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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 spend ....
Tony and world-renowned chef Eric Ripert, explore the far reaches of indigenous Andes, from hip, modern Lima back in time into pre-Columbian Peru in search of. ....
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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 believe you. i believe you do it, man. [ laughter ] anthony: i hate to say goodbye to this, but it is what it is. things to do, places to go, wild and apparently extremely rare cacao trees to visit. incredible meal. so happy. marissa: thank you. anthony: so happy. [ women singing in spanish ] anthony: all i could say is, if people are anywhere near this nice on the rest of this trip, it s going to be okay. lima, city of kings, home to a third of peru s people. ....