Published in Washington City Paper
The Dish: Beef Heart Anticucho and Tartare
Where to Get It: Del Campo, 777 I St. NW; (202) 289-7377; delcampodc.com
What It Is: Skewered and grilled beef heart accompanied by beef heart tartare from Piedmont Ridge Farm in White Hall, Md., dressed in a puree of aji panca, cumin, and garlic.
What It Tastes Like: Covered in smoke and char, the grilled heart is lean, juicy, and very beefy-tasting, with none of the liver finish that’s common in offal. The tartare is mixed with sweet corn and topped with a fried egg, then served on grilled bread.
The Story: Anticuchos de corazón is the national dish of Peru. “It has a Spanish influence but the flavors are of peppers native to Peru,” chef/owner Victor Albisu says of his preparation. “It usually doesn’t come with tartare on the side but that’s my little gift to everybody.”
Photo by Mary Kong-DeVito