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Market. >> eric: i love markets for breakfast. it's nice. >> anthony: so, sopa de gallina, basically a hen soup. >> eric: si, gracias, si. >> anthony: mm. that's good. where in the world does chocolate come from? >> chris: well, 45%, of course, comes from the ivory coast in africa, but we don't deal in those beans just because of political situations. >> anthony: there's this stuff, 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 ...

They season the fish, the put it on a leaf, and they cook it. the fish is catfish. in the amazon, we have, like, 200 types of catfish. >> 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 ...

See chef javier wong, uniquely 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: ...

>> pedro: they are huge ants. >> eric: okay. you think i should try it? >> anthony: yeah, yeah, totally. 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 ...

Chocolate come from? >> chris: well, 45%, of course, comes from the ivory coast in africa, but we don't deal in those beans just because of political situations. >> anthony: there's this stuff, 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 do...