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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. >>...

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: the whole place is served whate...

Simple. easy. awesome. ask how to get $300 back when you sign up for xfinity mobile, and purchase a new samsung phone. visit your local xfinity store today. >> anthony: the city of chiclayo lies about 400 miles northwest of lima. it's peru's fourth largest city, with over a half a million people living there. it's our next stop, the staging area for our trip to the mountains to find our cacao. chocolate. i mean, we know we like the stuff. but how is it made? where does it come from? columbus was the first european to encounter cacao beans on a