Boat Ceviche and Swamp Food - Being Frank Peru (Part 1_2)
**Cusco, Peru: A Culinary Adventure**
As we left Cusco, the ancient Inca city nestled in the Andes Mountains, we couldn't help but feel a sense of excitement and trepidation. Our destination was Lagoria, a remote village 10 miles north of Cusco, where we would attempt to find the elusive Kudo, a type of edible algae that grows on the surface of Lake Laguna Koka. The journey would take us up to 13,500 feet, an altitude that many tourists can only dream of.
As we climbed higher, the air grew thinner and the landscape shifted from lush green forests to arid high-altitude grasslands. We had only one day to acclimatize to the altitude before embarking on our quest for Kudo. Our guide, Virgilia Martinez, led us down a winding road that took us through rolling hills and rocky outcroppings. The scenery was breathtaking, with majestic mountains rising up from the earth like giant sentinels.
As we descended into the valley below, we caught sight of Lake Laguna Koka, its surface glinting in the sunlight like a sheet of molten silver. We had heard that Kudo grew on the surface of the lake, forming small globules that would eventually separate and dry to form the coveted algae. But as we scanned the water's edge, our excitement began to wane. The thought of foraging for Kudo in this unforgiving environment was daunting.
"Let's get some sneakers and go for a swim," I joked, trying to lighten the mood. Our guide, Virgilia, chuckled and led us to a nearby outfitter, where we donned rubber boots and prepared ourselves for the challenge ahead. We waded into the lake, our feet sinking into the cool water as we scanned the surface for any sign of Kudo.
As we searched, I couldn't help but think about the cultural significance of Kudo in Peruvian cuisine. This rare algae is said to have been consumed by the ancient Incas, who prized it for its nutritional value and unique flavor profile. Today, it's a sought-after ingredient among chefs and foodies, who are willing to venture into the Andes to taste its distinctive texture and flavor.
After what felt like an eternity, our guide finally spotted some Kudo on the surface of the lake. We quickly gathered around, mesmerized by the sight of these small, blue-green globules bobbing up and down in the water. Virgilia expertly plucked them from the lake's edge, one by one, as if handling delicate jewels.
Back at our campsite, we prepared for a feast like no other. With the help of some local cooks, we heated up the Kudo with a little oil and broth made from potato skins, creating a dish that was both simple and sublime. The result was nothing short of magical – a flavor profile that defied description, yet transported us to a world beyond words.
**Kudo: A Taste of Peru's Uncharted Territory**
As we savored the Kudo, our senses came alive with its subtle nuances. It was like tasting a symphony of flavors and textures, each note expertly balanced by the others. And just when we thought it couldn't get any better, the chef added a dollop of aji amarillo sauce, its fiery kick sending our taste buds into overdrive.
Kudo is often described as having an antioxidant effect, with proponents claiming that it can boost energy and vitality. But for me, it was something more – a connection to Peru's uncharted territory, where the Incas once roamed and Kudo grew wild. This dish was no longer just about food; it was about exploration, discovery, and pushing beyond our culinary horizons.
Peru's diverse regions each have their own unique cuisine, shaped by geography, climate, and cultural traditions. From the Amazonian rainforest to the coastal deserts, every corner of this vast country offers a world of flavors waiting to be discovered. And it was here, in the high-altitude grasslands above Cusco, that we stumbled upon Kudo – an algae so elusive, yet oh-so-worth seeking out.
**Trekking to Lagoria: A Journey of Self-Discovery**
As we trekked through the Andes, our senses were awakened by the sheer beauty of this unforgiving landscape. The sun beat down on us like a fiery hammer, its rays casting shadows that seemed to stretch on forever. We trudged up mountain paths, our legs burning with every step, as if pushing ourselves against gravity itself.
At 12,000 feet, the air grew even thinner, making each breath feel like an act of defiance. Yet with every step forward, we felt a sense of accomplishment and wonder. The landscape shifted from rugged peaks to rolling hills and verdant valleys, each one revealing new vistas and hidden wonders.
