秘魯街頭美食 - 利馬 14 小時的終極秘魯美食 + 市場之旅！（Street Food in Peru - ULTIMATE 14-HOUR PERUVIAN FOOD + Market Tour in Lima!）

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- Hey everyone, hope you're having an amazing day.
It's Mark Wiens.
I'm so excited to be in Lima, Peru.
Peruvian food is one of the best
food cultures in the entire world.
Today we are gonna go on an ultimate
street food tour of Lima.
We're gonna visit markets,
we're gonna go to street food carts,
we're gonna eat some of the best Peruvian food
in one single day in Lima.
I'm gonna meet up with my friend Timour,
and I'm gonna share all the food with you
and this entire day of exploring Lima
and the amazing Peruvian food with you
in this video right now.
(upbeat guitar music)
- What's up? - Good morning, Timour.
How are you man? - How are you?
I'm great, I'm great.
- And Timour, you're originally from France.
How did you stay in Peru?
- Well, I discovered Peru in 2007.
I was with a Peruvian girlfriend.
And she made me discover everything about the food here
and I fell in love completely and now I'm obsessed
and I'm living here and it's amazing.
Eating well every day, discovering,
making videos to promote the Peruvian cuisine on my channel.
- I love his story and I love his passion for Peruvian food,
so it's gonna be amazing to hang out
with Timour today, walk around on this ultimate
Peruvian street food tour of Lima.
This market is one of the central wholesale markets of Lima.
It's just a sprawling, everything market
where you can see produce, where you can see ingredients,
where there's street food from around Peru.
There's tumeric, there's limes, there's ginger,
there's cucumbers, there's tomatoes, there's potatoes,
there's corn of every variety you can imagine,
including Peruvian purple corn.
You walk past herbs, you smell basil aromas,
it's just a beautiful bounty
of colorful everything from Peru, it's amazing.
(Latinmusic)
This entire section of the market
is only dedicated to corn and to choclo,
which is the specific type of corn.
- Choclo!
- [Mark] Choclo, (speaking foreign language)
- Big, big, choclo.
- Big, oh cool, so like juicy.
There's so many native species of ingredients to Peru
and that's what makes it so exciting.
(speaking in foreign language)
This is maca (speaking in foreign language).
They make a drink with it.
(speaking foreign language)
They're boiled beans and also boiled corn,
like huge kernels of corn and it's kind of like a bean soup
she has that she's kinda re-hydrating everything with.
But she takes some of that mixture,
which are just a boiled starch, puts it into a bag
and then adds, she has this amazing chili sauce,
I actually smelled it from across the street.
It looks delicious and then she puts that
all over the snack in the bag.
- [Timor] Yes, gracias.
(speaking in foreign language)
- [Mark] And you gotta try to kinda peel the skin?
- [Timor] Exactly.
- Yeah, okay. - Just eat what's inside.
- Is it okay to eat the skin?
(speaking in foreign language)
Oh, it's good, 'cause the skin is not too tough, it's like.
- No, it's fine.
Actually, it's pretty good. - Whoa, the sauce though.
(speaking in foreign language)
- So good. - Is that sauce called aji?
- [Elias] Yeah, aji with aguacates.
- [Mark] Aji is like chili.
- [Elias] Aguacates is a type of avocado.
Avocado, chili--
- What a healthy protein snack, huh?
- [Timour] Actually, the skin is very good.
- Yeah, the skin is good, right.
- So much flavor.
- Some people peel the skin in their mouth,
but you can eat the whole thing. It's starchy, that corn.
But that sauce is what makes it.
We were wondering what one more ingredient was in the sauce.
- It's called the Peruvian mint.
- Peruvian mint, that was in the sauce, in the corn
in the beans called huacatay.
Oh man.
That is amazing.
Dude, it's so good.
It is like mint, but like,
kind of stronger but kind of milder at the same time.
It's sharp.
