The Gore In Gourmet

Craig LaBan heads out on a scary culinary adventure looking for an unusual meal and finds “restaurants are using every part of the animal but the oink, the moo or the cluck.”

This is no tall Halloween tale. This is about finding parts on a plate you thought you’d never touch, but are just waiting out there for the seeking. It’s the kind of food that watches you back. Literally. From inside the folds of a steaming hot taco.

Welcome to Philadelphia’s golden age of offal, where innards are “in,” whether at authentic ethnic haunts or high-end kitchens, and chefs such as David Ansill are truly putting the gore in gourmet.

LaBan even details his face to face meeting with eyeball tacos at Los Taquitos de Puebla.

Trick or meat [Philadelphia Inquirer]