of the kitchen. Eric wow. Anthony a torrent, a deluge of traditional peruvian favorites. Marissa this is a causa with crabmeat, the yellow potato, and avocado, and we love avocado. Anthony causa de congrejo is like a tureen of crabmeat, eggs, avocado, and mashed yellow potatoes. Eric okay. Marissa this is a tiradito, ceviche from the coast. Anthony beautiful. Tiradito de pejerrey, basically raw king fish filets dressed with aji amarillo and lime juice. Perfect. Marissa and thats scallop ceviche. Coque a ceviche. Eric ceviche for sure. Anthony ceviche de conchas, fresh scallops with lemon juice, garlic and aji limon. [ coque speaking spanish ] anthony drum fish braised in chichi de jora, a cornbased beer. Eric they look fantastic, huh . Marissa this is a rocoto. Eric spicy or not . Marissa it is very spicy. Eric very spicy, okay. Anthony oh, that sounds good. Oh, and stuffed rocoto peppers filled with ground beef and raisins served with parilla cheese. Eric yeah. Anthony wow. Eric are we lucky, or what . Anthony we are lucky. And thats just the beginning. Theres so much more food, theres no way we could show it all, much less describe it. Its incredible, overwhelming, invariably fresh and delicious and thrillingly different than what im used to. Eric yeah, its fantastic. Anthony i could frankly get out of the chocolate business right now, put up a pup tent on marissas porch, and pretty much dig in for the duration. This is living. Eric thats nice. Anthony yeah. Eric those little fish are amazing. Theyre so fresh. Anthony i want to be her nextdoor neighbor. Eric its incredible. Anthony wow. Eric its so good. Anthony so, has peruvian cuisine always been this diverse and this delicious and were just discovering it, or has it changed over the last 15 years . Coque its change its changing anyway, but you know, what youre eating now, its the traditional food. Anthony theres so many products in peru that are unfamiliar to people in the states. When you eat this food, its not like, well, this is Something Like no, this, uh, its not really its not kind of like anything. Its really all its own. Marissa there is a lot of ingredients, good ingredients, all year round. Eric the rocoto is very good. Anthony what do you do when youre homesick for peruvian food, uh, in your traveling . Theres really no coque we take some always some chilies with us in the, you know, the luggage. We are the perfect, uh, smugglers. Eric i believe you. I believe you do it, man. [ laughter ] anthony i hate to say goodbye to this, but it is what it is. Things to do, places to go, wild and apparently extremely rare cacao trees to visit. Incredible meal. So happy. Marissa thank you. Anthony so happy. [ women singing in spanish ] anthony all i could say is, if people are anywhere near this nice on the rest of this trip, its going to be okay. Lima, city of kings, home to a third of perus people. Locals escape by hanging out at the beach. And why not when you can and maybe get a tattoo while youre at it. Is that sanitary . Youve been here before. Eric oh yeah, man. Anthony i take erics suggestion, and we head over to see chef javier wong, uniquely nonconformist seafood specialist, famous for his incredible and uncompromising ceviches and his flaming wok. If peru has a national dish, its probably ceviche. The freshest fish only needs the right cut, a little citrus, and no heat. Whats the most common thing that people do wrong . Eric the quality of the ingredients. You dont do a ceviche with something that is not ultra fresh. Anthony right. Eric the cut is very important, the thickness. Anthony right. Eric and when you do the ceviche, you dont do it too much ahead of time. Anthony the whole place is served whatever menu hes doing that day, same for everybody. And today, the flounder he got from the market is particularly nice, so thats what were getting. Generally thicker pieces to stand up to the spices and acids. First up, an octopus and flounder ceviche. Eric i dont know what to tell you, man. Its damn good. Anthony mm. Oh, that is good. Eric is this one very spicy, or no . Anthony you ever been spanked in your life and enjoyed it . Yeah, me neither. I dont like pain. Eric except anthony except eric if youre spanked with a pepper. Anthony brutalized with a pepper, i like. Eric oh, thats thats really hot. Anthony tiradito of flounder, dressed with pecans, lime, aji limon, and sesame