Jenny Scordamaglia - Sabor Peru
Jenny in peru
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00:00more and more.
00:01And the most difficult one, the one that takes you the most time to make?
00:03Well, this one seems to be quite...
00:05Almost the finest fabrics, like in canvas, in those things, right?
00:09Yes.
00:10Do you think that the smaller the more difficult, the bigger and easier, or...
00:13It's true, when the fabric is fine, when the fabric is fine, the small one is a little
00:16more complicated.
00:17Do you have any favorites?
00:18Yes.
00:19Fruits?
00:20I don't know if you saw the fruits.
00:21Watermelon, pineapple.
00:22The bags here and the fruits too.
00:26Fantastic.
00:27Yes.
00:28I tell you, I know that a lot of people use to decorate in the center of the table the
00:33plastic fruits that they sell here, or rubber, but I say, that's much better.
00:37Yes, handmade, natural.
00:38You can't compare or anything, so please go home and throw away those plastics that
00:41they have in the kitchen and buy this, the truth is that it is extraordinary.
00:45Until tomorrow.
00:46I travel to Lima on Tuesday.
00:47Well, so I see that you are very successful in Lima, so why don't you send a greeting
00:50to all the Peruvians who are watching?
00:52Well, greetings to all Peruvians here in the city of Miami, as well as in other cities
00:57of the United States.
00:58And in Peru.
00:59And in Peru, of course.
01:00Well, thank you very much and I congratulate you and I hope you sell a lot.
01:03Thank you very much to you.
01:04Thank you very much.
01:05How are you, ma'am?
01:06Good, thank you very much.
01:07Good, good.
01:08Here we are trying to make people's day happy.
01:09I see that they are all very down.
01:10There, you don't notice.
01:11They are working a lot, they are working a lot.
01:12Yes, definitely.
01:13Very hard.
01:14Well, and he's working twice as hard.
01:15Look, at least the stands we've been to, no one is still doing handicrafts, but she
01:16is going with a necklace.
01:17Let's see, tell me a little bit, what material are you using?
01:18Well, I usually use leather.
01:19Leather.
01:20Leather.
01:27I use natural stones and I combine them with a series of crystals, pearls, I use wire,
01:28as in the case of this, for example, I weave this type of necklaces, saffron.
01:29And you use, all that is wire?
01:30All that is wire and it is mixed with turquoise, crystals, pearls, this is another type of
01:31work.
01:32I see that you are quite a fan of wire, right?
01:33I love it.
01:34And when you do those that hang, for example, which are more standard, what do you use?
01:35Nylon or?
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08:342020
08:58this is so soft, it's ridiculous
09:01Wow, well, I congratulate you, thank you very much, continue with your dinner, please, and I hope you sell a lot.
09:06Thank you very much.
09:08Let's continue, let's continue.
09:10Again, another thing they will have to do for us.
09:14Hi, how are you?
09:15How are you?
09:16Good, good, how are you?
09:17Did you sell one?
09:18Already.
09:19Very good.
09:20It has just come out of the oven.
09:21Let's see what he says.
09:22The best pisco I've ever made in Peru.
09:26But there are many people, do you drink it alone, without anything?
09:29No, no, but I like it mixed.
09:31But you are Cuban?
09:33No, I am Puerto Rican.
09:34Puerto Rican.
09:35And from these events it came out that you liked pisco?
09:38Sure, I am a fan of pisco, pisco is the best.
09:41The best, the best, the best.
09:43The best advertising that they will never have, huh?
09:45Yes, of course.
09:46On top of a person who just bought it.
09:48Well, how are you?
09:49Good, good, how are you?
09:50Let's see, remind me your name.
09:51Raúl.
09:52Raúl, Raúl, and we have?
09:53Piero.
09:54Piero, and you?
09:55David.
09:56I thought you were afraid of me.
09:57Oh no, not at all.
09:58You still make a lot of pisco, right?
10:00Of all the Peruvian events that we have had this month.
10:03We have been together, I think we have been interviewing.
10:05Thank God, the traditional pisco savo has been selling a lot,
10:08which is the flag cocktail.
10:10And well, right now the gentlemen, we have been giving them the Chilcano,
10:12which is a refreshing drink, very similar to the caipirinha,
10:14but Chilcano Don Benedicto.
10:16Well, thank you very much, I leave you and I am not going to make you prepare another mojito,
10:19because we have already done too much.
10:20Thank you, goodbye.
10:22Well friends, we continue.
10:24Don Benedicto, there you have it.
10:25How are you?
