Page 4 - Eric Salud News Today

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...

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...

>> 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 bab...

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. and muscle pain. only aleve targets tough pain for up to 12 hours with just one pill. aleve back & muscle. all day strong. all day long. i saw my leg did not look right. i landed. i was just finishing a ride. i felt this awful pain in ...

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...

[ 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 three-month 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 finis...

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...

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 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...

>> 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.p;gfñ when you eat this food, its not like, well, this is something like --  its not kind of like anything. it...

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, howeve...