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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.

  • Leave a comment below, I'd love to hear from you.

  • If you're not already subscribed, click subscribe

  • and also click the little bell icon

  • 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.

- Hey everyone, hope you're having an amazing day.

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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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    許景發 發佈於 2021 年 05 月 29 日
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