grandma food? liza: it is grandma food actually. those are corn fritters with ham. typical sunday, after a saturday party. anthony: hangover food, delicious. liza: so this is like a plantain soup. anthony: oh that s good. anthony: the specialty here is pastele al cadero, pork marinated in bitter orange, taro root, green plantains, squash and garbanzo beans slow cooked. and morcilla, blood sausage. one of my favorite things. liza: it s good? anthony: it s fantastic. teachers here are being asked to pay into a pension system that has been described as a ponzi scheme. you pay 10 percent of your income, into your pension plan out of every paycheck. the money you re paying in now is being used to pay the ones who are retiring right now. in a pyramid scheme by the time it gets down to you who has been paying in for your entire
liza: we are at casa vieja in ciales. this is typical 1960s 50s grandmother house. anthony: and the food is, grandma food? liza: it is grandma food actually. those are corn fritters with ham. typical sunday, after a saturday party. anthony: hangover food, delicious. liza: so this is like a plantain soup. anthony: oh that s good. anthony: the specialty here is pastele al cadero, pork marinated in bitter orange, taro root, green plantains, squash and garbanzo beans slow cooked. and morcilla, blood sausage.
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. eric: the almond is very, very soft, like the flavor of it. it compliments really well. pedro: and this one is freshwater shrimp dashi made of taro root and a freshwater shrimp. anthony: mm. a whole different flavor spectrum, right? all new. it s almost like you need a new section of your tongue. eric: it must be so exciting because they are basically an amazing garden with the amazon. anthony: ooh, that looks good. pedro: this is a soup made of ham with peanuts and corn, and, uh, it s ca
his restaurant, amaz explores the rivers and landscape of peru, highlighting a range of products stunning in their diversity and to us, their newness. you have tuna, plantain vinegar. that s the cashew fruit. the nut is a fruit in brazil. and here we use the fruit. hmm. we make these scallops with wild almond. the almond is very, very soft, like the flavor of it and complements very well. this one is fresh water shrimp. dashi, made of taro root and shrimp. whole new flavor spectrum, all new. it s almost like you need a new section of your tongue. it must be exciting because they re an amazing garden with the amazon. that looks good. this is a soup made of ham with peanuts and corn. hmm. i like the food.
soft, like the flavor of it and complements really well. this one is fresh water shrimp. dashi, made of taro root and shrimp. whole new flavor spectrum, all new. it s almost like you need a new section of your tongue. it must be so exciting because they are basically an amazing garden with the amazon. that looks good. this is a soup made of ham with peanuts and corn. and it s got hmm. i like the food. i ve enjoyed these cocktails, too. cashew. are we going to be wasted? we ll be fine. oh, whoa. this is also tradition. this is called patarashca. they season the fish, put it on a leaf and cook it. the fish is catfish. in the amazon we have like 200 types of catfish. and the flavor from the leaf, too. and here we have the arapaima, the second biggest freshwater fish in the world.