In 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: [ Ссылка ]
Recipe: Peruvian Ceviche with Sweet Potato Mash - [ Ссылка ]
Check out more episodes of Being Frank: [ Ссылка ]
Watch The Art of Mayan Cuisine: Cook it Raw" - [ Ссылка ]
Subscribe to Munchies here: [ Ссылка ]
Check out [ Ссылка ] for more!
Follow Munchies here:
Facebook: [ Ссылка ]
Twitter: [ Ссылка ]
Tumblr: [ Ссылка ]
Instagram: [ Ссылка ]
Boat Ceviche and Swamp Food: Being Frank Peru (Part 1/2)
Теги
perubeing frankamazonLimatapiocaLake CoricochacevichePujolFine DiningThe World's BestFrankies 457how tocookingMunchiesMunchiestvfooddrinkseatingchefrestaurantVICEgirl eats foodal-kee-holVICE eatschef's night outaction bronsondocumentarydocumentariesinterviewinterviewsculturewildworldexclusiveindependentundergroundtravelfunnyjournalismvice guidevice presentsvicevice magvice videosvicevideoshealthy foodthe franks