Ricardo Zarate's Sticktastic Anticucho Skewers at Picca

Ricardo Zarate took anticuchos at Picca to another level, skewering tiny pieces of meat that even the food-shy folks in Beverly Hills could get behind. And these tiny, bite-sized anticuchos ranging from beef heart covered with rocoto-walnut pesto that's one of the most iconic meat dishes in town to the culito, or crispy chicken tail (seriously!) with jalapeno huacatay sauce. Also on the bill of fare: braised ox tongue with red pepper, beef filet with uni butter, and sous-vide chicken wings. Fired over a flaming hot wood grill, they're just charred to the right bite. [Meat On a Stick Power Hour]