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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 ....
eric: wow. anthony: a torrent, a deluge of traditional peruvian favorites. marissa: this is a causa with crabmeat, the yellow potato, and avocado, and we love avocado. anthony: causa de congrejo is like a tureen of crabmeat, eggs, avocado, and mashed yellow potatoes. eric: okay. marissa: this is a tiradito, ceviche from the coast. anthony: beautiful. tiradito de pejerrey, basically raw king fish filets dressed with aji amarillo and lime juice. perfect. marissa: and that s scallop ceviche. coque: a ceviche. eric: ceviche for sure. anthony: ceviche de conchas, 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 chee ....
anthony: yeah. coque: normally we we have lunch late, uh, like 5:00, or anthony: do you nap before lunch or after? coque: both. anthony: both. [ laughter ] sounds like paradise. wow, look at this. every weekend, marissa opens the house to an ever-changing mob of friends, visitors, drop-ins, and family. coque: this is fantastic. anthony: they do not skimp on the food. delicious, delicious things pour out of the kitchen. eric: wow. anthony: a torrent, a deluge of traditional peruvian favorites. marissa: this is a causa with crabmeat, the yellow potato, and avocado, and we love avocado. anthony: causa de congrejo is like a tureen of crabmeat, eggs, avocado, and mashed yellow potatoes. eric: okay. marissa: this is a tiradito, ceviche from the coast. anthony: beautiful. tiradito de pejerrey, basically raw king fish filets dressed with aji amarillo and lime juice. perfect. marissa: and that s scallop ceviche. ....
coque: normally we we have lunch late, uh, like 5:00, or anthony: do you nap before lunch or after? coque: both. anthony: both. [ laughter ] sounds like paradise. wow, look at this. every weekend, marissa opens the house to an ever-changing mob of friends, visitors, drop-ins, and family. coque: this is fantastic. anthony: they do not skimp on the food. delicious, delicious things pour out of the kitchen. eric: wow. anthony: a torrent, a deluge of traditional peruvian favorites. marissa: this is a causa with crabmeat, the yellow potato, and avocado, and we love avocado. anthony: causa de congrejo is like a tureen of crabmeat, eggs, avocado, and mashed yellow potatoes. eric: okay. marissa: this is a tiradito, ceviche from the coast. anthony: beautiful. tiradito de pejerrey, basically raw king fish filets dressed with aji amarillo and lime juice. perfect. marissa: and that s scallop ceviche. coque: a ceviche. ....
coque: normally we we have lunch late, uh, like 5:00, or anthony: do you nap before lunch or after? coque: both. anthony: both. [ laughter ] sounds like paradise. wow, look at this. every weekend, marissa opens the house to an ever-changing mob of friends, visitors, drop-ins, and family. coque: this is fantastic. anthony: they do not skimp on the food. delicious, delicious things pour out of the kitchen. eric: wow. anthony: a torrent, a deluge of traditional peruvian favorites. marissa: this is a causa with crabmeat, the yellow potato, and avocado, and we love avocado. anthony: causa de congrejo is like a tureen of crabmeat, eggs, avocado, and mashed yellow potatoes. eric: okay. marissa: this is a tiradito, ceviche from the coast. anthony: beautiful. tiradito de pejerrey, basically raw king fish filets dressed with aji amarillo and lime juice. perfect. marissa: and that s scallop ceviche. ....