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We knew about other communites in the highlands of south america, like machu picchu in peru, but it was believed until this point that people only lived nomadically or in tiny settlements in the amazon. and this is older than any other site we know of in the amazon. let s speak to stephen rostain, director of research at the cnrs national center for scientific research. thank you for being with us. why has it been undiscovered for so long? because nobody was looking out there, it s a part of ecuador, an area of the andes, so it was not so much visited up to the 50s. basically indigenous people, were ....
coque: the the street food in peru is starting to disappear, really disappear, yeah. anthony: really? why? coque: because, you know, the neighbors, they anthony: oh, the neighbors complain? coque: complain. anthony: our friend coque brought us to this place. [ coque speaking spanish ] anthony: to dona pochita, a street stall named for the lady who runs the joint. [ coque speaking spanish ] [ anthony laughs ] anthony: they specialize in one thing. coque: beef heart, anticuchos. anthony: anticuchos is quechan for skewered meat. this stuff, they say, goes back all the way to the incas and was as immediately popular with the spanish conquistadors as it is today. ooh, that looks good. which is to say, i must have some. damn. traditionally, a mix of beef hearts and other animal parts. coque: chicken hearts. anthony: yes. coque: you have a gizzards and there s tripe. anthony: right. marinated in garlic, cumin, and onion, maybe a little vinegar. oh yeah. grill t ....
Locals escape by hanging out at the beach. and why not when you can and maybe get a tattoo while you re at it. is that sanitary? you ve been here before. eric: oh yeah, man. anthony: i take eric s suggestion, and we head over to see chef javier wong, uniquely nonconformist seafood specialist, famous for his incredible and uncompromising ceviches and his flaming wok. if peru has a national dish, it s probably ceviche. the freshest fish only needs the right cut, a little citrus, and no heat. ....
eric: yeah. anthony: and which is pretty much what we re here to look at. eric: yes, absolutely. anthony: where, where, where it comes from, what s involved. eric ate some of chris s chocolate, heard about these wild cacao trees he was sourcing from in peru, and promptly got me involved in this designer chocolate bar business. i m rather famously a guy that i don t really i never really gave a about desserts. you, on the other hand, you, you are you eat chocolate every day. eric: yeah, i love chocolate. yeah, every day. anthony: and so, here we are, three men and a chocolate bar. good thing for the world or exploitative opportunism? yet to be determined. what do i, after all, know about chocolate? next to freaking nothing. eric: it s good like that, right? anthony: yeah, like oliver twist there, uh, yeah, we used to eat it like that in the orphanage. [ laughter ] ....
So that s why we re in peru. but before we get all indiana jones, we re spending some time in lima, as we like the capital city just fine. and we have, both of us, from previous trips, friends here. lima is the cultural hub and culinary capital of a country that has exploded in the last decade with scores of world-class chefs, cooks, and restaurants. it has long been considered to be one of the best food scenes in all of south america. let s do it. eric: how far away is the house? coque: that s it. so, it s eric: over there? coque: yeah. five minutes. anthony: one of our friends here is chef restaurateur, 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 . ....