Surviving Peru!! Extreme Meats from Coast to Rainforest!!
Surviving Peru!! Extreme Meats from Coast to Rainforest!!
Notable moments
- 04:53 Fresh Aloe Vera Drink in Gamarra Market
Sonny and Oro stop at an emoliente cart in Lima's Gamarra Market to taste raw aloe vera gel cut directly from a fresh leaf. The vendor slices open the thick green succulent leaf, scrapes out the clear gel, and mixes it with maca, soy milk, and quinoa into a healthy street drink.
Gamarra Market, Lima, Peru - 06:48 Tasting Pan con Pollo Street Sandwich
Street food vendors assemble Pan con Pollo sandwiches loaded with shredded chicken, sautéed onions, tomatoes, crispy potato sticks, mayonnaise, and yellow chili sauce. Sonny and Oro eat the hot, crispy bread roll while sitting on wooden crates right along the busy market sidewalk.
Gamarra Market, Lima, Peru - 09:48 Trying Sheep Head Soup at Georgina's Stall
Stall owner Georgina serves Caldo de Cabeza, a traditional Andean soup prepared by simmering a whole sheep's head with potatoes, onions, corn, and peppermint for hours. Sonny and Oro sit at her street counter to try the rich broth filled with tender cheek meat and cooked sheep eyeballs.
Gamarra Market, Lima, Peru - 14:12 Eating Cow Lung Noodles at Tia Niña's
At Tia Niña's food cart, cow lungs are marinated overnight, fried, and served over a bed of spaghetti, potatoes, and giant white mote corn. The dish, known as El Rico Combinado, is topped with sliced red onions and a squeeze of fresh lime juice.
Gamarra Market, Lima, Peru - 16:45 Sampling Grilled Beef Heart Anticuchos at Elodia
Vendor Alberto grills skewered cow heart pieces marinated in spices, vinegar, and oil over roaring open flames at Anticucheria Elodia. Sonny, Oro, and local fixer Morella sample the smoky skewers alongside tripe and testicles served with a side of huacatay green sauce.
Gamarra Market, Lima, Peru - 21:50 Exploring Humboldt Squid at Villa María Market
At the bustling Terminal Pesquero seafood market in Lima, fishmongers display giant Humboldt squids weighing up to 20 pounds. Sonny lifts a massive translucent squid mantle to inspect its thick skin and powerful tentacles among hundreds of fresh marine species.
Terminal Pesquero de Villa María del Triunfo, Lima, Peru - 24:25 Tiradito and Fried Parrotfish at Pescados Capitales
Chef Manuel at Pescados Capitales prepares a bright blue parrotfish in two ways: thinly sliced sashimi-style Tiradito topped with rocoto chili sauce, sweet potato, and giant corn, alongside a deep-fried whole parrotfish covered in a savory prawn head sauce. The hosts dine in the breezy outdoor courtyard to compare the delicate raw and crispy cooked textures.
Pescados Capitales, Lima, Peru - 29:38 Llama Fetus Ritual Goods at San Camilo
At San Camilo Market in Arequipa, vendors display dried llama fetuses used in traditional Andean spiritual offerings to Pachamama (Mother Earth). Oro explains how locals burn or hang these dried specimens in front of homes and businesses to bring health, protection, and prosperity.
San Camilo Market, Arequipa, Peru - 31:55 Full Americano Breakfast Plate at San Camilo
At Yolita Ines stall inside San Camilo Market, a giant Arequipa breakfast platter named 'Americano' is served featuring cilantro chicken rice, pasta cake, fried beef ribs, pork belly, and a stuffed rocoto pepper. Sonny and Oro eat the heavy morning feast alongside local vendor Ms. Mary Lou.
San Camilo Market, Arequipa, Peru - 35:16 Visiting a Local Guinea Pig Farm
The hosts visit Luis's farm in Arequipa where hundreds of guinea pigs (cuy) are bred in wooden enclosures for both beauty pageants and culinary consumption. Luis demonstrates how to pick up and inspect the fuzzy rodents, explaining how fast they reproduce on a simple diet of alfalfa and grain.
Arequipa, Peru - 37:50 Deep Frying Whole Guinea Pig at La Lucila
Chef Humberto prepares Cuy Chactado at the historic 100-year-old La Lucila Picantería by pressing whole flattened guinea pigs under heavy iron weights in hot oil before shallow frying them to achieve a crispy skin. Owner Ms. Ruth sits down with Sonny and Oro in the rustic dining room to share the fried dish accompanied by Anís Najar liqueur shots.
La Lucila Picantería, Arequipa, Peru - 44:08 Highland Alpaca Harvest Ritual in Chilitia
In the high-altitude Quechua village of Chilitia at 14,000 feet, indigenous villagers perform a traditional prayer of thanks before harvesting an alpaca. The entire animal is processed on-site to create fresh raw liver ceviche, raw kidney, blood sausage (relleno), alpaca head soup, and pit-smoked Kancacho alpaca.
Chilitia, Arequipa, Peru - 55:08 Sampling Raw Alpaca Kidney and Liver Ceviche
High in the Andes, local villagers serve freshly prepped raw alpaca liver diced with onions, lime juice, and mint alongside salted raw kidney pieces. Sonny, Oro, and the village host eat the mineral-rich organ meats sitting outdoors on grassy knolls surrounded by grazing llama herds.
Chilitia, Arequipa, Peru - 58:55 Tacacho with Cecina and Smoked Boar
In the river village of San Francisco near Iquitos, local cook Adolid mashes grilled plantains in a wooden mortar to form Tacacho balls, serving them alongside fried wild boar skin and smoked chorizo sausages. The hosts sit at an outdoor wooden table along the riverbank to enjoy the traditional Amazonian feast.
Iquitos, Peru - 105:22 Pink River Dolphin Sightings in the Amazon
While navigating a calm tributary of the Amazon River near Iquitos, pink river dolphins (boto) surface next to the wooden motorboat. The hosts watch in awe as the freshwater mammals breach above green water hyacinth plants against the dense jungle shoreline.
Iquitos, Peru - 107:48 Piranha Fishing and Banana Leaf Grill
Local guide Eudes helps Oro and Sonny catch red-bellied piranhas using simple wooden poles baited with raw fish pieces along the Amazon riverbank. Back on shore, Adolid guts the sharp-toothed fish, seasons them with cilantro, cucumber, and onions, and grills them wrapped in banana leaves in the Patarashca style.
Iquitos, Peru - 111:00 Eating Live Suri Palm Tree Beetle Grubs
Guide Eudes extracts fat live Suri grubs (palm beetle larvae) from decayed palm wood and demonstrates how to eat them raw by biting off the body. Sonny bravely bites into a squirming grub, describing its clean, nutty, coconut-like flavor while Oro reacts with dramatic surprise.
Iquitos, Peru
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