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This Peruvian dish is made from meat marinated in a special ají panca (hot red pepper) sauce, skewered on a cane stick and then grilled. The skewered heart anticucho is considered one of the most traditional and popular dishes in some South American countries– in Peruvian and Bolivian cuisine for example.
In Peru, this pre-Columbian tradition gained momentum in the early Viceroyalty. It is eaten most frequently during the Procesión del Señor de los Milagros (the Lord of Miracles) procession. According to texts in the National Library of Lima’s archives (Peru), it is believed that the term comes from the Quechua term antikuchu (anti: Andes and kuchu: cut) or anti-uchu (uchu: stew, mixture).