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.
Watch Part 1: http://bit.ly/1yzfGgB
Recipe: Peruvian Ceviche with Sweet Potato Mash - http://bit.ly/Peruvian-Ceviche
Read Now: Even Peru’s Top Chefs Are Addicted to Fast Food - http://bit.ly/Zqdybn
Check out more episodes of Being Frank: http://bit.ly/Being-Frank
Watch The Art of Mayan Cuisine: Cook it Raw" - http://bit.ly/ZWFkxA
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