In most places, the butcher throws away the beef heart. In Lima, it has become revered, thanks to humble anticucherías that season and marinate the meat so perfectly that it could pass for a piece of fillet.
Where They Come From
The origins of modern anticuchos trace back to the pre-Columbian era. When the Spaniards arrived in the 16th century, they found the Incas cooking llama meat pieces on sticks over flames.
When the conquistadores discovered the dish, they modified it to make it their own, replacing llama meat with beef, which was skewered on sugarcane stalks.
While the name may be attributed to the Incas, modern anticuchos are often associated with Afro-Peruvian culture.
How to Prepare Them
Anticucho is a meat dish that consists of small pieces of meat on a skewer, grilled. The most popular is beef heart, known as beef heart anticuchos.
Originating from Peru, the dish quickly gained popularity across South and Central America.
Today, the meat is usually marinated in red wine vinegar and spices like garlic, cumin, and chili, which develop a fruity flavor when grilled.
Anticuchos can be found throughout Peru in numerous carts and street food stands called anticucheras.
They are delicious meat skewers with a unique flavor, perfect for both adults and children. Pair them with typical maize or boiled potatoes.
