Page 6 - Win Peru News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Immigrants came to peru in great numbers in the 19th and 20th centuries as contract laborers and farmers. and their influence is felt here, particularly in the food, to a greater degree than anywhere else on the continent. it's that influence, and the ingredients of amazonia and the andes, that really distinguishes the food here as something whoa, what is this, a tofu? >> eric: uh, no, queso fresco, no? >> anthony: this is a very kooky combination. i mean, is that pineapple? where'd that come from that's not traditional. >> eric: i mean, he looks asian to me. >> anthony: right. >> eric: so i b...

>> anthony: wow. >> eric: it's so good. >> anthony: so, has peruvian cuisine always been this diverse and this delicious and we're just discovering it, or has it changed over the last 15 years? >> coque: it's change -- it's changing anyway, but you know, what you're eating now, it's the traditional food. >> anthony: there's so many products in peru that are unfamiliar to people in the states.p;gfñ when you eat this food, it's not like, well, this is something like --  it's not kind of like anything. it's really all its own. >> marissa: there is a lot of ingredients, good ingredients, all yea...

Spe -- the special chocolate. >> eric: yeah. >> anthony: and which is pretty much what we're here to look at. >> 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, ...

[ javier speaking spanish ] >> anthony: chinese and japanese immigrants came to peru in great numbers in the 19th and 20th centuries as contract laborers and farmers. and their influence is felt here, particularly in the food, to a greater degree than anywhere else on the continent. it's that influence, and the ingredients of amazonia and the andes, that really distinguishes the food here as something special. whoa, what is this, a tofu? >> eric: uh, no, queso fresco, no? >> anthony: this is a very kooky combination. i mean, is that pineapple? where'd that come from that's not traditional. >> ...

$34.90 more per month. call or go on line today. >> 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? butterfl...