Moving in to the pumpkin section and these pumpkins,
whoa, these pumpkins are huge.
Like look at that truck filled.
They're like, you'd have to bear hug.
- [Timour] He's bear hugging one.
- Wow, look at that weight.
(speaking foreign language)
The market is absolutely amazing and it's massive, massive.
And it like, it's just a sprawling,
whoa, look at that load.
It's just a sprawling market and what's amazing
is that there's a section for everything
because it's a wholesale distribution.
So things are like sectioned out.
I mean you do see like random things around,
but there is a specific section
for certain single ingredients.
And the colors, the sounds, the sights, the vibrancy.
I love the colors of all the produce.
Buenas dias.
This is a restaurant street food stall,
8:30 am in the morning right now.
It is packed with tents.
You can smell the aroma famous for soups.
(speaking foreign language)
They have a number of different soups I think
but one of their main soups is a chicken soup.
They add in the ingredients, ferociously squeezes in
some lime, and then puts on the chicken, the herbs.
It smells so good.
You can smell the citrus, the lime, the zinginess of that.
(speaking foreign language)
It's absolutely buzzing.
We've got a table somewhere inside actually.
I've never been so excited to have chicken soup
in my entire life.
First, before the soup arrives,
we're having some chicha morada,
which is the national drink of Peru.
Made from boiled, the red purple corn,
apple, pineapple--
- [Timour] Cinnamon.
- Oh wow.
That's amazing.
It's like, it's so refreshing.
It's sweet.
It's like fruity, you can taste the cinnamon.
It's just good.
If you look around, just everybody
is drinking chicha morada right now.
What you have to order here, what everybody orders here
is that caldo de gallina, and a gallina is a chicken
but it's a hen and I believe that they're like
free range hens because you can see that skin.
You can see the quality of that meat.
You get one bowl of noodles with chicken soup
with the egg and then you get a separate bowl
that comes with the chicken in a broth
that'd be seasoned with lime juice and chilies
and it just looks like the ultimate Peruvian comfort food.
And this is the perfect way
to start a Peruvian street food tour.
Oh yeah.
- It's been cooked for like, two hours, the gallina.
So you really feel the flavor, you know, the meat.
- Seriously.
Dude, it's like, that's like pure chicken.
Oh, it's so comforting.
It's so
it's so vibrantly chicken-y.
Green onions and then cilantro, yeah?
Add that one this, and then you can also add,
people like to generously add it in.
Here you go man.
And you can kind of season also
with some of that aji chili sauce.
A spectacular chicken soup.
Man, those are like hearty, hearty noodles.
Oh, the noodles are amazing.
They're al dente.
And with those herbs, the green onions.
You can eat the chicken pieces but you can also
drink the soup and the soup is already seasoned.
The soup is different.
Oh wow.
Oh, that is, that is insane.
That's already pre-seasoned.
He added chilies in there, he added lime juice.
- Oh my god, I didn't expect this.
This is amazing.
- [Mark] That's like powerful flavor.
- [Timour] The spiciness, the broth's
been more concentrated, delicious.
- Just look at the cross section of this chicken.
You can see those layers, you can see that skin.
The skin is almost translucent.
Yeah, you can tell it's a free range hen.
Add a little more of aji to this.
Top it off, a little cap.
The chicken like snaps.
Like, that is not a soft chicken.
That is not a overly fat, like overly too tender chicken.
That has the texture you want in a chicken.
The flavor, the whole like snapiness of it.
Oh, that's incredible.
That's so incredibly tasty.
Let's move back into the noodles.
You need a little more lime juice.
And maybe at this moment,
I should crack open my egg as well.
I love how the whole hard boiled egg, not even peeled.
So you get the flavor of the shell in the soup as well.
Oh, that just peels so easily.
Like it just falls out of the shell.
Put this back in, there we go.
(Latin music)
You won't ever have a better chicken soup than this.
That was just a complete rejuvenating chicken soup.