We crossed rivers swollen by snowmelt, our boots squelching in the soggy earth as we waded through icy waters. We climbed steeper inclines, where scree slopes gave way to rocky outcroppings and ancient stone walls. With every step, the air grew cooler, carrying with it whispers of history and secrets from a bygone era.
As night fell, our campsite came alive with stars that seemed to twinkle in unison like diamonds scattered across the velvet expanse. We huddled around a roaring fire, swapping stories and laughter as we shared tales of adventure and discovery. And though the road ahead was uncertain, our journey had become one of self-discovery – a testament to the power of human spirit and exploration.
And so we pressed on, driven by an insatiable hunger for experience and connection with this majestic land. We hiked through valleys and peaks, where every step revealed new sights and flavors waiting to be savored. Kudo was just the beginning – a taste of Peru's uncharted territory, which beckoned us to explore further, deeper, and higher still.
"WEBVTTKind: captionsLanguage: enhi I'm Frank Fon Elli and I'm Frank F I usually start that's why you Fu let me let me let's stick to the the way it normally goes like hi I'm Frank Astron noo and I'm Frank fanelli oh beat my beat your beat the altitude stre this just is definitely getting to me here man they need some oxygen hi I'm Frank Castronovo and I'm Frank fanelli and we're in Machu Picchu and this is being frank Peru this particular trip in Peru is an inspirational trip from people and the country we basically had an amazing experience with four of the best chefs in Peru they have such a deep National culture and pride in what they eat how they eat it where they eat it where it's from they also have a an amazing medicine cabinet or you know cupboard to get stuff from Ocean mountains jungle we covering it all great man I feel like a Jeep you have these really Innovative worldclass chefs putting the ingredients together in Rel relation to the culture relation to the uh area in relation to the country and then in relation to the whole planet and what's relative and what's what's going on in food they're emerging now Peru is emerging now as a as a major food culinary destination as a Cuisine we began our journey in the capital city of Lima and met up with the man who was often credited as bringing the cuisine of Peru to the world the legendary gastone Aquaria gastone Maestro hi gastone Hi man good to see you man welcome to BR thank you brother gastone is going to be looked upon in 20 years as the ambassador of Peruvian cuisine into the into the world you know stage he's not only an amazing chef and Visionary in Peru he's also happens to be an amazing businessman and just an all around great guy I remember in 203 I'm talking about almost 12 years ago I did this tour around all the country and I discovered all these ingredients and I put it on the first book I did know and I tried to dream that one day all these amazing ingredients will have this opportunity on the table more than a chef he's actually like a gastr political individual where he's really unifying his country to become the uh the next gastro center of the world we're doing different things but all of them are very important to build this image of perubian food in the good way so the result of this is that we are a biodiversity country and a Multicultural Society and that is the perfect example of what Peruan food is gastone is definitely at this point more of a chef restaurant tour and he's managing his whole conglomerate of restaurants which are 40 worldwide which is incredible which is another inspiration for us you know because we're trying to open up more Frankie spoos and we're looking at this guy at how he's manages 40 Restaurants globally 20 in Peru and 20 around the world that's sick man and we're just like holy this guy is an animal man and he has a you know uh a top 50 pelo restaurant and it's just it's just an inspiration the house is Kasam Mora and inside the house actually we have three rest resturants one of the restaurant is the gastronomic restaurants which is a stone 20 years old history Diego MOS is the chef the cuisine at AI gastone he's the cooking chef he's the guy who's actually in charge of the food what we're doing now is a a dish that Diego designed uh with his team it's basically um a mixture of textures and uh ingredients that go together with the SE scallops you see all that quantity of details I was just going to say this is this is 1 2 3 4 5 6 7even this is like 20 ingredients has 12200 dishes of this kind of detail every service this is high-end Gastronomy ladies and gentlemen and we're the opposite we try to get two or three things in one on one dish no more that's the scull of muscles that we use um to make it snow so the dish is like this so you put all those beautiful layers like that and then you cover it with a M it's like discovering it in the sand in the beach yeah we try to do something that