The origins of this dish take us to Peru to explore a part of its history, in a time when the Spaniards had not yet arrived in America, when it was consumed frequently due to its flavor and the amount of meat it contains.
How it was prepared
In the past, the dish was made with llama meat seasoned with a variety of local herbs and peppers.
Over the years, and of course with the arrival of the Spaniards, the recipe was modified, becoming what it is today: beef heart pieces skewered on cane sticks that are then grilled.
Making it delicious
To fully enjoy the flavor that anticuchos can offer, it is recommended to thoroughly clean the beef heart, removing nerves and fat.
The ideal way to prepare it is to marinate it well, using peppers, garlic, vinegar, pepper, and salt.
It is advisable to let it marinate in the refrigerator for 12 hours, then skewer it and finally grill. Serve it with typical Peruvian corn and a topping of onion and garlic sauce.
Some curiosities
A curious fact about the dish is that it became so important in the country that it was granted its own day, celebrated on the third Sunday of October.
Additionally, it has been mentioned in various texts that at 3 p.m., it’s the anticuchero's hour; every day at that time, purchases of the dish increase nationwide.
It's no coincidence that it is officially considered one of Peru's seven culinary wonders, sharing the ranking with dishes like ceviche.
