Learn about the history of Anticucho, emblem of Peruvian gastronomy
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peru.travel

Friday, June 12, 2020

The Anticucho is -literally- the heart of Peruvian food. This heart-based dish of beef cooked in charcoal pieces has become one of the most beloved on tables around the world. And it is that its special aroma and delicious flavor make it an icon of the popular culture of Peru.

 

In an outdoor carretilla (stand), in a traditional restaurant or in the comfort of your home, a snack of Anticucho combined with a portion of potatoes, corn and a good chili sauce will shake your palate.

 

 

Ancestral origin
Before the arrival of the Spanish people, a large quantity of llama meat seasoned with aromatic herbs and chili peppers was consumed in Peru. Later, in the viceroyalty, the slaves fed with the menudencia and leftovers that remained of the viscera of the cattle. But with the gradual arrival of the conquistadors, the dish was taking the form it has today: large pieces of beef heart pierced like a brochette on cane sticks and roasted on the grill.

 

That is how the Anticucho acquired brightness and flavor. So much so that the famous Peruvian writer Ricardo Palma cited this dish in his Tradiciones Peruanas, where he describes it as a “steak on a stick” and highlights its highly demanded sale always at 3 in the afternoon.

 

This dish is so typically peruvian that you can't miss it. Credit: PromPerú.

 

The Anticucho became so popular that today it is very common to find in each district of Lima a smoky carretilla around which diners clamor for their respective portion. Throughout the world, the Peruvian colonies are organized to taste it, as well as several of the most prestigious restaurants.

 

Easy preparation
To enjoy this dish, first of all, you must clean the heart of the beef and remove all the nerves, veins and fat. Then it is cut into small pieces and placed in a platter. Here it is seasoned with garlic, cumin, chili, vinegar, salt and pepper, and then left to marinate for at least 12 hours in the refrigerator. Finally, each piece is crossed with its stick and fried on a grill. Once cooked, they are removed and served accompanied by potatoes and choclo serrano (Andean corn).

 

 
 
 
 
 
 
 
 
 
 
 
 
 

The anticucho, is an unmissable product of the #Peruvian cuisine! The name of this dish, made with beef heart or chicken, comes from the #Quechua antikuchu (anti: #Andes and Kuchu: cut) or anti - uchu (uchu: pottage, mix). You definitely have to try it when you visit #Peru! // ¡El anticucho, un producto imperdible de la #gastronomía #peruana! El nombre de este plato, hecho a base de corazón de res o de pollo, proviene del quechua antikuchu (anti: Andes y kuchu: corte) o anti-uchu (uchu: potaje, mezcla). ¡No puedes dejar de probarlo cuando visites el Perú! © EATER #delicioso #tasty #adventure #celebration #loveit #igersperu #beautiful #amazing #instatravel #travel #Perú #Peru #MadeinPerú #MadeinPeru #travelgram #wanderlust #voyage #gotogether #must #instagood #photooftheday #instapicture #VisitPeru #DiscoverYourself

Una publicación compartida de Perú (@peru) el

 

Be sure to try this delicious stew -which celebrates its day every third Sunday in October- on your next trip to Peru. You will love its taste. Guaranteed.

 

 

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