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peru is a country that s historically driven men mad, mad for gold, for coca, for its magical, ancient history. but now, there s something else drawing outsiders to its hidden mountain valleys. we love this stuff. we obsess about it, gorge on it, and fetishize it. i m talking about chocolate. once a common treat, it s now becoming as nuanced as fine wine, making the pursuit of the raw, good stuff all the more difficult. i m joining that hunt in remotest peru, but not before i ve 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 m in peru with this guy, eric ripert. the guy was looking at us. he went into the tree. that s funny. chef of the world-famous restaurant, le bernardin, in new york, to look at where chocolate comes from, particularly our chocolate. so that s why we re in peru. but before we get all indiana jones, we re spend ....
Test. test. test. test i m in the cannon of peru with my friend and chocolate bars, chef eric, we re end treated by the ultra rare all white beans we heard about. we set up a meeting with another farmer elsewhere in the valley. we thought it would be a nice gesture given all the high test culinary talent between he is to make him and his family dinner in return for his hospitality. what are you thinking. we were there, a lot of butter fly margin in anied grill, which would be nice to throw in with stew, onion, peppers little bit of spice. i m thinking potatoes we re kind of moving into the spanish and we can even do shrimp and ....
Cilantro, uh, but it s long leaves and it s 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 find no place else on earth. there seems to be a lot of interest in the last decade in the amazon because it s an amazing pedro: and you re right. anthony: spectrum of entirely new to most of us, uh, flavors and ingredients. pedro schiaffino is at the cutting edge of exactly that territory. 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 you ve got grapefruit, tuna, and the cashew sauce. that is with, uh, plantain vinegar. anthony: mm. pedro: that s a cashew fruit. and so, the nut is a fruit, and ....
Around, pure if i did soil and s there you go, chocolate mag nates. good luck to a good harvest. good luck to a good harvest. and wa golo is a miracle, it really is. no money wasted in this at all. [ ] if you have diabetes, it s important to have confidence in the nutritional drink you choose. try boost glucose control®. it s clinically shown to help manage blood sugar levels and contains high quality protein to help manage hunger and support muscle health. try boost® today. lomita feed is 101 years old this year and counting. i m bill lockwood, current caretaker and owner. when covid hit, we had some challenges like a lot of businesses did. i heard about the payroll tax refund, ....
You re 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, 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 massive collection of pre-columbian artifacts. and, looking at them, you get an idea of what these ancient peoples were like, how they lived. ....