In most places, the butcher throws away the beef heart. In Lima, it has become revered, thanks to the humble anticucherías that season and marinate the meat so perfectly that it could pass for a filet piece.
Where they come from
The origins of modern anticuchos date back to pre-Columbian times. When the Spaniards arrived in the 16th century, they found Incas cooking llama meat on sticks over flames.
When the conquerors discovered the dish, they modified it to make it their own, replacing llama meat with beef, which was speared on sugarcane stalks.
Although the name may be attributed to the Incas, modern anticuchos are credited to Peruvian Afro culture.
How to prepare them
The anticucho is a beef dish consisting of small pieces of meat on skewers grilled; the most popular is the beef heart anticucho, called anticucho de corazón.
Of Peruvian origin, the dish quickly gained popularity throughout South and Central America.
Nowadays, the meat is typically marinated in red wine vinegar and spices such as garlic, cumin, and chili, which develop a fruity flavor when grilled.
Anticuchos can be found all over Peru in numerous carts and street food stands called anticucheras.
These are delicious meat skewers, with a unique flavor perfect for both adults and children. Serve them with classic corn or boiled potatoes.
