Amazonian Aphrodisiacs and 400-Pound Fish: Being Frank Peru (Part 2/2)

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In the second half of their Peruvian tasting tour, Franks Castronovo and Falcinelli chomp chili peppers and swig a natural aphrodisiac (branded “Panty Dropper”) en route to the jungle-side city of Iquitos. First up, a crash course in Amazonian concept cuisine from chef Pedro Miguel Schiaffino in Lima at his sustainable restaurant, ámaZ—side project to his beloved fine-dining restaurant Malabar, ranked #11 in South America. With their guide in tow, The Franks fly North to ogle Santiago Alvez, a former harpooner who farms 400-pound paiche in his backyard pond. Finally, in Iquitos—where the food vibe is survivalist—the boys get down with grubs, piranhas, and all sorts of exotic fruits at Belen Market while getting a noseful of waño waño—local-speak for meat rotted to perfección.... Read More إقرأ المزيد | Share it now!

Boat Ceviche and Swamp Food: Being Frank Peru (Part 1/2)

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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.... Read More إقرأ المزيد | Share it now!