She’s THE MASTER of Peruvian Food – INSANELY JUICY BEEF + 7 Amazing Dishes in Lima, Peru!

She’s THE MASTER of Peruvian Food – INSANELY JUICY BEEF + 7 Amazing Dishes in Lima, Peru!


– Hey everyone, I hope
you’re having an amazing day. It’s Mark Wiens. I’m in Lima, Peru and today for lunch, we are going to, she’s
a lady, she’s a legend, she is known for being
one of the best home cooks for preserving traditional Peruvian food. So today for lunch, we
are going to her house. She’s prepared an extravagant
Peruvian meal for us. We’re gonna go meet her. We’re gonna go see the cooking. We’re gonna have lunch. It’s gonna be a spectacular meal. (Latin music) Timour.
– What’s up? – What’s up?
– Hey. – How are you?
– Good, and you? Sleep well?
– Good, good. Happy to be here. – Oh man, can’t wait. – [Mark] Lomo Saltado, awesome. – Oh yeah, Lomo Saltado. (speaking foreign language) Maria works on the
traditions and the flavors from the past to keep all these traditions and since because also
Barranco is Barranco, it’s a district of Lima that’s very artistic, poetic, exactly. – [Mark] So that’s why
she chose this area. (speaking foreign language) – All the hours, all this traditions. I mean, I forgot all of it. But yeah, you just have to really respect all these techniques and to follow to get the real flavors of the comida. (speaking foreign language) – She’s a treasure trove of
knowledge on Peruvian food and she’s just especially explaining to us about the regional
variations of Peruvian food, the food that makes up Peru from the coast to the mountains to the central to Lima to the central to the Andes
to the deserts and jungles. (speaking foreign language) And you know Maria is
just loving and caring ’cause she started calling me Markito. (Mark laughing) (speaking foreign language) – The dress that I have
now is typical of Trujillo, north of Peru. And this the dress that
we usually use to dance the national dance of Peru. It’s called marinera nortena. (speaking foreign language) – Oh that one is, that
tastes like apple cider with like a rich floral tone and like, you can taste the spice. Muy rica. (speaking foreign language) It’s more spicy. These are the tamales. (speaking foreign language) And what’s really special
about this is that Maria, her family has been making tamales since over 50 years and so she’s
been in a family of tamales and she says there’s over 50
different types of tamales. Some of them are from the Lima region, others, especially the
purple corn, are from Cusco. But all of them are different,
different types of corn. The one she chopped up
first is from the choclo, which is the, it’s the
big giant kernels of corn special to Peru. (speaking foreign language) Oh wow. So that’s unlike any
other corn tamale ever. – Totally different. I mean, the choclo has
a very special flavor. – It’s like milky.
– Very milky. It’s soft, mild. – It’s like powdered milk. (speaking foreign language) Muy rico. This one is with the garbanzo. There’s not even corn included. Yeah, I can’t wait to try this one. It also includes some of
those onions on top of it. Wow. – Floored by the delicious simplicity. Every flavor’s so clean and pure. – [Mark] The greenness
is coming from cilantro. – [Timour] The onions. That’s the one they
usually put in ceviches. – That one is beautiful. The purple corn, best
purple corn in the world from the mountains. So just perfectly refreshing. – Every time I eat those,
I just think of hard candy. It just melts in your
mouth like hard candy. It just disappears. It’s so good. – You could mistaken
it for chocolate cake. Oh wow. – It’s not overpowering,
the flavor of the maize. – No, not at all. – But you get a hint
of it, and it’s just– – Almost like a floral,
a hint of a floral taste. – Something completely new. – But even then, it’s
not overpowering, yeah. I wanna try a little bite of this chili that she just brought out. That’s the aji? – Aji limo.
– Aji limo. – That’s the one you
usually put on ceviches. I’m not gonna. – We’re not gonna eat the whole thing, but just take a nibble of it. – [Maria] Wow! – Oh wow, the flavor. It’s sweet. It’s sweet and a little bit spicy. Actually the tip is not
that spicy for me yet. I think when you get to the
seeds, it’s gonna get spicier. – [Timour] Yeah, I
didn’t get the seeds yet. (speaking foreign language) – Finished that. And then chase, this should be the spiciest part of the chili. That should be spicy. – She loves his reaction. She looked and he was like this. (women laughing) – That is a good chili. I love the flavor. (Latin music) – Chicken rice are cooked
in beer and cilantro. – Awesome. Hola. (speaking foreign language) Hola. We are just gonna see her
dish out the next dish, serve out the next dish which
is gonna be arroz con pollo, which is another very, very
