Anticuchos
Skewers of beef heart marinated in ají panca, vinegar, cumin and garlic, grilled over charcoal.
What makes it anticuchos
- Beef heart — lean, firm, cut into chunks.
- An ají panca and vinegar marinade.
- Charcoal, and basting as they cook.
Where it comes from
Skewered, grilled meat is older than the Spanish in the Andes, and the name is usually said to be Quechua. The beef heart is often traced to enslaved Africans in colonial Lima, who were left the offal and made it into something people queue for.
They're an evening street food, cooked on carts and brushed with the marinade as they grill — and served with a potato and corn on the end of the stick.
Be the first here
Start your own anticuchosNo one here has made anticuchos yet. Start it as v1, and every version after is an experiment the next cook can learn from.
