Anticuchos (skewered and grilled veal heart) from Latin Bites Cafe
Italians have an intriguing term for offal. They call it il quinto quarto, or the fifth quarter. It’s a poetic paradox: There is no “fifth” quarter, yet the butchered carcass is more than the four quarters of the dressed weight. The fifth quarter—which includes trotters, tails, heads, organs and blood—amounts to a good measure of meat that any meat lover should try. Where do you go for menudo? Had the best brains? Tell us your “fifth quarter” finds! Here are some of ours:
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Don’t wear your heart on a sleeve, wear it on a stick. Anticuchos—skewered and grilled pieces of veal heart—are a street food staple in Peru. The tender heart is marinated in anticuchero sauce, a mix of Peruvian chili, vinegar, spices and garlic, then sliced and grilled for that savory char. Anticuchos come with choclo (large and chewy corn kernels), roasted fingerling potatoes and two sauces: huacatay sauce (a Peruvian herb similar to tarragon or Mexican marigold) and a red bell pepper sauce. This tender heart gives beef tenderloin a run for its money!