That was impressively tasty.
Here you can see they're slicing up fish.
They're slicing up onions all over the place.
Everything they're preparing for ceviche,
which is of course the national dish of Peru,
one of the most beloved dishes of fish.
The limes.
There's too much going on,
there's too many good things going on.
I'm just confused and happy and this is,
I love it.
Peru is amazing.
Getting into the seafood section of the market.
The seafood is starting to bloom.
The shells, the different types of shells,
the scallops, the crabs, the squid, the fish.
Hola, hola, hola.
(speaking foreign language)
The only possible thing I wanted to do
after walking through all that fresh fish
and seeing the onions and seeing them like prepare
the limes is to eat some ceviche.
And we've stopped, oh thank you.
Gracias.
And I think he's sharing some of this beer.
Salud.
Good, good, good, dark.
Anyway, we are stopping now for some ceviche.
Should we get extra spicy then?
(speaking foreign language)
Is it milk?
She adds a little milk.
(Latin music)
(speaking foreign language)
Muchas gracias.
And she actually added in a little bit of milk
to form that leche de tigre, which is the tiger's milk,
which is the dressing for the ceviche.
And then mix that around until like the milk
and the juices were just flowing out of that fish.
That is beautiful.
That looks so good.
It smells so good.
The vibrancy, oh, and we got it extra spicy as well.
She added in some of the chilies,
some chopped chilies.
(speaking foreign language)
He immediately followed it with some beer.
Muchas gracias.
The like, creaminess of the sauce, the citrus,
the chilies, the onions, the crunchy choclo corn,
which almost has a, the kernels of corn
almost have a milky texture to them like a dry milk texture.
(speaking foreign language)
- This guy's awesome.
The steamed corn and the cancha together.
It's awesome.
- [Timour] Choclo is the fresh one.
- Yes.
That dressing, man.
That leche de tigre is just like, it is on point.
It is so perfectly sour, it's so perfectly creamy, milky.
I am loving it.
Incredibly good.
- Yes, yes.
- He just pulled the best move right there.
Sometimes they even put it in a shot glass.
Oh wow.
Oh that's the best.
That's like the power of ceviche, the milky, sour,
salty, beautiful, everything and then the fish kind of
curdles into that so you've got like a,
the fish broth as well.
Oh, that just like rejuvenates.
That's good.
The sweet contrast with the salty citrusy milk.
- Bought that weeks ago.
That's super rueful, man.
- Muchas gracias.
Muchas gracias, muchas gracias.
That was unbelievably good.
She is so cool.
And the new friends we made as we were sitting there
are also so, so cool.
Oh man.
That is, oh.
Peru.
Oh Peru.
(Latin music)
From that big market, we jumped into a taxi.
We're on our way, it's not too far away,
but to a fruit market specifically.
Maybe the fruit distribution.
Tons and tons of fruits.
(Latin music)
Baseball right there.
Like, that's awesome.
They just like shut down and hit the,
oh this is where we're getting out of--
- And they just hit the car.
(speaking foreign language)
- Gracias, muchas gracias.
We are now at the mega fruit distribution market.
It's huge.
Oh man, just immediate crates and crates and truckloads
and stacks and boxes and boxes of fruit.
No, I've never had this one before.
Gracias.
Yeah, look at how juicy, oh man.
And it's like a dragon fruit.
Yellow on the outside, yellow skin,
and then you cut it open, it's so juicy.
You see those big black seeds.
It's so good, yeah.
It's so sweet, it's so juicy.
It's like a cross between watermelon and kiwi, gushes.
- And the little nuts in here gives it a little crunch.
- [Mark] Yeah, that actually complements it, right?
- [Timour] I love it.
- The amazing thing about Peru and why it's such a diverse
and just complex food country is because of the elevations,
because of the, it's a mega diverse country of elevations
and ecosystems and climates from jungle
to mountains to deserts.