you never seen before that's the main idea of of this I never saw that before that's the idea we move in a so fantastic World which is cooking here our job means how I'm going to make people happy every day so we are so lucky you know that is our mission creatively making people happy that's our mission that's our that's our mission for our for our company to the Garden to the garden so in different countries in the world like Mexico we have tacos and Japanese you have sushi what would you say the the food of of Peru is seiche for sure is our Flagship no seiche is the way we are provoking conquering uh seducing people uh opening the door of our Peruvian world and the other thing for us in Peru seich is not only a recipe it's something more than that it's a way of life exactly hey we took like a 2 and 1 half hour drive from Lima to a place called paracas Bay oh got that guy's got a real captain's hat dude ready to come on permission to come aboard Captain nice ride we want one of these we got on a beautiful gry white brand new boat we went into the bay and we Dove for beautiful sea scallops with Diego Munoz being frank not so bad so this is the farm the Scout Farm these guys are rocking robots and we got like a $300,000 motorboat right now it's not so paracas in the bay paracas in Peruvian mean strong wind this is a scallop Diving boat you can see the guy he's got a compressor he's going to jump in and come up with a bag of scallops man that's awesome that's the take that was just like 15 minutes man how cold is the water Diego it's pretty cold it's pretty cold it's okay it's not it's pretty cold man cuz it's warm yeah because he's in a wet suit dude he didn't feel it man I can normally hold my breath longer but because it's a little cold I have a little shortness breath being frank is cannibal Frank do I swam I got a nice swim out of it it was beautiful it was really sweet see yeah one yeah all right we got one now we get one more get one more hold hey Frank did you want me to roll when you caught that ha you're funny we took the scallops that we Dove for plus another bag full of the real scallop divers harvested and we made an incredible Ceviche right on the boat it was like the best ciche I ever had in my life I opened them you start to clean them it's what we live for man the chefs man we love this this what I got into business man getting all funky man so next time you sit down in the restaurant you order a dozen scallops think about this think about this man now he's put a little salt on them some fresh limes as well I mean see this is the kind of musum Plage you get when you ask a top restaurant in the world to give you Bruno that's a brunoa that big is it up to stuff yeah yeah Diego actually is a chef you know he knows what he's doing ready B sick man a bad day of scal diving is still better than a great day at work thank you m they good that's delicious M like life is good I'm ready to do back flips off the boat man it's just another example of the uh of the diversity of of Peru right now we're on the we're on the sea and we're soon to be in the mountains and then we're going to be in the Amazon and then it's just it's just an amazing country we have thousands and thousands of ingredients to discover and to put on the table and what's going to happen we're going to discover flavors different ingredients of course different recipes and it's just a beginning the one thing about perian Cuisine and you know the reason why you don't see it in New York and you don't see it in San Francisco and you don't see it in Paris is because the ingredients are so specific to this landscape it's geographically difficult to reproduce in another place and there's one place in Lima that is Pinnacle of this hyper local Cuisine vilo Central the new newly minted San pelino number one restaurant in Latin America owned and operated by our good friend vilo Martinez one of the best chefs in South America and quite arguably one of the best in the world he's also a professional skater he does his whole menu by altitude nine courses nine nine altitudes nine e different ecosystems he's got stuff at 12,000 ft he's got stuff at 8,000 ft got in the basement guy's crazy so uh you had a as a skateboarder until I got my shoulder broken in California I I tried a a new trick and it went it went it went wrong and you know I happen after after two months when I recover yeah when I I was feeling okay I I went to to another skate park and I broke the other one oh and that was the end of the story but you know when I stopped uh skateboarding um I think I needed some connection with something and I found this in in in here in the cook king if they had melin in South America both gestone and uh vigilia would be at three star restaurants this is a potato that grows in in in in in the altitude yeah it's been dried and Frozen dry for 20 days smell it right it's amazing I can tell you right now nobody is serving this at home this is sooka this is a a a vegetable root this is