25 Dishes for Offal Lovers Around NYC | Eater NY
"Nothing in Central America quite illustrates the concept of nose-to-tail eating as well as Guatemalan revolcado. It starts out with a pig head from which pieces like cheek and ear are carefully removed and used, followed by “pig entrails” that usually include kidney, liver, and intestines. The taste of the organs is strong, but sent in a mellow direction by curry powder." - Robert Sietsema
Eater