oil, which, clearly, eric likes. Eric ah, this is totally going to le bernardin. Anthony oh, really . Eric yeah. Anthony yeah, i see youre not like, foraging in the catskills for your inspiration. Eric um anthony you basically just rip your ideas off of Small Businessmen . Eric javier. Es stupdendo. Javier its okay, tres bien . Eric si. Its anthony oh, superb. [ javier speaking spanish ] eric you want, uh, another little thing . Anthony sure. Eric si. [ javier speaking spanish ] anthony chinese and japanese immigrants came to peru in great numbers in the 19th and 20th centuries as contract laborers and farmers. And their influence is felt here, particularly in the food, to a greater degree than anywhere else on the continent. Its that influence, and the ingredients of amazonia and the andes, that really distinguishes the food here as something special. Whoa, what is this, a tofu . Eric uh, no, queso fresco, no . Anthony this is a very kooky combination. I mean, is that pineapple . Whered that come from thats not traditional. Eric i mean, he looks asian to me. Anthony right. Eric so i believe he is probably, uh anthony dude, his name is wong. [ eric laughs ] anthony i mean, unless hes a retired porn star this shouldnt be good, but it is. Eric phew. Anthony working up a sweat on that one. Yeah, i might have a couple more beers after this, a pisco sour, and then have a nice nap, midday nap. Patients that i see about dry mouth. They feel that they have to drink a lot of water. Medications seem to be the number one cause for dry mouth. I like to recommend biotene. It replenishes the moisture in your mouth. Biotene definitely works. [heartbeat] with the most lobster dishes lobsterfesof the yearred lobster like our classic lobster lovers dream. So hurry in lobsterfest ends april twentyfirst. And now for a limited time, get ten percent off red lobster to go. New lower price. Wow. Thats a lot of asparagus. Yeah, you said get a bunch of asparagus. Oh, you. A bunch. I. Thought you kinda. Anthony one more day in lima. The chance to delve a bit further into the cuisine before things get a little more old school. Pedro these are our special cocktails that we prepare here. It has a kind of lime that we find in the jungle. It has culantro. Anthony culantro . Eric culantro is like cilantro, uh, but its long leaves and its anthony uhhuh. Eric much more powerful in flavor. Anthony it would be wrong to not point out that peru, along with brazil, is at the forefront of a movement celebrating the incredible and unique larder of ingredients from the andes and the amazon. Flavors you find no place else on earth. There seems to be a lot of interest in the last decade in the amazon because its an amazing pedro and youre right. Anthony spectrum of entirely new to most of us, uh, flavors and ingredients. Pedro schiaffino is at the cutting edge of exactly that territory. His restaurant, amaz, explores the rivers, the ocean, the landscape of peru. Highlighting a range of products that are stunning in their diversity, and to us, anyway, their newness. Wow. Pedro this one is youve got grapefruit, tuna, and the cashew sauce. That is with, uh, plantain vinegar. Anthony mm. Pedro thats a cashew fruit. And so, the nut is a fruit, and in brazil and here, we use the as a fruit. Anthony mm. Pedro we make this, uh, scallops with, uh, wild almond. Eric the almond is very, very soft, like the flavor of it. It compliments really well. Pedro and this one is freshwater shrimp dashi made of taro root and a freshwater shrimp. Anthony mm. A whole different flavor spectrum, right . All new. Its almost like you need a new section of your tongue. Eric it must be so exciting because they are basically an amazing garden with the amazon. Anthony ooh, that looks good. Pedro this is a soup made of ham with peanuts and corn, and, uh, its called inchicapi. Anthony mm. Mm. Im liking the food. I am enjoying these cocktails, too. Cashew, uh, caipirinhas. Eric oh, were going to be wasted. Anthony yeah, well be fine. Oh, whoa. Pedro so, these are also tradition. This is called pataraschca. They season the fish, the put it on a leaf, and they cook it. The fish is catfish. In the amazon, we have, like, 200 types of catfish. Anthony takes in flavor from the leaf, too. Pedro and here we have, uh, paiche. Its the second biggest freshwater fish in the world. Underneath, you have a puree of aguaje that is a palm fruit, and the