Page 3 - Win Peru News Today

The stakes are so high, your finances, your future. how do you solve this? you partner with a firm that combines trusted, personal advice with the cutting edge tools and insights to help you not only see your potential, but live it too. morgan stanley. >> 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 h...

That whole bowl of ants, and then you go home and you experience violent diarrhea. 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...

>> anthony: im in the maranon canyon of peru with my friend and partner in chocolate bars, chef eric ripert. eric and i are intrigued by these ultra rare, all white beans we heard about from don fortunato, so we set up a meeting with another farmer, don elloberto, elsewhere in the valley. now, we thought it would be a nice gesture, given all the high-test culinary talent between us, to make him and his family dinner in return for his hospitality. what are you thinking? >> eric: look what they ha...

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...

Simple. easy. awesome. ask how to get $300 back when you sign up for xfinity mobile, and purchase a new samsung phone. visit your local xfinity store today. >> anthony: the city of chiclayo lies about 400 miles northwest of lima. its perus fourth largest city, with over a half a million people living there. 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 th...

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...

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 ...

[ 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 ve...

$34.90 more per month. call or go on line today. >> anthony: im in the maranon canyon of peru with my friend and partner in chocolate bars, chef eric ripert. eric and i are intrigued by these ultra rare, all white beans we heard about from don fortunato, so we set up a meeting with another farmer, don elloberto, elsewhere in the valley. now, we thought it would be a nice gesture, given all the high-test culinary talent between us, to make him and his family dinner in return for his hospitality. ...