Ruins, Hallucinogens, and Enlightenment

On this week's "No Reservations" with Anthony Bourdain, our worldly chef and host takes us on a journey seeking spiritual enlightenment, and a literal taste of local culture as he explores several noteworthy towns in Peru.

Bourdain is first seen waking from inside of a mosquito net, fascinated by the visceral sights and sounds of the Peruvian jungle and waxing philosophical about the origins of the country. He narrates the terrible meeting between Spanish explorer Pizarro and the ancient native tribe known as the Incas, hoping that on his journey he may visit the Incan ruins that so many admire.

Bourdain's Peruvian friend Gaston first leads him to a family owned restaurant called "Lima." Gaston and Anthony sample a local dish heralded by Peruvians: Seviche—fish and shellfish cooked in the juice of citrus. Gaston explains to an amused Bourdain that the liquid runoff of the Seviche, called "Milk of the Tiger," is used as a viable cure for a hangover, as well as a tangy aphrodisiac.

After simply tasting the best that Peru has to offer, Bourdain is ready to experience the way in which its natives work to produce such food. He accompanies a few workers to a Yoka tree, which produces in its roots a tuber similar to a potato, one of the more popular foods in Peru. Bourdain also tries his hand at fishing in a river branching from the Amazon, where the Piranha are favored for their meat, despite their nasty reputation.

Bourdain finally settles down in the dwelling of a shaman who prepares a hallucinogenic brew to ward off evil and illness to a troubled patient. He tries the mix of herbs and plant for the sake of his cultural experience, and perhaps to challenge his search of enlightenment.

After a breathless day near the Incan ruins (for the altitude in the city is beyond normal tolerance) Bourdain realizes with all he's learned, that he has so much more to explore—and that sitting on a peak of stones that date a millennia—will be enough knowledge for one day.