In Brazil, where Marcello Fadul grew up, coração de galinha, or chicken hearts, are a popular comfort food. “Over there, it’s a delicacy,” he says. “They’re just delicious — out of this world.”
At Cello’s Grill, the Brazilian steakhouse he opened downtown in March, he’s bringing that taste of home to Cleveland diners. The small, oval-shaped hearts marinate overnight in a blend of garlic, oregano, onions, white wine, cumin, and the tiniest hint of cilantro and paprika.
In the morning, they’re rubbed with farofa, or yuca flour, and grilled to medium-rare to create chewy little bites of dark meat that are rich with flavor.
In keeping with the all-you-can-eat ethos of a churrascaria restaurant, the chicken hearts are served on a long skewer, about 28 hearts per kebab.
“Most American people don’t know much [about the dish],” Fadul says. “They’re a little skeptical, but they usually love it — and they almost always ask for more.” 1300 W. Ninth St., Cleveland, 216-781-5740, cellosgrill.com
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Best Of CLE: Chicken Hearts
Cello's Grill brings a Brazilian delicacy to downtown Cleveland.