And here at this market, you'll find fruits
from every region of Peru.
And we found another fruit called granadilla,
which is, it's similar to a passion.
- This is one of my favorite fruits. You're gonna see it.
It's something you've never had before.
- I don't know if this is the best technique
but I'm gonna do it this way.
Peel the skin, and it has like an inner skin as well,
which is almost like a pith.
You can eat it too?
And then that's the goopy goodness that's inside.
Look at that, just sprouting.
I think I'm just gonna squeeze it into my mouth.
It's so sweet.
It's a little bit sour and the seeds are really soft.
It's called guanabana.
I think it's soursop.
(speaking foreign language)
It's so milky too.
Okay, next up this is a fruit called cocona
and it looks, it's a very like strong fruit.
Normally it's not really eaten like a fruit,
it's used like in a garnish or a sauce.
It's amazing, it's sour like a really sour tomato.
- Sanky? - Sanky.
- Sanky.
Whoa.
Oh, that's amazing
That is so sour.
The texture is like kiwi but more slimy
but it's more like taking a bite out of a lime.
That is amazing.
That immediately makes your teeth hurt a little bit.
Next fruit is called camu camu and you pick it up
and it's like a skin, but you can feel
the juice underneath the skin.
Oh wow.
It's like a grape skin but then it just like explodes you
with like jelly juices.
Kinda like a peppery taste.
You taste pepper in there.
Wow.
The skin is a little bitter and peppery.
- Aguaymanto.
Aguaymanto.
- Yeah.
- I believe it is a gooseberry.
It's so good.
So juicy and like seedy like a tomato.
Lucuma, it's often used for cooking.
(speaking foreign language)
Ah.
The gold of the Incas, that's what it's also called.
Okay, and it looks very yokey.
It's almost like potato, sweet potato.
It's like that dry and starchy.
Wow.
But like, also like egg yolk but like sweet egg yolk.
- You gotta try the ice cream made of lucuma.
Ice cream, pastry creams, or anything like that.
It's amazing.
- Because it has a really, really good sweet taste to it,
but then like eating a lot of it is kinda dry.
- No, that would be too dry to eat the whole thing.
- Yeah, it's like, it's almost like sweet potato, really.
The sweetness and variety of fruits is just outstanding.
And that will stick to the roof of your mouth a little bit.
- [Timour] Tastes like ice cream.
In Peru, this is like the one ice cream pod.
Ice cream beans.
- It does taste like melted ice cream
and like fuzzy at the same time.
Next up, for a fruit called mamey.
(speaking foreign language)
Immediately outside the doors of the market,
I smelled the friedness.
I knew we had to stop here.
He has a little cart that's called papa rellena.
They stuff it, so they stuff it--
- And you stuff it with like a carne,
avocado, raisins, onions.
- Ah, so there's some minced meat inside of it
before they deep fry it.
- [Timour] A little bit of aji panca,
one of the chilies of Peru.
(speaking foreign language)
- So then he has all the potatoes, the fried potatoes,
stacked inside of the cart.
When you order it, he slices it in half
and you can see that meat come out of it
and then he adds in some onions,
some different ajis, some sauces.
Oh man, it looks and smells so good.
And then also some lettuce on top
and some more sauces he squeezes on.
That looks amazing.
This is something that's available
like all over the place at markets.
- All the time, everywhere--
- It's a very, very common snack.
- [Timour] Street food, in a house.
Everybody eats this all the time.
- [Mark] What a wonderful little snack.
The potato is in here, the onion, the sauces,
the meat is down there.
Look at that.
- It smells so good.
They have this all the time.
- It's so good.
Like yeah, the potato itself is so creamy.
Like it's not even dry or starchy at all.
Then with that fried crust and all those sauces,
the onions, that is addictive.
That is addictive and delicious.
- I mean, I can eat this all the time.
- Yeah, I would eat this every day.
- For lunch, like this is my sauce right here.
- Gracias.