sauce is a reduction of fermented wild mandioca yucca. Eric fermented. Pedro yeah, this is, how you say, toxic or, uh anthony or poisonous, yeah. Pedro poisonous. Anthony yeah. Pedro yeah, so they let it ferment and it becomes uh, you can eat it. Anthony these fish are unbelievable when you see them. Uh, they get up to, like, 600 pounds. And theyre swimming in water no deeper than a rice paddy. Eric really . Anthony giant. Theyre like dinosaur fish. Everyone has been saying for years that peru was going to be the next big thing as far as eric yes. Anthony restaurants and eric and it is. This really proved it. Pedro and we have a chili pepper made with brazil nuts, and these are ants. Eric wow, theyre huge. Pedro they are huge ants. Eric okay. You think i should try it . Anthony yeah, yeah, totally. Youre not loving that, are you . Eric no. Lot of acid and then you ate that whole bowl of ants, and then you go home and you and, like, youre tripping and its like, 4 00 in the morning, and you turn around and you look at the toilet and like, all these ant heads floating around in there. Itd be cool. Eric yeah, it would be super cool, tony. I cant wait. [ anthony laughs ] anthony so now that weve confirmed what we already knew, that perus food is unequivocally awesome, it seems proper that we take a trip back in time to meet the forebears of this countrys rich cultural legacy. The Larco Herrera museum in lima has a massive collection of precolumbian artifacts. And, looking at them, you get an idea of what these ancient peoples were like, how they lived. Wow. I mean, this is like the real stuff. Eric i think so. Anthony wow. Eric right, i mean, its the real deal, yeah. Anthony gold necklaces. Eric thats gold, yes. Anthony you see why the spanish just freaked out when they came here, turned into like, maniacal greed heads. But history does not have to be boring. It can be sexy. I dont know whether you knew this, but i am an aficionado of early erotica of precolumbian and postcolumbian eras, you know, like pottery of people doing it . Eric yeah, i should have known that. Anthony turns out things could get pretty interesting back in the day. Oh yeah, those guys could get crazy, get wild, and apparently, very kinky. The erotic gallery. Oh. There you go. Thats a conversation starter. I take eric to the precolumbian boning section. Actually, the erotic pottery section. Slipping her the tongue. Eric amazing. Anthony which sounds about as much fun as an allnude renaissance fair, but is actually pretty cool. [ man in museum laughs ] anthony nothing new under the sun that these precolumbian horn dogs didnt think of first. Ooh, thats disturbing. A man and a chicken, hm. Eric im not sure i understand this one, tony. Anthony i think we frown on that these days. [ eric laughs ] anthony oh, wow, they theyre doing it under a blanket. This must be after the spanish arrived to teach them shame. [ eric laughs ] anthony ooh, skeletons with boners. Eric they are zombies. Anthony oh, getting a zombie oldfashioned. Eric yes, tony. I really appreciate your knowledge. Anthony i wonder whether this was decorative or whether this was early porn. Eric they probably had it in a closet somewhere or something. Anthony no, no, ill im betting this was right out on the table. Come on in, have a cup of tea, sit down. [ eric laughs ] anthony ooh, theres some animal on animal action. Thats pretty awesome. Eric uh, yeah, no, no, this is interesting. Um. Yeah. Im happy we made it, uh, here, tony. That was, uh, an enlightened moment. Anthony something about steamy, triplex, precolumbian erotica always makes me hungry. Luckily, at night, lima comes alive with the smell and the familiar enticing sound of sizzling meat. Its time for delicious, screamingly hot, garlicky, spicy, flavorjacked street meats. And as anybody who knows me is well aware, i love me some street meat. Coque the the street food in peru is starting to disappear, really disappear, yeah. Anthony really . Why . Coque because, you know, the neighbors, they anthony oh, the neighbors complain . Coque complain. Anthony our friend coque brought us to this place. [ coque speaking spanish ] anthony to dona pochita, a street stall named for the lady who runs the joint. [ coque speaking spanish ] [ anthony laughs ] anthony they specialize in one thing. Coque beef heart, anticuchos. Anthony anticuchos is quechan for skewered meat. This