Page 5 - Win Peru News Today

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: ...

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, ...

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: ...

>> 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 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 sup...

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 prompt...

>> 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: uh-huh. >> eric: -- much more powerful in flavor. >> anthony: it would be wrong to not point out that peru, along with brazil, is at th...

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. ...

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. >> anthony: imagine you took a lot of acid and then you ate that whole bowl of ants, and then you go home and you experi...

>> 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 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 n...

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 th...