common family dish of Peru. (speaking foreign language) We just asked her and
she said she did add some of the cerveza negra, black beer. (speaking foreign language) (Latin music) Oh, gracias. Salud. – Salud.
– Salud, cheers. – Salud. (speaking foreign language) Gracias. (speaking foreign language) It’s like coffee, chocolate,
dark stout, but smooth. – Smooth, very smooth. And that’s with the one
you cook the rice with. – So there’s some of this beer in the rice and then also culantro, oh, cilantro. – Cilantro, they say culantro. – Ah, okay. So culantro is the cilantro. (speaking foreign language) It smells like home. Smells like home and beer and cilantro and herbs and chicken. – I eat this every day at mercado. Usually I take this. Because it comes with a
little thing, a little secret, you’re gonna see. This is the best thing in the world. It’s called huancania. It’s the sauce that goes with the dish. – Ah, okay. Gracias. Whoa. That’s so creamy. It tastes like liquid cheesy chicken. So cool. And she just brought
out the arroz con pollo. (Latin music) – [Timour] Feel free to put more sauce on. – Gracias. It’s shining from the chicken
juices and fat and oil and then served with that
sauce, the cheese, the chili and the huancania sauce. – Always arroz con pollo, you have to have the huancania sauce on the side. – Always. Do not try to eat it without the sauce. So first try it on its own
and then with the sauce. The rice, the rice is outstanding. It’s like both herbacious
and chickeny and the beer. What is the herb in the,
oh they put cilantro. The cilantro, okay. – [Timour] Cilantro, beer. – No, it is the cilantro, yeah. But then it’s not like strong cilantro. It’s just like mellowed in there. Oh that creamy factor. Okay, I will try it on my next bite, with some of the rice, some
of those onions on top. Yes. Yes, that’s a bite. (speaking foreign language) – If it’s not spicy,
(speaking foreign language). You good? (speaking foreign language) (Maria laughing) (Latin music) – She just brought out the next dish which is called aji de gallina, which is, it’s kind of like a cheese chicken stew. And what else is in it? (speaking foreign language) The yellow chilies, which are
common in Peruvian dishes. – [Timour] Practically all dishes. You have some Parmesan cheese. You have some bread, that
makes the sauce more dense. You can caldo de gallina, so to also for– – [Mark] That chicken soup. There is like a foundation of potato on the bottom here, too. – Papa amarilla.
– Papa amarilla. Yellow, oh it is yellow. It’s very yellow. Wow. That’s, it’s like,
vibrantly special yellow. I’ll just try this first
before adding anything else. You can taste the cheese
but not overly strong. Then just like mellowed
out with the chicken broth, the yellow potato. It’s almost like a creamy,
like a creamy stew, yeah. – Creamiest bites of food I’ve ever had. – I discovered Peruvian
cuisine with that dish. That was the first dish I had. And I fell in love right away. – The creaminess. You immediately notice the
vibrancy of the garlic in this. And the chicken, maybe, too. Is there chicken stock in rice? – [Timour] There’s always
garlic in the aji de gallina. But like every rice, usually rice in Peru, when it’s cooked, the white rice, always with lots of garlic. – She’s gonna make a dish
that’s called loma saltado, which is a stir fried beef dish. Very common, very popular in Peru. (speaking foreign language) Okay. (meat sizzling) (speaking foreign language) Oh wow, yeah, look at that beef. Oh man. – [Joel] Even a fork can
feel how soft that is. – It’s just juicing in
itself, we’re dripping. (speaking foreign language) (Latin music) Oh wow. (speaking foreign language) Oh, it’s so tender. So unbelievably flavorful. Like the hint of sourness
from the vinegar, the perfect, perfect
saltiness from the soy sauce. Lomo saltado, Peru. (speaking foreign language) Unbelievably juicy and tender, just like beyond belief. Fried juice. Gotta rejuice it. That juice. Juices are just coming from
places I didn’t know existed. (speaking foreign language) This beef is just unbelievable. I’m just gonna let it sop. You want like, the beef
actually works like a sponge in that juice, it’s like unbelievable. It’s like a special beef
that’s like the juiciest type you could ever have. Oh the juices. (speaking foreign language) Oh, gracias. (speaking foreign language) Mothering us. She said the beef with the
juice, oh with those onions. – Can’t get a meat– – I can not believe how
tender and juicy that beef is. (Latin music) It’s a little bit of a dangerous move, but I’m willing to attempt it. One final spoon of the precious, precious, the precious, precious juice. – This is the accompany. Oh my God. (speaking foreign language) – Seco de res?
– Seco de res. – Seco de res. It’s a beef dish, but like on
