Page 6 - Eric Salud News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> anthony: ooh, wow. >> eric: ah, cacao. >> anthony: those are the raw beans. >> saleswoman: uh-huh. >> eric: and that one is the toasted one. >> anthony: toasted? >> eric: and then she, she -- >> anthony: grinds it? >> eric: and then she puts it in a mold. gracias. >> saleswoman: muy bien, gracias. >> anthony: oh, bitter. >> eric: not sweet at all, huh? >> anthony: no. >> eric: they don't put sugar on. actually, here we are in the area of the market that is, uh, i believe where they have what they call santerias. >> anthony: ah. ripert is -- how shall i put it? well, let's just say he's got ...

Let's do it. man, that's awesome. >> coque: yeah, yeah. >> anthony: the beef heart?nmrg >> coque: yeah. >> anthony: yeah. mm. that is some magical -- right there. >> coque: salud. >> eric: salud. >> anthony: salud. >> eric: it's very garlicky, the marinade. it's nice. this is what, the tripe? >> dona: corazon de pollo. >> eric: corazon de pollo, ah.y chicken heart. ) .y9iously tasty. >> eric: delicioso, huh? buonissimo. >> anthony: the beef heart and the chicken heart is -- the texture is so nice. >> eric: and it's hot. the sauce is really hot. >> coque: oh yeah. come on, wasabi, a little bit....

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 has culantro. >> anthony: culantro? >> eric: culantro is like cilantro, uh, but it's long leaves and ...

That whole bowl of ants, and then you go home and you experience violent diarrhea. and, like, you're tripping and it's 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. it'd be cool. >> eric: yeah, it would be super cool, tony. i can't wait. [ anthony laughs ] >> anthony: so now that we've confirmed what we already knew, that peru's food is unequivocally awesome, it seems proper that we take a trip back in time to meet the forebears of this country's rich cultural legacy. the larco herrera museum in lima has a mass...

>> anthony: i'm 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 have. squabs. >> anthony: what, the squabs? butterfly, marinate, grill? >> eric: we could do that. >>...