Mao this is a type of clay I've never eaten clay at a restaurant 10 years ago I thought it was part of the avangar cine but he and per people were eating clay for years and years I didn't know about that what's that this is a same potato with some water soak it for 3 days then we cook it and we grind it wow does Joel robish show know about this no butter here no butter no butter man he does a lot of butter you're really using all these wild forged ingredients very similar to Renee in Copenhagen but the thing is is that I think that you have a lot more to choose from being in the Amazon and having the Andes mountains and all these different and the oceans so close to you I mean they have amazing amount of stuff but I think you have like 10,000 times more so here guys we keep different ingredients and different spices and different different um dry hers that we picked in different parts of our regions this is part of our work on on the memory I mean we need to keeping our memory this the taste smell they went to my restaurant uh last year and they still remember most of the of the dishes they had they remember the the cushuro even the with the words cushuro and they were asking me uh where can I get this Kush oh those elusive kajos kudos some people call it the andan caviar I can see where they get that it looks like caviar doesn't taste anything like caviar there's no salt to it at all it tastes like a Mountain Water tapioca that's his highest altitude dish at uh 13,000 ft Kush is like an sphere like a bubble that grows in the in the Andes up to 3,000 m above level once this grows we just go there and pick them one by one by hand here's the Kudo so you just heat them up a little bit yeah a little oil oil and a little bit of the broth coming from the skins of the potato oh beautiful colors 12,000 ft man I'm flying high man that's awesome I love this dish where else are you going to taste that no nowhere man at Cado C or you can Trek your ass all the way up into the Andy mountains and find them yourself so we did exactly that they're happy that being and Frank is here this is the being frank Festival so here we go man let's go so we're on the road with virgilia martinez just left Cusco on the way to lagoria Laguna kocha Laguna kocha that's a new one I haven't had a chance to rehearse that one and uh we're going to look for kudo at the beginning I was a little bit scar because we are going uh far we are going up we were going high we didn't have too much time to feel like we are in Cusco we in the altitude Just One Day to a aate so right now we're at 13,500 FT and we still got to go up that road this is no joke this is faring at its best oh my God this is sick man holy cow hope we get some kuto here I think we're going man there's virgilia with the green you can see him all the way down there we actually have to go down this hill this is it this is our location and we're going to try and find some Kudo let's go man bir alert dude they basically Forge the Kudo on the side of the lake um it grows in Moss like a little puddle of moss and after rainfall they start they start forming into globules and separating yeah they they multiply and vilia only wants small blue or green ones which are like twice as or three times as hard to find here we go duck I'm going to say I found some Kudo man I found some Kudo but it's the wrong size man so is that how you do it we get those nice new sneakers and go in the water for kudo okay this have her neighbor zie bring us on rubber boots man we're not really dressed properly for Kuda you know you know what the plop is going to sound like oh it's not going to be good it's going to be ugly oh man they're all over the place there's tons of it here guys we found the kuto look at that it I a couple Fu look at this guy man vilo got it because he's the most agile he's not vilo he's agilo it is called an an algae because it looks like an algae you know just you know it looks like an algae but it's not an Al it's not an algae yeah is it a seaweed it it actually looks like a seaweed when it breaks the skin has a look of a feel like a seaweed and the tast in the texture yeah I wonder if it's antioxidant but it's not allerg it's another thing bacteria interesting really slimy probably great for the skin or sex love sex love you know what helps me a lot to see how Peru is not uniform like probably yeah you can see in Europe like there's mountains but here Peru is like you know it's like Peru is more like Italy and that there's so many different regions and they do their Cuisines differently in the different regions you know Italy wasn't unified until the 1800s you know yeah really and I think because of the geography of it it separates you you know like a mountain mountain people they survive they know how to live in the mountains and ocean people didn't how to live in the oceans but you see like you see different vegetables different herbs growing and why not man we have we have to use them that's one of the important