In the high altitudes of Bolivia's La Paz, some of South America's top chefs are paying homage to regional Amazonian culinary ingredients including gusanillo, or worm chili, tree bark that tastes like garlic, and honey from stingless bees. The new collaboration between Bolivian chef Marsia Taha and Peruvian chef Virgilio Martinez is seeking to raise awareness of the region's incredible - and at times unusual - foods, and the indigenous communities at the forefront of collecting them. "We have worked with close to 200 indigenous communities and over 600 registered products – we have also used them at our restaurant. This brings us great pride," Taha said. May their cooking bring joy to the world.