anthony: one more day in lima. the chance to delve a bit further into the cuisine before things get a little more old school. pedro: these are our special cocktails that we prepare here. it has a kind of lime that we find in the jungle. it has culantro. anthony: culantro? eric: culantro is like cilantro, uh, but it s long leaves and it s anthony: uh-huh. eric: much more powerful in flavor. anthony: it would be wrong to not point out that peru, along with brazil, is at the forefront of a movement celebrating the incredible and unique larder of ingredients from the andes and the amazon.
with brazil, is at the forefront of a movement celebrating the incredible and unique larder of ingredients from the andes and the amazon. flavors you find no place else on earth. there seems to be a lot of interest in the last decade in the amazon because it s an amazing pedro: and you re right. anthony: spectrum of entirely new to most of us, uh, flavors and ingredients. pedro schiaffino is at the cutting edge of exactly that territory. his restaurant, amaz, explores the rivers, the ocean, the landscape of peru. highlighting a range of products that are stunning in their diversity, and to us, anyway, their newness. wow. pedro: this one is you ve got grapefruit, tuna, and the cashew sauce. that is with, uh, plantain vinegar. anthony: mm. pedro: that s a cashew fruit. and so, the nut is a fruit, and in brazil and here, we use the as a fruit. anthony: mm. pedro: we make this, uh, scallops with, uh, wild almond.
pedro: these are our special cocktails that we prepare here. it has a kind of lime that we find in the jungle. it has culantro. anthony: culantro? eric: culantro is like cilantro, uh, but it s long leaves and it s anthony: uh-huh. eric: much more powerful in flavor. anthony: it would be wrong to not point out that peru, along with brazil, is at the forefront of a movement celebrating the incredible and unique larder of ingredients from the andes and the amazon. flavors you find no place else on earth. there seems to be a lot of interest in the last decade in the amazon because it s an amazing pedro: and you re right. anthony: spectrum of entirely new to most of us, uh, flavors and ingredients. pedro schiaffino is at the cutting edge of exactly that territory. his restaurant, amaz, explores the rivers, the ocean, the landscape of peru. highlighting a range of products that are stunning in their diversity, and to us, anyway, their newness. wow.
anthony: one more day in lima. the chance to delve a bit further into the cuisine before things get a little more old school. pedro: these are our special cocktails that we prepare here. it has a kind of lime that we find in the jungle. it has culantro. anthony: culantro? eric: culantro is like cilantro, uh, but it s long leaves and it s anthony: uh-huh. eric: much more powerful in flavor. anthony: it would be wrong to not point out that peru, along with brazil, is at the forefront of a movement celebrating the incredible and unique larder of ingredients from the andes and the amazon. flavors you find no place else on earth. there seems to be a lot of interest in the last decade in the amazon because it s an amazing pedro: and you re right. anthony: spectrum of entirely new to most of us, uh, flavors and ingredients. pedro schiaffino is at the cutting edge of exactly that territory.
one more day in lima, the chance to delve a bit further into the cuisine before things get a little more old school. a special one we prefer here. it has a kind of lime that we find in the jungle. coolentro? it s like cilantro and much more powerful in flavor. it would be wrong to not point out that peru, along with brazil is at the forefront of a movement celebrating the incredible and unique larder from the andes and the amazon, flavors you find no place else on earth. there seems to be a lot of interest in the last decade in the amazon because of its amazing spectra entirely new to most of us of ingredients. pedro schiaffino is at the cutting edge of exactly that territory.