In the first half of this two-parter in Peru, The Franks introduce viewers to chefs Virgilio Martinez and Gastón Acurio. After dining at the bastion of Acurio's international, 40-restaurant empire (Astrid & Gastón), our guys dive for their dinner with the chef de cuisine, Diego Muñoz.
On a boat, this T-Pain-less trio cooks ceviche before backtracking to Lima with Martinez—owner of the nation's top-ranked restaurant (Central, which was also named the #15 Restaurant in the World), who only found food after shoulder injuries snuffed out his pro skateboarding career.
Jonesing for Martinez's signature dish, Cushuro—a plant reminiscent of "mountain-water tapioca" and foraged from Andean swamp-land—Being Frank ascends 13,000 feet to Lake Coricocha to handpick some of nature's most toothsome bacteria.
Season 1 Episode 5 of Being Frank. Watch more