Some extra aji with some of the,
that's the chili with the onions.
You're gonna wanna just drench everything you eat
in aji when you're in Peru.
That snack alone has given me a new perspective on potatoes.
(speaking foreign language)
That is awesome.
(speaking foreign language)
I think right next to where he sells the papa rellena,
we came over to eat, she has a number of drinks,
especially health drinks.
One of the common things that she sells
and that she serves is called tocosh,
which is a fermented potato, kind of like rotting potato
possibly, it's like a goopy pudding.
Oh yes, I love it.
It's slightly, yeah, smells like a decomposing garden.
Like the ammonia.
Oh man, I can't wait to try it.
Watch the spoon wiggle with the entire blob.
It's so jiggly.
Cool man, let's try this.
Look at the stickiness of that.
- It's not bad, but it's really strong.
- Kind of like,
almost tastes like apple sauce with like,
like a barn aftertaste.
It tastes a little bit like a barn.
- It's a barn, it's not apple. - But I like it.
It's like so goopy.
A bit of a barn, yeah.
You can definitely taste goats in there.
- But it's good. - It's good.
Elias is handing us a shot of something.
Tocosh.
Oh, a shot of tocosh.
This is the same?
Elias just handed me a shot of the fermented potato.
This is the condensed version.
(Mark laughing)
Yes.
That was awesome.
Oh man, that's sour.
That has like, that's like liquid goat except vegetarian.
That's amazing.
- [Elias] She was laughing at your reaction.
(speaking foreign language)
- Wow.
- Prove it.
- You gotta have a shot of this, dude.
You gotta have a shot of that.
Joel's getting ready for his shot of glory.
- Just go for it.
Wow.
It's milky.
(speaking foreign language)
Wow, that's a flavor to remember.
- It's called cebada?
(speaking foreign language)
Gracias.
Cebada, and it's also a very common beverage in Peru.
(speaking foreign language)
Kinda like cinnamon coffee almost, but like light.
Muchas gracias.
Muchas gracias.
Muchas gracias.
We can definitely say right outside the market
we had potatoes two ways.
One was deep fried, one was like decomposed.
And they were so good and so awesome.
Oh man.
- Delicious.
- Like, we've been walking around today for like
three or four hours only
and already just completely utterly blown away
by Peruvian food and ingredients.
(Latin music)
(speaking foreign language)
Okay, we're going to the center now of Lima
to go eat more food, to do a little bit of sight seeing,
but mostly to eat.
Made it out, this is El Centro,
this is the center of Lima now.
No better people to hang out with in Lima
and go to eat than with Timour and Elias.
Elias.
He is the man.
If you point out a map of Lima right now,
I'd just have no idea where we are,
but somewhere in the center of Lima.
But this is kind of like a flea market section.
It's like a market area where you can buy anything.
(speaking foreign language)
Oh that's ours.
Nice.
Another very, very common snack that you have to eat
that's very popular, it's called papa con huevo
and that's potato with egg.
And that's exactly what it is.
- What makes the whole thing is the sauce.
Is it cocoba?
- [Elias] Cocoba aji.
- [Mark] Aji.
Is there mayonnaise in the sauce?
- [Timour] It's kind of mayonnaise and herb.
- So grab a bite, get some of the egg with the potato.
Oh, it is all about that sauce.
This potato in particular is a drier potato
than the last potato we had, not as creamy.
More starchy.
And then almost you got like the starchiest
crumbliness of the egg yolk as well.
But that creamy aji minty sauce is what holds it together.
Oh, I think we've got some real aji now.
So far today I have just loved it every time
Elias has smiled and said sauce
and sauced everything we've eaten.
It's been, that is like the highlight.
That's a very starchy, very hearty, very filling snack.
(speaking foreign language)
Almost to like the very iconic center,
historical center of Lima.
(Latin music)
Made it to Plaza de Armas.
This is the center of Lima, the heart of Lima.
