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
anthony: plus grilled chicken hearts, tri-tip, and sausages. gotta have sausages. kurt: do you like it like that? rouge? anthony: i love it. kurt: me too. i don t like overcooked meat. anthony: no we can t have that. that s just, just wrong. kurt: the food is ready. anthony: yeah. kurt: here you go bro. anthony: oh wow. kurt: want to open that macallan? anthony: oh hell no. i m going to class tomorrow. are you kidding me? kurt: i ll drink that whole bottle, and i ll train with everybody. anthony: i know, but that s you. you re the guy who trains kurt: you too! as soon as i started doing jiu jitsu it was like, it hit a part of my psyche that was like, okay it s challenging. it s more than like brute force, and you have to think. anthony: right. see i was always the guy, like if you were an old lady you hired me to shovel your walk. i would do half of it and then i d realize this is too hard, i d say, this, and i d just disappear. honestly and i cannot
meats. and as anybody who knows me is well aware, i love me some street meat. coque: the the street food in peru is starting to disappear, really disappear, yeah. anthony: really? why? coque: because, you know, the neighbors, they anthony: oh, the neighbors complain? coque: complain. anthony: our friend coque brought us to this place. [ coque speaking spanish ] anthony: to dona pochita, a street stall named for the lady who runs the joint. [ coque speaking spanish ] [ anthony laughs ] anthony: they specialize in one thing. coque: beef heart, anticuchos. anthony: anticuchos is quechan for skewered meat. this stuff, they say, goes back all the way to the incas and was as immediately popular with the spanish conquistadors as it is today. ooh, that looks good. which is to say, i must have some. damn. traditionally, a mix of beef hearts and other animal parts. coque: chicken hearts. anthony: yes. coque: you have a gizzards
as immediately popular with the spanish conquistadors as it is today. ooh, that looks good. which is to say, i must have 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. 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. er
they specialize in one thing. anticuchos is for skewered meat. this stuff, they say, goes back all the way to the incas and as immediately popular with the spanish conquistadors as it is today. oh, that looks good. which is to say, i must have some. traditionally a mix of beef hearts and other animal parts. chicken hearts. gizzards. marinated in garlic, cumin, and onion, maybe a little vinegar. oh, yeah. grill it up and pile it on high. these are not small portions. these people are giving you mountains of food. okay. sauce. it does not get any better. voila. let s do it. man, that s awesome. yeah. beef hearts. that is some magical [ muted ] right there. it s very garlicky.