today. which is to say, i must have some. traditionally a mixture of beef hearts and other animal parts. hearts and 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. 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. the marinade is nice. the tripe? from the pollo. chicken heart. that is seriously tasty. the beef heart or the chicken heart, the texture is so nice. [ speaking foreign language ]
cotton candy. but wait, there s more. almond croissants, whip-it biscuits, in nougat. there we go. i think that s a first for me. i ve never seen that done. no? well, not with a hammer. let the madness begin. next, a whole lobe of foie gras with baked beans on a pancake cooked in duck fat, of course, cottage cheese and eggs cooked in maple syrup. wow, that s awesome. there s a healthy salad, sauteed duck hearts, gizzards, and pig s ear, topped with a heaping pile of pork rinds. good lord! oh, and a calf brain and maple bacon omelet, and these. how is this made? with love. panko-encrusted duck drumsticks. and maple barbecue sauce. good lord! wow. this is a classic quebec
almond croissants, nougat,s by biscuits. i think that is a first for me. never seen that done. not with a hammer. next a whole lobe of foie gras with bake beans cooked in duck fat, cottage cheese and eggs cooked in maple syrup. wow, that s awesome. a healthy salad, sauted duck hearts, gizzards and pigs ear and topped with a heaping pile of pork rynes. oh, and a maple bacon omelet. and these how is this made? with love. with love. panko encrusted drumsticks with mousse and barbecue sauce. good lord. this is a classic dish.
because the neighbors, they they complain? complain. our friend, coque, brought us to this place, to dona pochita, a street stall named for the lady who runs the joint. 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. which is to say, i must have some. traditionally a mix of beef hearts and other animal parts. hearts and gizzards. 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. it does not get any better. voila. let s do it.
which is to say, i must have some. traditionally a mixture of beef hearts and other animal parts. hearts and 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. 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. salute. it s very garlicky. the marinade is nice. the tripe? from the pollo. chicken heart. that is seriously tasty. the beef heart or the chicken heart, the texture is so nice.