the bone, like shanks maybe or something that’s been
cooked for five hours. Wow. – [Timour] And that
sauce, full of flavorness. You’re gonna get like cilantro. (speaking foreign language) – Dish one of these guys onto the plate. Oh wow. There’s onions in here, there’s
cilantro, there’s spices. Aji amarillo, the yellow pepper. An ancient traditional dish of Peru. From which region? (speaking foreign language) Ah, okay, from Lima. It’s a local dish from Lima,
like family traditional dish. And then also serve some of
the, oh, look at that wiggle. Some of the beans on the side. (speaking foreign language) Again, like, the juices
just came out of it too on my plate, like I don’t even know where the juice came from, now
it’s in a pool of meat juice. Look at that. I’m gonna rejuice, resauce. – Well guys.
– Okay, cheers. – The beef. (speaking foreign language) Like the strings of it. It’s so tender and, but like
that piece wasn’t even fatty. It was like, lean pure
meat encased in sauce. – [Timour] She cooks
this very low temperature for like five hours and so that’s why it’s like very dense in flavors. – Oh, and that sauce. (speaking foreign language) Look at the flakiness and
the stringiness of that meat. Oh, with the, the acidity of the onions. You gotta see. I’m getting down to the
bone sections of this and literally like, I’m
just using the knife to hold the bone in place,
but the fork is just, you just run your fork through this and it just strips the meat off. Look at that. (speaking foreign language) Rocoto relleno. So rocoto is the chili, which
is actually a spicy chili if there’s seeds in it. But it kind of looks like a bell pepper but totally different. Then the relleno is like the stuffed. So the chili is stuffed with cheese, with a variety of different meats. There’s both beef and pork. There’s raisins. There’s some spice and onions. Olives, oh, there are olives in it. And also peanuts. Oh that’s very interesting. Cheese and then also served with a potato kind of layered potato cake. And this dish is
traditionally from Arequipa. Oh, oh wow. The rocoto just like melts in your mouth. Like you think the spiciness is coming on, but then it ends there. ‘Cause the seeds are removed. Kind of cinnamony, the olives,
the sweetness from the raisin the kind of nuttiness from the peanuts. – And the queso, the
cheese makes it very mild and that’s why it also
cuts the spiciness, too. – Yeah. – And the raisins, they’re sweet. – It’s so complex. You don’t even know, I don’t even know what I’m talking about actually. That chili pepper is really,
really spicy if it’s fresh but she does this entire
huge process of boiling it in sugar water, removing
the seeds, boiling it in sugar water to remove that spice. And it still has a little
bit of spiciness to it. (Latin music) Here we are, starting to
struggle, still feeling good. One more final dish. (speaking foreign language) The final dish called juane
and it’s a dish prepared, I’m not even totally sure what’s inside, but it’s prepared. Oh, okay, it’s prepared
rice inside of a banana leaf steamed, but like, the
sauce is also very key which is, it’s a mixture
of onions and a fruit, which is called cocono? – Cocona.
– Cocona. Which we tried in the
market from the Amazon. It has, it’s almost like, to
me it almost tastes tomatoey like a very, like sour green tomato. And that’s in part of the sauce. (speaking foreign language) And inside is a combination
of rice, there’s garlic, there’s egg, there’s olive,
there’s chicken, there’s– – There’s ginger as well. – Ginger! – The type of ginger is called mishky. – Mishky. Look at the chunkiness of that. This looks like something
I want a high ratio of. (Latin music) Oh wow. – Okay, so much flavor. Too many, wow, there’s too many things. – That one’s awesome. Like the glutenous factor of the rice and then with that sauce,
that refreshing sauce, the fruit– – Okay, the cocona finally
came through, the cocona. – It tastes like green, to me it tastes like a very tart green tomato. (speaking foreign language) Yes! Tocosh! Tocosh! Yes. – First time you see
people happy to eat tocosh. – Yes. (Mark laughing) Yes! (speaking foreign language) Oh, this is a precious, precious moment. I think it was like two hours
ago, beginning of the meal or towards the beginning of the meal we mentioned to her that, what is that? About two hours ago at the
beginning of this meal, we mentioned to Maria that yesterday, yesterday we went on an ultimate
Peruvian street food tour and we found something
called tocosh which I had for the first time, which
is fermented potato, which was invented by the
Incas many many years ago and then I just went home last
night and I read about it, how they make it. I tried it for the first time. Anyways, we were mentioning
to Maria that we tried it and we loved it, she just
