Page 8 - Win Peru News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> anthony: i'm in peru with this guy, eric ripert. >> eric: the guy was looking at us. he went into the tree. >> anthony: that's funny. chef of the world-famous restaurant le bernardin in new york, to look at where chocolate comes from, particularly our chocolate, the very expensive, limited-run, designer chocolate bar business that eric got me into last year. so that's why we're in peru. but before we get all indiana jones, we're spending some time in lima, as we like the capital city just fine. and we have, both of us, from previous trips, friends here. lima is the cultural hub and culinary...

Everyone else, no way. we let calls from any of your devices come from your business number. them, not so much. we let you keep an eye on your business from anywhere. the others? nope! get internet on our gig-speed network and add voice and tv for $34.90 more per month. call or go on line 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 mad...

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. >> eric: i mean, he looks asian to me. >> anthony: right. >> eri...

>> 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 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 ...

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 disappear, really disappear, yeah. >> anthony: really? why? >> coque: because, you know, the neighbors, they -- >> anthony: oh, the neighbors complain? >> coque: complain. >> anthony: our friend coque brought us to this place. [ coque speaking spanish ] >> anthony: to dona pochita, a street stall named for the lady who runs the joint. [ coque speaking spanish ] [ anthony laughs ] >> anthony: they specialize in one thing. >> coque: beef heart, anticuchos. >> anth...