Traditional Peruvian food pwns all.
Specifically:
"Anticucho de Corazon:

Yield: 8 Servings
3 Aji or Jalapeno chiles,
3 tablespoon Dried crushed red chiles
1 tablespoon Achiote (red seeds of
1½ teaspoon Cumin seeds
2 tablespoon Olive oil
4 Cloves garlic, chopped
¾ cups Red wine vinegar
½ teaspoon Salt
Fresh ground black pepper
4 lb Beef heart, cut into 1"

Simmer the Annatto and cumin seeds in the oil for 5 minutes. Strain the oil and discard the seeds. Place all the ingredients for the marinade in a blender and puree until smooth. Marinate the meat in the mixture overnight, refigerated. Thread meat onto skewers and grill over charcoal or under the over broiler until medium-rare, basting frequently with the marinade. Heat index: 6 on a scale of 1-10"

Yes, you read that right. Cow heart.

For the full effect though, you've got to go out to one of the myriad parks in Lima at dusk, find an anticucho street vendor, (they're kind of like hot dog stands in New York...), get a bottle of Inca Kola, the national soft drink, and for dessert, freshly fried picarones--kind of like a pumkin donut/fritter. But better.

Delicious beyond compare.