kind of smiled and laughed and enjoyed but then didn’t do anything. Now, like, they brought
out a bowl of tocosh. She brought a bowl of tocosh. And I could not be happier. Oh, it’s so beautifully
thick and gelatinous. Oh yes. It’s like the texture of Vaseline. Potato Vaseline. – Two days in a row I’m eating
this, I can’t believe it. – Dude, this is really cool. Okay guys, tocosh, one of
the greatest, and by the way, just before we take this bite, I just read about how it’s made. They put potatoes and
corn into a leaf basket and leave it under the
river in flowing water for six months to a year. That’s how long it ferments. Oh yes. Oh. (women laughing) – It’s bueno, it’s good. Just strong.
– This one is amazing. – This is better.
– This one’s better. – Yeah, this one is like
definitely, it’s really good. It’s like applesauce, and
it’s also like a heal-all. It gets like very extraordinarily healthy. (Latin music) It’s awesome. That texture. And there’s chunks in it too. Tocosh. Don’t miss it when you’re in Peru. (speaking foreign language) She just brought us out the
real fermented potatoes. Those are straight up
like penicillin vitamins. – [Timour] Would you eat this? – [Joel] I’d be coming back, yeah. (women laughing) (speaking foreign language) Oh, can we try a little bit? (speaking foreign language) (women laughing) (speaking foreign language) (Mark laughing) – Wow. That’s a–
– Texture. That’s one to remember. – Wow, that is, that’s unique. Wow. Like, the weird thing
is the texture actually. Like it’s just like a sour
withered mashed potatoes. It’s like mashed potatoes on the inside. It’s like soggy mashed potatoes that– – It just really quickly
dissolves actually. – [Mark] Yeah. Oh yeah, you’re right. At first I thought the
skin was like really tough. – I never thought
somebody would be able to, you guys are so happy eating
those, I can not believe it. It’s amazing. – Imagine one year old mashed potatoes. – [Timour] You have arroz con leche and mazamora morada before you go back. And this is the best I’ve ever had. – [Mark] So the arroz con
leche, this is a rice pudding. – [Timour] Rice pudding with cinnamon. – [Mark] Then to eat with– – It’s like a jelly. It’s like a chicha morada,
but in a marmalada style. – [Mark] They’re often together. – And it’s also served together. Not always, but you can
serve them together, and that’s called combinado. (speaking foreign language) – That’s really good. The rice pudding is so creamy. And with that jelly. Like, the fruity floraliness of it, the two different textures. Each of them would be good on their own, but then together,
they’re so complementary. Like they go so well together. (speaking foreign language) What a way to end a spectacular meal. (Latin music) (all applauding) (speaking foreign language) National dance of Peru. – Yes, and have different versions of it all around the country. – Very, very good job. That was amazing, that was amazing. Her foot work, her rhythm, the
way she moved also the dress. Spectacular. What a way to end. Very graceful. What a way to end this
entire meal experience, Peruvian experience. (Latin music) Wow. Walking out of the house just
like, has it been four hours of eating and hanging out as family? Four and a half hours. I’m coming out like with
a completely new education and view and perspective on Peruvian food. And the food, I have to start off to say that Maria Zuniga and her
family and everybody there, they are the ones who made it so special, so unbelievably memorable and spectacular beyond imagination. She mentioned to me that
nothing made her happier than seeing us enjoy
the food and seeing us appreciate her cooking and
that was from her heart. It’s not a restaurant so
you can’t just walk in and have lunch, you need
to preorder reserve. We got her number, her
email, so I will have it in the description box below. You can, when you are in
Lima, book a meal with her because it’s not only a
meal, it is an experience of education and love to Peruvian food. If you haven’t already watched
all the rest of the videos in this Peru series, all of
the food we’re traveling, just in Lima and Cuzco but
I’ll have all the links, all the other videos, a full playlist. Go check out all the amazing Peruvian food we’ve been learning about and eating. And that’s gonna be it for this video. I want to say a huge
thank you for watching. Please remember to give it a
thumbs up if you enjoyed it. Leave a comment below. I’d love to hear from you
and if you’re not already subscribed, click subscribe
now and also click the little bell icon, you’ll get notified of the next video that I publish. Thanks again for watching. Goodbye from Lima. Muchas gracias to Maria
Zuniga and the entire family and team for just taking
care of us like family, for treating us like family in Lima.