things of our profession that we do is bringing that to the table and literally serving it to people and making people aware how important it is to maintain those ecosystems and those alom varietal of plants and vegetables yeah and you you know can you imagine I live I live just in front of the sea but then you cross the Andes and you you get to see the Amazon so that's another story man yeah what is that the is that I don't know the Amazon is a different culture people think different live different ingredients in flavors in New Territoryhi I'm Frank Fon Elli and I'm Frank F I usually start that's why you Fu let me let me let's stick to the the way it normally goes like hi I'm Frank Astron noo and I'm Frank fanelli oh beat my beat your beat the altitude stre this just is definitely getting to me here man they need some oxygen hi I'm Frank Castronovo and I'm Frank fanelli and we're in Machu Picchu and this is being frank Peru this particular trip in Peru is an inspirational trip from people and the country we basically had an amazing experience with four of the best chefs in Peru they have such a deep National culture and pride in what they eat how they eat it where they eat it where it's from they also have a an amazing medicine cabinet or you know cupboard to get stuff from Ocean mountains jungle we covering it all great man I feel like a Jeep you have these really Innovative worldclass chefs putting the ingredients together in Rel relation to the culture relation to the uh area in relation to the country and then in relation to the whole planet and what's relative and what's what's going on in food they're emerging now Peru is emerging now as a as a major food culinary destination as a Cuisine we began our journey in the capital city of Lima and met up with the man who was often credited as bringing the cuisine of Peru to the world the legendary gastone Aquaria gastone Maestro hi gastone Hi man good to see you man welcome to BR thank you brother gastone is going to be looked upon in 20 years as the ambassador of Peruvian cuisine into the into the world you know stage he's not only an amazing chef and Visionary in Peru he's also happens to be an amazing businessman and just an all around great guy I remember in 203 I'm talking about almost 12 years ago I did this tour around all the country and I discovered all these ingredients and I put it on the first book I did know and I tried to dream that one day all these amazing ingredients will have this opportunity on the table more than a chef he's actually like a gastr political individual where he's really unifying his country to become the uh the next gastro center of the world we're doing different things but all of them are very important to build this image of perubian food in the good way so the result of this is that we are a biodiversity country and a Multicultural Society and that is the perfect example of what Peruan food is gastone is definitely at this point more of a chef restaurant tour and he's managing his whole conglomerate of restaurants which are 40 worldwide which is incredible which is another inspiration for us you know because we're trying to open up more Frankie spoos and we're looking at this guy at how he's manages 40 Restaurants globally 20 in Peru and 20 around the world that's sick man and we're just like holy this guy is an animal man and he has a you know uh a top 50 pelo restaurant and it's just it's just an inspiration the house is Kasam Mora and inside the house actually we have three rest resturants one of the restaurant is the gastronomic restaurants which is a stone 20 years old history Diego MOS is the chef the cuisine at AI gastone he's the cooking chef he's the guy who's actually in charge of the food what we're doing now is a a dish that Diego designed uh with his team it's basically um a mixture of textures and uh ingredients that go together with the SE scallops you see all that quantity of details I was just going to say this is this is 1 2 3 4 5 6 7even this is like 20 ingredients has 12200 dishes of this kind of detail every service this is high-end Gastronomy ladies and gentlemen and we're the opposite we try to get two or three things in one on one dish no more that's the scull of muscles that we use um to make it snow so the dish is like this so you put all those beautiful layers like that and then you cover it with a M it's like discovering it in the sand in the beach yeah we try to do something that you never seen before that's the main idea of of this I never saw that before that's the idea we move in a so fantastic World which is cooking here our job means how I'm going to make people happy every day so we are so lucky you know that is our mission creatively making people happy that's our mission that's our that's our mission for our for our company to the Garden to the garden so in different countries in the world like Mexico we have tacos and Japanese you have sushi what would you say the the food of of Peru is seiche for sure is