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Boat Ceviche and Swamp Food: Being Frank Peru (Part 1/2)
Posted
October 13, 2014
Views
228,035
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1,508
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0.74%
October 13, 2014
228,035
1,508
170
0.74%
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2:48
20:11Now PlayingIn the first half of this two-parter in Peru, The Franks introduce viewers to chefs Virgilio Martinez and Gastón Acurio. After dining at the bastion of Acurio's international, 40-restaurant empire (Astrid & Gastón), our guys dive for their dinner with the chef de cuisine, Diego Muñoz. On a boat, this T-Pain-less trio cooks ceviche before backtracking to Lima with Martinez—owner of the nation's top-ranked restaurant (Central, which was also named the #15 Restaurant in the World), who only found food after shoulder injuries snuffed out his pro skateboarding career. Jonesing for Martinez's signature dish, Cushuro—a plant reminiscent of "mountain-water tapioca" and foraged from Andean swamp-land—Being Frank ascends 13,000 feet to Lake Coricocha to handpick some of nature's most toothsome bacteria.
Watch Part 2
RecipePeruvian Ceviche with Sweet Potato Mash
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