Page 2 - Win Peru News Today

>> 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. ...

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...

>> 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...

Tony and world-renowned chef Eric Ripert, explore the far reaches of indigenous Andes, from hip, modern Lima back in time into pre-Columbian Peru in search of...

The first female Peruvian head of state has said nothing would “be solved by my resignation.”

Of movements for a longer period of time. and a weak neck. you of movements for a longer period of time. and a weak neck.— time. and a weak neck. you are takin: time. and a weak neck. you are taking an _ time. and a weak neck. you are taking an incredibly _ time. and a weak neck. you are taking an incredibly sensible - taking an incredibly sensible attitude. you are not selecting milestones. whatever the best future is he can possibly have.— is he can possibly have. thats exactly it. _ is he...

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 wate...

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, triple-x, pre-columbian 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, flavor-jacked street meats. and as anybody who knows me is well aw...

>> 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, t...

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 o...