our Flagship no seiche is the way we are provoking conquering uh seducing people uh opening the door of our Peruvian world and the other thing for us in Peru seich is not only a recipe it's something more than that it's a way of life exactly hey we took like a 2 and 1 half hour drive from Lima to a place called paracas Bay oh got that guy's got a real captain's hat dude ready to come on permission to come aboard Captain nice ride we want one of these we got on a beautiful gry white brand new boat we went into the bay and we Dove for beautiful sea scallops with Diego Munoz being frank not so bad so this is the farm the Scout Farm these guys are rocking robots and we got like a $300,000 motorboat right now it's not so paracas in the bay paracas in Peruvian mean strong wind this is a scallop Diving boat you can see the guy he's got a compressor he's going to jump in and come up with a bag of scallops man that's awesome that's the take that was just like 15 minutes man how cold is the water Diego it's pretty cold it's pretty cold it's okay it's not it's pretty cold man cuz it's warm yeah because he's in a wet suit dude he didn't feel it man I can normally hold my breath longer but because it's a little cold I have a little shortness breath being frank is cannibal Frank do I swam I got a nice swim out of it it was beautiful it was really sweet see yeah one yeah all right we got one now we get one more get one more hold hey Frank did you want me to roll when you caught that ha you're funny we took the scallops that we Dove for plus another bag full of the real scallop divers harvested and we made an incredible Ceviche right on the boat it was like the best ciche I ever had in my life I opened them you start to clean them it's what we live for man the chefs man we love this this what I got into business man getting all funky man so next time you sit down in the restaurant you order a dozen scallops think about this think about this man now he's put a little salt on them some fresh limes as well I mean see this is the kind of musum Plage you get when you ask a top restaurant in the world to give you Bruno that's a brunoa that big is it up to stuff yeah yeah Diego actually is a chef you know he knows what he's doing ready B sick man a bad day of scal diving is still better than a great day at work thank you m they good that's delicious M like life is good I'm ready to do back flips off the boat man it's just another example of the uh of the diversity of of Peru right now we're on the we're on the sea and we're soon to be in the mountains and then we're going to be in the Amazon and then it's just it's just an amazing country we have thousands and thousands of ingredients to discover and to put on the table and what's going to happen we're going to discover flavors different ingredients of course different recipes and it's just a beginning the one thing about perian Cuisine and you know the reason why you don't see it in New York and you don't see it in San Francisco and you don't see it in Paris is because the ingredients are so specific to this landscape it's geographically difficult to reproduce in another place and there's one place in Lima that is Pinnacle of this hyper local Cuisine vilo Central the new newly minted San pelino number one restaurant in Latin America owned and operated by our good friend vilo Martinez one of the best chefs in South America and quite arguably one of the best in the world he's also a professional skater he does his whole menu by altitude nine courses nine nine altitudes nine e different ecosystems he's got stuff at 12,000 ft he's got stuff at 8,000 ft got in the basement guy's crazy so uh you had a as a skateboarder until I got my shoulder broken in California I I tried a a new trick and it went it went it went wrong and you know I happen after after two months when I recover yeah when I I was feeling okay I I went to to another skate park and I broke the other one oh and that was the end of the story but you know when I stopped uh skateboarding um I think I needed some connection with something and I found this in in in here in the cook king if they had melin in South America both gestone and uh vigilia would be at three star restaurants this is a potato that grows in in in in in the altitude yeah it's been dried and Frozen dry for 20 days smell it right it's amazing I can tell you right now nobody is serving this at home this is sooka this is a a a vegetable root this is Mao this is a type of clay I've never eaten clay at a restaurant 10 years ago I thought it was part of the avangar cine but he and per people were eating clay for years and years I didn't know about that what's that this is a same potato with some water soak it for 3 days then we cook it and we grind it wow does Joel robish show know about this no butter here no butter no butter man he does a lot of butter you're really using all these wild forged ingredients very similar to Renee in Copenhagen but the thing is is that I think that you have