NEW CHANNEL ALERT!! https://bit.ly/BestEverFoodClips SUPPORT OUR MISSION http://bit.ly/BestEverPatreon FOLLOW ORO IG: @oromotion + @carbonlimit Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - 1. FISH TERMINAL - TERMINAL PESQUERO VMTADDRESS: Av Pachacutec 2901, Villa Mara del Triunfo, LimaINTERVIEWEE: BERRUGATAPERICO (PERUVIAN MAHI MAHI)TRUCHA (TROUT)JUMBO FLYING SQUIDMAHI MAHI EGG SACK FLATFISHDEVILFISHMONKFISH- - - - - - - - - - - - - - - - - 2. CEVICHERIA LA PAISITAADDRESS: 2nd floor, inside Villa Maria del Triunfo Fish terminalINTERVIEWEES: Giselle PARIHUELA MIXTA - MIXED PARIHUELA: In a pot, add butter, secret sauce, chilcano (fish head soup), salt, Ajinomoto, pepper, cumin, oregano, yellow pepper, red pepper, mahi mahi, cilantro, black beer, crab and cover for 3 minutes. Remove the mahi-mahi, then add a mixture of seafood and bring to boil: scallops, shrimp, squid, clams, mussels. Add cornstarch, milk and secret sauce, then mix. In a plate, place fish, and add the seafood soup mixture. Top with crab, seaweed, and pepper. Add cheese stick and garnishes. Serve with purple corn juice. PRICE: 35 PEN / $9.20 USD - - - - - - - - - - - - - - - - - 3. PESCADOS CAPITALESADDRESS: Av. Mariscal La Mar 1337, MirafloresINTERVIEWEES: Chef Manuel DEEP-FRIED PARROTFISH: Score the fish and add fish broth and a secret sauce. Coat in flour and place in the fryer for 7 minutes. TIRADITO: Filet the parrotfish on both sides and then cut it into sashimi strips. Cover it with sudado sauce made with tomato, onions. Then garnish with yucca, seaweed, chilis and cilantro.PRICE: Tiradito - 49 PEN / $12.90 USD - - - - - - - - - - - - - - - - - 4. CEVICHERIA RENZITOADDRESS: Jr. Andahuaylas 905, Lima, PeruINTERVIEWEES: Marco CEVICHE CON ARROZ CON MARISCOS (CEVICHE WITH RICE WITH SEAFOOD): Ceviche: Chop the mahi mahi in small cubes. In a bowl, add the cubes, Ajinomoto (MSG), salt and aji Limo. Mix with a spoon and add garlic, celery, kin (ginger), cilantro, lime juice and white pepper. | Arroz con mariscos: Saut the mix of seafood for a few minutes. In the same pan, prepare an aderezo with the onion, garlic, tomato, paprika, panca chili, and yellow chili. Add fish broth and salt. Add the cooked rice and stir. Add red bell pepper and peas, pour the milk cream, and integrate it carefully. Finish by adding cilantro and Parmesan cheese.PRICE: 13 PEN / $3.42 USD#BEFRS #Besteverfoodreviewshow #BestEverMexicoTour- - - - - - - - - - - - - - - - -COME SAY HI:INSTAGRAM http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)FACEBOOK http://bit.ly/BEFRSFacebook SUPPORT OUR MISSION:Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. http://bit.ly/BestEverPatreon Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf. ABOUT BEFRS:Hey, Im Sonny! Im from the US but Ive been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - CREDITS:HOST Sonny SideDIRECTOR OF PHOTOGRAPHY Nguyn Tn KhiCAMERA OPERATOR Tran Quang DaoEPISODE EDITOR Ngc L HngCOLOR & MASTER Qu NguynPRODUCER Liz PetersonPRODUCTION ASSISTANT Y LieuLOCAL PRODUCER Jonatan Relayze Chiang | Email:
[email protected]Local Production Coordinator Morella MoretLocal Camera Assistant Carlo RodrguezSelected tracks via Audio Network For business inquiries:
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