- Welcome back. Everybody get out your passport
because James Beard award winning Chef Stephanie Izard
is about to take us on a culinary trip to Peru.
I love seeing you it's the food is always so good.
I'm so excited. And you just opened Cabra,
that's your seventh restaurant, right?
- I know. I'm tired just saying it, but yes.
- [Kelly] You are killing it. Oh my god.
- Thank you.
- I heard reservations are all ready hard to get.
- The weekends are crazy downtown,
Everybody's ready to go out you know.
- [Kelly] Yes. Yes we are.
- [Stephanie] Right.
- [Kelly] Yes we are.
- [Stephanie] Yes.
- [Kelly] Especially if you're serving these.
So you gave me this pisco sour
I'd never had one before. It's good.
- I know. I was surprised to have so many people
kind of mention that today. They've never had one.
If you go to Lima, which you have to go
if everybody's not been to Peru, it's amazing.
Yeah. Amazing city. But you kind of have one
every day because it's a national drink
of Peru and every day I'd wake up
I'm like, I'm not gonna drink pisco sours today.
I'm not gonna do it. And then the first thing I do
and you just have this little fun spiral.
- It's like promising God that you're not gonna drink again.
- Yes.
- I promise if you heal me, I will never drink again.
I've never done that.
So why did you name the restaurant Cabra?
- So all of our restaurants, Girl In The Goat, Little Goat,
Duck Duck Goat, Cabra is goat in Spanish
which a lot of people are kind missing that.
- And they're like,
- [Kelly] I love it.
- How'd you vere away from the goat thing.
I'm like, it's
- It's we're right there. It's still there.
- Yes. It's still there.
- I love that. You're always easy to find.
I love it. So what are we doing today?
Cuz this all looks amazing.
- This Is all stuff pulled right from the restaurant.
I actually brought it from the restaurant.
So first we're gonna make ceviche, which is something
that you have every day and you ready to do this?
- [Kelly] Yes, yes I am.
- So we've got our leche de tigre. Blend away.
Basically we're making, when you go to Peru
ceviche's a little different than when you have ceviche
in Mexico. Whereas in Mexico, it's lime juice
that's kind of cooked the fish.
This has a leche over the top, which leche tigre,
tiger milk. It looks all creamy and milky
but doesn't have any cream in it.
It's just little bits of fish and lime juice.
- [Kelly] You call it tiger milk?
- Tigers milk. And you just pour it over the top.
- I feel powerful just eating it.
I was like, yeah, I don't know
if I was supposed to do the whole thing, but boy did I.
- You do, when you go to you go to little bars
in Peru or if you go down by the docks, you get leche
and you'll have a whole bowl of it.
Like you eat lots of it with your fish,
- I love that.
- It's delicious it's so refreshing and yummy.
- I love that you Physically go somewhere
to be inspired by it that's really cool.
- So we do, we have a Duck Duck Goats,
our Chinese inspired restaurant where we went to China
for about a month and sort of
- that's cool.
- Eat, eat 10 meals a day.
- What a great job you have.
- I know it's rough.
- What a great job. Wait, I wanna try this.
So wait, do we just spoon it out?
- Take a little spoon and just kind of get a little bit
of the fish and it's sort of nice and refreshing.
- Oh
- [Stephanie] Right.
- Oh, oh my gosh.
- [Stephanie] So bright
- The Tiger's milk thing. What?
- It's kind of like he made us a smoothie outta
fish bits but in a good way.
- I should just double check. Yeah,
I should just double check real quick.
Hold on here. That is really good.
- [Stephanie] Yeah.
- Okay. What's next? That's amazing.
- [Stephanie] All right.
- Wow.
- So we go from super refreshing to like rich and Decadent.
We're gonna have a goat empanada, which
- [Kelly] I love you
- [Stephanie] with the with the pisco sour.
So you break it open and there's goats meat in there.
There's a little bit of cheese,
in Peru there's inspiration from Spain, Italy, Japan, China
all these different inspirations.
This has some inspiration from Italy in the ingredients.
Italy and Spain with some
- It's my own plate so I'm dipping.
- [Stephanie] Yeah.
- Just dip
- [Stephanie] Dip it, dip it, dip it
- Dip it real good
- A black mint mayo, so huacatay Mayo.
- Oh my God. That is so, I love you so much.
- It's Possible that I ate a whole one
in the hallway right before we walked down.
- [Kelly] Oh my God.
- Is so good I'm like diving into it.
- That is so good.
- So flaky. If, if you could see how
much butter we worked into that dough
- [Kelly] If you could feel how much butter
is on my lips, girl. I like it.
I like it. Okay. Wait. The big finale what's happening here.
- So this is our pork shanger chicharrón.
- [Kelly] Okay.
- So when you're in Peru and you hear chicharrón
it's like any sort of meats, just thrown
into a fryer where in the mountains
in Peru is eating giant platters of fried meats.
- [Kelly] Okay.
- Delicious. So we take the little, pork shank
throw it in the fryer, you get a nice crispy skin.
You mix and match with little flatbreads.
You've got different sauces, black olive, mayo,
serrano-cilantro,
- [Kelly] Okay.
- Some chili Mayo, a little bit of yuzu-tomato.
So you kinda mix a match and have all sorts of bites
and then you get to eat a whole pork shank and it's great.
- Your food is so good oh my God.
I'm so sorry, it's rude.
- She's like, and now I'm gonna wheel this back.
- I'm just Eating this wonderful food
in front of you. Oh my God. It's so good.
- [Stephanie] Thank you.
- Wow.
- Yeah. It's hard to resist
giant, fried pork shank in of you
- Y'all need to run, not walk to these restaurants.
That is so good.
- Thank you so much Stephanie.
- Thank you.
- [Kelly] Cheers to my first pisco sour today.
Oh my God have all this sent to my office, please.
If you're in LA or Chicago, you have to check out Cabra
or any of Stephanie's extraordinary restaurants
I'm telling I'm not lying y'all this food is so good.
Most of them have goat in the name so they're really easy
to find she did that for you, just for you.