Arachnophagy

Anticucho

Anticucho is a popular dish in Peruvian cuisine that consists of small pieces of meat marinated and cooked on skewers. It is traditionally made with beef heart, although other types of meat can also be used. Anticuchos are a staple street food in Peru and are often served with a variety of accompaniments.

History

The origins of anticucho can be traced back to the pre-Columbian era, where indigenous peoples of the Andes region prepared skewered meats. The dish evolved during the Spanish colonization of the Americas, when African slaves introduced new cooking techniques and ingredients. The use of beef heart became popular due to its availability and affordability.

Preparation

Anticuchos are typically prepared by marinating pieces of beef heart in a mixture of vinegar, garlic, aji panca (a type of red chili pepper), cumin, and other spices. The marinated meat is then skewered and grilled over an open flame. The skewers are often basted with the marinade during cooking to enhance the flavor.

Ingredients

• Beef heart (or other meats such as chicken or fish)
• Vinegar
• Garlic
• Aji panca
• Cumin
• Salt
• Pepper
• Oil

Cooking Method

1. Cut the beef heart into small, uniform pieces. 2. Prepare the marinade by mixing vinegar, minced garlic, aji panca, cumin, salt, and pepper. 3. Marinate the meat for several hours or overnight to allow the flavors to penetrate. 4. Skewer the marinated meat onto wooden or metal skewers. 5. Grill the skewers over medium-high heat, turning occasionally, until the meat is cooked through and slightly charred. 6. Serve hot, often with boiled potatoes, corn, or a spicy sauce.

Cultural Significance

Anticuchos are more than just a dish; they are a cultural symbol in Peru. They are commonly sold by street vendors and are a popular choice during festivals and celebrations. The dish represents a fusion of indigenous and African culinary traditions, reflecting the diverse cultural heritage of Peru.

Variations

While beef heart is the traditional choice for anticuchos, variations exist using different types of meat. Chicken anticuchos, known as "anticuchos de pollo," are also popular. In coastal regions, fish or seafood may be used. The marinade can be adjusted to suit different tastes, with variations in the types and amounts of spices used.

Related Pages

• Peruvian cuisine
• Street food
• Grilling
• Aji panca

Gallery

• 
  Anticuchos being grilled
• 
  Close-up of anticuchos de corazón