The main cathedral church.
It's just amazing, they've closed it off to traffic
so you walk around, it's an entire square.
It's beautiful.
The Spanish architecture, the buildings, the cathedral.
And then there is a very famous restaurant for sandwich
that we are gonna go to, which is right on the corner there.
One of the most famous places in Lima in Peru
for chicharron, and chicharron, it's like the fried pork.
- Fried pork belly, yeah.
- Fried pork belly, okay.
- They make these delicious sandwich.
And that's probably top,
one of the best sandwich in the world.
- Before the pork sandwiches arrived, it is time.
Oh, where's the label?
There we go.
(Latin music)
It's sweet.
But it is refreshing and it does kind of have
an almost candy taste to it.
I think we got a ham sandwich as well,
but this is the main chicharron sandwich.
Overflowing with juices and crispiness
and the fried sweet potato on the bottom there.
Dump in all of the onions.
Yes.
And the juice.
Let the juice flow.
Put the lid back on.
Look at that.
Pork is using the sweet potato,
the onions are just sprouting, it's getting messy.
- [All] Cheers.
- Oh wow.
The juiciness of the pork has gone all the way to the bread.
It's like soaking the, aji, yes.
Yes.
(Latin music)
The meat is so tender.
The sweet potato is better than cheese.
Because it's almost creamy like cheese
and then like the bread literally just like soaks up,
oh thank you.
Soaks up the pork juices.
- I practically moved to Peru just for this sandwich.
I love it so much.
I tried making this in France,
it doesn't come out the same.
- You heard it from Timour.
He moved to Peru for this sandwich.
- I'm so happy you're having this right now.
- And it was a very good decision.
- [Elias] It was a worthwhile decision.
- You will never regret that.
Are these fried, too? - Yep.
- Oh man.
Look at that amount of meat on this rib.
And the crispiness of it.
I'm gonna follow that with a sweet potato.
These sweet potatoes, they're just, they're unbelievable.
These onions are amazing too.
Add a little bit of onions to that bite.
A little aji to that bite.
Next dish is the tamale with corn,
that onion sauce as well.
First Peruvian tamale.
The corn just melts in your mouth, it's so fluffy.
- You see how it goes well with the onions, too?
That's salsa criolla is called, goes good with everything
in Peru and people use it all the time.
A basic accompany, I always get it.
- Accompany.
It's really smooth and not that dense, not that heavy,
like light and fluffy.
This is not just any ham sandwich,
this is a Peruvian ham sandwich.
This is like thick layers of ham.
Again, the onions.
Again, I'm gonna add on some aji.
It's so tender.
- You get that smoked flavor.
It's a little bit smokey.
- [Mark] Arroz chaufa, fried rice, a generous slab
of pork belly on top as well.
- I mean, this is really like a Peruvian Chinese dish.
Arroz chaufa is, you find this in every street of Lima.
Everybody loves it here.
- That's just good tasty fried rice.
Fried rice with pork, nothing could go wrong.
This is just comfort food for me.
- I can not believe that after this huge lunch,
we're heading right away to eat a pollo a la brasa,
which is a whole delicious roasted chicken.
But why not, let's go.
(Latin music)
- We're on our way to go eat a whole chicken.
Pollo a la brasa.
It's 4:30, but the restaurant is like packed
in the middle of the afternoon.
So if you come here at a peak meal time,
it's gonna be just like.
Timour was telling me that like, pollo a la brasa
restaurants are just packed all the time.
- Always packed.
Especially on holidays.
- Okay, there's never a time when there's not,
when it's empty.
- There's always a reason to eat pollo a la brasa.
(Mark laughing)
- Yes.
Pollo a la brasa is Peruvian style
rotisserie roasted chicken and they have this amazing
rotisserie wheel, all of the chickens are on a spit
and they rotate not only around in a circle
but they also rotate on their axis.
It's like a solar system.
