8.288 Anticucho de Corazon


20 (Fri) October 2017

Anticucho de Corazon


at Samba

(Shangri-La at the Fort)

-BGC, Taguig, Manila, Philippines-

with colleagues

Anticucho is a Peruvian dish.  Originating in the Andes (“anti”), the dish comprises any type of meat – one of the most popular cuts is beef heart (“corazon”) – which is cut into small pieces (“cucho”), marinated in spices, skewered, then grilled over coals, often sold as a street food.

Not too horrible.  I was pleasantly surprised that the heart, as prepared by this restaurant in this manner, neither exuded the awful/offal funkiness in flavor nor the exhibited the unbearable squishiness/sponginess/pastiness in texture that I’ve found in other organ meats (see for example 6.009 Awful).


Dinner wasn’t the primary objective – rather, we had gathered at the hotel to attend a whisky festival.  Over 30 distilleries, producers, brands – single malt Scotch accounting for about half.  PHP 3,000 for a one-day ticket.  Upon entry, every guest was given 10 tokens, each redeemable for a tasting, but most booths didn’t seem to care, and the tokens were refillable upon quiet request.

I took a masterclass convened by Kavalan, the Taiwanese distillery that I had discovered for myself while wandering around Taipei (see generally 5.112 Half Calf Tendon & Half Beef Noodles with Soybean Sauce and Spicy) and have since grown to adore.

The class itself, run by a brand ambassador, wasn’t very informative, but it provided a rare opportunity to sample 5 expressions side-by-side.  My favorite was the cask strength ex-bourbon cask finish – explosively rich on the uptake with a long dry finish.

Prior visits:

  1. 8.106 Prawns Quinoa (3.5)
  2. 8.120 Chuletón de Res (4.0)



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