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Give customer palates a passport to Peru with this Texas Anticuchos appetizer from Austin’s own Chef Kati Leudecke. Marinated with a skewered mixture of oregano, cinnamon, cumin, beef heart, Aji panca paste, Stubb’s Sticky Sweet Legendary BBQ Sauce and more, crack open the secret to full tables, and full stomachs, with these creatively cooked cinnamon spice cured eggs.