It's like the chickens are on orbit,
grilling over charcoal so you can just see
as the juices drip, the smoke rises.
Oh man.
This is like, you can smell the chicken,
you can smell the pieces, you can see this.
This is pure chicken goodness and it's just like, oh man.
It smells incredible.
No other rotisserie chicken around the world
smells as good as pollo a la brasa.
Like, the aroma, the juiciness, there's a pool of juice
at the bottom, that golden skin.
- [Timour] That skin is so crunchy, you're gonna see.
(Latin music)
- Oh, it's so juicy.
It's okay either way?
Oh, I just splattered the camera.
And I got a bunch of skin.
Cheers.
- [All] Cheers.
- Oh my god.
Now I know why, this is the best.
- Wow. - It's so good.
The skin, the skin.
- Yeah, the skin is insane.
- It's so sweet and tender.
When you press on it, this is the white and it's not,
look at this, how it's tender it is.
Oh I love it.
- You need aji.
Yes.
He knows.
And this is mayonesa.
So the mayonnaise, it's like foamy mayonnaise,
like foamy aji.
(speaking foreign language)
- Okay, this is for the salad, not the chicken.
- That mayo's so good.
- Oh, the fries are so good, too.
- [Elias] Mayonnaise.
Aji.
- And mix those.
Oh nice.
Oh man.
Dude, Elias is man you want to be
eating with when you're in Peru.
I didn't even realize that I ate the entire skin off
that first bite and this time I'm going in for that aji
and I'm not even going to mess around with this aji.
I'm just gonna go all in.
Oh, oh, with that aji.
It's like a little bit spicy but it's like foamy.
It's like the texture is foamy.
It's like chili whipped cream almost.
Put some aji down.
A little bit of mayo in there.
Try some of the salad now.
Avocado, one of my favorite fruits,
foods in the entire world, avocado.
Wonderful.
I mean, a rotisserie chicken anywhere else other than Peru
will just never be the same again.
From here, we are moving on to eat a couple more things
which is gonna complete this entire
Peruvian food tour today.
It's been an ultimate tour.
- It is, it has been.
- We needed the van this time after that much food.
The cold air in my face has never felt so good.
We are relaxing in style on this ride right now.
- My stomach's gonna explode.
- Elias ordered a van this time,
I think he knew we needed it.
(Latin music)
Next up, anticuchos, one of the ultimate best
of all Peruvian street food.
- Exactly.
- Can anticuchos, is it, can it mean
a variety of different meat?
- They do have (speaking foreign language).
Anticuchos is made up of cow, heart of the cow.
- Anticuchos de corazon, cow heart.
She has this fire going under.
It looks like a mechanic, like, you know one of those
where you store tools.
It's like that with a fire underneath it.
And then she has this metal plate with little holes on it.
She puts the skewers and the meat on it
so it's like grilling but you feel,
it's real fire but then at the same time,
it's like a hot plate at the same time.
She catches the juice so that they rejuice themselves
and then I love her rejuicing move as the meat
is all sizzling away.
She has this corn husk brush, like reoiling it.
And I love how she uses like a steak knife
to flip meat and to, like as the spatula.
- This guy's the best.
I love how you're talking about Peru.
(speaking foreign language)
- Just quickly, I want to put my head into the anticuchos.
This is the raw, just to smell that marinade.
It smells so good.
(speaking foreign language)
Before the anticuchos,
we're starting with some chicken wings.
Because they're like, they're also like cooked
in the juices of the anticuchos.
- [Elias] That's flavor.
- Is it me or everything is juicy and tender?
- [Elias] It is juicy, yes.
- Those are two of favorite my words.
Juicy and tender.
Juicy tender smokey.
(speaking foreign language)
She gave us the sauces.
One is spicier, one is like a aji chili sauce.
Oh.
Oh, with the sauce.
The real anticuchos de corazon.
It is time.
This is a moment I have been waiting for
since my first trip to Peru 15 years ago.