100 comments

  1. Wow flavours are going down bk home . 👌💯👌 and how can anyone thumbs down this video 🤔 .
    Trust that was serious 😎

  2. Wow!! I will try Peruvian food in my area, I am sure it will not be the same, but watching this video makes me want to try the food…Delicious!

  3. 2 dias seguidos comiendo el tocosh y le agarraron el gusto hay peruanos que ni en una vida se lo comerian xd

  4. No se si probo "Chupe de camarones" en alguno de sus videos… esa sopa es épica, debería ser patrimonio culinario de la humanidad.

  5. Que rico se ve todo lo que cocina…la sra maria, excelente x ella…..🤗🤗🤗🤗😏😏😏🤗😀

  6. I think one of my favorite parts of these videos is watching someone's face light up as they watch someone else enjoy their local food. I struggle with a lot of the foods Mark tries because my palate isn't very sophisticated, but I want to eat every single one of these dishes. Yum!

  7. Im mexican but work in a peruvian resturant, some of the best food in the world , so underrated !!!!! Love from arizona ❤❤❤ p.s my personal favorite leruvian dish that ive tried so far is lomo saltado and arroz con pollo but where i work , they make the arroz con pollo cilantro based 😍😍😍

  8. The faces they make are so extreme. I like the show but I feel like it's the same over the top facial expression to everything. It doesn't seem genuine. He is very sweet and I can tell he's a good guy. It just seems wayyyyy over the top.

  9. I remember when before Christmas we prepared tamales, starting with the removal of the "head" of the corn grain before grinding. Took more than one week to complete this task. Without removing the "heat" of the corn the tamales were not really soft. We prepare peruvian high mountain tamales style. Also Papa la Huancaina of Quinua, and Tarwi.