10:26Hello, how are you?
10:27Sometimes I forget and start speaking English,
10:28and then I have to remember that you come from Peru.
10:30Yes, I am Peruvian, I speak Spanish.
10:32Of course, I'm going to speak to you in Spanish, don't worry.
10:34I speak Quechua.
10:35And how is Quechua spoken?
10:40How is the United States?
10:45Let's see, how do you say hello in Quechua?
10:49Is it so difficult for a word?
10:51Let's see, añiñachu?
10:53Añiñachu.
10:54Añiñachu, all the...
10:56What would the people from there be called?
10:58Quechua?
10:59In Ayacucho?
11:00I am from Ayacucho.
11:01From Ayacucho, ok.
11:02Of course.
11:03Well, let's see, I love that they are all different.
11:04Tell me a little bit.
11:05I do more the churches, I like to do those.
11:08Are you religious?
11:09Of course.
11:10Very good.
11:11Well, in Peru, everyone is very, very spiritual and Catholic, yes.
11:13This is the Ayacuchan Church.
11:14With this we identify ourselves.
11:16They are like this in front of the church.
11:18Yes, the party, the harana, the birth, everything, right?
11:20Fantastic.
11:21Of course.
11:22What material did you use?
11:23This is clay, everything is clay.
11:25The same as that one?
11:26Yes, look, this clay is used.
11:28Take out the clay.
11:29Do you have pure clay?
11:30Yes.
11:31Oh, let's see it for real then.
11:33They were just giving me the whole process of how it was done, now we are going to see it for real, the clay.
11:38I don't know, maybe one in Uruguay calls clay something else?
11:43The churches are done like this.
11:45You are giving shape in one thing, like this, like this.
11:48Then you are giving shape more and more.
11:51For example, the church is like this, like this, like this.
11:54Or the people, the heads can also be done like this.
11:57A round, right?
11:58Of course, a round, in shapes, right?
12:00For example, the little trees, the leaves, more or less.
12:05And the only thing, there are many people who use this, but they also use artifacts to cut it.
12:11You don't, you do everything by hand, everything organic, totally.
12:14Look at these trucks.
12:16The technology is advancing, but they don't, they keep the tradition of doing everything by hand.
12:21This is how you travel from Ayacucho to Quinoa, in Huamanga.
12:24In Peru, we live to the south.
12:28All that little town makes ceramics.
12:29Yes, the one next door told me, that they all know each other, they are like a big family, right?
12:32Yes, all the houses make ceramics.
12:35And the good thing is that they are all very unique.
12:37If you go from stand to stand, absolutely none are repeated.
12:41So they are not competing with each other.
12:43They are different products, right?
12:44Each one makes its own creation.
12:46The Peruvian artist is that.
12:48Yes, it is.
12:49Well, and that would be a bus, right?
12:51It's a truck.
12:52A truck, a truck.
12:53This color and everything, did you see it?
12:54Or did you put the color on it?
12:55No, this is like that.
12:57Look, it says ...
12:58The reality, let's see if we show the truck here.
13:00There they are seeing it, there they are seeing it.
13:01Lord of Miracles.
13:03Does that also say in the truck?
13:04Of course.
13:05Why do they call him that?
13:06The Lord of Miracles says goodbye, because he does miracles, right?
13:11Caminero has also done some miracles.
13:13They always entrust themselves to God.
13:20What is your name?
13:21Freddy Basaja.
13:22Freddy Basaja.
13:23Another Basaja?
13:24Another Basaja goes here in Miami, from Peru.
13:26They are taking over, they are taking over Miami.
13:29I see your fort.
13:31The design to exhibit in this event I brought from Yakucho, Lima, Peru.
13:38For example, I brought the cholos, taxi cholos.
13:41What are they called?
13:42Of course, in Peru they are called like that, moto taxi.
13:45Ah, the moto taxi, ok.
13:46Taxi, they are called taxi cholos.
13:48Those little bikes are no longer there.
13:49I mean, here you will see maybe the car to go.
13:52But nothing to see, those are more authentic, that's how we started.
13:54Very different from what we live, the reality of Lima, Peru, and very different here in Miami.
14:00It is the tradition, of course.
14:02And that's how they are too, people take everything up, tie it up.
14:05That's how people travel.
14:06You don't drop anything from time to time, you see a basket flying around.
14:09Free food flies.
14:11There I have the moto taxis, the trucks that traveled before in the mountains, for example.
14:16This one is fuller than your brother's.
14:18This one had more people on it.
