Page 2 - Win Peru News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Tony and world-renowned chef Eric Ripert, explore the far reaches of indigenous Andes, from hip, modern Lima back in time into pre-Columbian Peru in search of...

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...

>> 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 reduction of fermented wild mandioca yucca. >> eric: fermented. >> pedro: yeah, this is, how you say, toxic or, uh -- >> anthony: or poisonous, yeah. >> pedro: poisonous. >> anthony: yeah. >> pedro: yeah, so they let it ferment and it becomes -- uh, you can eat it. >> anthony: these fish are unbelievable when you see them. uh, they get up to, like, 600 pounds. and they're swi...

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 ...

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...