I've been waiting for this moment.
It's finally here.
The real anticuchos de corazon.
They are unbelievably juicy.
They're just dripping.
- Smells so good.
You smell the chili and the garlic.
- Just that like cumin, the like,
you can smell the juice.
- It's so good, all right.
- All right.
- That's even more tender than--
- Wow.
Oh wow.
It's so tender.
And just like a sponge of meat juices.
You do taste the cumin, the salt, the pepper.
That's just a harmony.
Oh, that's insane.
- [Timour] It's amazing.
You get all these condiments but you still
have the flavor of the meat.
- I have to tell you, when I was in Peru 15 years ago,
anticuchos is one of the memories that I remember
with full blasting deliciousness.
I ate anticuchos every single day.
Oh this is a very memorable moment.
(speaking foreign language)
With that sauce, that even makes it better.
I can't even believe it.
It's like strips of heart, juicing in ways
you didn't think meat could possibly juice.
Oh, I think I want to try that other aji on this next bite.
Final bite.
It's a sad and glorious moment.
That was insanely tasty.
Wow.
It's been a long, very long, but an amazing,
an amazing day.
- Yes it is.
I'm tired because we ate so much, but yeah, it was great.
- It was such a great day.
We're gonna finish with one final street food snack.
It's maybe one of the most common sweet snacks
that you see just walking around,
especially common at night.
We're back in Miraflores, we are Parque Kennedy,
which is one of the main park areas.
- Perfect way to end the day, with picarones.
And it's made from sweet potato and pumpkin.
- It's made into a batter, right?
Sweet potato and pumpkin, that's awesome.
- You put some yeast, some flour,
you mix all this together.
You let it sit for a while and then you deep fry it.
- They have this big bucket of batter
and they make them into kind of like,
like donut circle rings.
And then they deep fry them and they use this stick
to kind of like flip them over and kind of like--
- [Timour] Create this hole.
- [Mark] Yeah, as they kind of twirl them in,
it kind of like widens them.
- Always serve it with, here they put it on,
normally they just pour it on top,
but it's called miel, a honey.
- Oh wow. - The honey is really yummy.
- It's just like so fried and delicious
and light and fluffy.
- Very light and fluffy.
- Without the honey they're not sweet at all.
It's something that has to be fresh,
that has to be--
- [Timour] And it has a little bit of anise.
- It's gooey yeah.
Oh, a little bit of anise, okay.
With the syrup, drenched in syrup.
(Latin music)
Wow.
- Very strong flavor with the clove and the cinnamon.
- Clove, sweet, sticky. That does go well with the syrup.
- [Timour] And it really reminds you of maple syrup.
Maple syrup is one of my favorite things.
- Crunchy, oily, tasty, sweet.
Super rico.
It is.
What a final bite to end this ultimate
Peruvian street food tour of Lima.
- [Timour] That was great.
It went well, I think.
- So well.
Huge thank you to Elias and to you
for taking us around, for sharing your passions
of Peruvian food with me.
- That was amazing.
I mean to see you have all these different reactions,
I've been following your account for a while
and I was always dreaming of when is he gonna come to Peru.
And I was so happy that we did this together.
So thank you for this and seriously, it was a lot of fun.
- What's awesome about Timour that I love
is just his, how he shows his love for Peru
and Peruvian food.
And that's like, you can, he's genuine.
- [Timour] Peruvian people are amazing,
Peruvian food is amazing.
- Thank you so much for watching.
Please remember to give this video a thumbs up.
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and thanks again for watching.
Good night from Lima.
See you on the next video.
And also, we'll be publishing more videos.
I'm going to be hanging out with Timour more around Lima,
we'll be making a few more videos so I'll have them
in the description box.
Be sure to watch this entire playlist of all the videos
from Peru, all of the amazing ceviche and Peruvian food.
Good night, see you on the next video.
Thanks again for watching. - Thanks guys.