14:20Even the dog takes it.
14:22Even the dog, and the dog goes on top of everything, looking.
14:24And what is this called? Juan without fear.
14:27They are not afraid of anything, because as we were talking, they are very religious.
14:30Of course, and they are not afraid of anything.
14:32No problem at all.
14:33Other products, for example, the bull of Bucará.
14:36This bull of Bucará, representative of a people and a tradition.
14:41What is it called?
14:42The bull of Bucará.
14:43Bucará.
14:44Bucará.
14:45But the bull is very strange.
14:47It's nice compared to the rest of the bulls.
14:51Look, even the tongue and everything.
14:53This bull is decorative and this bull protects you.
14:57There is a tradition.
14:58Well, tell me.
14:59The tradition says the bull is the protection of the home.
15:02When a family formalizes their relationship,
15:05a man and a woman make their home.
15:07And when they make their home,
15:09when they make their little house,
15:11their house in the mountains is mostly made of adobe,
15:13of earth, stick and quince.
15:15Oh, how nice.
15:17But that's how they value it more.
15:18Here they don't value anything.
15:20Not cardboard, it says.
15:21When it burns, well, we throw it down.
15:23There things last longer than here.
15:25Well, keep telling me.
15:27And this one is put on top of the roof of the house.
15:29Ah, on top of the roof.
15:31On top of the roof, on the roof.
15:32I was thinking of buying one,
15:33but if I put it on top of the roof, they steal it.
15:36Now they have brought a design for the room,
15:38to decorate the room.
15:39For example, decorative.
15:40Yes, don't tell them it's for the roof,
15:42because no one will buy it for you.
15:43Yes.
15:44At least if they live in an apartment,
15:45they have to go to the terrace.
15:47Because now it's for the room.
15:48This is designed for the room exclusively,
15:50because they already have some decorative boards.
15:52And why does it have a hole?
15:53Let's see if you show it.
15:54It says it has a little hole there.
15:55This is the design of the bull.
15:57The first artist who has made it,
15:59the artisan who has made this bull,
16:01has designed it with these designs that it has.
16:03And we continue to maintain this tradition
16:05from many years ago.
16:07And he never said why it had a hole?
16:09They never said why it had a hole.
16:10Poor thing.
16:11The bull is missing something.
16:13Well.
16:14It has a handle,
16:15to be able to catch the bull from here.
16:17Ah, look, you can hang it if you want.
16:20It has a reason, see.
16:22What?
16:23I don't know why.
16:24Ah, well, in the hole you can also put a stick.
16:27An incense stick.
16:28Ah, an incense stick.
16:29Flowers.
16:30Flowers.
16:31A rose.
16:32Two roses come in.
16:33To decorate the room.
16:35Well, I congratulate you.
16:36I love it, I am fascinated.
16:37And thank you very much.
16:38Greetings to all the people in Peru.
16:39Thank you, Peru.
16:41Now Miami.
16:42Now Miami.
16:43We continue.
16:44How are you?
16:45What is your name?
16:46Rocio.
16:47Rocio.
16:48You are not with the family, right?
16:49No, we are ...
16:50The brothers ended up there.
16:51Yes.
16:52I tell you, they were many brothers.
16:54I work with them there in Peru and I supported them to come here.
16:58Oh, how nice.
16:59Yes.
17:00With Ileana we meet, we are cousins.
17:02Ah, of course.
17:03To be here, of course.
17:04Well, how nice.
17:05At least they travel from Peru, but they are all together.
17:08They all came on a plane, I imagine.
17:09Yes, all.
17:10They all just came the next day, but we come from Huancabelica, Puno, Ayacucho, Huancayo,
17:16and Lima.
17:17And Lima.
17:18Of course, Lima was missing, of course.
17:19Well, tell me a little bit about what you are selling today.
17:21Look, I have the wallets that are with New Andean style, a little more contemporary,
17:26but with ...
17:27Very nice.
17:28With leather.
17:29The baby alpaca ones, with leather, lining.
17:32All handmade.
17:33Everything is handmade, designed by ourselves.
17:36These are morales from Cajamarca, which have several pockets.
17:41Do you want to stay with me?
17:42Yes, I think so.
17:44Let's see, I wanted to show this one I had.
17:46It's different.
17:47This is a ...
17:48Let's see.
17:50This is a pocket embroidered in Puno, which is done by the ladies of a town called Quinoa.
17:56Everything is embroidered in our Incas, yes.
17:58Well, then it's very good because they have the jewels and where to keep the jewels, right?