stuff, they say, goes back all the way to the incas and was as immediately popular with the spanish conquistadors as it is today. Ooh, that looks good. Which is to say, i must have some. Damn. Traditionally, a mix of beef hearts and other animal parts. Coque chicken hearts. Anthony yes. Coque you have a gizzards and theres tripe. Anthony right. Marinated in garlic, cumin, and onion, maybe a little vinegar. Oh yeah. Grill that up and pile it high. These are not small portions. These people are giving you mountains of food. Okay, here, were rolling up. Coque the sauce, the sauce. Lets all do a sauce, yeah. Anthony it does not get any better. Voila. Lets do it. Man, thats awesome. Coque yeah, yeah. Anthony the beef heart . Coque yeah. Anthony yeah. Mm. That is some magical right there. Coque salud. Eric salud. Anthony salud. Eric its very garlicky, the marinade. Its nice. This is what, the tripe . Dona corazon de pollo. Eric corazon de pollo, ah. Chicken heart. Anthony mm, yeah, that is seriously tasty. Eric delicioso, huh . Buonissimo. Anthony the beef heart and the chicken heart is the texture is so nice. Eric and its hot. The sauce is really hot. Coque oh yeah. Come on, wasabi, a little bit. Anthony whew. All right. Im maxed out. Really delicious. Delicioso, excellent. Theres little rest for a single dad, and back pain made it hard to sleep and get up on time. Then i found aleve pm. The only one to combine a safe sleep aid, plus the 12 hour pain relieving strength of aleve. Im back. Aleve pm for a better am. Im not really a, i thought wall street guy. Ns. Whats the hesitation . Eh, it just feels too complicated, you know . Well sure, at first, but jj can help you with that. Jj, will you break it down for this gentleman . Hey, ian. 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Its our next stop, the staging area for our trip to the mountains to find our cacao. Chocolate. I mean, we know we like the stuff. But how is it made . Where does it come from . Columbus was the first european to encounter cacao beans on a mayan trading canoe off the coast of honduras. Hes said to have grabbed both crew and cargo, and brought them back to spain. A few decades later, a spanish conquistador, hernando cortes, came across aztecs using the sacred beans in a drink. It was considered the drink of the gods. Like most expensive, delicious things from abroad, the largely inbred and frequently syphilitic european royalty did their best to keep what was fast becoming a craze for hot chocolate to themselves. But it soon found its way to america. And, in 1765, the first Chocolate Factory opened in new england. Chiclayos main market is a massive, onestop shop for all things chocolate, as well as just about Everything Else under the sun. Ooh, what, man, youve got your, uh, animal skulls. Eric whoa. Anthony thats tempting. Haircut . Eric uh, no, im good. Anthony ooh, wow. Eric ah, cacao. Anthony those are the raw beans. Saleswoman uhhuh. Eric and that one is the toasted one. Anthony toasted . Eric and then she, she anthony grinds it . Eric and then she puts it in a mold. Gracias. Saleswoman muy bien, gracias. Anthony oh, bitter. Eric not sweet at all, huh . Anthony no. Eric they dont put sugar on. Actually, here we are in the area of the market that is, uh, i believe where they have what they call santerias. Anthony ah. Ripert is how shall i put it . Well, lets just say hes got more of a spiritual side than me. Eric so its all the ingredients, uh, that you need for the shaman to, um to bless the harvest of the cacao. Anthony okay. So hes got us shopping for what i guess youd call shamanic supplies. Eric okay. Anthony which place are we going to . I like the lady with the sunglasses way better. Eric yeah, i like it too, yeah. Anthony yeah. Medical medicinal herbs with supposed magical properties, and stuff for this shaman dude to bless us and our cacao crop. [ eric speaking spanish ] eric this one is amazing. It smells really good and it supposedly purify the house. Yeah. Anthony mm, smells like hippie. Eric no, but its interesting. The shamans are very, very well respected in their inca culture and the region. They cure everything. They do ceremonies. Anthony good. Eric yeah, i think were good. Anthony our Journey Continues by road as we leave chiclayo and head east towards the andes. Eric so supposedly, if you go two hours north from here, you have, like, the indians welcome