a lot more to choose from being in the Amazon and having the Andes mountains and all these different and the oceans so close to you I mean they have amazing amount of stuff but I think you have like 10,000 times more so here guys we keep different ingredients and different spices and different different um dry hers that we picked in different parts of our regions this is part of our work on on the memory I mean we need to keeping our memory this the taste smell they went to my restaurant uh last year and they still remember most of the of the dishes they had they remember the the cushuro even the with the words cushuro and they were asking me uh where can I get this Kush oh those elusive kajos kudos some people call it the andan caviar I can see where they get that it looks like caviar doesn't taste anything like caviar there's no salt to it at all it tastes like a Mountain Water tapioca that's his highest altitude dish at uh 13,000 ft Kush is like an sphere like a bubble that grows in the in the Andes up to 3,000 m above level once this grows we just go there and pick them one by one by hand here's the Kudo so you just heat them up a little bit yeah a little oil oil and a little bit of the broth coming from the skins of the potato oh beautiful colors 12,000 ft man I'm flying high man that's awesome I love this dish where else are you going to taste that no nowhere man at Cado C or you can Trek your ass all the way up into the Andy mountains and find them yourself so we did exactly that they're happy that being and Frank is here this is the being frank Festival so here we go man let's go so we're on the road with virgilia martinez just left Cusco on the way to lagoria Laguna kocha Laguna kocha that's a new one I haven't had a chance to rehearse that one and uh we're going to look for kudo at the beginning I was a little bit scar because we are going uh far we are going up we were going high we didn't have too much time to feel like we are in Cusco we in the altitude Just One Day to a aate so right now we're at 13,500 FT and we still got to go up that road this is no joke this is faring at its best oh my God this is sick man holy cow hope we get some kuto here I think we're going man there's virgilia with the green you can see him all the way down there we actually have to go down this hill this is it this is our location and we're going to try and find some Kudo let's go man bir alert dude they basically Forge the Kudo on the side of the lake um it grows in Moss like a little puddle of moss and after rainfall they start they start forming into globules and separating yeah they they multiply and vilia only wants small blue or green ones which are like twice as or three times as hard to find here we go duck I'm going to say I found some Kudo man I found some Kudo but it's the wrong size man so is that how you do it we get those nice new sneakers and go in the water for kudo okay this have her neighbor zie bring us on rubber boots man we're not really dressed properly for Kuda you know you know what the plop is going to sound like oh it's not going to be good it's going to be ugly oh man they're all over the place there's tons of it here guys we found the kuto look at that it I a couple Fu look at this guy man vilo got it because he's the most agile he's not vilo he's agilo it is called an an algae because it looks like an algae you know just you know it looks like an algae but it's not an Al it's not an algae yeah is it a seaweed it it actually looks like a seaweed when it breaks the skin has a look of a feel like a seaweed and the tast in the texture yeah I wonder if it's antioxidant but it's not allerg it's another thing bacteria interesting really slimy probably great for the skin or sex love sex love you know what helps me a lot to see how Peru is not uniform like probably yeah you can see in Europe like there's mountains but here Peru is like you know it's like Peru is more like Italy and that there's so many different regions and they do their Cuisines differently in the different regions you know Italy wasn't unified until the 1800s you know yeah really and I think because of the geography of it it separates you you know like a mountain mountain people they survive they know how to live in the mountains and ocean people didn't how to live in the oceans but you see like you see different vegetables different herbs growing and why not man we have we have to use them that's one of the important things of our profession that we do is bringing that to the table and literally serving it to people and making people aware how important it is to maintain those ecosystems and those alom varietal of plants and vegetables yeah and you you know can you imagine I live I live just in front of the sea but then you cross the Andes and you you get to see the Amazon so that's another story man yeah what is that the is that I don't know the Amazon is a different culture people think different live different ingredients in flavors in New Territory\n"