18:02That's right.
18:03And these are the leather-stitched chests, with colonial style.
18:07Leather, totally.
18:08Yes, it's leather.
18:09That lasts you, look, it goes in the family of ancestors.
18:13Yes, all life, because it is leather, handcrafted, hand-stitched.
18:16And the burilados mates, which are from a town there that represent the history of their customs.
18:22It is recognized worldwide in craftsmanship because it is like a round book.
18:27If you look, they have there the customs of the harvest, of the sowing.
18:33If you can see it.
18:34It's a little small, but I think they have it.
18:36Sure.
18:37If you notice what is the sowing, the harvest, the blind.
18:40They celebrate and celebrate there even with Pachamaca, with Cortamontico.
18:45And people, if you start reading it, go down.
18:47It is recognized here.
18:48Americans and Europeans dislike this work very much.
18:51It is totally handmade.
18:53Yes, totally.
18:54And what do they paint it with?
18:55First they boil them with some natural dyes.
18:58Then the pumpkin takes the color.
19:00And then the craftsman.
19:01Is there a pumpkin?
19:02There are some pumpkins.
19:03Pumpkins.
19:04Perfect.
19:05And they bring them totally by hand.
19:06And the person already knows, the memory ability, what he has to do.
19:10So the story is always the same?
19:12No.
19:13There is also the courtship.
19:15When they are in the harvest, in the harvest and all that.
19:18The man courts the lady.
19:20And then comes the marriage.
19:22And there is also the festivity.
19:24After sowing and harvesting comes the theme of Cortamonte, the party.
19:28They celebrate.
19:29The traditions.
19:30The traditions of the people with the animals and all that.
19:32But now we have also done the same work in mate.
19:35But for Christmas with more contemporary designs.
19:39Sure, to put the tree.
19:40It was not missing, right?
19:42For example, these are pre-Colombian designs.
19:45From the Indian culture.
19:47That are designed here.
19:49For example, these are from the carpets that the Moche did.
19:52Look how cute too.
19:53Yes.
19:54And also with more modern designs.
19:56Right?
19:57Very good.
19:58We have drums.
19:59Oh, it has drums.
20:00Let's see.
20:01Yes.
20:02Oh, what a good sound it has.
20:03They are made of mate carved with silver.
20:05Look.
20:06Divine.
20:07Well, I congratulate you.
20:08I love what you are doing.
20:09And well, I hope you can sell a lot this weekend.
20:11And that people know.
20:12Please, we are coming especially to visit you from Peru.
20:15It's cold here, my God.
20:18Me because I'm walking a lot.
20:20But I don't know, they put the negative zero.
20:23Well, thank you very much.
20:39Let's go.
21:09Let's go.
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24:11When we arrived we drove 6 hours.
24:14Now everything's have pulled together and this is omg what happened to us.
24:20Well, well, well, here I am very happy to be representing Peruvian gastronomy again.
24:24Yes, well, but don't get all serious, man, you're here at a Peruvian festival, get that out of your head.
24:29Let's see, congratulations, you have won the first prize, tell me a little about the best ceviche.
24:33Well, yes, thank God, in the previous contest we participated with this octopus and lobster ceviche.
24:39Octopus and lobster.
24:41Yes, Boston lobster and octopus is Portuguese, it has all the Peruvian flavor.
24:46And well, we were lucky to get the first place at the last Peruvian festival.
24:50And this ceviche, as it is, is it fresh or do you have it from the prize?
24:54No.
24:56Because maybe, you see, it is preserved.
24:58The white part is already a little orange, but hey.
25:00You can't eat it, right?
25:02Well, I don't know, around there, you see, if you win a prize, you say, well, then, as it was the best, I'm going to ...
25:06No, but then it would rot, right?
25:07No, no.
25:08You have a smell in the house that, my God.
25:09I have this in the restaurant, it has been, it has been very successful, thank God, we are selling it very well.
25:14And well, what better opportunity than to take advantage of a festival like this to be able to show it to the public.
25:20And do they also cook the octopus with lemon, as they do with the fish?
25:23Well, the two products are already pre-cooked.
25:25Ok.
25:26We just marinate it a little more with lemon, in the style of the ceviche.
25:30Ok.
25:31Because I, in particular, am not a fan of octopus.
25:33I always feel that it is like a little slimy.
25:35Or is it because they cooked it badly?
25:37Well, in reality, everything depends on the quality, the quality of the octopus.
25:40This octopus, this Portuguese octopus, the Portuguese octopus and the Spanish octopus are of very good quality.
