Prep cooks at work in the kitchen. All photos by Marcus Steinmeyer. Stuffing beef intestines with farofa, or toasted cassava flour.
The 12 grilled ox heads were the centerpiece of the feast.
The heads were mopped with fresh herbs.
Beef intestines with farofa. Kidneys with bone marrow and beans.
Ox brain ravioli.
Sweetbreads with cassava puree.
Bistecca Fiorentina with blood sauce. Dario Cecchini blows his horn.
Raw kidneys.
Slices of beef heart, ready for the grill. From left: Ariel Argomaniz, Diego Perez Sosa, Renzo Garibaldi, Dario Cecchini, and Jefferson Rueda. Photo courtesy of Los Estados Unidos de La Carne.