peru is a country that s historically driven men mad, mad for gold, for coca, for its magical, ancient history. but now, there s something else drawing outsiders to its hidden mountain valleys. we love this stuff. we obsess about it, gorge on it, and fetishize it. i m talking about chocolate. once a common treat, it s now becoming as nuanced as fine wine, making the pursuit of the raw, good stuff all the more difficult. i m joining that hunt in remotest peru, but not before i ve re-immersed myself in the booming lima food scene. i took a walk through this beautiful world. felt the cool rain on my shoulder. found something good in this beautiful world. i m in peru with this guy, eric ripert. the guy was looking at us. he went into the tree. that s funny. chef of the world-famous restaurant, le bernardin, in new york, to look at where chocolate comes from, particularly our chocolate. so that s why we re in peru. but before we get all indiana jones, we re spending so
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 t
something about steamy xxx pre-colombian erotica always makes me hungry. luckily at night, lima comes alive with the smell and familiar enticing sound of sizzling meat. it s time for delicious screamingly hot garlicky spicy flavor jack street meats. and as anybody who knows me is well aware, i love me some street meat. it is starting to disappear. really? why? the neighbors they complain? complain. our friend, coque, brought us to this place, to dona pochita, a street stall named for the lady who runs the joint. they specialize in one thing. anticuchos is for skewered meat. this stuff, they say, goes back all the way to the incas and as immediately popular with the spanish conquistadors as it is today.
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
erotica always makes me hungry. luckily, at night, lima comes alive with the smell and the familiar enticing sound of sizzling meat. it s time for delicious, screamingly hot, garlicky, spicy, flavor-jacked street 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 go