25:44We are very careful with the cooking and this comes out very, very soft.
25:48Very, very soft.
25:49Well, there, change of opinion then.
25:50Well, thank you very much.
25:51What do you think of the taste of Peru?
25:53Well, excellent.
25:54We are always willing to support Peruvian gastronomy and thank you very much for being with us.
26:00Well, let's say hello from there now.
26:06Well, then we say goodbye.
26:07Thank you very much and greetings to all Peruvians.
26:09Well, greetings to all my compatriots.
26:11Here we are working hard and even.
26:13And well, I invite you to come here to Machu Picchu restaurant.
26:16We are in Quindan, at 108.72.
26:19Every day.
26:20And I wait for you.
26:21Thank you very much.
26:22Thank you very much.
26:23Well, let's continue.
26:27I'll give you some time to clean up, don't worry.
26:30We always catch everyone distracted.
26:32What I like is that at least here there is a little music, so people are a little more lively.
26:35Don't worry, you were fine, huh?
26:37How are you?
26:38I'm fine, thank you.
26:39We had to let you know before, right?
26:40That we were going to come.
26:41Well, yes, but there very well, happy that you all came.
26:44The nice thing is that they caught people distracted.
26:46What is your name?
26:47My name is Elie, Chef Elie.
26:49And are you here from Miami?
26:50Do you live in Miami?
26:51No, no, no, I live in Wellington.
26:53Do you live in Wellington?
26:54Wellington, yes.
26:55It's like two hours?
26:56No, less than an hour and a half.
26:57An hour and a half.
26:58My husband does it an hour and a quarter.
27:00Men always drive faster than women, I've told you.
27:03Well, and I see that you are promoting food here.
27:05Is it the first food I've seen?
27:07We have another one next to it.
27:08What we do is, we are making a triollo pique.
27:11In the cause, this is a typical Peruvian dish.
27:14What is it called?
27:15Cause.
27:16Cause.
27:17In the cause, which is something typical of Peru, based on potatoes.
27:20And it has a very nice story, because the cause is at the root,
27:24at the root of the war, to be able to get out of the Spanish yoke.
27:29So the troops were totally, they had nothing to eat.
27:32And the women, once again, went out to ask for food,
27:36a little bit of everything.
27:37So they said, for the cause of our soldiers.
27:40So that's why it's called, because it's full of many things.
27:43And it can go with many things.
27:45It's like the puchero.
27:47The puchero too, which is like when people go through difficult moments
27:52and it ends up being extremely tasty dishes in the end.
27:55Exactly, and they are part of our culture, they are part of the whole tradition.
27:59Well, thank you very much.
28:00Can you give the name of the company if you want?
28:02Of course.
28:03For everyone who wants, well, we do everything that is catering, private chef,
28:07cooking classes.
28:08The phone number is 954-707-0549.
28:14Ok?
28:15Thank you very much.
28:17Goodbye.
28:18It's a classic, the cause.
28:19Yes?
28:20It's a classic, because...
28:22You already ate it all?
28:23Yes, no, I mean, it's beautiful.
28:25What we do too, that he...
28:29French, but he speaks Spanish.
28:30He makes the ham himself.
28:33It's an artisan ham.
28:35It's his grandmother's recipe.
28:38Grandmother's recipe.
28:39Everyone calls and says, I don't want your ham,
28:42but for me, in the restaurant, you can make the pitofraga.
28:45Boom.
28:46Thank you very much.
28:48The cause is different from Peruvian things.
28:52What does it mean?
28:53It's a French thing, French touch.
28:57He gave it a French touch.
28:59Thank you very much.
29:01Goodbye.
29:02How nice.
29:03I love it when we meet couples like this,
29:05who work together.
29:07And here we have...
29:09Ice, ice.
29:11Let's see.
29:12I come this way, we turn around.
29:14Let's wash our hands.
29:16How are you?
29:17Good, good. How are you?
29:18Tired.
29:19Tired, yes.
29:20And your name?
29:21Daniel Basaldo.
29:22Daniel Basaldo.
29:23Well, the first thing I saw was the ice,
29:24but I love at least a little decoration they put on it.
29:26What are we selling?
29:27What are you cooking?
29:28Well, now we are representing the jungle of Peru.
29:30And today we are making some typical dishes from the jungle.
29:34So I have some soups.
29:36Jungle of Peru.
29:37This is a soup that is chicken with peanuts.
29:43It's called Inchicapi from the jungle of Peru.
29:46It has that color.
29:47They put peanuts.