you man right. Eric with the little, uh, pssh anthony oh, the blow darts . Eric yeah. Anthony but before we get too deep into the mountains, were stopping off to meet our shaman. [ eric speaking spanish ] [ francisco speaking spanish ] eric anthony. Francisco anthony. Eric hes going to teach us how to do the bath for the plants. Anthony mmhmm. Eric and for us. Anthony okay. Francisco okay. [ eric speaking spanish ] [ francisco speaking spanish ] eric its a meteor stone. Anthony wow. [ francisco speaking spanish ] eric hes cleaning. [ francisco speaking spanish ] eric all the negative, uh, vibrations. [ francisco speaking spanish ] eric close your eyes. He cleaned you and he wish you a lot of success. [ francisco speaking spanish ] eric a little bit more, especially in the back, in the neck, the back, thats it. Yeah, yeah. On the chest, a little bit like that, yeah. Francisco hmm. Anthony we wanted a blessing for our cacao harvest, we got this. My aura is now cleaner than Gwyneth Paltrows colon after a threemonth juice cleanse. To a successful harvest. Eric yeah. [ francisco speaking spanish ] anthony but were not done. We gotta transport this stuff to our trees and finish the job ourselves. Eric i know you dont believe it, but the energy has changed here. Im serious. Im not joking. Im not joking. Anthony listen, im not disbelieving. I have an open mind. Eric and i are heading to the maranon canyon, eight hours by car from chiclayo, well into the andean highlands. On the way, we stop for lunch and to meet up with this guy. Eric uh, you want a sopa de gallina . Anthony gallina, si. Eric sopa de chris si. Eric tres sopas de gallina, por favor. Anthony chris curtin, master chocolatier, and our Business Partner in this knuckleheaded adventure. Anthony one of lifes great joys, eating at a peruvian market. Eric i love markets for breakfast. Its nice. Anthony so, sopa de gallina, basically a hen soup. Eric si, gracias, si. Anthony mm. Thats good. Where in the world does chocolate come from . Chris well, 45 , of course, comes from the ivory coast in africa, but we dont deal in those beans just because of political situations. Anthony theres this stuff, spe the special chocolate. Eric yeah. Anthony and which is pretty much what were here to look at. Eric yes, absolutely. Anthony where, where, where it comes from, whats involved. Eric ate some of chriss chocolate, heard about these wild cacao trees he was sourcing from in peru, and promptly got me involved in this designer chocolate bar business. Im rather famously a guy that i dont really i never really gave a about desserts. You, on the other hand, you, you are you eat chocolate every day. Eric yeah, i love chocolate. Yeah, every day. Anthony and so, here we are, three men and a chocolate bar. Good thing for the world or exploitative opportunism . Yet to be determined. What do i, after all, know about chocolate . Next to freaking nothing. Eric its good like that, right . Anthony yeah, like oliver twist there, uh, yeah, we used to eat it like that in the orphanage. [ laughter ] hey, who are you . Oh, hey jeff, im a car thief. What . im here to steal your car because, well, thats my job. What . What . . 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[ man speaking spanish ] anthony it looks like a shakedown, but theyre a welcome sight. This hill, where cars have to slow down, was where all sorts of highwaymen and miscreants used to waylay travelers like us. So, these guys stepped in to take care of business. Wow, that was a big shotgun. Thatll thatll shoot through an engine block. Actually, i dont really know, but im assuming. [ thunder claps ] at this time of year, theres also the rain and mud, which can mean flooded streets and streams that cut right across the roads. And theres this, the river. In the best of circumstances, a fairly adventurous way to get your vehicles across, a long line across a fastmoving current, the ferry propelled only by the flow of water. But today, the river is too high and the current too fast. The river running a little high. Its these smaller boats or nothing. Were dealing with complex transportation issues. The best thing to do is, uh, hole up with a cold beer and let somebody else figure it out. Eric yeah, so lets go in the boat. Anthony to my crew, i say good luck. Were headed for what looks like a bar on the other side. I would like to do to punta cerveza, por favor. [ eric laughs ] anthony and let me tell ya, its quite a ride. Eric ill go the last. Chris yeah. Eric hey, water inside the boat, look, look, look. The boat is sinking. Oh. Oh. Anthony you gotta go down and then up just right. We make it to the other side reasonably dry. Beer . The maranon canyon is home to a wide range of species, including, and most interesting to us, a strain of cacao previously thought to be almost extinct. A few years ago, the valleys cacao trees were genetically tested at a usda lab and proven to have identical dna to one of the rarest forms of cacao in the world, this stuff, the real deal, pure nacionale. Don fortunato is our cacao connection, a farmer whose family has been working these mountains for over 40 years. Chris so theyre just absolutely beautiful when they start out. Absolutely beautiful. Anthony really kooky looking pods as they just come right off the trunk of the tree. Chris this anthony they sorta look like somebody, you know, glued them to the side of a tree, you know. This is a once a year crop . Chris it goes continuously, but this is the peak season. Eric see the way it comes out . Try that. Like take one in your mouth. Bite it, and you see those the nibs inside . Those are the cocoa nibs. Anthony so, where does chocolate come from . Eric um anthony the bean. Okay. Heres where chocolate comes from. The trees produce pods. You split open the pods and take out the beans. The buyer sun dries the beans, then roasts them. After roasting, the beans are extracted from their shells and ground up, producing chocolate liquor. Mix this concentrate with milk, sugar, cocoa butter, and you get what we call commercial chocolate. Now, our chocolate bar sells for a nosebleed price thats high by even premium chocolate standards. So, where does the money go . And most importantly to me and eric, are we doing a good thing . Heres how it breaks down. The raw cacao costs one chunk. Labor, the inner sleeve, this much. Design, box, packaging, this much. Various sundry equipment and miscellaneous, another small chunk. Chris, me, and eric each get a slice out of every bar. That leaves this much, which the retailer takes. Chef bleedingheart hippie here has already convinced me to give whatever meager profits we make off our first bar to a local charity. So, whats unusual about these pods, these beans . Chris the extremely high quality of flavor. Anthony thought not around for a while. Chris this was what almost all chocolate was made of, over 120 years ago. Anthony right. Chris and now, its, uh, making a giant comeback. I mean, as a chocolatier, this is a once in a lifetime find. Anthony now, about 40 of the beans from these trees have got white cacao beans mixed in. The rest are purplish in color. But weve heard of an ultra rare group of trees elsewhere, further up the mountains, that produce pods with 100 all pure white beans. And thats something me and eric are very interested in down the road. But for now, don fortunatos daughter, johanna, has prepared us a traditional peruvian mountain meal. Chris wow. Anthony oh, whoa. Johanna juanes. Eric juanes . Johanna juanes. Anthony juanes are rice dumplings with boiled egg, chicken, and achote inside. Wow. Eric this is amazing. Anthony mm. Eric buonissimo. [ johanna speaking spanish ] anthony mm. Mmhmm. Anthony and not surprisingly, some cuy, or guinea pig, of which there seems to be many around for the taking, this preparation served with a cacao sauce. Oh, thats good. All of this food is delicious. So, chocolate, particularly our chocolate, its a luxury food item, right . Eric yes. Anthony this is an area thats abundant with coffee, chocolate, fruit. Hows life for the locals . [ don speaking spanish ] eric he says that, 20 years ago, 25 years ago, it was easier for him. He was planting, uh, soybeans. Anthony right. Eric and coffee. And he was making much more money. And then he didnt plant soybeans any longer. And then the coffee production went down. So therefore, he had a financial, uh, struggle for a while. And now, with the cacao trees that they are planting, he has no more stress and hes very happy himself. You wouldnt accept an incomplete job from any one else. Why accept it from your allergy pills . Flonase sensimist relieves all your worst symptoms, including nasal congestion, which most pills dont. And all from a gentle mist you can barely feel. Flonase sensimist. Likewise ee