coque s mom, marissa guiulfo, is like peru s julia child marissa: welcome. anthony: james beard rolled into one. thank you for having us. a caterer, cookbook author, beloved icon of peruvian gastronomy. coque: this is the yucca. anthony: oh yeah, i m going in. to say one is fortunate to enjoy her hospitality would be an understatement. marissa: pisco sour? anthony: oh yes. yeah. definitely. eric: i d love one. anthony: warm, generous, welcoming beyond belief. marissa: it s too bad that you have to leave so soon. anthony: yeah. coque: normally we we have lunch late, uh, like 5:00, or anthony: do you nap before lunch or after? coque: both. anthony: both. [ laughter ] sounds like paradise. wow, look at this. every weekend, marissa opens the house to an ever-changing mob of friends, visitors, drop-ins, and family. coque: this is fantastic. anthony: they do not skimp on the food. delicious, delicious things pour out of the kitchen.
eric: are we lucky, or what? anthony: we are lucky. and that s just the beginning. there s so much more food, there s no way we could show it all, much less describe it. it s incredible, overwhelming, invariably fresh and delicious and thrillingly different than what i m used to. eric: yeah, it s fantastic. anthony: i could frankly get out of the chocolate business right now, put up a pup tent on marissa s porch, and pretty much dig in for the duration. this is living. eric: that s nice. anthony: yeah. eric: those little fish are amazing. they re so fresh. anthony: i want to be her next-door neighbor. eric: it s incredible. 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
marissa: there is a lot of ingredients, good ingredients, all year round. eric: the rocoto is very good. anthony: what do you do when you re homesick for peruvian food, uh, in your traveling? there s really no coque: we take some always some chilies with us in the, you know, the luggage. we are the perfect, uh, smugglers. eric: i believe you. i believe you do it, man. [ laughter ] anthony: i hate to say goodbye to this, but it is what it is. things to do, places to go, wild and apparently extremely rare cacao trees to visit. incredible meal. so happy. marissa: thank you. anthony: so happy. [ women singing in spanish ] anthony: all i could say is, if people are anywhere near this nice on the rest of this trip, it s going to be okay. lima, city of kings, home to a third of peru s people.
coque: the sauce, the sauce. let s all do a sauce, yeah. anthony: it does not get any better. voila. let s do it. man, that s awesome. coque: yeah, yeah. anthony: the beef heart? coque: yeah. anthony: yeah. mm. that is some magical right there. coque: salud. eric: salud. anthony: salud. eric: it s very garlicky, the marinade. it s nice. this is what, the tripe? dona: corazon de pollo. eric: corazon de pollo, ah. chicken heart. anthony: mm, yeah, that is seriously tasty. eric: delicioso, huh? buonissimo. anthony: the beef heart and the chicken heart is the texture is so nice. eric: and it s hot. the sauce is really hot. coque: oh yeah. come on, wasabi, a little bit. anthony: whew. all right. i m maxed out. really delicious. delicioso, excellent.
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. anthony: anticuchos is quechan for skewered meat. this stuff, they say, goes back all the way to the incas and wa as immediately popular with the spanish conquistadors as it is today. ooh, that looks good. which is to say, i must have some. damn. traditionally, a mix of beef obñ hearts and other animal parts.&ñ coque: chicken hearts. anthony: yes. coque: you have a gizzards and there s tripe. anthony: right. marinated in garlic, cumin, and onion, maybe a little vinegar. oh yeah. grill that up and pile it high. these are not small portions. these people are giving you mountains of food