Page 20 - Eric Salud News Today : Breaking News, Live Updates & Top Stories | Vimarsana

As immediately popular with the spanish conquistadors as it is today. ooh, that looks good. which is to say, i must have some. damn. traditionally, a mix of beef hearts and other animal parts. >> coque: chicken hearts. >> anthony: yes. >> coque: you have a gizzards and there's tripe. marinated in garlic, cumin, and onion, maybe a little vinegar. oh yeah. grill that up and pile it high. these are not small portions. these people are giving you mountains of food. okay, here, we're rolling up. >> coque: the sauce, the sauce. let's all do a sauce, yeah. >> anthony: it does not get any better. voil...

Is a once in a lifetime find. >> anthony: now, about 40% of the beans from these trees have got white cacao beans mixed in. the rest are purplish in color. but we've heard of an ultra rare group of trees elsewhere, further up the mountains, that produce pods with 100% all pure white beans. and that's something me and eric are very interested in down the road. but for now, don fortunato's daughter, johanna, has prepared us a traditional peruvian mountain meal. >> chris: wow. >> anthony: oh, whoa. >> johanna: juanes. >> eric: juanes? >> johanna: juanes. >> anthony: juanes are rice dumplings with...

Mm. i'm liking the food. i am enjoying these cocktails, too. cashew, uh, caipirinhas. >> eric: oh, we're going to be wasted. >> anthony: yeah, we'll 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. it's 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 reducti...

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, it's probably ceviche. the freshest fish only needs the right cut, a little citrus, and no heat. what's the most common thing that people do wrong? >> eric: the quality of the ingredients. you don't 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 the ceviche, you don't do it too much ahead of time. >> anthony: ...

To the trees. >> eric: okay, we're going to follow him. >> anthony: what was depicted as a short walk up a slight incline turns out to be an epic hump up one hill after another. >> eric: when you're tired, you tell us, we stop, okay? >> anthony: when i slump to the ground and urinate all over myself, that'll 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 ge...