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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.