  10. The "lomo saltado" from María in this video inspired me to cook one for me… it wasn't so far 😆😀😅

    This video in particular made me miss so much many aspects of the peruvian food. It has been long time ago since I taste my last "tamal"
    You revealed a great talent in this video Mark.

  11. We Peruvian people in general are kind and sweet. We are considered social butterflies 💕 add food and you have a spectacular memorable time .our beer, weed, coka leaves are good too lol just in case yall wanted to know . just remember when you go to 🇵🇪 PERU 🇵🇪 you SPLURGGGG!

  12. I hate your freaking channel: eating all the good food while I have to sit here just watching. How ridiculous!

  13. You should do a video in Jamaica and try Burger King and KFC. You'll get uniquely distinctive flavors at these fast food joints. And definitely try Juicy Beef Patties in Mandeville, Manchester Ja.

  14. Mark I wish you should visit Hyderabad in India… It's called as mini India and very oldest city in India formally named as bhagyanagaram built by kuthubshahi emperor's and now it's turned as a metropolitan city in the India…. Very famous for food especially biriyani and so many other verity of food….

  15. why does it sound like he is a car honking the horn as its fading in the distance? ooooh wooooooooah! and why does he have to open his mouth soooo wide it looks like it hurts to eat. and then when the pain subsides he can taste the delicious food. that's the only thing that kills it for me in these videos. ugh its just cringy. hes more exaggerated than phil rosenthal on somebody feed phil and that is entertaining and innocent. but great videos besides that. I actually do like his videos, hes very good at trying to speak the language as best as he can. and that makes me proud as a human! keep it up bro! ooooh woooooah!

  16. Thanks for showing a real Peruvian cook. A woman… Like all our grand mothers, mothers, aunts, female cooks and house helpers… the ones that create and maintain the tradition of the real Peruvian food. Not like so many male "Chefs" that in the last 20 years have taken over our Peruvian food.

  17. Jajajaja it´s extremely funny to see your faces after trying everything, specialy tocosh. It´s so lovely ans sweet your comment about peruvian food and especially María´s family…i think the best ingredient af all our peruvian dishes is the love the chefs put it it that is transmitted by our ancestors….Es muy divertido ver sus rostros después de probar cada plato especialmente el tocosh…es muy lindo tu comentario sobre la comida peruana y especialmente sobre María y su familia…creo q el mejor ingrediente de cada plato peruano es el amor que cada chef pone en el..y que es transmitido por nuestros ancestros. Graciasss.

  18. Mark soy muy feliz a verte ser feliz con cada bocado que das. Pero lo mejor en este caso es que la señora te trato como familia y eso es verdaderamente lo que es un hogar Perúano ese calor con el que te trataron mi amigo.

  19. Food look so amazing, the owner an employee is fantastic, we have it in our bucket list to visit Peru, we sure love to visit that restaurant. Thank you Mark, oh we love seeing Mikah and Ying

  20. Mis respetos y agradecido al Francés que hizo de guía para el Youtubers, mil gracias mi hermano Francés de corazón Peruano por difundir la comida Peruana

  21. Muy buen video, como peruano tenemos muy rica comida, todos los platos de diferentes regiones, costa (cómida criolla y postres) sierra (rocoto y tocosh) y selva (Juanes) y el norte (bailé marinera Trujillana)

  22. Estoy en peru y estoy come y come de todo soy peruano estoy de vacaciones en mi país me faltan 4 días para irme y no paro de comer y me voy a ir y no terminaré.

  23. Mark always makes a great attempt at trying to describe the flavor with adjectives and comparisons to more familiar flavors and feelings.

  24. Cuando vaya a Perú 🇵🇪 iré a visitar a la chef 👩‍🍳 María Zúñiga.
    Ahora es cuestión de dar con su dirección

  25. I want to go to Peru, to lima and try all of that wonderful food that you had. Amazing video you produced, I watch all of yours but this was especially good. Thank you

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