The following Mark's Daily Apple article was written by Mark Sisson

and is narrated by Tina Lehman.

My eight favorite international dishes to expand your primal palate.

Standard primal eating is quite simple.

Meat, veggies, and perhaps some starch.

That's partly what makes it so effective and intuitive.

As far as dietary lifestyles that call for making most of your food from scratch,

the primal blueprint is one of the easier ones.

As a red-blooded American, most of the recipes I post on MDA and publish in my books are primalized versions

of American cuisine. It's only natural. So you get primal meatloaf, primal casserole, primal

casserole, primal pancakes, and other familiar fare. I even published an entire cookbook devoted to it called

primal cravings. But that doesn't mean I don't like different flavors. I do. Today I'm going to

expand your primal palette or give it my best try. Sit back and fire up your imagination.

Primal is going global today. Number one, Anticucho, or grilled stew

meat. Peruvian cuisine is enjoying increased attention, but I've always loved it. My favorite dish,

bar none, is the Anticucho, marinated and grilled beef hearts. From what I understand, an anticucho can be many things,

but I've only ever had the beef heart version. I don't think I'd try anything else if it was offered,

to be honest. So what's it taste like? Cuman, garlic, roasted chilies, oregano, acid from lime or vinegar,

atop the mineral backdrop of fire-grilled beef heart.

Heart itself is a mild organ. It's more of a muscle, really. And if you're particularly

squeamish or sensitive, the powerful marinade drowns out the organy flavor.

Heart is the best dietary source of CO-10, the vital compound required for muscle contractions

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