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Of movements for a longer period of time. and a weak neck. you of movements for a longer period of time. and a weak neck.— time. and a weak neck. you are takin: time. and a weak neck. you are taking an _ time. and a weak neck. you are taking an incredibly _ time. and a weak neck. you are taking an incredibly sensible - taking an incredibly sensible attitude. you are not selecting milestones. whatever the best future is he can possibly have.— is he can possibly have. that's exactly it. _ is he can possibly have. that's exactly it, yeah. _ is he can possibly have. that's exactly it, yeah. we...

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 swimming in water no deeper than a rice paddy. >> eric: really? >> anthony: giant. they're like dinosaur fish. ever...

Animal on animal action. that's pretty awesome. >> eric: uh, yeah, no, no, this is interesting. um. yeah. i'm happy we made it, uh, here, tony. that was, uh, an enlightened moment. ♪ >> 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. it's 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 disappea...

>> eric: yes, absolutely. >> anthony: where, where, where it comes from, what's involved. eric ate some of chris's chocolate, heard about these wild cacao trees he was sourcing from in peru, and promptly got me involved in this designer chocolate bar business. i'm rather famously a guy that i don't really -- i never really gave a -- about desserts. you, on the other hand, you, you are -- you eat chocolate every day. >> eric: yeah, i love chocolate. yeah, every day. >> anthony: and so, here we are, three men and a chocolate bar. good thing for the world or exploitative opportunism? yet to be de...

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...