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Animal on animal action. that s pretty awesome. eric: uh, yeah, no, no, this is interesting. um. yeah. i m happy we made it, uh, here, tony. that was, uh, an enlightened moment. anthony: something about steamy, triple-x, pre-columbian erotica always makes me hungry. luckily, at night, lima comes alive with the smell and the familiar enticing sound of sizzling meat. it s time for delicious, screamingly hot, garlicky, spicy, flavor-jacked street 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 wa 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 obñ hearts and other animal parts.&ñ 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 ....