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 are unfamiliar to people in the states. when you eat this food, it s not like, well, this is something like no, this, uh, it s not really it s not kind of like anything. it s really all its own. 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 beli
coque ossio. he s one of the best, most successful chefs in the country. his family are something of a beloved culinary dynasty in peru. and pucusana, a small fishing village about an hour south of lima, is where they spend their weekends. 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.
animal on animal action. that s pretty awesome. eric: uh, yeah, no, no, this is interesting. um. yeah. i m happy we made it, uh, here, tony. that was, uh, an enlightened moment. anthony: something about steamy, triple-x, pre-columbian 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?
fresh scallops with lemon juice, garlic and aji limon. [ coque speaking spanish ] anthony: drum fish braised in chichi de jora, a corn-based beer. eric: they look fantastic, huh? marissa: this is a rocoto. eric: spicy or not? marissa: it is very spicy. eric: very spicy, okay. anthony: oh, that sounds good. oh, and stuffed rocoto peppers filled with ground beef and raisins served with parilla cheese. eric: yeah. anthony: wow. 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 ama
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