you again eel. Please. Cosmopolitan . Nope ill have a stella artois. Your stella, miss. Thank you wild night, huh . White russian . Nah, gary, gimme a stella arttoes. Excuse me. Good choice. Well, changing can do a little good. Dude abides. New lower price. Wow. Thats a lot of asparagus. Yeah, you said get a bunch of asparagus. Oh, you. A bunch. I. Thought you kinda. A bunch. Were all under one roof now. Congratulations. Thank you. How many kids . My two. His three. Along with two dogs and jake, our new parrot. That is quite the family. Quite a lot of colleges to pay for though. A lot of colleges. You get any Financial Advice . Yeah, but im pretty sure its the same plan they sold me before. Well your situations totally changed now. Right, right. How bout a plan that works for 5 kids, 2 dogs and jake over here . That would be great. That would be great. That okay with you, jake . Get a portfolio that works for you now and as your needs change from Td Ameritrade investment management. So youre with the ups store . Yes. In fact, we printed these right here. Oh, i thought you guys just did shipping. No we do printing, packing, faxing, notarizing, shredding, mailboxing, copying, taping, binding, uh huh. 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What are you thinking . Eric look what they have. Squabs. Anthony what, the squabs . Butterfly, marinate, grill . Eric we could do that. Anthony and look but they have such nice sausage here. Eric yeah, sausage. Anthony which would be nice to throw in with stew. Uh, chorizo, chicken, onion, maybe some peppers, a little bit of spice. Eric okay, im thinking chorizo and potatoes. Anthony so were kind of moving into the spanish eric uh, yeah. Anthony uh, whats it called, uh, zarzuela, but, uh, but with chicken. Eric ah, zarzuela. And we can even use shrimp from the guy, shrimp and chicken rocks. Anthony that sounds like a plan. [ eric speaking spanish ] eric you have 24 . Anthony yeah. A successful, uh eric yeah, so far, but wait until, uh, we arrive there. Its going to be interesting. Anthony oh, dont be a downer, man. Im optimistic. We arrive at the village where the fabled white cacao beans are said to be growing and meet with the villages unofficial mayor and our cacao farmer, don elloberto, who will lead us to the trees. Eric okay, were going to follow him. Anthony what was depicted as a short walk up a slight incline turns out to be an epic hump up one hill after another. Eric when youre tired, you tell us, we stop, okay . Anthony when i slump to the ground and urinate all over myself, thatll be a tip that i probably want to stop. [ breathing heavily ] another reason i hate the swiss mountains. Eric i love mountains. Anthony eric, who grew up in the pyrenees, is up the slopes like a gazelle. Me . I feel every year of my misspent life with every step. Anthony oh geez. [ don speaking spanish ] [ eric speaking spanish ] anthony oh, are we there yet . Eric no, no, no. Were not there. Its a baby. He is rafting because he has only two 22 trees. Anthony i wish i could hear you over the sound of my exploding capillaries. Okay. By the time we get near the fabled trees, im toast, gasping for air, ready to puke from the altitude and the exertion. So tell us again, whats unique about these trees . Chris its because theyre all white beans. Anthony all white . Chris which is a rarity. Anthony okay. So these are the only known allwhite 100 pure nacionale . Chris pure nacionale. Anthony okay. And why is that good . Chris its a new variety and gives different, uh, flavor profiles to it. Anthony uh, a good flavor profile . Chris yes. Of course. Anthony i am assuming, because i just humped up a huge mother hill. Excuse me, kids. Chris yes. Anthony oh. Nice catch. Machete . Eric dont cut your fingers, man. Anthony okay. Eric yeah, thats it. Chris there we go. Anthony porcelana. Eric all white. Anthony remember the shaman . Well, we still have stuff to do with that package he gave us. We do, presumably, want a good crop. Better get right with the spirit world. Anthony ooh. Oh geez. Oh. Eric do me. Anthony a little shaman juice thrown around, bury the purified soil, and there you go, chocolate magnates. Well, good luck, dude. To a good harvest. Eric done deal. I had no symptoms of hepatitis c. Mine. Caused liver damage. Epclusa treats all main types of chronic hep c. Whatever your type, ask your doctor if epclusa is your