Page 4 - Win Peru News Today

Remotest peru, but not before ive re-immersed myself in the 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 ♪

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 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? >>...

>> 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. >> anthony: imagine you took a lot of acid and then you ate 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 morni...

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...

>> 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. >> eri...

>> 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 world-famous restaurant le bernardin in new york, to look at where chocolate comes from, particularly our chocolate, the very expensive, limited-run, 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. an...

Everyone else, no way. we let calls from any of your devices come from your business number. them, not so much. we let you keep an eye on your business from anywhere. the others? nope! get internet on our gig-speed network and add voice and tv for $34.90 more per month. call or go on line 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...

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 ...

>> 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: uh-huh. >> 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 ...

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 ] [ ...