🇵🇪 Lima

Coque Ossio, one of the most successful chefs in Peru, spends weekends in Pucusana, a small fishing village. His mom, Marisa Guiulfo, is like Peru's Julia Child. They made food and pisco sours for Tony and Eric Ripert. Marisa opens the house every weekend for a large group to visit and eat.

Tony and Eric visited this restaurant where the chef uses a wok to cook. They had octopus and flounder ceviche; tiradito of flounder with pecan, lime, ají limo chili peppers, and sesame oil.

Tony and Eric visited this restaurant run by Chef Pedro Escofino, highlighting Peruvian ingredients. They started with a lime cocktail with culantro; breadfruit with tuna and cashew sauce; scallops with wild almond and freshwater shrimp dashi; Inchcape soup made of ham, peanuts, and corn; patarashca (catfish wrapped in leaves and cooked on hot coals); paiche (a type of fish from the Amazon River) atop a palm fruit purée with a fermented yucca sauce and a chili pepper sauce made with nuts and ants. Eric did not like the ants.

Tony and Eric visited this museum of pre-Columbian Peruvian artifacts. While there, they went to the erotic gallery and looked at erotic pottery.

Tony and Eric stopped at this  food stand specializing in beef heart, marinated with garlic, cumin, onion, and vinegar and grilled. 

Ceviche restaurant

Criollo restaurant