kind of cure. I had the common type. Mine was rare. Epclusa has a 98 overall cure rate. I just found out about my hepatitis c. I knew for years. Epclusa is only one pill, once a day, taken with or without food for 12 weeks. Before starting epclusa, your doctor will test if you have had hepatitis b, which may flare up and could cause serious liver problems during and after treatment. Tell your doctor if you have had hepatitis b other liver or kidney problems, hiv or other medical conditions. And all medicines you take, including herbal supplements. Taking amiodarone with epclusa may cause a serious slowing of your heart rate. Common side effects include headache and tiredness ask your doctor today, if epclusa is your kind of cure. You dont need to go anywhere dad, this is your home. The best home to be in is your own. Home instead offers personalized Inhome Services for your loved ones. Home instead senior care. To us, its personal. Home instead senior care. With the most lobster dishes lobsterfesof the yearred lobster like our classic lobster lovers dream. So hurry in lobsterfest ends april twentyfirst. And now for a limited time, get ten percent off red lobster to go. Bleech aww awww its the easiest because its the cheesiest. Kraft for the win win. Anthony the trip downhill, unsurprisingly is a lot easier on me. Time for me and chef ripert to get cooking. Back to basics, wood fire, ingredients from the morning market, and this oldschool recycling system. Here, little fella. Eric im ready for the chicken, tony. Anthony okay, here we go. Eric and the red wine. Anthony notice how i neatly maneuvered you into the shit job . Eric so now, we have to make the mashed potato and were good. Anthony erics mashed potato secret around 50 butter. Ah, the glory that is france. I think they call it gout. Okay, lets do it. [ eric speaking spanish ] [ don speaking spanish ] eric gracias. Chris you guys can cook. Anthony some say. Eric sometimes. [ don speaking spanish ] eric he is the only guy who has the white cacao. He ask all the farmers of the village here to do exactly what he has done, so the other farmers are starting to copy him. Anthony right. Eric and hes happy because its going to bring wealth in the village, in the valley, in the community. Anthony afterwards, don makes a traditional unsweetened hot chocolate preparation ground cacao nibs and hot water, no milk, no sweeteners, no nothing, just like the ancient kings liked it. Ah, here we go. Gracias. Ah, the real deal. Chris only water. And this is what they they really use cacao for. Anthony before chocolate hit europe, this is what the aztec kings would drink. Chris right. Eric im a little bit jealous right now, since i have nothing. Anthony youll get yours eventually. Here you go. Eric gracias. Muchas gracias. Salud. Anthony thats good. Salud. Eric salud. Chris salud. Anthony gentlemen, to an education. Eric yes. Anthony so, did we do the right thing . Is it all right for two new yorkers to make money, however much or however little, off the work of struggling farmers in a faraway land . Fortunato, elloberto, chris, everybody down the line, all the way to the families who pick the pods off the trees, seemed pretty happy to be doing what theyre doing. But do i want to be in the chocolate business . Thats something im going to have to figure out. But for now, one last thing needs to be done to fulfill our shamanic obligations. Eric guys, you have to get out. The guy is coming with his bike and he doesnt care. Anthony a bridge, a bundle of eucalyptus leaves, a badly working lighter, gotta get right. Eric smells like ganja. Do you have a lighter . Anthony we need to burn this stuff and pass it around our bodies three times. Eric got something or not . Anthony oh, its, uh, too moist. Oh, you got it, man. Okay. Eric smoking . Its not smoking. Im going to get it. Hold on. There we go. This is thats it. Now i got it. Anthony lets do it. Eric okay. Ah, yeah, yeah, yeah, its coming. I got it. We did it. Anthony over. Eric okay, done. Hey, we have a problem with chocolate, i tell you that. Anthony getting into the coffee business. Japan it is always felt to me like a living, breathing organism with an energy all its own. Ever since i came here 30 years ago ive been intrigued by the japanese concept of ki. The life force that flows through our bodies. There was a sense of harmony here that i felt and never forgot