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: wow. anthony: a torrent, a deluge of traditional peruvian favorites. marissa: this is a causa with crabmeat, the yellow potato, and avocado, and we love avocado. anthony: causa de congrejo is like a tureen of crabmeat, eggs, avocado, and mashed yellow potatoes. eric: okay. marissa: this is a tiradito, ceviche from the coast. anthony: beautiful. tiradito de pejerrey, basically raw king fish filets dressed with aji amarillo and lime juice. perfect. marissa: and that s scallop ceviche. coque: a ceviche.
stand up to the spices and acids. first up, an octopus and flounder ceviche. eric: i don t know what to tell you, man. it s damn good. anthony: mm. oh, that is good. eric: is this one very spicy, or no? anthony: you ever been spanked in your life and enjoyed it? yeah, me neither. i don t like pain. eric: except anthony: except eric: if you re spanked with a pepper. anthony: brutalized with a pepper, i like. eric: oh, that s that s really hot. anthony: tiradito of flounder, dressed with pecans, lime, aji limon, and sesame oil, which, clearly, eric likes. eric: ah, this is totally going to le bernardin. anthony: oh, really? eric: yeah. anthony: yeah, i see you re not like, foraging in the catskills for your inspiration. eric: um anthony: you basically just rip your ideas off of small businessmen? eric: javier. es stupdendo. javier: it s okay, tres bien? eric: si. it s anthony: oh, superb. [ javier speaking spanish ] eric: you want, uh,
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: wow. anthony: a torrent, a deluge of traditional peruvian favorites. marissa: this is a causa with crabmeat, the yellow potato, and avocado, and we love avocado. anthony: causa de congrejo is like a tureen of crabmeat, eggs, avocado, and mashed yellow potatoes. eric: okay. marissa: this is a tiradito, ceviche from the coast. anthony: beautiful. tiradito de pejerrey, basically raw king fish filets dressed with aji amarillo and lime juice. perfect. marissa: and that s scallop ceviche.
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. anthony: anticuchos is quechan for skewered meat. this stuff, they say, goes back all the way to the incas and was 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 hearts and other animal parts. 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. okay, here, we re rolling up. 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 ou