some. damn. traditionally, a mix of beef hearts and other animal parts. >> coque: chicken hearts. >> anthony: yes. >> coque: you have a gizzards and there's tripe. >> anthony: right. marinated in garlic, cumin, and onion, maybe a little vinegar. oh yeah. grill that up and pile it high. these are not small portions. these people are giving you mountains of food. okay, here, we're rolling up. >> coque: the sauce, the sauce. let's all do a sauce, yeah. >> anthony: it does not get any better. voila. let's do it. man, that's awesome. >> coque: yeah, yeah. >> anthony: the beef heart? >> coque: yeah. >> anthony: yeah. mm. that is some magical -- right there. >> coque: salud. >> eric: salud. >> anthony: salud. >> eric: it's very garlicky, the marinade. it's nice. this is what, the tripe? >> dona: corazon de pollo. >> eric: corazon de pollo, ah. chicken heart. >> anthony: mm, yeah, that is seriously tasty. >> eric: delicioso, huh? buonissimo. >> anthony: the beef heart and the chicken heart is -- the texture is so nice. >> eric: and it's hot. the sauce is really hot. >> coque: oh yeah. come on, wasabi, a little bit.