Summary

• Grace meets Chef Diego Muñoz, a rising star in the gastronomy world and the head of the legendary restaurant Astrid y Gastón. They start the day like a typical limeño with a pan con chicharrón at his favorite sangucheria, El Chinito. The traditional Peruvian breakfast consists of pieces of pork belly, slowly cooked in its own fat. Juicy and crunchy, the pork is placed in bread with some sweet potato, fresh onion and specks of rocoto chilli. Each place has its own secret method of preparation, starting with the meat -- some might boil up ribs before sealing flavors in a frying pan, for example. The bread itself is of equal importance: some like a soft bun while others prefer a baguette. It's usually topped with homemade salsa criolla, a combination of Peru's ubiquitous lime juice, yellow chilies, red onions, white vinegar and cilantro. El Chinito is a local legend for workers and residents in colonial central Lima. Open for over 50 years now, Félix Yong's restaurant hit the mainstream when recommended by the celebrity chef Gastón Acurio. Found on the 8th block of Jirón Chancay, they sell chicharrón with a slightly altered almost oriental recipe, as well as a multitude of other sandwiches.

• Documentary